Classic Pasta alla Norma

Thermomix recipe: Classic Pasta alla Norma. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 2 medium eggplants (approx. 600 g), cut into 1.5 cm cubes
• 1 tsp salt, plus more to taste
• 60 ml olive oil, divided (40 ml for frying eggplant, 20 ml for sauce)
• 1 small onion (approx. 80 g), quartered
• 2 cloves garlic
• 20 g tomato paste
• 800 g crushed tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp sugar (optional, to balance acidity)
• Freshly ground black pepper, to taste
• 300 g short pasta (e.g., rigatoni, penne)
• A handful fresh basil leaves, roughly torn
• 50 g ricotta salata, grated, for serving

Instructions

1. Place eggplant cubes in a colander, sprinkle with 1 tsp salt, and let drain for 30 minutes to remove excess moisture. Pat dry thoroughly with paper towels.
2. Heat 40 ml olive oil in a large frying pan over medium-high heat. Fry the eggplant cubes in batches until golden brown and tender. Alternatively, air fry or bake at 200°C (400°F) until tender and slightly browned. Set aside on paper towels to drain excess oil.
3. Add onion and garlic to the Thermomix bowl. Chop 3 sec / Speed 7. Scrape down the sides of the bowl.
4. Add 20 ml olive oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow for evaporation.
5. Add tomato paste to the bowl. Cook 2 min / 100°C / Speed 1, with the simmering basket on the lid.
6. Add crushed tomatoes, dried oregano, sugar (if using), 1/2 tsp salt, and a pinch of black pepper to the bowl. Cook 20 min / 100°C / Speed 1 (Reverse), with the simmering basket on the lid.
7. Pause the Thermomix. Scrape down the sides and bottom of the bowl with the spatula. Check the consistency and adjust seasoning if needed.
8. Continue cooking 5 min / 90°C / Speed 1 (Reverse), with the simmering basket on the lid, to allow the sauce to settle and prevent sticking.
9. While the sauce is cooking, cook the pasta according to package directions in a separate pot of salted boiling water until al dente. Drain well.
10. Add the fresh basil leaves to the sauce in the Thermomix bowl. Stir 10 sec / Speed 1 (Reverse).
11. Combine the drained pasta with the tomato sauce in a large serving bowl. Gently fold in the fried eggplant cubes.
12. Serve immediately, topped with generous amounts of grated ricotta salata.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.