Pasta alla Norma (Eggplant Pasta)
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4
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Calories
655 kcal
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Course
Main Course
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Cuisine
Italian
Pasta alla Norma (Eggplant Pasta)
Description
This Pasta alla Norma recipe centers on a slow-simmered marinara sauce made from whole peeled San Marzano tomatoes, enhanced with olive oil infused by gently cooked garlic and a mild kick from red pepper flakes. Fresh basil and tomato paste deepen the sauce's flavor, which is simmered to develop a balanced richness.
Large globe eggplants are roasted to tender perfection before being added to the pasta, providing a soft texture that complements the rigatoni. The dish is finished with crumbled ricotta salata, or alternatives like pecorino or cotija cheese, contributing a sharp, salty contrast to the slightly sweet tomato sauce and creamy eggplant.
Best served freshly tossed, this eggplant pasta offers a satisfying main course with harmonious Mediterranean ingredients and classic layering of textures and tastes.
If ricotta salata is unavailable, pecorino, cotija, or torn fresh mozzarella can be used as substitutes to retain the dish’s character.
Ingredients
For the marinara sauce:
- 1 28- ounce whole peeled San Marzano tomatoes with purée, canned
- ¼ cup extra-virgin olive oil
- 4 garlic peeled and smashed, cloves
- ¼ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 basil fresh sprigs
For the pasta:
- 2 ½ pounds globe eggplant
- kosher salt
- extra-virgin olive oil
- 1 pound rigatoni pasta
- ¼ teaspoon kosher salt
- ½ cup basil plus more for serving, torn leaves
- 2 cups marinara sauce or you can use jarred, easy homemade
- ricotta salata cheese or pecorino or cotija if you can’t find it
Instructions
For the Marinara Sauce:
- Pour the tomatoes and purée into a bowl and crush with your hands or the back of a spoon, then set aside.
- Add the extra-virgin olive oil and garlic cloves in a large skillet, and bring to medium heat. As the garlic begins to sizzle, stir occasionally, and cook until fragrant and golden, about 5 minutes. Monitor the heat so the garlic doesn't cook too quickly or burn. Add the red pepper flakes and cook for another 30 seconds.
- Remove the skillet from the heat and let the oil cool slightly. Carefully stir the tomato paste into the garlic and oil. Be EXTRA mindful so the oil doesn't splatter and burn you as the paste is added—and cook for 1-2 minutes. Spoon the tomatoes into the pan with the oil and paste and season with salt and pepper. Add the basil sprigs and bring to a boil. Reduce to a bubbling simmer over low heat, stirring occasionally, for 30 minutes. Stir to mix the oil that rises to the top, then discard the basil sprigs and garlic. Remove sauce from heat.
For the Pasta:
- While the sauce is simmering, roast your eggplant. Preheat your oven to 425°F. Cut the ends off the eggplants. Slice them in half, vertically, then cut them into ½-inch (half-moon) shaped pieces. Brush a sheet pan with olive oil and arrange the eggplant pieces in an even layer. Use two sheet pans if needed. Brush the eggplant tops with olive oil, sprinkle with kosher salt, and place in the oven to roast until golden brown, for about 30 minutes or so.
- While the eggplant roasts, fill a large pot with water and bring to a boil. Once boiling, salt the water generously. Add the pasta and cook until al dente. Use a mug or Pyrex to reserve ¾ cup of the pasta water. Drain, then add the pasta, basil, marinara, and roasted eggplant to the large pot you cooked the pasta in. Gradually stir in the pasta water (start with ½ cup, then add more if needed) and stir well to combine. Taste and add more salt or red pepper flakes if desired. Transfer the pasta to a serving bowl and top with freshly grated ricotta salata and more basil.
Notes
- If ricotta salata cheese is unavailable, pecorino or cotija cheese offer good alternatives.
- Torn fresh mozzarella, while milder and less tangy, can also be used for a creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 655 kcal
% Daily Value*
| Calories | 655kcal | 33% |
| Carbohydrates | 112g | 37% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 1068mg | 45% |
| Potassium | 1357mg | 29% |
| Fiber | 15g | 60% |
| Sugar | 18g | 36% |
| Vitamin A | 574IU | 11% |
| Vitamin C | 28mg | 31% |
| Calcium | 128mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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