5.0 from 111 votes
Pasta alla Norma
One of Sicily's most iconic pasta dishes, Pasta alla Norma is a testament to the region's rich culinary heritage and how combining a few simple ingredients can result in a masterpiece!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
25 mins
Total Time
55 mins
Servings: 6
Calories: 409 kcal
Course:
Main Course
Cuisine:
Mediterranean , Italian
Ingredients
- 3 medium eggplants (about 2 pounds) , washed, NOT peeled, and cut into 1/2 to 3/4 inch cubes (if using long slender eggplant you can slice it instead)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt or kosher salt
- 4 cloves garlic , minced (be sure to use fresh, pre-minced store-bought garlic doesn't even come close in flavor)
- 1 small yellow onion , finely chopped
- 28 ounce quality whole plum tomatoes
- 3 tablespoons quality tomato paste
- 1 teaspoon sugar (to help compensate for less anything less than the very best sun-ripened imported Italian tomatoes)
- 1 1/2 teaspoons sea salt or kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup roughly chopped fresh basil leaves , plus extra for garnish
- 14 ounces dried short pasta (e.g., rigatoni, penne, rigatoncini, etc) , cooked until al dente, reserving some of the pasta water
- coarsely grated ricotta salata for serving , ricotta salata is traditional but if needed can substitute freshly grated Parmesan
Instructions
- Preheat the oven to 450 F.Place the diced eggplant in a large bowl. Add the olive oil and salt and toss to coat the pieces. Spread the eggplant out in a single layer on a large parchment-lined baking sheet. Bake for 20-25 minutes, flipping after about 15 minutes, or until the eggplant is tender and nicely browned.
- While the eggplant is roasting make the sauce.Place the peeled plum tomatoes in a bowl and use your hands to crush them into a chunky sauce.Heat the olive oil over medium heat in a Dutch oven or a large deep skillet and cook the garlic for 2-3 minutes until very fragrant. Add the chopped onion and cook for about 5 minutes until the onion is translucent and tender. Add the crushed tomatoes along with the tomato paste, basil, salt, pepper, sugar and red pepper flakes. Bring the sauce to a simmer, reduce the heat, cover and simmer for 10-15 minutes.Add the eggplant and simmer for another minute just to let the eggplant heat through. Add salt and pepper to taste.
- Add the cooked pasta to the sauce with 2-3 tablespoons of reserved pasta cooking water, and gently stir it in to thoroughly coat the pasta.Dish it up and serve it sprinkled with some grated ricotta salata. If desired garnish with a basil sprig or some torn basil leaves.
Cup of Yum
Nutrition Information
Calories
409kcal
(20%)
Carbohydrates
73g
(24%)
Protein
13g
(26%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
1050mg
(44%)
Potassium
1111mg
(32%)
Fiber
11g
(44%)
Sugar
16g
(32%)
Vitamin A
1408IU
(28%)
Vitamin C
27mg
(30%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 409
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 73g | 24% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1050mg | 44% |
| Potassium | 1111mg | 24% |
| Fiber | 11g | 44% |
| Sugar | 16g | 32% |
| Vitamin A | 1408IU | 28% |
| Vitamin C | 27mg | 30% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.