Pasta alla Norma (Vegan, with Almond Ricotta)

Ingredients

Contains tree-nut, gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   If you will make the almond ricotta: pour boiling water over the blanched almonds in a heatproof bowl and let sit to soften for 30 minutes; drain.

   If using store-bought vegan ricotta, skip to step 4.

   30 min
2. 2

   Blend the drained almonds with 2 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp nutritional yeast, 3/4 tsp salt and 3 tbsp cold water until a coarse, grainy ricotta forms; add more water 1 tsp at a time if needed and taste for seasoning.

   The texture should be grainy (like ricotta salata); do not overblend to a paste.

3. 3

   Heat a wide skillet or frying pan over medium-high heat and pour in 1/2 cup (120 ml) of the olive oil.

   Use a pan large enough to fry in batches so eggplant browns without crowding.

4. 4

   Fry the eggplant in batches: add a single layer and cook, turning occasionally, until deeply golden and soft; transfer each batch to a plate lined with paper towels to drain.

   Each batch will take about 6–8 minutes; don’t rush—well-browned eggplant gives the dish its characteristic flavor.

5. 5

   Add the remaining 1/4 cup (60 ml) olive oil to the skillet, reduce heat to medium and add the chopped onion. Sauté until translucent and soft.

   Stir occasionally so the onion softens but doesn’t brown too darkly.

   6 min
6. 6

   Add the sliced garlic and cook, stirring, until fragrant, about 30 seconds.

   1 min
7. 7

   Pour in the crushed tomatoes, add oregano, red pepper flakes (if using), 1 tsp salt and 1/2 tsp black pepper, bring to a simmer and cook until the sauce thickens and brightens in color.

   Break whole tomatoes with a spoon as the sauce simmers if you used whole canned tomatoes.

   20 min
8. 8

   Meanwhile, bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente according to package directions; reserve 1 cup of the pasta cooking water and drain the pasta.

   The pasta will finish cooking in the sauce, so stop about 1–2 minutes before the package time if you like it al dente.

   10 min
9. 9

   Add the fried eggplant to the tomato sauce and simmer together briefly to warm the eggplant and marry flavors.

   3 min
10. 10

    Add the drained pasta to the skillet with the sauce, pour in 1/2 cup of the reserved pasta water, and toss over medium heat until the pasta is coated and cooked through; add more pasta water if needed to loosen.

    Toss vigorously for a minute or two so the sauce clings to the pasta (the starch in the water helps emulsify the sauce).

    2 min
11. 11

    Remove from the heat, stir in half of the almond ricotta and most of the torn basil; taste and adjust salt and pepper.

    Stirring in the ricotta off the heat preserves its grainy texture.

12. 12

    Serve immediately: divide pasta among bowls, dollop remaining almond ricotta on top, drizzle with a little extra-virgin olive oil, scatter remaining basil and optional toasted breadcrumbs.

    A final drizzle of good olive oil and a few torn basil leaves make a simple but essential finish.