Pasta alla Norma
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Pasta alla Norma is a classic Italian dish that combines eggplant, tomato sauce, and your favorite pasta to create a meal that’s delicious and comforting. It’s a vegetarian meal that’s so flavorful, it could give any meat dish a run for its money.
Why You’ll Love This Pasta Alla Norma
Have you ever tasted a dish that instantly transports you to the sun-soaked shores of Sicily? That’s exactly how I feel about this Pasta alla Norma.
Imagine tender pieces of eggplant, sautéed until golden and mixed into a rich tomato sauce that’s been simmered with garlic and oregano. Tossed with your favorite pasta and topped with grated Pecorino Romano and fresh basil, it’s a meal that warms both the heart and soul.
Before You Start
- Salt the Eggplant: It’s important to sprinkle salt on the eggplant to draw out excess moisture and reduces bitterness.
- Pat Dry Thoroughly: After salting, make sure to pat the eggplant dry. Removing any excess moisture helps it brown nicely instead of becoming soggy.
- Avoid Overcrowding the Pan: When sautéing the eggplant, cook in batches if necessary. Overcrowding can cause the eggplant to steam rather than brown.
- Reserve Pasta Water: Save about a cup of the pasta cooking water before draining. Adding it to the sauce later helps achieve the perfect consistency.
- Adjust Seasoning to Taste: Taste your sauce before combining with pasta. Feel free to adjust the salt, pepper, and red pepper flakes according to your preference.
Ingredients You’ll Need
- Eggplant: I used a large eggplant cut into 1-inch cubes. If you prefer, zucchini can be a good substitute.
- Onion and Garlic: Chopped onion and minced garlic add sweetness, and lots of aromatic goodness to the sauce. Fresh garlic works best here.
- Tomatoes – Both diced tomatoes and passata. Passata is uncooked tomato puree that has been strained of seeds and skins. It’s smooth, thick, and perfect for this sauce. You could substitute it with tomato sauce if needed.
- Dried Oregano: You can substitute with Italian seasoning if you like.
- Red Pepper Flakes (Optional): For a hint of heat. Adjust or omit based on your spice preference.
- Pasta: Rigatoni, penne, or spaghetti—all hold the sauce well. Choose your favorite.
- Pecorino Romano or Parmesan Cheese: Grated cheese adds a salty, savory finish. Use whichever you prefer or have on hand.
- Fresh Basil Leaves: Torn fresh basil leaves for garnish.
Place 1 large eggplant (cut into 1-inch cubes) in a colander. Sprinkle generously with salt and let sit for 20-30 minutes to draw out excess moisture and reduce bitterness. After salting, use paper towels or a clean kitchen towel to thoroughly pat the eggplant cubes dry, removing excess moisture and salt.
Tip: Drying ensures the eggplant browns nicely when cooked.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the eggplant cubes and cook for 8-10 minutes, stirring occasionally, until golden brown and tender. Cook in batches if necessary to avoid overcrowding. Remove and set aside.
Tip: Overcrowding the pan can cause the eggplant to steam instead of brown.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add 1 small finely chopped onion and cook for 5 minutes until softened. Then add 3 cloves of minced garlic and cook for another 1-2 minutes until fragrant.
Stir in 1 can (14.5 ounces) of diced tomatoes, 1 cup of tomato passata or purée, 1 teaspoon of dried oregano, and ½ teaspoon of red pepper flakes (if using). Season with salt and pepper to taste. Bring the sauce to a simmer and let it cook for about 15 minutes, stirring occasionally, until it thickens slightly.
Tip: Simmering allows flavors to meld and the sauce to develop a deeper taste.
While the sauce simmers, bring a large pot of salted water to a boil. Cook 1 pound of pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
Add the cooked eggplant back into the tomato sauce and stir to combine. Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to loosen it. Top with grated 1 cup of Pecorino Romano or Parmesan cheese and garnish with torn fresh basil leaves.
