Pasta alla Norma (a straightforward eggplant tomato pasta)

This Pasta alla Norma is an easy Sicilian pasta dish made with roasted eggplant, marinara sauce, recent basil, and Parmesan. My technique of roasting the eggplant retains issues straightforward and hands-off whereas including deep, wealthy taste. It’s a vegetarian pasta I make usually — cozy sufficient for a quiet evening in, however particular sufficient for an event.

This Pasta alla Norma is certainly one of my favourite basic Italian pasta recipes to make once I need one thing deeply flavorful however nonetheless easy. It’s constructed round roasted eggplant, a comfy tomato sauce, recent basil, and parmesan — the sort of mixture that feels basic and comforting, but utterly doable on a weeknight. It’s a meatless dish that by no means seems like a compromise.

Historically, Pasta alla Norma is made by sautéing eggplant in a beneficiant quantity of oil earlier than tossing it with tomato sauce and pasta. I take a barely completely different method and roast the eggplant as a substitute. I really like this technique as a result of it makes use of a lot much less oil, doesn’t depart my stovetop splattered, and is generally hands-off. The eggplant turns tender with caramelized edges, then will get folded into the marinara, the place it soaks up all that wealthy tomato taste.

As soon as all the pieces is tossed with pasta, recent basil, and a beneficiant bathe of parmesan, the dish actually comes collectively. The eggplant breaks down barely, including a beautiful creaminess to the dish. It’s hearty, satisfying, and stuffed with daring taste. I’ll usually serve it as a easy vegetarian primary, nevertheless it additionally works superbly as a aspect subsequent to grilled rooster or a superb steak. It’s a type of recipes I maintain coming again to.

Variations to attempt

This recipe is simple to tweak primarily based on what you might have readily available. Add different roasted greens like zucchini, mushrooms, or peppers to combine issues up, stir in a spoonful of ricotta on the finish for a creamier end, or add just a few handfuls of spinach for a veggie enhance.

For a smoky twist, attempt including chopped roasted purple peppers — they mix superbly with the tomato sauce and eggplant. And if you happen to’re out of Parmesan, pecorino works simply as effectively. It’s a forgiving recipe that welcomes slightly improvisation.

Pasta alla Norma (a straightforward eggplant tomato pasta)

Prep: 10 minutes minutes

Prepare dinner: 40 minutes minutes

Whole: 50 minutes minutes

This Pasta alla Norma is one I make actually because my household genuinely loves it. The roasted eggplant turns tender and silky with caramelized edges, soaking into the wealthy tomato sauce and clinging to each piece of pasta. Completed with recent basil and loads of parmesan, it’s deeply satisfying, stuffed with texture, and by no means lasts lengthy on the desk.

Directions 

• Preheat your oven to 425 levels Fahrenheit and line an extra-large baking sheet (see notes) with parchment paper. Add the eggplant and toss with the oil, salt, and pepper after which unfold the cubes out evenly on the baking sheet. Bake for 30-40 minutes, till the eggplant may be very tender.

  2 medium globe eggplants, 2 tablespoons olive oil, ½ teaspoon EACH: salt and pepper

• Whereas the eggplant is baking, make the sauce. Warmth the oil in a large pan over medium-high warmth. Add the onion and prepare dinner till it is translucent, about 3 minutes. Add the garlic and prepare dinner for an additional 30 seconds.

  1 tablespoon olive oil, ½ medium onion, 3 cloves garlic

• Pour the marinara sauce into the pan and let it heat. Season the sauce to style with salt and pepper.

  24 ounces marinara sauce, Salt and pepper

• Convey a big pot of well-salted water to a boil, then prepare dinner the pasta in accordance with the bundle instructions. Reserve 1 cup of the pasta cooking water, drain the pot, then return the pasta to the pot.

  14 ounces short-shaped pasta

• Pour the marinara sauce over the pasta. When the eggplant is tender, add it to the pot and stir effectively. Add sufficient of the pasta cooking water to make a free, creamy sauce – I normally add most of it, however add a splash at a time.

• Stir within the Parmesan and basil. Serve with slightly further Parmesan and basil on prime.

  ½ cup grated parmesan, Contemporary basil

Notes

 
Baking Sheet: An extra-large baking sheet measures 21″ x 15″. If you do not have one, use two massive baking sheets. 
Marinara sauce: You may actually make your personal marinara sauce, however I normally use a good-quality jarred marinara, which works superbly on this recipe. 
Serving measurement: This recipe serves 4 as a primary course. When you’re serving it with protein on the aspect, plan for leftovers or make half the recipe. 
Serving: I’ll normally prepare dinner the marinara sauce in a braiser, however I discover it exhausting to combine all the pieces in it, which is why the instructions name for mixing it within the pasta cooking pot. However a braiser is a pleasant dish to carry to the desk, so after mixing it within the pot, I am going to normally switch the pasta again to the braising dish for serving. 

Diet

Serving: 1 = ¼ of the recipe, Energy: 620kcal (31%), Carbohydrates: 100g (33%), Protein: 21g (42%), Fats: 16g (25%), Saturated Fats: 4g (25%), Polyunsaturated Fats: 2g, Monounsaturated Fats: 9g, Ldl cholesterol: 11mg (4%), Sodium: 1327mg (58%), Potassium: 1303mg (37%), Fiber: 13g (54%), Sugar: 17g (19%), Vitamin A: 898IU (18%), Vitamin C: 19mg (23%), Calcium: 183mg (18%), Iron: 4mg (22%)