If you’re looking for a hearty, flavorful pasta dish that’s full of Sicilian charm, you’re in for a treat. Pasta alla Norma, also known as eggplant pasta, is a vegetarian favorite that’s easy to make and loaded with rich flavors. Whether you’re a pasta enthusiast or just looking for something new, this recipe will soon become your go-to for a perfect weeknight meal.
Introduction: What is Pasta alla Norma?
Pasta alla Norma is a classic Sicilian pasta dish originating from the city of Catania. Its star ingredients include eggplant, marinara sauce, and a healthy sprinkle of ricotta salata. What makes it unique is the combination of roasted eggplant’s texture with a flavorful homemade marinara sauce. It’s a comforting meal, packed with Mediterranean flavors, making it perfect for those who crave a simple yet delicious Italian pasta.
Why should you try it? If you love traditional pasta dishes and want a vegetarian twist, Pasta alla Norma is the ultimate choice. It’s light, flavorful, and celebrates the rich culinary heritage of Sicily.
For more Italian recipes, you might also like to try Baked Rigatoni alla Norma: A Sicilian Delight.
Ingredients for Pasta alla Norma
Here’s everything you’ll need to prepare this delicious dish:
- For the Marinara Sauce:
- 1 can (28 oz) of San Marzano whole peeled tomatoes with purée
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, peeled and smashed
- ¼ tsp red pepper flakes
- 1 tbsp tomato paste
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 sprigs of fresh basil
- For the Pasta:
- 2 ½ lbs globe eggplant, cut into ½-inch slices
- Kosher salt (to taste)
- Extra-virgin olive oil (for roasting eggplant)
- 1 lb rigatoni pasta
- ½ cup torn basil leaves (plus more for garnish)
- 2 cups marinara sauce (homemade or store-bought)
- Ricotta salata (substitute with pecorino or cotija if unavailable)
Substitutions:
- For a vegan version, skip the ricotta salata, or substitute with a vegan cheese option.
- Use gluten-free pasta if you have dietary restrictions.
How to Make Pasta alla Norma – Step by Step
Step1: Make the Marinara Sauce
- Pour the San Marzano tomatoes into a bowl and crush them gently.
- Heat the olive oil in a skillet over medium heat, add the garlic, and cook until golden and fragrant (about 5 minutes). Be careful not to burn the garlic.
- Add the red pepper flakes and cook for an additional 30 seconds.
- Remove from heat and stir in the tomato paste. Mix carefully to avoid splattering.
- Return the skillet to low heat, add the crushed tomatoes, and season with salt and pepper.
- Add the basil sprigs, bring to a boil, then reduce to a simmer. Cook for 30 minutes, stirring occasionally.
- Remove the garlic and basil sprigs. Set the sauce aside.
Step2: Roast the Eggplant
- Preheat the oven to 425°F (220°C).
- Slice the eggplant into ½-inch pieces and arrange them on a baking sheet.
- Drizzle with olive oil and sprinkle with kosher salt.
- Roast for about 30 minutes, until golden brown and tender.
Step3: Cook the Pasta
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente, following package instructions.
- Reserve ¾ cup of the pasta cooking water before draining.
Step4: Combine the Ingredients
- In a large pot, combine the cooked pasta, marinara sauce, roasted eggplant, and basil.
- Gradually add the reserved pasta water to create a silky sauce.
- Serve with freshly grated ricotta salata and a sprinkle of torn basil leaves for garnish.
Helpful Tips for the Perfect Pasta alla Norma
- Use Fresh Ingredients: For the best flavor, use fresh basil and high-quality San Marzano tomatoes.
- Roast the Eggplant Properly: Ensure that the eggplant is evenly coated with olive oil before roasting to achieve a golden brown, crispy texture.
- Salt Your Pasta Water: Always generously salt your pasta water—it enhances the overall flavor of the dish.
Cooking Tips for the Best Pasta alla Norma
- Equipment: Use a large skillet for the sauce and a wide baking sheet for even roasting of the eggplant.
- Cooking Technique: Stir the sauce regularly while simmering to prevent sticking and ensure an even blend of flavors.
- Hack for Busy Days: If you’re short on time, you can use a high-quality jarred marinara sauce to save 30 minutes of prep.
Serving Suggestions for Pasta alla Norma
Pasta alla Norma pairs beautifully with a light green salad and a glass of Sicilian red wine. For added flavor, you can serve this dish with garlic bread or a side of grilled vegetables.
For a sweet finish, consider trying Ricotta Cheesecake Recipe: A Creamy Dessert Delight.
