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Pasta alla Norma

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Pasta alla Norma is a traditional Sicilian dish featuring tender eggplant, a savory tomato sauce, and your choice of pasta, all topped with grated cheese and fresh basil. This comforting, vegetarian meal is full of vibrant Mediterranean flavors, making it an ideal choice for any pasta lover.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

For the Pasta Alla Norma:

1 large eggplant (cut into 1-inch cubes)

3 tablespoons olive oil (divided)

3 cloves garlic (minced)

1 small onion (finely chopped)

14.5 ounces diced tomatoes (1 can)

1 cup tomato passata (or tomato puree)

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional)

1 pound pasta (rigatoni, penne, or spaghetti)

1 cup Pecorino Romano (grated, or Parmesan cheese)

Fresh basil leaves (torn for garnish)

Salt and pepper (to taste)

Instructions

  1. Place the eggplant cubes in a colander and sprinkle with salt. Let them sit for 20-30 minutes to draw out excess moisture. After salting, pat the cubes dry using a paper towel.
  2. Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the eggplant cubes and cook for 8-10 minutes, stirring occasionally, until golden brown and tender. Remove from the skillet and set aside.
  3. In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 5 minutes until softened, then add the garlic and cook for an additional 1-2 minutes until fragrant.
  4. Stir in the diced tomatoes, tomato passata, oregano, and red pepper flakes (if using). Season with salt and pepper. Let the sauce simmer for 15 minutes until it thickens.
  5. In a large pot of salted water, cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
  6. Add the cooked eggplant back into the sauce, then add the cooked pasta. Toss to coat the pasta with the sauce. If the sauce is too thick, add a little of the reserved pasta water.
  7. Divide the pasta among serving plates, then top with grated Pecorino Romano and fresh basil.

Notes

  • For a vegan version, omit the cheese or use a plant-based cheese substitute.
  • Feel free to swap the eggplant for zucchini, bell peppers, or mushrooms to suit your preference.
  • If you prefer a spicier dish, increase the amount of red pepper flakes.
  • To make this gluten-free, simply use your favorite gluten-free pasta.

Nutrition

Find it online: https://savorymomskitchen.com/pasta-alla-norma/