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.
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
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!
Yield: 4 servings
Sicilian Pasta alla Norma
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
- 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.
- 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 the 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 422Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 12mgSodium: 228mgCarbohydrates: 60gFiber: 9gSugar: 12gProtein: 13g
