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Pasta alla norma (Eggplant pasta)

Pasta alla norma (Eggplant pasta)

Pasta alla Norma is a traditional Italian dish featuring roasted eggplant and basil, delivering a satisfying vegetarian meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Mains
Cuisine Italian
Servings 4 servings
Calories 530 kcal

Equipment

  • large pot
  • very large skillet
  • baking tray

Ingredients
  

Vegetables

  • 800 g eggplant cut into 2.5cm/1" cubes
  • 2 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper

Pasta Sauce

  • 2 tablespoon extra virgin olive oil
  • 2 cloves garlic finely minced
  • ¼ cup dry white wine anything not too sweet or woody
  • 700 g tomato passata (aka tomato puree)
  • ¼ cup water
  • 1 teaspoon dried Italian herbs or oregano
  • ½ teaspoon red pepper flakes optional for heat
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 300 g spaghetti or other pasta, long or short

Serving

  • ½ cup basil leaves roughly chopped
  • Parmesan cheese grated (or ricotta salata if available)

Instructions
 

Roasted eggplant

  • Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
  • Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
  • Flip, then roast for a further 5 minutes. Cool on tray.

Cooking pasta

  • Bring a large pot of salted water to the boil and cook the pasta until al dente.

Sauce

  • Heat oil in a very large skillet over medium heat. Add garlic and cook for 20 seconds until golden.
  • Add onion and cook for 2 to 3 minutes until translucent and cooked through.
  • Increase heat to medium-high and add wine, let it simmer until mostly evaporated.
  • Add tomato passata and the water from the passata bottle.
  • Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer for 5 minutes.
  • Stir in eggplant, then add cooked and drained pasta. Gently toss until pasta is coated.
  • Serve immediately, garnished with basil and parmesan.

Notes

Wine can elevate the sauce's flavor. Freeze leftover wine for future cooking use.

Nutrition

Serving: 1servingCalories: 530kcalCarbohydrates: 83gProtein: 15gFat: 16gSaturated Fat: 2gSodium: 828mgPotassium: 1178mgFiber: 12gSugar: 18gVitamin A: 655IUVitamin C: 23mgCalcium: 104mgIron: 4mg
Keyword eggplant pasta, Pasta alla norma, roasted eggplant
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