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

Scale

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.

Notes

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.