A twist on Pasta alla Norma, a pasta made with cooked aubergines simmered in a flavorful tomato sauce and topped with halloumi gently fried in olive oil.
Fried halloumi, that’s all you need to know. It’s salty and warm and firm and just what this flavorful eggplant pasta needed to take it to the next level.
This is a quick and easy dish that comes together surprisingly quickly considering how robust it is. This pasta is inspired by Pasta alla Norma, an eggplant pasta originally made by the Sicilians, typically topped with ricotta salata. Instead of using ricotta, I tried halloumi for a fancy spin.
I love fried halloumi in everything — tacos, pitas, even in fried rice (don’t pound until you’ve tried it!) and I hope this inspires you to try it.
Spicy eggplant noodles with fried halloumi
portions 4 People
- Extra virgin olive oil
- 1 8.8 ounce package Halloumi, cut into ¼ inch thick pieces
- 2 small Italian eggplants (or 1 large), halved lengthways and sliced into ¼-inch thick crescents
- salt and pepper
- ¼ teaspoon red pepper flakes
- 3 Garlic cloves, chopped
- 1 small red onion, diced
- 2 tablespoon tomato paste
- 1 (28 ounce) can whole peeled tomatoes
- 1 lb Pasta (penne, ziti, or rigatoni work great here)
- chopped basil for garnish
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Heat 2 tablespoons oil in a large skillet over medium-high heat. Once the oil is shimmering, add the halloumi and cook 2 minutes per side or until nicely browned and slightly tender. Using tongs, transfer to a plate lined with kitchen paper and set aside.
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Immediately add another tablespoon of oil to the pan and add as much eggplant as will fit in a single layer and season with salt and pepper. Cook until eggplant is browned, turning occasionally, about 10 minutes. Transfer the aubergine to a paper towel-lined pie and continue with the remaining aubergines and more oil until browned.
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Immediately add the red pepper flakes, garlic and onions and cook for 5 minutes or until onions are translucent. Add the tomato paste and stir well to combine, then add the tomatoes by mashing them into the pan with your hands, stir and bring to a boil. After boiling, reduce to a simmer and cook until liquid is sauce-like, about 10 minutes. Taste and season with salt if needed.
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While the tomato sauce is cooking, bring a large pot of salted water to a boil and cook the pasta according to package directions. Once pasta is done, drain in a colander, reserving 1 cup of pasta water. Place the pot back on the stovetop, add the aubergine and tomato sauce and stir well. Add pasta water if needed to create desired sauce consistency.
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Cut the halloumi into 1 inch pieces. Divide the noodles among bowls, garnish with halloumi and garnish with basil. Serve immediately.
