Pasta Alla Norma (Tomato And Eggplant Pasta)
User Reviews
4.9
120 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4
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Calories
462 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Alla Norma (Tomato And Eggplant Pasta)
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Pasta Alla Norma is a traditional Sicilian pasta dish made with eggplant/aubergine, tomatoes, basil and cheese. It's perfect for those nights when you want a healthy and filling vegetarian home cooked dinner, but without any fuss.
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Ingredients
- 4 tablespoons olive oil
- 1 medium eggplant (aubergine) cut into small cubes (about 1cm²)
- 4 garlic cloves crushed or sliced
- 1/4 teaspoon crushed chilis (or 1/2 teaspoon if you like)
- 28 ounces whole tomatoes (two cans)
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar (or honey)
- salt and pepper to taste
- 1 bunch fresh basil
- 10 ounces pasta I used a variant of penne, but any medium-sized pasta shapes will do
- 1 ball of mozzarella
- freshly grated Parmesan cheese to serve
Instructions
- Heat up the olive oil, then stir in the eggplant, making sure it all gets coated in oil. Let cook, stirring occasionally, for about ten to fifteen minutes.
- Add the garlic and chili flakes to the pan and cook, stirring, for a couple more minutes.
- Add the tomatoes to the pan, then crush them and break them up with a wooden spoon. Pour in the balsamic vinegar, then add the sugar/honey. Simmer for about 15 minutes or until the eggplant is nice and soft.
- At the end of the cooking time, season well and stir in most of the basil.
- Meanwhile, boil the pasta according to the packet instructions (until al dente is best). Then drain, reserving some of the water.
- Add the pasta to the sauce and toss until well coated. Add enough of the reserved cooking water to make the dish nice and smooth and ‘silky'.
- Rip the mozzarella into the pan and stir again briefly.
- Serve out into bowls immediately. Top with grated parmesan and the remaining fresh basil.
Equipments used:
Notes
- How to cook the eggplant/aubergine: It’s really important to check that the eggplant/aubergine is nice and soft before you tip the pasta into the sauce. Undercooked eggplant is nasty!
- What if I don't like mozzarella or don't have any? Use ricotta cheese or pecorino instead of the mozzarella if you like (if you choose pecorino, you won’t need parmesan as well).
- What if I don't have any whole canned tomatoes? It isn’t the end of the world if you use crushed/chopped tomatoes, but whole tomatoes add a bit more ‘quality’ to the dish.
- Can I freeze the sauce? Absolutely! Just cool to room temperature, then freeze in a sealed container or zip lock bag for up to 3 months. Use to make more pasta alla norma, eggplant lasagna or use as a pizza sauce.
- Serving suggestion: Try sprinkling with some of these amazing crispy 'pangrattato' breadcrumbs!
- Why not make a pasta bake instead? If you like, you can make this into an eggplant/aubergine pasta bake. Just tip the finished pasta and sauce into a baking dish, sprinkle with plenty of parmesan and broil (UK - put under the grill!) until the cheese is bubbling and browned (probably about 4-6 minutes).
Nutrition Information
Show Details
Calories
462kcal
(23%)
Carbohydrates
70g
(23%)
Protein
12g
(24%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Cholesterol
1mg
(0%)
Sodium
294mg
(12%)
Potassium
805mg
(23%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
364IU
(7%)
Vitamin C
23mg
(26%)
Calcium
96mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 70g | 23% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 294mg | 12% |
| Potassium | 805mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 364IU | 7% |
| Vitamin C | 23mg | 26% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
120 reviews
Excellent
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