Pasta alla Norma Recipe
User Reviews
4.8
Pasta alla Norma Recipe
Description
This recipe starts by slicing eggplants in stripes and salting them to remove excess moisture and bitterness. After drying, the slices are roasted until golden brown and tender, developing a deep, mellow flavor. Meanwhile, a sauce is prepared by gently sautéing garlic and red pepper flakes in olive oil before adding canned diced tomatoes and dried oregano, simmered until thickened.
The roasted eggplant slices are combined with the sauce and served over rigatoni pasta cooked al dente. The dish is finished with a scattering of fresh chopped parsley and grated ricotta salata, a salty, firm cheese that adds a distinctive salty contrast to the sweet and spicy tomato and eggplant components.
Pasta alla Norma is a vegetarian dish showcasing eggplant’s meaty texture enhanced by roasting, complemented by the bright tomato sauce. It is suitable as a flavorful main or a substantial side. Preparing the sauce and roasting eggplant ahead can streamline serving.
Leftovers keep well refrigerated for about three days and can be reheated gently. The recipe allows for tomato sauce substitutions if needed, though the fresh sauce enhances the flavor balance.
Ingredients
- 2 eggplant about 2 pounds in total
- kosher salt
- extra virgin olive oil
- 5 garlic minced, cloves
- 1 teaspoon red pepper flakes crushed
- 2 14.5- ounce diced tomatoes with their juices, canned
- 1 ½ teaspoon oregano dry
- ¾ pound rigatoni pasta
- ½ cup parsley chopped, fresh
- ½ cup ricotta salata grated
Instructions
- Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.
- Heat the oven to 425 degrees F.
- Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not overlap, each should be comfortably touching the bottom of the sheet pan). Roast in the heated oven until deeply golden brown, anywhere from 35 to 40 minutes, turning over mid-way through.
- Make the Sauce. Meanwhile, get going on the sauce. In a large deep pan, heat 3 tablespoons extra virgin olive oil over medium heat until shimmering. Add the garlic and red pepper flakes, lower the heat and cook, tossing regularly, until the garlic gains a little bit of color. Add the tomatoes (with their juices), oregano and a good pinch of kosher salt and black pepper. Bring the mixture to a quick boil, then lower the heat and let simmer briefly.
- When ready, add the roasted eggplant to sauce. Let simmer while you cook the pasta.
- Cook the pasta in boiling salted water according to package instructions (mine took about 11 minutes). Drain and combine the pasta with the eggplant and sauce (if needed, add a little bit of the pasta water and toss until the pasta is well-coated). Taste and adjust seasoning.
- Add chopped parsley and grated ricotta salata cheese to finish.
Notes
- Salting the eggplant before roasting is optional but improves texture and flavor by reducing bitterness and moisture.
- You can use homemade spaghetti sauce or quality store-bought marinara if short on time.
- The sauce and roasted eggplant can be prepared one day in advance and stored separately in the refrigerator.
- Leftover pasta alla Norma keeps in a sealed container for up to 3 days and reheats well over medium heat.
- Homemade Mediterranean ingredients like extra virgin olive oil enhance the dish's authenticity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people (up to)
Amount Per Serving
Calories 3757 kcal
% Daily Value*
| Calories | 375.7kcal | 19% |
| Carbohydrates | 70.6g | 24% |
| Protein | 15g | 30% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 12.1mg | 4% |
| Sodium | 54.1mg | 2% |
| Potassium | 955.2mg | 20% |
| Fiber | 9.9g | 40% |
| Vitamin A | 967.4IU | 19% |
| Vitamin C | 27.7mg | 31% |
| Calcium | 152.3mg | 15% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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