Pasta alla Norma with Roasted Eggplant & Tomatoes
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
480 kcal
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Course
Main Course
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Cuisine
Italian
Pasta alla Norma with Roasted Eggplant & Tomatoes
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This roasted version of a Pasta alla Norma recipe (a Sicilian pasta with fried eggplant, tomato, and ricotta salata) packs in maximum flavor!
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Ingredients
- 2 pounds tomato plum tomatoes, beefsteak, or even cherry or grape tomatoes
- olive oil
- salt to taste
- black pepper to taste
- 1 1/2 pounds eggplant can also use regular globe eggplant, Chinese or Japanese variety
- 12 ounces spaghetti (or short cut pasta such as rigatoni)
- 5 cloves garlic (thinly sliced)
- 1 anaheim chili de-seeded and julienned, red
- 1/4 cup tomato paste
- 1 teaspoon oregano or 1 tablespoon fresh, dried
- 1/2 cup parsley chopped, or
- 1/2 cup basil chopped, or
- 1/2 cup ricotta salata cheese crumbled or grated; can also use pecorino romano or parmesan in a pinch
Instructions
- Preheat your oven to 400°F.
- Cut the tomatoes into 1-inch pieces. If using grape or cherry tomatoes, leave them whole. Drizzle with olive oil, and season with salt and pepper.
- Dice the eggplant into 1-inch cubes. Spread the eggplant cubes on a baking sheet, and drizzle generously with olive oil. Season with salt and pepper.
- Roast the tomatoes and eggplants in the oven for about 35-40 minutes, or until the eggplant is softened and browned and the tomatoes are wrinkled and juicy. Halfway through roasting, switch the pans (so the top pan is on the bottom and vice versa), and stir the tomatoes and eggplant to ensure even browning.
- Meanwhile, bring a large pot of salted water to a boil. Boil the spaghetti 1-2 minutes short of al dente.
- While the pasta is cooking, heat 2-3 tablespoons of olive oil in a large skillet over medium heat, and add the garlic and chilies. Cook for 2-3 minutes. Add the tomato paste, and fry for another 2-3 minutes.
- Add about ⅔ cup of the pasta cooking water, and stir in the roasted tomatoes and eggplant, along with the oregano. Season with salt and pepper.
- Add the pasta to the mixture, along with about ½ cup of pasta water. Toss the pasta in the mixture over medium low heat for another 1-2 minutes, and keep adding water a ¼ cup at a time until the sauce is silky and coats the pasta.
- Toss in the parsley and/or basil. Serve with ricotta salata (or pecorino or parmesan if that’s what you’ve got!)
Notes
- NOTE: Nutrition info calculated based on using about ⅓ cup olive oil for this recipe.
Nutrition Information
Show Details
Calories
480kcal
(24%)
Carbohydrates
89g
(30%)
Protein
19g
(38%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
16mg
(5%)
Sodium
227mg
(9%)
Potassium
1378mg
(29%)
Fiber
12g
(48%)
Sugar
17g
(34%)
Vitamin A
2957IU
(59%)
Vitamin C
51mg
(57%)
Calcium
151mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 89g | 30% |
| Protein | 19g | 38% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 227mg | 9% |
| Potassium | 1378mg | 29% |
| Fiber | 12g | 48% |
| Sugar | 17g | 34% |
| Vitamin A | 2957IU | 59% |
| Vitamin C | 51mg | 57% |
| Calcium | 151mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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