Sicilian Pasta alla Norma

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Pasta alla Norma is a classic, Sicilian dish that is full of rich flavors. The roasted eggplant and the slow-cooked tomato sauce are an incredibly satisfying combination. 

This recipe takes approximately 50 minutes, but much of it is hands-off.

I was able to make two salads while the tomato sauce was simmer and the eggplant was roasting - so while I was still in the kitchen, it felt like this dish was on auto-pilot. It also made the house smell great - I love it when a tomato sauce is bubbling away on the stove. 

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Ingredients for Pasta alla Norma

• 1 1/2 pounds eggplant (about 2 medium), diced into 1-inch cubes
• 1/4 cup, plus 3 tablespoons olive oil
• salt and pepper
• 1 teaspoon red pepper flakes, divided
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 1/2 pounds tomatoes (about 5 medium), coarsely diced
• 2 tablespoons tomato paste
• 1 pound pasta (spaghetti, linguini, or pappardelle)
• 1/2 cup grated ricotta salata or parmesan
• 1/2 cup chopped basil

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How to Make this Eggplant Pasta Recipe

• In a rimmed baking sheet combine eggplant, 1/4 cup olive oil, pinch of salt and pepper, and half the red pepper flakes. Bake eggplant at 400 F for 40 minutes, tossing occasionally. 
• In a skillet over medium high heat, add olive oil. When heated, add garlic and oregano. Cook for 30 seconds and then add the tomatoes, 3 tablespoons of olive oil, tomato paste, 1/2 tsp red pepper flakes, salt and pepper.
• Simmer for 35 to 40 minutes, stirring occasionally, until sauce has thickened and is jam-like. 
• Meanwhile, cook pasta according to package directions. 
• Drain the pasta. Combine the tomato sauce and the eggplant, then toss in the pasta. Stir to combine and top with grated cheese and basil.
• Keeps in refrigerator for up to 3 days. 

Enjoy this hearty dish and its gorgeous flavors!

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Yield: 4 servings

Sicilian Pasta alla Norma

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Pasta alla Norma is a classic, Sicilian dish that is full of rich flavors.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 1 1/2 pounds eggplant (about 2 medium), diced into 1-inch cubes
• 1/4 cup, plus 3 tablespoons olive oil
• salt and pepper
• 1 teaspoon red pepper flakes, divided
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 1/2 pounds tomatoes (about 5 medium), coarsely diced
• 2 tablespoons tomato paste
• 1 pound pasta (spaghetti, linguini, or pappardelle)
• 1/2 cup grated ricotta salata or parmesan
• 1/2 cup chopped basil

Instructions

1. In a rimmed baking sheet combine eggplant, 1/4 cup olive oil, a pinch of salt and pepper, and half the red pepper flakes. Bake eggplant at 400 F for 40 minutes, tossing occasionally. 
2. In a skillet over medium-high heat, add olive oil. When heated, add garlic and oregano. Cook for 30 seconds and then add the tomatoes, 3 tablespoons of olive oil, tomato paste, 1/2 tsp red pepper flakes, salt and pepper.
3. Simmer for 35 to 40 minutes, stirring occasionally, until the sauce has thickened and is jam-like. 
4. Meanwhile, cook pasta according to package directions. 
5. Drain the pasta. Combine the tomato sauce and the eggplant, then toss in the pasta. Stir to combine and top with grated cheese and basil.
6. Keeps in refrigerator for up to 3 days. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 422Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 12mgSodium: 228mgCarbohydrates: 60gFiber: 9gSugar: 12gProtein: 13g