Description
Pasta alla Norma is a classic Sicilian pasta dish featuring tender roasted eggplant, flavorful marinara sauce, and fresh basil, all tossed with your choice of pasta and topped with salty ricotta salata or Parmesan cheese. This recipe blends roasted vegetables with a rich tomato sauce for a comforting, satisfying meal.
Ingredients
Scale
Sauce and Pasta
- 1 batch Super Simple Marinara Sauce, or 2 cups (16 ounces) store-bought marinara
- 8 ounces rigatoni, ziti or spaghetti
- ½ teaspoon dried oregano
- ½ to 1 teaspoon red pepper flakes, to taste (optional)
- ½ cup chopped fresh basil, plus extra small leaves or torn leaves for garnish
Eggplant
- 2 medium eggplants (about 2 ¼ pounds total)
- ¼ cup + 1 teaspoon extra-virgin olive oil
- ¼ teaspoon fine salt, plus more to taste
- Freshly ground black pepper
Cheese
- ¾ cup (1.5 ounces) finely grated ricotta salata and/or Parmesan cheese
Instructions
- Prepare the marinara sauce: If making your own marinara sauce, cook it according to your recipe’s instructions. If finished early, keep it warm over very low heat. For store-bought sauce, gently warm it in a pot over medium-low heat while cooking the pasta.
- Preheat and prepare oven: Preheat the oven to 425°F with racks placed in upper and lower thirds. Line two large, rimmed baking sheets with parchment paper for easy cleanup.
- Prepare the eggplant: Use a vegetable peeler to shave long alternating strips of eggplant peel creating a striped zebra-like pattern. Slice the eggplant into ½-inch thick rounds, discarding end pieces.
- Roast the eggplant: Arrange the eggplant rounds on the prepared baking sheets. Brush both sides with olive oil, sprinkle with salt and plenty of freshly ground black pepper. Roast until golden and tender, about 35 to 45 minutes, flipping the slices halfway through after about 20 minutes. Set aside once done.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve about ½ cup pasta cooking water before draining, then return pasta to the pot.
- Combine eggplant and sauce: Once the eggplant is roasted and the marinara sauce is ready, gently stir the eggplant into the sauce. Add the remaining 1 teaspoon olive oil, fresh chopped basil, red pepper flakes if using, and crush the dried oregano between your fingers as you add it to the sauce.
- Toss pasta with sauce: Add the cooked pasta to the sauce along with a couple of tablespoons of the reserved pasta water, gently stirring to combine. Stir in about two-thirds of the grated cheese, reserving the remainder for garnish. Adjust seasoning with additional salt (about ¼ teaspoon more) and black pepper. If needed, add more reserved pasta water to thin the sauce to your desired consistency.
- Serve: Divide the pasta into four bowls. Sprinkle the remaining cheese on top, add extra fresh basil leaves for garnish, and drizzle lightly with olive oil for added richness. Enjoy immediately.
- Storage: Store any leftovers covered in the refrigerator for 4 to 5 days.
Notes
- Recipe is adapted from Ottolenghi Simple cookbook and inspired by classic eggplant Parmesan.
- Make it gluten free: Use sturdy gluten-free pasta such as a corn and quinoa blend.
- Make it dairy free/vegan: Omit cheese or use vegan Parmesan alternatives. A dollop of vegan sour cream can add creaminess.
- Parmesan note: Vegetarian Parmesan cheese brands include Whole Foods 365 and BelGioioso.
Nutrition
- Serving Size: 1 serving (approximately 1 cup cooked pasta with sauce and eggplant)
- Calories: 400
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
