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Pasta alla Norma with Roasted Eggplant and Tomato Sauce Recipe

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3.9 from 48 reviews

Pasta alla Norma is a classic Sicilian dish featuring tender, roasted eggplant combined with a savory marinara sauce and short-shaped pasta. This comforting meal is finished with grated Parmesan cheese and fresh basil, offering a rich and flavorful experience in under an hour.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Roasted Eggplant

  • 2 medium globe eggplants, cubed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper

Sauce

  • 1 tablespoon olive oil
  • ½ medium onion, finely minced
  • 3 cloves garlic, finely minced
  • 24 ounces marinara sauce
  • Salt and pepper, to taste

Pasta and Garnish

  • 14 ounces short-shaped pasta
  • ½ cup grated Parmesan cheese, plus extra for serving
  • Fresh basil leaves, for serving

Instructions

  1. Roast the Eggplant: Preheat the oven to 425°F (220°C) and line an extra-large baking sheet with parchment paper. Toss the cubed eggplant with 2 tablespoons of olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Spread evenly on the baking sheet and roast for 30-40 minutes until the eggplant is very soft and lightly browned.
  2. Prepare the Sauce Base: While the eggplant roasts, heat 1 tablespoon of olive oil in a wide pan over medium-high heat. Add the finely minced onion and cook until translucent, about 3 minutes. Then add the minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
  3. Warm the Marinara Sauce: Pour the 24 ounces of marinara sauce into the pan with onion and garlic. Stir to combine and allow the sauce to warm through. Season with salt and pepper to taste, adjusting as needed.
  4. Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the 14 ounces of short-shaped pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and return it to the pot.
  5. Combine Pasta, Eggplant, and Sauce: Pour the warmed marinara sauce over the pasta in the pot. When the roasted eggplant is tender and cooled slightly, add it to the pasta and stir gently to combine. Add reserved pasta water gradually until the sauce reaches a loose, creamy consistency.
  6. Finish and Serve: Stir in ½ cup of grated Parmesan cheese and some fresh basil leaves. Serve the Pasta alla Norma immediately with additional Parmesan and fresh basil on top for garnish.

Notes

  • Use an extra-large baking sheet to ensure the eggplant cubes roast evenly and don’t steam.
  • Marinara sauce can be homemade or store-bought according to preference.
  • Short-shaped pasta like penne, rigatoni, or fusilli works best for this dish to hold the sauce well.
  • Reserve pasta cooking water to adjust the sauce consistency as needed for a creamy texture.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/pasta-alla-norma-with-roasted-eggplant-and-tomato-sauce-recipe/