Pasta alla Norma ( Eggplant Pasta )

Pasta alla Norma is a classic Italian dish that features tender eggplant cooked in a rich tomato sauce, making it a delightful vegetarian option. This dish is renowned for its comforting and satisfying flavors, combining the sweetness of the tomatoes with the savory depth of the eggplant. Often garnished with fresh basil and a sprinkle of grated ricotta salata cheese, it offers a burst of taste in every bite.

This dish is Perfect for those seeking a hearty meal without meat, Pasta alla Norma embodies the essence of Italian cuisine—simple yet incredibly delicious, making it a favorite for pasta lovers everywhere.

Ingredients for Pasta alla Norma ( Eggplant Pasta )

• Pasta: 12 ounces (any type except very small shapes like risoni)
• Tomato passata: 1 (24-ounce) jar (or 2 cans of crushed tomatoes)
• White wine: 1/4 cup (optional, any dry white wine)
• Garlic: 2 cloves, minced
• Onion: 1 medium, finely chopped
• Italian herb mix or oregano: 1 teaspoon
• Chili flakes: 1/4 teaspoon (optional, for heat)
• Basil: 1/2 cup fresh, torn (or substitute with fresh thyme)
• Salt: to taste
• Black pepper: to taste
• Grated ricotta salata: 1/2 cup (or substitute with grated Parmesan or Pecorino cheese)

Step by Step Process to Make Pasta alla Norma

Step 1: Prepare the Eggplant

Begin by preheating your oven to 425°F (220°C). Cut the eggplant into bite-sized cubes, and spread them evenly on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast in the oven for about 20-25 minutes, or until the eggplant is golden and tender. This step adds depth of flavor and a pleasing texture to the dish.

Step 2: Cook the Pasta

While the eggplant is roasting, bring a large pot of salted water to a boil. Add your choice of pasta (around 12 ounces) and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta, reserving a cup of the pasta water for later use. Set the drained pasta aside.

Step 3: Sauté the Aromatics

In a large skillet, heat a splash of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Next, add the minced garlic and cook for another minute, until fragrant. This creates a flavorful base for your sauce.

Step 4: Add the Wine and Tomato Passata

If using white wine, pour in about 1/4 cup and let it simmer for a few minutes, allowing the alcohol to evaporate and the flavors to concentrate. After that, stir in the 24-ounce jar of tomato passata (or crushed tomatoes) along with the 1 teaspoon of Italian herb mix or oregano, and the 1/4 teaspoon of chili flakes if you’re using them. Season with salt and pepper to taste. Let the sauce simmer for about 5-7 minutes until it thickens slightly.

Step 5: Combine the Eggplant and Pasta

Once the eggplant is roasted, fold it into the sauce, mixing gently to combine. Add the cooked pasta to the skillet, tossing everything together to coat the pasta evenly with the sauce. If the sauce seems too thick, you can add a bit of the reserved pasta water to achieve your desired consistency.

Step 6: Finish and Serve

Finally, remove the skillet from heat and stir in the torn fresh basil, mixing until evenly distributed. Serve the Pasta alla Norma hot, topped with grated ricotta salata, Parmesan, or Pecorino cheese, if desired. Enjoy this comforting and flavorful dish with a side salad or some garlic bread for a complete meal!

Nutrition Facts (per serving)

• Calories: 400
• Total Fat: 15g
  • Saturated Fat: 5g
• Cholesterol: 15mg
• Sodium: 600mg
• Total Carbohydrates: 55g
  • Dietary Fiber: 5g
  • Sugars: 6g
• Protein: 12g

These values can vary based on specific ingredients used and portion sizes. This dish offers a good balance of carbohydrates, healthy fats, and protein, making it a satisfying vegetarian option.

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