Description
Pasta alla Norma is a classic Sicilian dish featuring roasted eggplant, a vibrant marinara sauce, fresh basil, and tangy ricotta salata or Parmesan cheese. This comforting pasta recipe is easy to make, incorporating oven-roasted eggplant slices that add a rich, caramelized flavor without frying. Perfect for a satisfying yet elegant meal, it yields four generous servings and celebrates the taste of traditional Italian cuisine.
Ingredients
Scale
Marinara Sauce
- 1 batch Super Simple Marinara Sauce, or 2 cups (16 ounces) store-bought marinara
Eggplant and Seasoning
- 2 medium eggplants (about 2 ¼ pounds total)
- ¼ cup + 1 teaspoon extra-virgin olive oil
- ¼ teaspoon fine salt, plus more to taste
- Freshly ground black pepper, to taste
Pasta and Garnishes
- 8 ounces rigatoni, ziti, or spaghetti
- ½ cup chopped fresh basil, plus a handful more small basil leaves or torn leaves for garnish
- ½ to 1 teaspoon red pepper flakes, to taste (optional)
- ½ teaspoon dried oregano
- ¾ cup (1.5 ounces) finely grated ricotta salata and/or Parmesan cheese
Instructions
- Prepare and Warm Marinara Sauce: If making your own marinara, cook it according to your recipe instructions. Keep it warm over very low heat once done. If using store-bought marinara, gently warm it in a pot over medium-low heat while cooking the pasta.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 425°F (220°C) and place racks in the upper and lower thirds. Line two large, rimmed baking sheets with parchment paper for easy cleanup.
- Prepare Eggplant: Use a vegetable peeler to shave alternating long strips of eggplant peel, creating a striped ‘zebra’ effect. Slice the eggplants into ½-inch thick rounds, discarding the ends.
- Roast Eggplant: Arrange the eggplant rounds on the prepared baking sheets. Brush both sides with olive oil and sprinkle with salt and plenty of freshly ground black pepper. Roast for 35 to 45 minutes, flipping the slices halfway through at about 20 minutes, until deeply golden and tender. Set aside once done.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water, then drain and return pasta to the pot.
- Combine Eggplant with Sauce: Stir the roasted eggplant gently into the warm marinara sauce. Add the remaining 1 teaspoon of olive oil, chopped fresh basil, red pepper flakes (if using), and crumble the dried oregano over the sauce, lightly crushing it between your fingers for more aroma.
- Mix Pasta with Sauce: Add the pasta to the sauce along with a couple of tablespoons of the reserved pasta water. Stir gently to combine. Mix in about two-thirds of the grated ricotta salata or Parmesan cheese, reserving the rest for garnish. Season with additional salt (usually about ¼ teaspoon more) and black pepper to taste. If needed, add more pasta water to loosen the sauce.
- Serve: Divide the pasta among four bowls. Sprinkle the remaining cheese on top, add extra fresh basil leaves, and for extra richness, drizzle lightly with olive oil. Enjoy immediately. Leftover pasta can be stored covered in the refrigerator for 4 to 5 days.
Notes
- Pasta alla Norma is a traditional Sicilian dish known for its roasted eggplant, marinara sauce, and fresh basil.
- This recipe uses roasting instead of frying for a healthier and equally flavorful eggplant preparation.
- The recipe yields four entrée servings, perfect for a family meal or entertaining guests.
- For a spicier dish, increase the red pepper flakes according to taste.
- Ricotta salata cheese adds a tangy, salty finish but Parmesan can be used as a substitute or in combination.
- Leftovers store well in the fridge for up to 5 days and reheat nicely.
Nutrition
- Serving Size: 1 of 4 servings made with Super Simple Marinara Sauce
- Calories: 549
- Sugar: 16.2 g
- Sodium: 650.3 mg
- Fat: 26.9 g
- Saturated Fat: 5.4 g
- Unsaturated Fat: 21.5 g
- Trans Fat: 0 g
- Carbohydrates: 66.6 g
- Fiber: 13.8 g
- Protein: 15.8 g
- Cholesterol: 7.7 mg
