Description
Pasta alla Norma is a classic Sicilian vegetarian pasta dish featuring roasted eggplant, a rich tomato sauce infused with garlic, onion, and Italian herbs, and finished with fresh basil and grated Parmesan or ricotta salata cheese. This flavorful and hearty meal showcases caramelized eggplant cubes that hold their shape beautifully thanks to roasting, making it a satisfying option for both vegetarians and meat lovers alike.
Ingredients
Scale
Eggplant
- 800g (1.6 lb) eggplant, cut into 2.5cm (1 inch) cubes (about 2 medium/large eggplants)
- 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 (a variety that is 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 & Garnish
- 300g (10 oz) spaghetti or other pasta (long or short such as macaroni, rigatoni, penne, ziti, fettuccine, bucatini)
- 1/2 cup basil leaves, roughly chopped
- Parmesan cheese, grated (or ricotta salata if available)
Instructions
- Roast the Eggplant: Preheat your oven to a high temperature (about 220°C/425°F). Toss the cubed eggplant with 2 tablespoons of extra virgin olive oil, salt, and pepper. Spread the eggplant evenly on a baking sheet and roast for approximately 25-30 minutes until caramelized and tender, turning halfway through to ensure even roasting.
- Prepare the Sauce Base: While the eggplant is roasting, heat 2 tablespoons of extra virgin olive oil in a large skillet or saucepan over medium heat. Add the finely minced garlic and finely chopped onion (or eschallots), and sauté gently until softened and fragrant, about 3-5 minutes, being careful not to burn the garlic.
- Deglaze with Wine: Pour in the 1/4 cup dry white wine to deglaze the pan. Let it simmer for 2-3 minutes until the wine reduces slightly and the alcohol cooks off.
- Add Tomato and Seasonings: Stir in the 700g tomato passata, 1/4 cup water, dried Italian herbs (or oregano), red pepper flakes (if using), salt, and pepper. Bring to a gentle simmer and cook uncovered for 15-20 minutes until the sauce thickens and flavors meld.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the 300g pasta according to package instructions until al dente. Drain the pasta, reserving a cup of pasta water.
- Combine Pasta and Sauce: Add the roasted eggplant to the tomato sauce and stir well to combine. Then toss the cooked pasta into the sauce, adding a splash of reserved pasta water if needed to loosen the sauce for better coating.
- Add Fresh Basil and Serve: Stir in the roughly chopped basil leaves just before serving. Plate the pasta and generously grate Parmesan cheese or ricotta salata on top. Serve immediately while hot for the best flavor.
Notes
- This pasta originates from Sicily and is traditionally made by frying eggplant, but roasting reduces oil use and keeps the eggplant’s shape better while caramelizing its surface.
- Fresh basil is the classic finishing touch; if unavailable, fresh thyme or extra dried herbs can add a nice alternative flavor.
- The dish is a hearty and flavorful vegetarian main that appeals to vegetarians and meat eaters alike.
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
