A Sicilian Favorite Made Simple
Pasta alla Norma with Roasted Eggplant and Tomato Sauce
Description
Pasta alla Norma is a traditional Sicilian dish that features tender pasta tossed in a rich tomato sauce with roasted eggplant and finished with salty ricotta salata. It’s a flavorful vegetarian pasta that celebrates simple ingredients and bold Mediterranean flavors.
Ingredients
Instructions
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Roast the Eggplant
Preheat the oven to 400°F (200°C).
Toss eggplant cubes with 2 tablespoons of olive oil and a pinch of salt.
Spread them on a baking sheet in a single layer and roast for 20–25 minutes, turning once, until golden and tender.
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Cook the Sauce
Heat 1 tablespoon of olive oil in a large pan over medium heat.
Add garlic and red pepper flakes. Cook for 30 seconds until fragrant.
Pour in crushed tomatoes and oregano. Season with salt and pepper. Simmer for 10–15 minutes, stirring occasionally.
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Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil.
Add pasta and cook until al dente according to package instructions. Reserve ½ cup pasta water, then drain.
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Combine Everything
Add the roasted eggplant to the tomato sauce.
Toss in the drained pasta and a splash of pasta water.
Stir to coat everything evenly and let cook for 1–2 minutes so flavors meld.
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Garnish and Serve
Serve hot, topped with grated ricotta salata and torn fresh basil leaves.
Optionally drizzle with extra olive oil and a few chili flakes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 20g31%
- Cholesterol 15mg5%
- Protein 16g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