Nutritional Information: Pasta alla Norma
This dish offers a balance of healthy vegetables and whole grains from the pasta. The eggplant provides fiber, while the tomatoes in the marinara sauce are rich in antioxidants like lycopene.
Nutritional Info for Pasta alla Norma (Per Serving):
- Calories: 655 kcal
- Fat: 30g
- Carbohydrates: 80g
- Protein: 15g
- Fiber: 8g
- Sugar: 10g
Storage and Leftovers for Pasta alla Norma
- How to Store: Place any leftovers in an airtight container and store in the fridge for up to 3 days.
- Reheating: To reheat, simply warm in a skillet with a bit of olive oil over low heat, or microwave in a covered dish for 2-3 minutes.
- Freezing: If freezing, store the sauce separately from the pasta for best results.
Frequently Asked Questions (FAQs) for Pasta alla Norma
1. Can I make this recipe vegan?
Yes, simply omit the ricotta salata or substitute it with a vegan cheese option.
2. Can I use another type of pasta?
Absolutely! Spaghetti or penne work well with this sauce if you prefer a different pasta shape.
3. Is jarred marinara sauce okay to use?
Yes, using a high-quality jarred marinara will save you time, and it still tastes delicious.
4. How do I prevent the eggplant from becoming soggy?
Ensure that your oven is preheated and that the eggplant is arranged in a single layer with enough space for even roasting.
Conclusion: Try This Delicious Pasta alla Norma Recipe Today!
We hope you enjoy this recipe for Pasta alla Norma. It’s a simple, flavorful dish that brings the taste of Sicily straight to your kitchen. Don’t forget to share your variations or feedback in the comments below—happy cooking!
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Pasta alla Norma Recipe: Delicious Sicilian Eggplant Pasta
Description
If you’re looking for a hearty, flavorful pasta dish that’s full of Sicilian charm, you’re in for a treat. Pasta alla Norma, also known as eggplant pasta, is a vegetarian favorite that’s easy to make and loaded with rich flavors. Whether you’re a pasta enthusiast or just looking for something new, this recipe will soon become your go-to for a perfect weeknight meal.
Ingredients
- For the Marinara Sauce:
- 1 can (28 oz) of San Marzano whole peeled tomatoes with purée
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, peeled and smashed
- ¼ tsp red pepper flakes
- 1 tbsp tomato paste
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 sprigs of fresh basil
- For the Pasta:
- 2 ½ lbs globe eggplant, cut into ½-inch slices
- Kosher salt (to taste)
- Extra-virgin olive oil (for roasting eggplant)
- 1 lb rigatoni pasta
- ½ cup torn basil leaves (plus more for garnish)
- 2 cups marinara sauce (homemade or store-bought)
- Ricotta salata (substitute with pecorino or cotija if unavailable)
Substitutions:
- For a vegan version, skip the ricotta salata, or substitute with a vegan cheese option.
- Use gluten-free pasta if you have dietary restrictions.
Instructions
Step 1: Make the Marinara Sauce
- Pour the San Marzano tomatoes into a bowl and crush them gently.
- Heat the olive oil in a skillet over medium heat, add the garlic, and cook until golden and fragrant (about 5 minutes). Be careful not to burn the garlic.
- Add the red pepper flakes and cook for an additional 30 seconds.
- Remove from heat and stir in the tomato paste. Mix carefully to avoid splattering.
- Return the skillet to low heat, add the crushed tomatoes, and season with salt and pepper.
- Add the basil sprigs, bring to a boil, then reduce to a simmer. Cook for 30 minutes, stirring occasionally.
- Remove the garlic and basil sprigs. Set the sauce aside.
Step 2: Roast the Eggplant
- Preheat the oven to 425°F (220°C).
- Slice the eggplant into ½-inch pieces and arrange them on a baking sheet.
- Drizzle with olive oil and sprinkle with kosher salt.
- Roast for about 30 minutes, until golden brown and tender.
Step 3: Cook the Pasta
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente, following package instructions.
- Reserve ¾ cup of the pasta cooking water before draining.
Step 4: Combine the Ingredients
- In a large pot, combine the cooked pasta, marinara sauce, roasted eggplant, and basil.
- Gradually add the reserved pasta water to create a silky sauce.
- Serve with freshly grated ricotta salata and a sprinkle of torn basil leaves for garnish.
Equipment
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- Use Fresh Ingredients: For the best flavor, use fresh basil and high-quality San Marzano tomatoes.
- Roast the Eggplant Properly: Ensure that the eggplant is evenly coated with olive oil before roasting to achieve a golden brown, crispy texture.
- Salt Your Pasta Water: Always generously salt your pasta water—it enhances the overall flavor of the dish.
