Description
Pasta alla Norma is a classic Sicilian dish featuring tender roasted eggplant, rich marinara sauce, and fresh basil. This version highlights roasted eggplant instead of fried, combined with al dente pasta and topped with salty ricotta salata or Parmesan cheese for a hearty, flavorful meal perfect for a comforting Italian dinner.
Ingredients
Scale
Marinara Sauce
- 1 batch Super Simple Marinara Sauce, or 2 cups (16 ounces) store-bought marinara
Eggplant
- 2 medium eggplants (about 2 ¼ pounds total)
- ¼ cup + 1 teaspoon extra-virgin olive oil
- ¼ teaspoon fine salt, more to taste
Pasta & Seasonings
- 8 ounces rigatoni, ziti or spaghetti
- ½ cup chopped fresh basil, plus a handful more small basil leaves or torn leaves for garnish
- ½ to 1 teaspoon red pepper flakes, to taste (optional)
- ½ teaspoon dried oregano
Cheese
- ¾ cup (1.5 ounces) finely grated ricotta salata and/or Parmesan cheese
Instructions
- Prepare Marinara Sauce: If making your own marinara, cook according to instructions and keep warm over very low heat once done. If using store-bought, warm it gently in a pot over medium-low heat while you cook the pasta.
- Preheat Oven and Prepare Eggplant: Preheat the oven to 425°F with racks set in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper for easy cleanup.
- Prepare Eggplant Slices: Use a vegetable peeler to shave off long alternating strips of eggplant peel creating a striped pattern. Slice the eggplants into ½-inch thick rounds, discarding the end pieces.
- Roast Eggplant: Place eggplant rounds on the lined baking sheets. Brush both sides with olive oil, sprinkle with salt and pepper generously. Roast for 35 to 45 minutes, flipping after 20 minutes, until deeply golden and tender. Set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve about ½ cup of pasta cooking water before draining, then return pasta to the pot.
- Combine Eggplant and Sauce: Stir roasted eggplant gently into the marinara. Add remaining 1 teaspoon olive oil, fresh chopped basil, red pepper flakes if using, and crushed dried oregano for additional flavor.
- Mix Pasta with Sauce: Add pasta to the sauce along with a couple tablespoons of reserved pasta water. Gently stir to combine. Add about two-thirds of the grated cheese, reserving the rest for garnish. Season with additional salt (about ¼ teaspoon) and black pepper. Adjust sauce consistency with more pasta water if desired.
- Serve: Divide pasta evenly among four bowls. Sprinkle remaining cheese and extra basil leaves on top. For added richness, lightly drizzle each serving with olive oil. Enjoy immediately. Leftovers can be stored covered in the refrigerator for 4 to 5 days.
Notes
- Pasta alla Norma is a traditional Sicilian dish known for its eggplant and fresh basil flavors.
- This recipe uses roasted eggplant instead of frying for a lighter and less oily preparation.
- Recipe yields 4 entrée-sized servings.
- Use ricotta salata or Parmesan for authentic flavor; you can mix or choose one.
- Adjust red pepper flakes according to desired spice level or omit if preferred.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 549 kcal
- Sugar: 16.2 g
- Sodium: 650.3 mg
- Fat: 26.9 g
- Saturated Fat: 5.4 g
- Unsaturated Fat: Approximately 20.8 g
- Trans Fat: 0 g
- Carbohydrates: 66.6 g
- Fiber: 13.8 g
- Protein: 15.8 g
- Cholesterol: 7.7 mg
