Pasta Alla Norma Sorta Recipe (2024)

I’d suggest making the sauce before cooking the pasta (rather than vice verse as specified in the recipe). The sauce will hold at a low simmer while the pasta boils. Pasta doesn’t hold as well.

William and Peter are both wrong about pasta. If you cook it al dente which is what the recipe calls for, drain it reserving some cooking water as the recipe says, and add it as instructed at the end to the sauce, it will reheat the pasta; it will be toothsome as it should be and not be at all gummy.

How about recipes based on the amount of pasta in a box (1 lb) or an easily portion of a whole box ( e.g., 1/2 lb).

The timing is all wrong on this. The pasta will sit for 10 or 20 minutes, cooling and getting gummy

Peel the eggplant! I now have small bits of roasted eggplant with hard, leathery, unpleasant skin attached. Because the pieces are so small, there are too many to peel. It’s not going in the sauce.

I cooked almost exactly as said- I started the pasta a little after I started the sauce and the timing for everything was fine- as someone stated the sauce can simmer on low while you wait for the pasta to finish. The eggplant was delicious- not sure why someone’s peel was bothersome- if it’s roasted long enough and with ample olive oil it turns Out perfect.The mozzarella doesnt add much flavor - definitely a good reggianno or pecorino would be better. I added reggianno as well as mozzarella.

"While you're making the sauce, bring a large pot of well-salted water to a boil.' Pretty clear: make the sauce first.

Yes, I'd start the sauce 1st. Maybe use a glass of white wine & a little chicken stock for depth of flavor, a little marjoram with basil. Then run with it. Roasted zucchini would work too, a little aged provolone with the mozzarella.

DELISH! Great flavor overall, peeled the eggplant used pancetta and Parmesan cheese. Def make this one again!

Just don’t add the prosciutto! Sauté the onions in olive oil.

Nothing is stopping you from cooking the classic version! Nobody ever came up with new classics by not experimenting. Why not try something different?

I used a meatless Italian sausage - it didn't taste like prosciutto, I'm sure, but very tasty.

Just don’t add the mozzarella. Try grating a hard cheese. It’s not hard!

Zucchini works!

My search for an easy-yet-delicious Italian eggplant dish will have to continue. I won't be making this again.This recipe lacks acid. I added some lemon zest and a little red wine at the last in order to perk it up but it was too little too late.

I’ve made this several times. Always a hit. I once used smoked mozzarella and topped with grated ricotta salata. Yum.

This was OK, but not great. We didn't think the prosciutto integrated into the dish that well, and it could have used a bit of pepping up. Also, do be sure not to add more than 10-12 ounces pasta, or you'll regret it.

Pasta alla Norma is my favorite pasta and this is a great version! I'm vegetarian, so I used smoked tempeh bacon and it was delicious--salty and crunchy. I did not peel the eggplant and had no issues with it. I diced the pieces a bit on the large side, roasted for 25 minutes, then let them simmer in the sauce while the pasta cooked. I scooped the pasta out of the pot with a pasta spoon, then added an extra 1/2 cup pasta water. Mozzarella was good, but I will use ricotta salata if I can find it.

This subs mozzarella for the traditional ricotta salata; I think I would want to use the latter first time making.

I use Japanese eggplants that I grow in the garden. The skin is tender and they are not bitter at all. I slice them the long way on the mandoline and fry them cutlet style (flour, egg, bread crumbs) and then slice them into strips. A simple marinara works just as well and I prefer burrata. Quick and simple.

Why turn a perfect vegetarian meal into one that isn‘t? Kind of an anachronistic move in my eyes. Eat less meat, not more!

Fabulous recipe and a good late summer way to use all those cherry tomatoes and eggplant. My husband has to stay away from saturated fats so I used Canadian bacon for prosciutto and a small amount of shredded Parmesan for mozzarella. It was great even though the farm share pepper I used gave it quite a kick!

So glad I kind of stumbled on this recipe when looking for ways to cook eggplant. Baking the eggplant in a convection oven at 425 brought it to a perfect crispness so that it blended smoothly with the tomato sauce. I modified the recipe based on what I had it was still a 5 star Saturday night elegant comfort dinner. Luckily there are leftovers!!!

Made some tweaks because I did some poor grocery shopping. Subbed 6 anchovy fillets for the pork. Added about 1/2 tsp of fish sauce and a Tbsp of tomato paste. Squeezed in about half a lemon to cut the heat (for the kids). Definitely added some pasta water to expand the sauce. It was awesome. Will make again.

This recipe is a keeper! Every year, when our CSA sends us home with lots of eggplant, I make this recipe. I make it exactly as written and it is perfect every time. Thank you for this wonderful recipe!

I loved the wide open options here. Made the with mainly what I had from the garden. The sauté step had loads to f garlic and chard stems with half an onion. Then came the tablespoon of Calabrian chiles, the chard and tomatoes. As for the pasta, just sniff your way through the cook time based on your needs inputting it in the sauce. I quite liked the shredded mozzarella folded in. It created some nice structure

Near-perfect recipe: easy, adaptable, delicious. Didn’t have pancetta so used thin slice of ham. Anchovies and tomato paste added lusciousness. Big splash of red wine added depth.

This recipe is fabulous. I add some homemade pasta sauce and do not use the whole amount of pasta. I use about 6 ounces of pasta. It is great when having guests with a salad and a crunchy loaf. Reheats very well if there happen to be leftovers.

Everything was amazing, so savory while still feeling not crazy hearty. If you wanted you could skip the meat if you’re vegetarian and it would still be so savory … my pasta was cooked perfect as well follow recipe as it says

The family loves this dish! I use diced pancetta instead of prosciutto and double the eggplant and garlic. I peel the eggplant unless it’s thin skinned. Sometimes I brown tomato paste with the shallot for extra body. Yummy and healthy.