Pasta Salad alla Norma

Pasta Salad alla NormaRiley Wofford

Cook Time:

30 mins

Prep Time:

1 hr 50 mins

Servings:

(18)

Pasta alla Norma is a Sicilian recipe that goes back generations. It’s a quick, hearty vegetarian pasta dish that makes good use of seasonal summer produce. While you can find fresh eggplant and tomatoes at supermarkets year-round, these ingredients are at their peak during the warm-weather months. Eggplant is sweet and tender and tomatoes are plump and juicy; together, they create a delicious pasta sauce. This dish is one of my favorites, and I make it all summer long. Additionally, one of my favorite things to make during these months of sweltering heat is pasta salad — so why not combine the two?

This pasta salad is a little bit different from the ones you might be used to. Instead of mixing the pasta with fresh ingredients, I combine the cooked pasta with a quick stovetop eggplant and tomato sauce and a flavorful red wine vinaigrette. Start by salting the eggplant. While this isn’t a make-or-break step, it’s one that I recommend taking if you want to get as much flavor out of the eggplant as you can. Salting the eggplant also improves the texture. The salt draws out moisture from the vegetable, so when it’s sautéed in the skillet, it turns golden brown and tender without becoming mushy. Once the eggplant is cooked, add chopped red onion to the skillet, then finish the sauce with chopped tomatoes, red pepper flakes and capers. The tomatoes are added off the heat, so they warm up and start to release their juices while retaining their freshness and texture, more like traditional pasta salad.

While the sauce cooks, you can multitask by cooking the pasta and whisking up the simple vinaigrette. I like to use a short pasta shape here, such as orecchiette, penne, or fusilli. Toss the warm pasta with the dressing, then combine everything with Parmesan cheese. It’s the perfect make-ahead meal for lazy summer lunches and picnics in the park.

Technique Tip: The skin of the eggplant does have a slight bitterness, so if that’s not your vibe, feel free to peel it or split the difference and strip away half of the skin.

Swap Option: If you’re not making this during the summer when tomatoes are ripe and delicious, you can use one (28-ounce) can of diced tomatoes instead.

Ingredients

• 1½pounds eggplant, peeled (if desired) and cut into 3/4-inch pieces
• 4tablespoons plus 1 teaspoon kosher salt, divided
• 2/3cup plus 1 tablespoon extra-virgin olive oil, divided
• 1red onion, chopped
• 1½pounds ripe plum tomatoes, cut into 1/2-inch pieces
• 1/2teaspoon crushed red pepper flakes
• 1/4cup capers, rinsed and drained

• 1pound orecchiette or penne pasta
• 1/4cup red wine vinegar
• 1tablespoon Dijon mustard
• 3cloves garlic, grated
• 1/4teaspoon ground black pepper
• 3/4cup grated Parmesan cheese, plus more for serving
• chopped parsley leaves, for serving

Preparation

1.

In a large colander, toss the eggplant with 2 tablespoons of salt. Let sit at room temperature for 30 minutes. Rinse the eggplant under cool water, then drain and pat dry with a clean kitchen towel or paper towels.2.

Heat 1/3 cup of oil in a large skillet over medium-high heat. Working in two batches, add the eggplant and cook, stirring occasionally, for 8 to 10 minutes, until golden brown and softened. Using a slotted spoon, transfer the eggplant to a plate and set aside.3.

Swirl 1 tablespoon of oil into the skillet and reduce the heat to medium. Add the onion and cook for about 5 minutes, until soft and translucent. Remove from the heat and stir in the tomatoes, red pepper flakes, capers, eggplant and 3/4 teaspoon salt. Let cool to room temperature, about 30 minutes.4.

Bring a large pot of water to a boil and season with 2 tablespoons salt. Add the pasta and cook for 9 to 11 minutes, until al dente.5.

Meanwhile, in a large bowl, whisk together the vinegar, mustard, garlic, black pepper and remaining 1/4 teaspoon of salt. Gradually whisk in the remaining 1/3 cup of oil until thick and well combined. Drain the pasta and add to the dressing, tossing to coat. Let cool completely, about 45 minutes.6.

Add the eggplant mixture and Parmesan cheese to the cooled pasta and toss to combine. Serve cold or at room temperature, topped with more cheese and a sprinkle of parsley.