Thank you DaVinci for sponsoring this post!
When I saw these beautiful light purple eggplants at the farm stand this week I immediately got cravings for one of my all-time favorite pasta dishes. Pasta alla Norma is a traditional pasta dish from the island of Sicily, Italy. I first discovered this super simple yet seriously yummy pasta featuring crispy eggplant when I was studying abroad in Sicily during college and have been a fan ever since.
DaVinci’s authentic imported Italian pasta is the perfect foundation for this easy recipe. Their gourmet pasta is made in Italy from 100% durum wheat semolina using a warm air-dry process to cultivate the perfect texture.
When eggplant is cooked correctly it has an amazing flavor that can’t be rivaled. Meaning, if my eggplant isn’t crispy I’m not into it. Mushy = no thank you. You can achieve this in a few different ways such as pan-frying, but the easiest and quickest way I’ve found is to broil thinly sliced eggplant until it is browned to crispy perfection on both sides.
Added to a simple quick tomato sauce and tossed with spaghetti or any of DaVinci’s 50 pasta varieties and you’ve got pasta alla Norma. It is simply served with fresh basil leaves and traditionally with grated ricotta salata cheese, which is an aged dry ricotta cheese. Or you can do as I did here and swap the cheese for a vegan alternative of easy homemade almond ricotta, which I’ve included the recipe for at the end of this post.
Do you have a favorite easy pasta recipe? Share your own recipes in DaVinci’s Fun & Done Sweepstakes for a chance to win their “Anything Is Pastable” prize pack including a year’s supply of DaVinci Pasta!
And if you’re in need of more pastable inspiration check out the DaVinci facebook page for loads more recipes!
Mangia bene! xx Kaity
Recipe after the jump…
This post was in collaboration with and sponsored by DaVinci. All content and opinions expressed here are my own. Read more about my sponsored post and affiliate policy here.