Pasta Alla Norma Recipe

I recently discovered how incredible Pasta A La Norma can be. Roasted eggplant mingles with a vibrant tomato sauce and fresh basil to create a dish bursting with flavor and personality. Every bite is a delightful, unexpected journey that celebrates the simple beauty of Italian cooking and reminds me why I fell in love with this recipe.

I’ve been experimenting with Italian recipes lately and Pasta alla Norma is quickly become one of my favorites. I discovered that roasting the veg instead of frying the eggplant really brings out its natural flavor.

I start off with 400g of my favorite pasta, and while it cooks I toss in one large eggplant that’s been cut into 1 inch cubes, drizzled with 3 tablespoons of olive oil. I then add 4 garlic cloves, sliced thinly, which blend perfectly with a can of whole peeled tomatoes that I’ve crushed by hand.

Seasoning it with salt, freshly ground black pepper and a pinch of red pepper flakes adds a little kick that really wakes up the dish. Once it simmers, I finish it off with a handful of roughly torn basil leaves and sprinkle in 100g of grated ricotta salata cheese.

It feels like I’ve created a modern twist on classic Pasta A La Norma, making it a delicious eggplant pasta recipe that’s both healthy and satisfying.

Why I Like this Recipe

I really love this recipe because it’s super healthy yet still so flavorful. I like how the eggplant is roasted instead of fried, which means I get that naturally sweet, slightly charred taste without feeling guilty.

I also get a kick out of the mix of textures and flavors in the dish. Like, the pasta is perfectly al dente while the eggplant stays tender and unique, and the fresh basil with the melted ricotta salata just ties it all together in an amazing way.

Plus, I really appreciate how straightforward the recipe is. It doesnt feel like some complicated gourmet meal, but instead its simple enough to follow and yet impresses everyone with its delicious flavor.

Ingredients

• Pasta: Carbs supply energy; it fills you up and gives texture to each bite.
• Eggplant: Fiber rich and low calorie, adds a soft, satisfying texture to your dish.
• Olive oil: Provides healthy fats and boosts flavor in every mouthful.
• Tomatoes: Tangy and sweet, they offer vitamins and brighten the sauce taste.
• Garlic: Adds a punch of aroma and natural antioxidants for a hearty flavor.
• Ricotta salata: Brings protein and savory saltiness, making each bite extra creamy.

Ingredient Quantities

• 400g pasta (spaghetti or penne works great)
• 1 large eggplant, cut into 1 inch cubes
• 3 tablespoons olive oil, plus a bit more for drizzling
• 4 garlic cloves, sliced thinly
• 1 can (28 oz) whole peeled tomatoes, crushed
• Salt to taste
• Freshly ground black pepper to taste
• 1/2 teaspoon red pepper flakes, if you like a bit of heat
• A handful of fresh basil leaves, roughly torn
• 100g ricotta salata cheese, grated

How to Make this

1. Preheat your oven to 400°F. Toss the eggplant cubes with a bit of olive oil, salt and pepper, then spread them on a baking sheet and roast for about 20-25 mins until tender and lightly browned.

2. Meanwhile, bring a large pot of salted water to a boil, cook the pasta until al dente per package directions, and reserve a cup of pasta water before draining.

3. In a big skillet, warm up 3 tablespoons of olive oil over medium heat. Add the thinly sliced garlic and red pepper flakes and let them sizzle until the garlic turns a light golden.

4. Pour in the crushed whole peeled tomatoes. Season with salt and pepper, and then let the sauce simmer for about 10 minutes, stirring now and then.

5. When the eggplant is perfectly roasted, add it straight into the tomato sauce and stir it all together.

6. Add the drained pasta into the skillet with your sauce and eggplant. Mix well, and if the sauce seems too thick, add some of the reserved pasta water until it reaches a smooth consistency.

7. Tear up the fresh basil leaves roughly and sprinkle most of them into the pasta, reserving a few for garnish.

8. Plate your pasta and drizzle a little extra olive oil over the top.

9. Generously grate the ricotta salata cheese over the pasta while it’s still hot so it melts slightly.

10. Top off with the remaining basil leaves and serve immediately. Enjoy your Pasta alla Norma!

Equipment Needed

1. Oven (make sure it’s preheated to 400°F)
2. Baking sheet
3. Knife (for chopping the eggplant and slicing the garlic)
4. Cutting board
5. Large pot (for boiling the pasta)
6. Colander (to drain the pasta)
7. Big skillet (for warming the oil and making the tomato sauce)
8. Stirring spoon
9. Measuring cup (to reserve a cup of pasta water)
10. Spatula or tongs (for mixing the pasta with the sauce)
11. Cheese grater (for the ricotta salata)
12. Plates (for serving the finished dish)

FAQ

Pasta Alla Norma Recipe Substitutions and Variations

• If you’re gluten sensitive, try using gluten free pasta instead of the regular variety
• If you don’t have eggplant, substitute zucchini or yellow squash. They work pretty well in this dish
• If you’re out of olive oil, you can use another vegetable oil, like canola oil, but it might change the flavor a bit
• If you don’t have fresh garlic, about 1 teaspoon of garlic powder works in a pinch
• If you can’t find ricotta salata cheese, crumbled feta or even pecorino cheese can be a good alternative

Pro Tips

1. For extra flavor, try salting the eggplant cubes and letting them sit for about 20 minutes before roasting so they lose some of their bitterness and get crispier when cooked.

2. When cooking the pasta, don’t forget to reserve a cup of the pasta water. It really helps to smooth out the sauce if it seems too thick and ties the whole dish together.

3. Keep a close eye on the garlic while it sizzles in the oil. It can burn pretty easily so lower the heat if you see it turning too dark to keep that sweet, aromatic flavor intact.

4. Before serving, drizzle a touch of extra olive oil and really let the ricotta salata melt over the hot pasta. It makes a big difference in creating a rich, mouth-watering finish even if the recipe isn’t perfect.