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pasta alla norma in einem weissen pastateller

Sicilian Pasta alla Norma

Indulge in the flavors of Italy with this authentic Pasta alla Norma Recipe! A Delicious Symphony of Pasta, Roasted Eggplant, Tomato Sauce, and Sicilian Passion!
Author : Aline Cueni
5 from 1 vote

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Prep Time :40 minutes
Cook Time :30 minutes
Total Time :1 hour 10 minutes
Servings : 4
Calories : 313kcal

Ingredients
 

  • 2 medium eggplants ~1.3lb | 600g
  • 1 tsp salt
  • 1 tbsp olive oil
  • 10.5 oz (300 g) pasta spaghetti, penne, or rigatoni

Tomato Sauce

  • 1 tbsp olive oil
  • 1 onion minced
  • 1 clove garlic minced
  • 1 x 14 oz can (40 g) whole peeled tomatoes
  • ½ bunch fresh basil chopped
  • 1 tsp dried oregano
  • salt & pepper

Instructions
 

  • Preheat the oven to 428°F (220°C).
  • SALT EGGPLANT: Wash the eggplants and cut them into large cubes. Place in a colander, mix with 1 tsp salt, and let sit for 30 minutes to remove the bitterness.
  • ROAST EGGPLANT: Rinse under cold water and pat dry with kitchen paper. Mix eggplant cubes and 1 tbsp olive oil in a large bowl. Spread on a baking sheet lined with parchment paper. Roast in a preheated oven for 30 minutes, turning halfway through, until golden brown and tender.
  • PREPARE TOMATO SAUCE: Heat a large pot with olive oil. Sauté chopped onion and garlic for 3 minutes. Add canned tomatoes, basil, and oregano. Simmer on low heat for 15 minutes, stirring occasionally. Season with salt and pepper. Stir in roasted eggplant.
  • COOK PASTA: Meanwhile, cook pasta in boiling salted water until al dente. Reserve some pasta cooking water and drain pasta over a sieve.
  • SERVE & ENJOY: Mix pasta with the sauce. Tip: Add some reserved pasta cooking water if desired. Optionally, serve Pasta alla Norma with Parmesan cheese, Ricotta Salata, or Pecorino Romano, and garnish with fresh basil leaves.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave or in a small pot. If the sauce has thickened too much, thin it with a splash of water.
  • Gluten-Free: Use gluten-free noodles (I recommend Barilla).
  • Love a lot of sauce with your pasta? Then use only 7oz (200g) of pasta instead of the 10.5 oz (300g) as stated in the recipe.

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Nutrition

Calories: 313kcal | Carbohydrates: 63g | Protein: 11g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 246mg | Potassium: 403mg | Fiber: 4g | Sugar: 6g | Vitamin A: 129IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 2mg