Pasta alla Norma + Meatballs

Yield: 4

Author: Sistersnacking

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Pasta Alla Norma + Meatballs

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Eggplant and tomato season is still going strong so here's one of our favorite simple traditional pastas to make. Also, if you're like us and always need a little protein with dinner, you can pair this with our easy meatballs.

Ingredients

Pasta Alla Norma

• 1/2 a box of rigatoni or tubular pasta
• 2 large eggplants, diced
• 1 medium onion, diced
• 3 cloves garlic, grated
• 1 teaspoon calabrian chili paste
• 1 can whole peeled tomatoes, good quality
• 1 teaspoon dried oregano
• Torn fresh basil leaves
• 1/2 ball of fresh mozzarella, optional
• Olive oil
• 1/2 cup Ricotta salata, grated + more for garnish - use parmesan if you can't find this
• Salt and pepper

Meatballs

• 1 lb ground meat (80/20)
• 2 cloves garlic, grated or chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 egg
• 1/3 cup breadcrumbs
• 1/3 - 1/2 cup parmesan, grated
• Salt & Pepper
• Oil for frying
• Parmesan for garnish
• Sauce from Norma recipe

Instructions

Pasta alla Norma

1. Salt your diced eggplant well and let sweat on a paper towel (10 minutes or so) while you prep your onions and garlic - then pat or squeeze the eggplant dry
2. In a hot pan heat 1/4 cup olive oil, you want to lightly fry the eggplant, and brown eggplant in batches if needed - set aside on a paper towel
3. Once the eggplant is done you should have extra oil in the pan, use this to saute your onions then add the garlic and calabrian chili paste
4. Add canned tomatoes and mash into the onion mixture, top with oregano - let simmer on low for 15 minutes
5. Cook pasta in salted water - salt it like the sea!
6. Add eggplant (reserve some to garnish on top), cooked pasta + a little pasta water, torn basil, 1/2 cup grated ricotta salata, salt & pepper and combine - be sure to taste for seasonings
7. Finish with more fried eggplant, basil, and ricotta salata

Meatballs

1. Combine all ingredients in a large bowl
2. Roll even sized balls and place on parchment, this recipe can easily make 10-20 balls depending on how large you make them
3. Optional - place in the fridge for 30 min to 1 hour before frying
4. Add oil to a hot nonstick pan and fry on all sides until really golden and cooked through
5. Top with some extra sauce from the Norma recipe, grated parmesan, ricotta salata, and parsley