Pasta alla Norma
Ingredients
- 1batch Super Simple Marinara Sauce
or 2 cups store-bought marinara
- 2 mediumeggplants
- cup + 1 teaspoon extra-virgin olive oil
- teaspoon fine salt
more
- 8 ozrigatoni
ziti or spaghetti
- cup chopped fresh basil
plus a handful more small basil leaves or torn leaves for garnish
- to 1 teaspoon red pepper flakes
- teaspoon dried oregano
- cup finely grated ricotta salata and/or Parmesan cheese
Directions
- 1
If making your own marinara: Cook the sauce per instructions. If it’s done cooking before you’re ready to assemble, cover the pot and keep it warm over very low heat. If you’re using store-bought marinara, warm it in a pot over medium-low heat while you cook the pasta.
- 2
Meanwhile, preheat the oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper for easy cleanup.
- 3
Use a vegetable peeler to shave off long alternating strips of eggplant peel. The eggplants will look striped like zebras when you’re done. Then slice the eggplants into ½-inch thick rounds, discarding the end pieces.
- 4
Place the eggplant on the lined baking sheets. Brush the rounds with olive oil on both sides. Sprinkle the eggplant with the salt and plenty of pepper. Roast until deeply golden and tender, about 35 to 45 minutes, flipping after 20 minutes. Set aside.
- 5
Bring a large pot of salted water to boil and cook the pasta until al dente, according to package directions. Reserve some pasta cooking water before draining (about ½ cup should be plenty), then return the pasta to the pot.
- 6
When the eggplant is done and the marinara is finished cooking (or warmed through, if using store-bought), gently stir the roasted eggplant into the sauce. Add the remaining 1 teaspoon olive oil, fresh basil, red pepper flakes (skip if you don’t like spice, or load it up if you do). Crush the dried oregano between your fingers as you drop it in.
- 7
Add the pasta to the sauce with a couple tablespoons of the reserved pasta cooking water, and gently stir it in. Add about two-thirds of the cheese, reserving the rest for garnish. Season to taste with additional salt (I usually add ¼ teaspoon more) and black pepper. You can add a bit more of the reserved pasta cooking water to loosen up the sauce, if desired.
- 8
Divide the pasta between four bowls. Sprinkle the remaining cheese on top of the individual servings, followed by some extra fresh basil. For added richness, drizzle the servings lightly with olive oil. Enjoy! Leftover pasta will keep well in the refrigerator, covered, for 4 to 5 days.
Pasta alla Norma
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About this Recipe
Indulge in Authentic Roasted Eggplant Pasta alla Norma
Transport your taste buds straight to Sicily with this incredible Pasta alla Norma recipe! This classic Italian dish is a celebration of vibrant flavors, combining tender eggplant, rich marinara, and fragrant fresh basil with your favorite pasta. Our version takes a delightful twist on tradition, opting for roasted eggplant instead of fried, which means less oil and an even deeper, sweeter flavor profile from the caramelized eggplant.
This vegetarian pasta recipe is designed for maximum flavor with minimal fuss. Roasting the eggplant brings out its natural sweetness and creates a beautifully tender texture that melts in your mouth. Paired with a robust marinara sauce, a sprinkle of fiery red pepper flakes (if you like a little heat!), and finished with aromatic basil and salty ricotta salata, every forkful is a symphony of taste.
Whether you choose rigatoni, ziti, or classic spaghetti, the key is to allow the pasta to absorb all the wonderful sauce. This eggplant pasta is not just a meal; it's an experience, perfect for a cozy weeknight dinner or impressive enough for guests. Its simple ingredients come together to create a profoundly satisfying and genuinely delicious dish.
Tips for the Perfect Pasta alla Norma:
- Perfect Pasta Choice: While rigatoni is traditional, feel free to use ziti or spaghetti. The goal is a shape that holds the sauce well.
- Cheese Matters: Ricotta salata offers an authentic salty, slightly milky flavor. If unavailable, grated Parmesan cheese is a fantastic substitute.
- Flavor Boosters: Don't skip the fresh basil! Its aroma is crucial to the dish. A pinch of dried oregano and red pepper flakes adds lovely depth and warmth.
- Marinara Magic: Using a high-quality marinara, whether homemade or store-bought, makes a significant difference in the overall taste of your Pasta alla Norma.
Serve this beautiful Sicilian pasta dish with a simple green salad and crusty bread to soak up every last drop of that incredible sauce. It's a truly heartwarming and satisfying meal that you'll want to make again and again!