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Pasta alla norma (Eggplant pasta)

Pasta alla norma (Eggplant pasta)

A traditional Italian Pasta alla Norma featuring roasted eggplant and a rich tomato sauce, perfect for vegetarians.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Mains
Cuisine Italian
Servings 4 servings
Calories 530 kcal

Equipment

  • oven
  • Skillet
  • Pot
  • baking tray

Ingredients
  

Eggplant

  • 800 g eggplant cut into 2.5cm/1" cubes
  • 2 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper

Pasta Sauce

  • 2 tablespoon extra virgin olive oil
  • 2 cloves garlic finely minced
  • ½ small onion very finely chopped (or 2 eschallots)
  • ¼ cup dry white wine anything not too sweet or woody
  • 700 g tomato passata aka tomato puree
  • ¼ cup water
  • 1 teaspoon dried Italian herbs or oregano
  • ½ teaspoon red pepper flakes optional
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 300 g spaghetti or other pasta

Serving

  • ½ cup basil leaves roughly chopped
  • Parmesan cheese grated

Instructions
 

Roasted eggplant

  • Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
  • Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
  • Flip, then roast for a further 5 minutes. Cool on tray.

Cooking pasta

  • Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce.

Sauce

  • Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
  • Increase heat to medium-high and add wine, let it simmer until mostly evaporated.
  • Add tomato passata and the water from the passata bottle.
  • Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
  • Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce.
  • Serve immediately, garnished with basil and parmesan.

Notes

Wine enhances the flavor of the sauce but can be omitted. Fresh basil is traditional, but other herbs can be used.

Nutrition

Serving: 1servingCalories: 530kcalCarbohydrates: 83gProtein: 15gFat: 16gSaturated Fat: 2gSodium: 828mgPotassium: 1178mgFiber: 12gSugar: 18gVitamin A: 655IUVitamin C: 23mgCalcium: 104mgIron: 4mg
Keyword Eggplant pasta, Italian Recipes, Pasta alla norma, pasta recipes, Sicilian cuisine, Vegetarian dish
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