How To Serve
When I serve Pasta alla Norma, I like to pair it with simple sides that complement its rich flavors. Here are some ideas to serve with it:
Minestrone Soup
Easy Garlic Bread
Italian Roasted Mushrooms and Veggies
Bacon Stuffed Mushrooms
Frequently Asked Questions
What is Pasta alla Norma?
Pasta alla Norma is a classic Italian dish that hails from Sicily, specifically the city of Catania. The name “alla Norma” is said to honor the famous opera “Norma” by Vincenzo Bellini, a native of Catania, symbolizing perfection and excellence.
Can I make Pasta alla Norma ahead of time?
Yes, you can. Store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to serve, reheat the sauce gently on the stove, cook fresh pasta, and combine them.
How do I store leftovers of Pasta alla Norma?
You can freeze the sauce separately for up to 2 months. Allow it to cool completely, then store it in a freezer-safe container. When you’re ready to use it, thaw the sauce in the refrigerator overnight and reheat it on the stove. Cook fresh pasta to serve with the reheated sauce.
How do I reheat Pasta alla Norma without drying it out?
Reheat the pasta gently on the stove over medium heat. Add a splash of water or olive oil to the pan to loosen the sauce and prevent sticking. Stir occasionally until it’s heated through.
Is Pasta alla Norma suitable for vegetarians and vegans?
Pasta alla Norma is vegetarian-friendly. To make it vegan, omit the cheese or use a vegan cheese substitute.
I’d Love to Hear From You
Thank you for joining me in making this delightful Pasta alla Norma! How did your dish turn out? Did you add any special twists or personal touches? Share your photos, tips, and experiences in the comments below—I love seeing your mouthwatering creations and hearing your stories.
More Delicious Pasta Recipes
- Baked Ziti
- One Pot Beef Ragu Pasta
- Baked Ravioli
- Creamy Sun-Dried Tomato Chicken Ravioli
- Baked Mostaccioli
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Pasta alla Norma
Video
Ingredients
- 1 large eggplant (cut into 1-inch cubes)
- 3 tablespoons olive oil (divided)
- 3 cloves garlic (minced)
- 1 small onion (finely chopped)
- 14.5 ounces diced tomatoes (1 can)
- 1 cup tomato passata (or tomato puree)
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 1 pound pasta (rigatoni, penne, or spaghetti)
- 1 cup Pecorino Romano (grated, or Parmesan cheese)
- fresh basil leaves (torn (for garnish))
- salt and pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Place the eggplant cubes in a colander and sprinkle generously with salt. Let them sit for about 20-30 minutes to draw out excess moisture. This step helps reduce bitterness and prevents the eggplant from becoming soggy during cooking.
- After salting, use paper towels or a clean kitchen towel to thoroughly pat the eggplant cubes dry, removing any excess moisture and salt.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the eggplant cubes and cook, stirring occasionally, until they are golden brown and tender, about 8-10 minutes. You may need to cook them in batches to avoid overcrowding the pan. Remove the cooked eggplant and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the diced tomatoes, tomato passata, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
- Bring the sauce to a simmer and let it cook for about 15 minutes, stirring occasionally, until it thickens slightly.
- While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.
- Add the cooked eggplant to the tomato sauce and stir to combine. Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water to loosen it.
- Divide the pasta among serving plates. Top with grated Pecorino Romano and garnish with torn fresh basil leaves.
Notes
- Eggplant Preparation: I salt the eggplant before cooking to remove bitterness and excess moisture.
- Cooking the Eggplant: Sauté the eggplant until golden brown and tender; this adds a delicious flavor to the dish.
- Sauce Consistency: If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
- Cheese Choices: While Pecorino Romano is traditional, Parmesan or Ricotta Salata are great alternatives that offer different flavor profiles.
- Spice Level: Adjust the red pepper flakes to your liking for a milder or spicier kick.
- Pasta Options: I prefer rigatoni or penne, but spaghetti works well too. Choose your favorite pasta shape.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
