Pasta alla Norma

Pasta all Norma

My favorite summer pasta! My warm weather foil to winter’s cacio e pepe: Pasta alla Norma.

Cube and sear 1 eggplant in generous glug of EVOO in batches (helps prevent steaming and creates color, texture & flavor 💥).

Add a few cloves of smashed garlic and then a 28-ounce can of crushed tomatoes. Add the leaves of a whole bunch of basil and desired shape of al dente pasta. Top with 1-2 cups parmesan or pecorino, pasta water and toss. Top with ricotta salata.

P.S. My all time favorite Pasta alla Norma (and a favorite date spot) is @gradiscanyc, pure magic

USED IN THIS RECIPE // CLICK TO PURCHASE.

Products
Large Tongs // $13
Large Tongs // $13

There are two types of tongs—those that are fully metal and those with some plastic elements. I prefer tongs with plastic when cooking pasta.

Nantucket White Serving Bowl // $20
Nantucket White Serving Bowl // $20

Ina [Garten] and I are in agreement: always use a white bowl.

Milly Pintuck Pink Short // $245
Milly Pintuck Pink Short // $245

I mean, this is so me I can’t even explain. If you don’t understand you probably should leave my site.

Ashton KeefeAshton Keefe, AKRecipe, AKFoodStyling, Pasta alla Norma, Carter Fish