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Pasta alla Norma with a Persian Twist Recipe (with Video)

Pasta, Tree nut free, Egg-free

Discover our Pasta alla Norma with a Persian Twist Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 50min


"Gheimeh" Sauce
- 1 Onion, small or 1/2 medium
- 2 Roma tomatoes
- 1 cinnamon stick
- 0.5 tsp Turmeric
- 0.5 tsp Black pepper
- 0.5 tsp Saffron
- 2 tsp Tomato paste
- 1 limoo Amani
- Salt, to taste
- Olive oil
- water
Fried Eggplant
- 1 Large eggplant
- Salt
- Oil, for frying
Fried Potato
- 1 Potato, medium, of choice
- Salt
- Oil, for frying
The Pasta
- fried eggplant
- fries
- Tomato sauce
- 0.25 c starchy pasta water
- 1 tbsp Butter
- ricotta salata
- 16 oz. ziti rigati
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Salting the eggplant
1. First, slice eggplant into 3/4 inch slices.
2. Slice into 3/4 inch strips then cut into cubes.
3. Place in a strainer set in a large bowl.
4. Liberally salt all over and let sit for 30 minutes while doing the rest of the prep.
Making the sauce
1. Finely dice onion and tomatoes.
2. Crush saffron and cover in ice cubes.
3. Lightly crush and incorporate, then let set aside.
4. Using a large pan over medium high heat, add a generous amount of olive oil.
5. When the oil begins to shimmer, add cinnamon stick and onions.
6. Season with a pinch of salt, black pepper, and turmeric.
7. Sauté until translucent and it begins to turn golden.
8. Add tomato paste and sauté for a few more minutes before adding tomatoes.
9. After a few minutes, submerge everything in water before adding saffron and limoo Amani (pierce with a fork before adding in).
10. Cover and simmer over low for at least 30 minutes.
11. In the meantime, fry your eggplant and potatoes.
Frying eggplant and potatoes
1. Squeeze as much water out from the eggplant as you can.
2. Cut potato into even-sized, very thin strips.
3. Optionally rinse in water then pat dry to help it get extra crispy.
4. Heat enough oil so that you can completely submerge the eggplant (and potato)–we want to fry it, not sauté.
5. To test the oil temperature, add a piece of eggplant–if it begins to bubble almost immediately, the oil is ready.
6. Fry eggplant until golden brown all over and drain on a plate lined with paper towel.
7. Repeat the same process with the potato, then lightly season with salt immediately when finished.
Boiling the pasta
1. Set a pot of water to boil.
2. Season with salt so that it tastes like a well-seasoned soup.
3. When it comes to a boil, add in the pasta and cook for 3 minutes less than the recommended time for al dente on the box instructions.
4. Remember to reserve 1/4 c of the starchy water at the end.
5. In the meantime, remove the lid from the sauce and reduce until there is very little moisture remaining.
6. It’s thick enough when you can run a spoon down the middle and it parts without immediately coming back together.
7. If this is achieved before the pasta is cooked, cut the heat, but turn it back up right before adding the pasta.
8. Optionally blend the sauce using an immersion blender to get it extra smooth.
Building the pasta
1. Add the pasta into the sauce with reserved pasta water.
2. Combine over medium high heat, then add in the eggplant and cold butter.
3. Toss until combined and perfectly al dente.
1. Grate ricotta salata over the pasta then garnish with the fries, cinnamon stick, and limoo Amani.

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