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Pasta alla Norma

Pasta alla Norma is a classic Sicilian dish featuring tender eggplant sautéed to perfection, mixed with a rich tomato sauce, and tossed with your favorite pasta. Topped with grated cheese and fresh basil, it's a hearty and flavorful meal that's easy to make.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 688 kcal
Course: Lunch , Dinner
Cuisine: Italian

Ingredients

  • 1 large eggplant cut into 1-inch cubes
  • 3 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1 small onion finely chopped
  • 14.5 ounces diced tomatoes 1 can
  • 1 cup tomato passata or tomato puree
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes optional
  • 1 pound pasta rigatoni, penne, or spaghetti
  • 1 cup pecorino romano grated, or Parmesan cheese
  • fresh basil leaves torn (for garnish)
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Place the eggplant cubes in a colander and sprinkle generously with salt. Let them sit for about 20-30 minutes to draw out excess moisture. This step helps reduce bitterness and prevents the eggplant from becoming soggy during cooking.
  2. After salting, use paper towels or a clean kitchen towel to thoroughly pat the eggplant cubes dry, removing any excess moisture and salt.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
  4. Add the eggplant cubes and cook, stirring occasionally, until they are golden brown and tender, about 8-10 minutes. You may need to cook them in batches to avoid overcrowding the pan. Remove the cooked eggplant and set aside.
  5. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  6. Stir in the diced tomatoes, tomato passata, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
  7. Bring the sauce to a simmer and let it cook for about 15 minutes, stirring occasionally, until it thickens slightly.
  8. While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.
  9. Add the cooked eggplant to the tomato sauce and stir to combine. Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water to loosen it.
  10. Divide the pasta among serving plates. Top with grated Pecorino Romano and garnish with torn fresh basil leaves.

Notes

  • Eggplant Preparation: I salt the eggplant before cooking to remove bitterness and excess moisture.
  • Cooking the Eggplant: Sauté the eggplant until golden brown and tender; this adds a delicious flavor to the dish.
  • Sauce Consistency: If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
  • Cheese Choices: While Pecorino Romano is traditional, Parmesan or Ricotta Salata are great alternatives that offer different flavor profiles.
  • Spice Level: Adjust the red pepper flakes to your liking for a milder or spicier kick.
  • Pasta Options: I prefer rigatoni or penne, but spaghetti works well too. Choose your favorite pasta shape.

Nutrition Information

Serving 1serving Calories 688kcal (34%) Carbohydrates 104g (35%) Protein 26g (52%) Fat 20g (31%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 26mg (9%) Sodium 541mg (23%) Potassium 953mg (27%) Fiber 10g (40%) Sugar 13g (26%) Vitamin A 464IU (9%) Vitamin C 20mg (22%) Calcium 370mg (37%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 688

% Daily Value*

Serving 1serving
Calories 688kcal 34%
Carbohydrates 104g 35%
Protein 26g 52%
Fat 20g 31%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Cholesterol 26mg 9%
Sodium 541mg 23%
Potassium 953mg 20%
Fiber 10g 40%
Sugar 13g 26%
Vitamin A 464IU 9%
Vitamin C 20mg 22%
Calcium 370mg 37%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.