Pasta alla Norma (Eggplant pasta)
User Reviews
5
-
Prep Time
10 mins
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Cook Time
45 mins
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Servings
4
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Calories
530 kcal
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Course
Main Course
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Cuisine
Italian
Pasta alla Norma (Eggplant pasta)
Description
Pasta alla Norma (Eggplant pasta) combines roasted eggplant with a tomato-based sauce enriched by garlic, onion, and a splash of white wine. The eggplant is roasted until tender with a slight caramelization, giving it body and flavor without falling apart when tossed with the sauce and pasta. The sauce is smooth and thick due to the use of tomato passata, infused with Italian herbs and optionally a hint of red pepper flakes for mild heat. Cooking the pasta until al dente provides a firm bite that complements the soft eggplant. Fresh basil tossed in at the end adds a bright herbal note, and the grated Parmesan or ricotta salata adds a sharp, salty finish.
This dish works as a hearty main course, ideal for a comforting meal that showcases simple ingredients elevated through roasting and slow simmering. It pairs well with a green salad or crusty bread to soak up the sauce.
Using wine in the sauce adds depth without detectable alcohol, and leftover sauce can be frozen easily for future use. Roasted eggplant can be tossed with the sauce and refrigerated before combining with pasta for convenience. The recipe also offers herb substitutions if fresh basil is unavailable, such as fresh or dried thyme or oregano.
Ingredients
- 800g / 1.6 lb eggplant , cut into 2.5cm/1" cubes (2 medium/large ones)
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Pasta Sauce:
- 2 tbsp extra virgin olive oil
- 2 garlic finely minced, cloves
- 1/2 onion very finely chopped (or 2 eschallots, small
- 1/4 cup white wine anything not too sweet or woody (Note 1, dry
- 700g / 24 oz tomato passata (aka tomato puree, Note 2)
- 1/4 cup water
- 1 tsp italian herb blend or oregano, dried
- 1/2 tsp red pepper flakes , optional (for a hint of heat)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 300g / 10 oz spaghetti macaroni, rigatoni, penne, ziti, fettucini, bucatini, or other pasta, long or short
Serving:
- 1/2 cup basil roughly chopped (Note 3, leaves
- Parmesan Cheese , grated (or ricotta salata if you have it - more traditional)
Instructions
Roasted eggplant:
- Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
- Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
- Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
Cooking pasta:
- Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
Sauce:
- Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
- Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
- Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
- Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
- Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
- Serve immediately, garnished with a good pinch of fresh basil and parmesan.
Notes
- Use dry white wine such as sauvignon blanc or pinot gris for the sauce; the alcohol will cook off leaving flavor depth.
- Tomato passata is smoother and thicker than crushed canned tomatoes; if using canned tomatoes, simmer sauce longer to soften.
- Fresh basil is key for garnish; if unavailable, substitute with fresh thyme or dried herbs to maintain herbal aroma.
- The pasta reheats well when mixed with the saucy eggplant mixture, adding water to loosen if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530cal | 27% |
| Carbohydrates | 83g | 28% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 828mg | 35% |
| Potassium | 1178mg | 25% |
| Fiber | 12g | 48% |
| Sugar | 18g | 36% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 23mg | 26% |
| Calcium | 104mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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