Pasta Alla Norma Recipe
A delicious and easy recipe for Pasta Alla Norma, a Sicilian dish of pasta in marinara sauce flecked with cubes of eggplant and basil. Try this recipe now or the next time you need a delicious dinner in a hurry!
Servings: 8 servings
Calories: 306kcal
Equipment
- Large pot (for cooking pasta)
- Strainer or colander (to drain pasta)
- Large, non-stick saute pan or saucepan
Ingredients
- 1 pound penne rigate (or other tubular pasta)
- 2 medium Italian eggplants (about 2 pounds, cut into ½-inch cubes. I leave the skin on).
- 3 tablespoons extra virgin olive oil (divided)
- 6 cloves garlic (crush the whole pod, then slice. This releases more flavor).
- 28 oz canned plum tomatoes (San Marzano tomatoes are preferred but any plum tomatoes will do. Place the tomato and all juices in a bowl and crush the whole tomatoes with your fingers to break them up a bit before adding).
- 2 large sprigs fresh basil (and/ or fresh oregano. If using dried herbs, use a teaspoon of each or two teaspoons of either).
- ½ to 1 teaspoon red pepper flakes (use less or more depending on how spicy you like your food to be).
- Salt and ground black pepper to taste
Instructions
- Cook pasta in a large pot of salted water according to package directions, until al dente. Drain the pasta before using.
- Place the cubed eggplant in a colander placed over a bowl. Add salt and toss the eggplant to coat. Set aside for 30 minutes. This will draw out some of the moisture from the eggplant. Pat the eggplant cubes dry with paper towels or a kitchen towel.
- Heat 2 tablespoons olive oil in a large saucepan or saute pan over medium heat. Add the eggplant cubes and fry, stirring frequently. Don't crowd the pan. Fry in batches if necessary.
- When the eggplant cubes are golden-brown and very tender, remove them to a dish lined with a paper towel.
- In the same saucepan add a tablespoon of olive oil. Add the sliced garlic and saute until the garlic is lightly blonde. Add the crushed plum tomatoes along with ½ cup water. Mix well.
- Add the fresh herbs and red pepper flakes and mix them in. Add salt and ground black pepper to taste. Let the sauce come to a boil. Lower the heat to a simmer and let the sauce cook 15 minutes. Check seasoning and add more salt and pepper if needed.
- Add the cooked pasta and the reserved eggplant cubes to the sauce. Toss to mix, then turn off heat. Stir in a few fresh, torn basil leaves. Serve warm or at room temperature.
Notes
- You can add more or less eggplant to this dish depending on your personal preference. For me, about two pounds of eggplant hits the perfect spot.
- If you miss the ricotta salata in this recipe, use some vegan parmesan instead. It adds more flavor and protein.
- Refrigerate: The Pasta alla Norma will keep in the fridge for up to four days. Store in an airtight container.
- Freeze: Store the pasta in a freezer-safe container for up to four months.
- Reheat: Thaw pasta if frozen and reheat in the microwave or in a saucepan until warmed through.
Nutrition
Calories: 306kcal | Carbohydrates: 54g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 150mg | Potassium: 587mg | Fiber: 6g | Sugar: 8g | Vitamin A: 193IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 2mg