Description
Pasta alla Norma is a classic Sicilian pasta dish featuring roasted eggplants combined with a rich marinara sauce, fresh basil, and a generous topping of ricotta salata or Parmesan cheese. This comforting recipe highlights the flavors of roasted eggplant and aromatic herbs, served with rigatoni or spaghetti for a satisfying Italian meal.
Ingredients
Scale
Marinara Sauce
- 1 batch Super Simple Marinara Sauce, or 2 cups (16 ounces) store-bought marinara
Eggplant and Veggies
- 2 medium eggplants (about 2 ¼ pounds total)
- ¼ cup + 1 teaspoon extra-virgin olive oil
- ¼ teaspoon fine salt, more to taste
Pasta
- 8 ounces rigatoni, ziti or spaghetti
Herbs and Spices
- ½ cup chopped fresh basil, plus a handful more small basil leaves or torn leaves for garnish
- ½ to 1 teaspoon red pepper flakes, to taste (optional)
- ½ teaspoon dried oregano
Cheese
- ¾ cup (1.5 ounces) finely grated ricotta salata and/or Parmesan cheese
Instructions
- Prepare the marinara sauce: If making your own marinara, cook it according to recipe instructions. Keep it warm on very low heat once done. If using store-bought marinara, warm it over medium-low heat during pasta cooking.
- Preheat the oven and prepare eggplant: Preheat oven to 425°F with racks placed in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper for easy cleanup.
- Slice and stripe eggplant: Use a vegetable peeler to shave long alternating strips of eggplant peel, creating a zebra-striped appearance. Slice eggplants into ½-inch thick rounds, discarding end pieces.
- Roast the eggplant: Arrange eggplant rounds on the baking sheets and brush both sides with olive oil. Sprinkle with salt and plenty of black pepper. Roast for 35 to 45 minutes, flipping after 20 minutes, until eggplant is deeply golden and tender. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve about ½ cup pasta cooking water, then drain and return pasta to the pot.
- Combine eggplant with sauce: Stir roasted eggplant into the marinara sauce. Add remaining teaspoon olive oil, fresh basil, red pepper flakes (to taste), and crushed dried oregano.
- Mix pasta with sauce: Add pasta to the sauce along with a couple of tablespoons of reserved pasta water. Stir gently to combine. Add two-thirds of the grated cheese, then season with additional salt (about ¼ teaspoon) and black pepper. Add extra reserved pasta water if needed to loosen sauce.
- Serve: Divide pasta among four bowls. Sprinkle the remaining cheese on top, garnish with extra fresh basil leaves, and drizzle lightly with olive oil for added richness. Enjoy immediately.
- Storage: Leftover pasta keeps well refrigerated, covered, for 4 to 5 days.
Notes
- This recipe is adapted from Ottolenghi Simple and inspired by classic eggplant Parmesan.
- To make gluten free, substitute with sturdy gluten-free noodles such as corn and quinoa blends.
- For dairy free or vegan options, omit the cheese or use vegan Parmesan and consider adding vegan sour cream for creaminess.
- Vegetarian Parmesan options include Whole Foods 365 and BelGioioso brands.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 480
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 12 mg
