Description
Pasta alla Norma is a classic Sicilian pasta dish featuring tender roasted eggplant, a rich tomato passata sauce infused with garlic and herbs, and finished with fresh basil and grated Parmesan cheese. This vegetarian recipe offers a deliciously meaty texture and vibrant Mediterranean flavors, perfect for a satisfying main course.
Ingredients
Scale
For the Eggplant
- 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
For the 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
For the Pasta
- 300g / 10 oz spaghetti or other pasta (macaroni, rigatoni, penne, ziti, fettucini, bucatini)
- 1/2 cup basil leaves, roughly chopped
- Parmesan cheese, grated (or ricotta salata if available)
Instructions
- Prepare and Roast Eggplant: Preheat your oven to a high temperature suitable for roasting (around 220°C/430°F). Toss the cubed eggplant with 2 tablespoons of extra virgin olive oil, salt, and pepper. Spread the eggplant evenly on a baking tray and roast until golden and caramelized on the outside but tender inside, about 25-30 minutes, turning halfway through.
- Make the Sauce: While the eggplant roasts, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and finely chopped onion, and sauté until fragrant and translucent, about 3-5 minutes. Pour in the white wine and let it reduce for 2-3 minutes until the alcohol evaporates.
- Add Tomato Passata and Herbs: Stir in the tomato passata, water, dried Italian herbs (or oregano), red pepper flakes if using, salt, and pepper. Simmer the sauce gently for 15-20 minutes to develop the flavors, stirring occasionally.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve a cup of pasta water and drain the pasta.
- Combine Pasta with Sauce and Eggplant: Add the roasted eggplant to the tomato sauce and stir to combine. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
- Finish and Serve: Stir in the roughly chopped fresh basil leaves. Serve the Pasta alla Norma topped generously with grated Parmesan cheese or ricotta salata if available. Enjoy immediately.
Notes
- This traditional Sicilian dish is often made by frying the eggplant, but roasting reduces oil usage and helps the eggplant maintain its structure with caramelized surfaces.
- Fresh basil is preferred for an authentic finish but fresh thyme or additional dried herbs can be good alternatives to add flavor.
- This dish is an excellent, hearty vegetarian main course that even meat lovers will enjoy.
- Adjust red pepper flakes according to your preference for spice.
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
