Description
Pasta alla Norma is a classic Sicilian dish featuring tender roasted eggplant tossed with a rich tomato sauce and pasta, finished with fresh basil and grated Parmesan or ricotta salata. Roasting the eggplant instead of frying reduces oil usage and helps the cubes hold their shape, creating a deliciously meaty texture perfect for a satisfying vegetarian main course loved by all.
Ingredients
Roasted 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
Pasta Sauce:
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, finely minced
- 1/2 small onion, very finely chopped (or 2 eschallots)
- 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
- 300g / 10 oz spaghetti or other pasta (macaroni, rigatoni, penne, ziti, fettucine, bucatini)
Serving:
- 1/2 cup basil leaves, roughly chopped
- Parmesan cheese, grated (or ricotta salata for a traditional touch)
Instructions
- Roast the Eggplant: Preheat your oven to 240°C / 450°F (220°C fan). Line a baking tray with parchment paper. Toss the eggplant cubes with olive oil, salt, and pepper until evenly coated. Spread them out on the tray in a single layer. Roast for 20 minutes, then flip the cubes and roast for another 5 minutes until caramelized. Let them cool on the tray to help the eggplant hold its shape during mixing.
- Cook the Pasta: Bring a large pot of salted water to a boil. Start cooking the pasta a couple of minutes after starting the sauce so it finishes cooking just before the sauce is ready. Cook the pasta until al dente or to your taste. Drain and set aside.
- Make the Sauce: Heat olive oil in a very large skillet over medium heat. Add minced garlic and cook for about 20 seconds until golden and fragrant. Add the finely chopped onion and cook for 2 to 3 minutes until translucent and soft.
- Add Tomato and Seasonings: Pour in the tomato passata, then add 1/4 cup of water by rinsing the passata container and adding the remaining tomato bits. Stir in dried Italian herbs or oregano, red pepper flakes if using, and salt and pepper. Let the sauce simmer gently for 5 minutes to meld the flavors.
- Combine Eggplant and Pasta: Stir the roasted eggplant into the sauce, then add the cooked and drained pasta. Gently toss everything together to coat the pasta thoroughly with the sauce, taking care not to mash the eggplant cubes to keep their texture.
- Serve: Immediately garnish with a generous handful of fresh basil leaves and a good pinch of grated Parmesan or ricotta salata cheese. Serve hot and enjoy this hearty vegetarian Italian classic.
Notes
- Tomato passata is smooth, pureed, and strained tomatoes, thicker than canned tomatoes and requiring less cooking. In the U.S., it’s sometimes labeled as tomato puree.
- You can substitute crushed canned tomatoes if passata is unavailable, but you will need to simmer the sauce for about 20 minutes to soften the tomatoes and adjust pasta cooking time accordingly.
- Fresh basil is essential for the authentic Pasta alla Norma flavor. If unavailable, fresh thyme (1½ tsp leaves) or an extra 1/2 tsp dried thyme or oregano added to the sauce can provide a lovely herby alternative.
- To make ahead or reheat, toss the eggplant in the sauce, cool, and refrigerate. Reheat pasta with sauce in the microwave for 2 minutes on high per serving, adding a little water if needed to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Mains
- Method: Baking
- Cuisine: Italian
