Easy Penne Alla Norma (Eggplant Pasta) Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
3
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Calories
550 kcal
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Cuisine
Mediterranean
Easy Penne Alla Norma (Eggplant Pasta) Recipe
Description
This Penne Alla Norma uses sautéed vegetables including uniformly chopped eggplant and red pepper, along with garlic and onion fried in olive oil to build a savory base. The mixture is simmered briefly with tomato sauce and sugar to offset acidity. Spinach is added at the end to wilt lightly and brighten the sauce.
The penne pasta is cooked until al dente, ensuring a firm but tender bite. After draining, it is mixed directly into the sauce off heat to blend flavors without overcooking.
The dish can be garnished with fresh herbs like basil or parsley if available, enhancing the aroma and color. It serves as a flavorful yet approachable vegetarian meal.
The notes emphasize cutting vegetables into consistent small pieces for even cooking and recommend careful attention to pasta doneness described as "al dente".
Ingredients
- 15-20 ounces penne pasta
- 1 onion
- 1 garlic clove
- 10 ounces eggplant cut into small ¼ of an inch pieces
- 5 ounces red pepper cut into small ¼ of an inch pieces
- salt
- black pepper
- sugar
- 10 ounces tomato sauce
- baby spinach a handful
- chili flakes optional
Instructions
- Cook the pasta according to the instructions on the package (usually about 10 to 12 minutes).
- Meanwhile, in a hot pan, start by frying the onions and garlic in some olive oil. In 2 to 3 minutes you can add to the pan the eggplant and peppers. Season with salt and pepper and let them cook for 5 minutes.
- Now add the tomato sauce and some sugar to balance the acidity.
- Let it simmer for 3 to 4 minutes and add the spinach.
- Now the pasta should be ready - drain it and put it in the sauce straight away. Take it off the heat and serve!
Notes
- Cut eggplant and peppers uniformly into small ¼-inch pieces to ensure even cooking and tenderness.
- Cook pasta until al dente—cooked through but still firm to the bite—to provide good texture.
- Fresh basil or flat-leaf parsley garnish complements the dish with additional flavor and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 106g | 35% |
| Protein | 20g | 40% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 461mg | 19% |
| Potassium | 710mg | 15% |
| Fiber | 16g | 64% |
| Sugar | 13g | 26% |
| Vitamin A | 2849IU | 57% |
| Vitamin C | 75mg | 83% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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