Pasta alla Norma
Pasta alla Norma deserves its spot among the top classic Italian pasta dishes. The simplest of ingredients quickly come together to deliver a hearty vegetarian dish that even your meat lovers will savor.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine Italian
For the eggplant
- 2 pounds eggplant (about 2 medium) cut into 1" cubes
- 3 Tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the sauce
- 2 Tablespoons extra virgin olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 28 ounce can San Marzano tomatoes blended
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
To serve
- 1 pound pasta (like rigatoni, penne or rotini) cooked al dente
- 1/4 cup pasta cooking water
- fresh basil leaves
- pecorino Romano (classically Ricotta Salata) grated
For the eggplant
Preheat oven to 450° F. Cut eggplant into 1" cubes. Toss with olive oil, salt & pepper and spread in a single layer on parchment lined baking sheet. Roast in oven for 15 minutes, then flip and roast another 10 minutes, until golden brown. Remove from oven and allow to cool.
For the sauce
While eggplant is roasting, heat olive oil In a large skillet over medium heat. Saute onion until translucent, add garlic and saute another minute. Pour in blended tomatoes, dried herbs, salt and pepper. Simmer for 15 minutes. Fold in roasted eggplant.
To serve
While sauce is cooking, boil pasta in salted water until al dente. Drain, reserving 1/4 cup pasta cooking water. Add pasta and 1/4 cup cooking liquid to pasta sauce. Toss pasta well to coat.
Divide eggplant pasta into bowls. Sprinkle with fresh basil and grated pecorino Romano cheese. Buon appetito!