Description
Pasta alla Norma is a classic Sicilian vegetarian pasta dish featuring roasted eggplant, a rich tomato sauce infused with garlic and herbs, and finished with fresh basil and grated Parmesan or ricotta salata cheese. This recipe offers a flavorful, meaty texture from the eggplant and is perfect for a comforting Italian meal.
Ingredients
Scale
Eggplant and Seasoning
- 800g / 1.6 lb eggplant, cut into 2.5cm (1″) cubes (2 medium/large ones)
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Tomato Sauce
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, finely minced
- 1/2 small onion, very finely chopped (or 2 eschallots)
- 1/4 cup dry white wine (anything not too sweet or woody)
- 700g / 24 oz tomato passata (tomato puree)
- 1/4 cup water
- 1 tsp dried Italian herbs (or oregano)
- 1/2 tsp red pepper flakes (optional, for a hint of heat)
- 1/2 tsp salt
- 1/2 tsp pepper
Pasta and Garnish
- 300g / 10 oz spaghetti or other pasta (long or short such as macaroni, rigatoni, penne, ziti, fettuccini, bucatini)
- 1/2 cup basil leaves, roughly chopped
- Parmesan cheese, grated (or ricotta salata if available – more traditional)
Instructions
- Roast the Eggplant: Preheat your oven to a high temperature (around 220°C/425°F). Toss the cubed eggplant with 2 tablespoons of extra virgin olive oil, salt, and pepper. Spread them evenly on a baking tray and roast for about 25-30 minutes, turning halfway through, until they are caramelized and tender but still hold their shape.
- Prepare the Tomato Sauce: While the eggplant roasts, heat 2 tablespoons of extra virgin olive oil in a large skillet or saucepan over medium heat. Add the finely minced garlic and chopped onion and sauté gently until soft and fragrant, about 3-5 minutes. Pour in the dry white wine and let it simmer for a couple of minutes to reduce.
- Simmer the Sauce: Add the tomato passata, water, dried Italian herbs, red pepper flakes (if using), salt, and pepper to the pan. Stir well and simmer the sauce over low heat for 15-20 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- Combine Pasta and Sauce: Add the roasted eggplant to the tomato sauce and stir gently to combine. Then add the drained pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Finish with Basil and Cheese: Stir in the chopped fresh basil leaves. Serve the pasta hot, topped with generous amounts of grated Parmesan cheese or ricotta salata if using.
Notes
- Roasting the eggplant instead of frying reduces the amount of oil and helps the eggplant retain its shape with a caramelized surface.
- You can substitute fresh thyme or extra dried herbs if fresh basil is unavailable, but fresh basil is traditional and preferred.
- This dish is a satisfying and flavorful vegetarian main course that even meat lovers will enjoy.
- For a spicier version, increase the red pepper flakes to taste.
- Ricotta salata is traditional for Pasta alla Norma but Parmesan cheese is an excellent and accessible alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 530 kcal
- Sugar: 18 g
- Sodium: 828 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 83 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
