Pasta Alla Normaby Scott Conant
Crispy fried eggplant, a bright tomato sauce, and shaved ricotta salata come together in this classic Sicilian dish.
There's a reason Pasta Alla Norma has stood the test of time, the contrast of golden, crispy eggplant against a silky tomato sauce is simply hard to beat. This version comes straight from Scott Conant, and it's proof that a few humble ingredients, treated with care, can turn into something special. Take your time with the eggplant and the rest comes together quickly.
Ingredients
Directions
Get set up.Bring a 2-quart pot of water to a boil. In a Dutch oven, heat 4 inches of vegetable oil over medium heat to 300°F on a deep-fry thermometer, and line a plate with paper towels.
Prep the eggplant.Using a peeler, strip the eggplant skin in alternating stripes for a zebra pattern, then dice into 1-inch cubes. Sprinkle with salt in a strainer and let it drain to pull out any bitterness, then pat dry with paper towels.
Blanch, then fry.Blanch the eggplant in the hot oil for 7-8 minutes, then move it to the prepared plate. Bring the oil up to 350°F, then let it settle at 360°F before shutting off the heat, adding the eggplant back in, and turning the heat back on. Fry until deep golden brown, 2-3 minutes, then drain on fresh paper towels.
Start the pasta.Warm the olive oil in an 8-inch saute pan over medium-low heat. Salt the boiling water, add the pasta, and cook it about 75 percent of the way through, roughly 12 minutes.
Build the sauce.Once the oil is warm, add the garlic and let it gently infuse the oil for about 2 minutes, without letting it sizzle or brown. Stir in the oregano, cook for another minute, then add the strained tomatoes and a splash of pasta water. Let it reduce as the pasta finishes, adding more pasta water if it looks dry. Remove the garlic clove and stir in a pinch of salt and the torn basil.
Bring it together.Transfer the pasta into the sauce along with a splash more pasta water, then fold in the fried eggplant. Turn off the heat, toss in the Parmesan, then finish with the butter and toss once more until glossy.
Plate and serve.Divide the pasta among plates and grate the ricotta salata generously over the top. Garnish with a basil leaf or two and serve right away.
✦ Chef's Note
Salting and draining the eggplant isn't a step to skip — it draws out excess moisture and bitterness, which is what lets it fry up truly crisp instead of soggy. If ricotta salata is hard to track down, a good Pecorino Romano makes a fine substitute for that same salty, tangy finish.