Pasta alla Norma
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Additional Time
25 mins
-
Total Time
55 mins
-
Servings
6
-
Calories
409 kcal
-
Course
Main Course
-
Cuisine
Mediterranean, Italian
Pasta alla Norma
Description
Pasta alla Norma features eggplant cut into medium-sized cubes that are tossed in olive oil and salt before roasting at 450°F until browned and tender. The sauce is prepared by cooking minced garlic and finely chopped onion in extra virgin olive oil to build aroma and sweetness. Crushed plum tomatoes, tomato paste, sugar, basil, sea salt, black pepper, and red pepper flakes simulate a well-rounded tomato base. This sauce simmers gently for 10-15 minutes, then combined with the roasted eggplant to meld flavors with minimal additional cooking. Short pasta varieties cooked al dente are mixed into the sauce along with reserved pasta water to loosen the texture if needed. Traditionally, ricotta salata is grated on top, but freshly grated Parmesan is an acceptable substitute, adding a salty, creamy contrast.
The dish balances the caramelized softness of the roasted eggplant with fresh tomato acidity and herbaceous basil. Its firm pasta provides a textured base that holds the flavorful sauce well. Pasta alla Norma is often served as a main course, bringing Mediterranean ingredients into a harmonious plate. The recipe relies on fresh garlic and quality tomatoes to achieve the authentic, nuanced flavor.
Ingredients
- 3 eggplant washed, NOT peeled, and cut into 1/2 to 3/4 inch cubes (if using long slender eggplant you can slice it instead, medium, about 2 pounds
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt or kosher salt
- 4 garlic minced (be sure to use fresh, pre-minced store-bought garlic doesn't even come close in flavor, cloves
- 1 yellow onion finely chopped, small
- 28 ounce plum tomatoes quality, whole
- 3 tablespoons tomato paste quality
- 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 black pepper freshly ground
- 1/4 teaspoon red pepper flakes
- 1/2 cup basil plus extra for garnish, roughly chopped, fresh leaves
- 14 ounces short pasta cooked until al dente, reserving some of the pasta water, dried, e.g. rigatoni, penne, rigatoncini
- ricotta salata ricotta salata is traditional but if needed can substitute freshly grated Parmesan, coarsely grated, for serving
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 409 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
