Description
Pasta alla Norma is a classic Italian dish featuring tender roasted eggplant strips combined with a rich marinara sauce and fresh basil, tossed with al dente pasta and topped with savory ricotta salata or Parmesan cheese. This recipe offers a comforting, flavorful vegetarian meal that’s perfect for any occasion.
Ingredients
Scale
Marinara Sauce
- 1 batch Super Simple Marinara Sauce, or 2 cups (16 ounces) store-bought marinara
Eggplant
- 2 medium eggplants (about 2 ¼ pounds total)
- ¼ cup + 1 teaspoon extra-virgin olive oil
- ¼ teaspoon fine salt, more to taste
- Freshly ground black pepper, to taste
Pasta
- 8 ounces rigatoni, ziti or spaghetti
Herbs and Seasonings
- 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
Cheese
- ¾ cup (1.5 ounces) finely grated ricotta salata and/or Parmesan cheese
Instructions
- Prepare or Warm Marinara: If making your own marinara sauce, cook it as per your recipe instructions. If it finishes before you’re ready to use it, keep it covered and warm on very low heat. For store-bought marinara, gently warm it in a pot over medium-low heat while you cook the pasta.
- Preheat Oven and Prepare Eggplants: Preheat your oven to 425°F (220°C) with racks positioned in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper for easy cleanup. Using a vegetable peeler, shave long alternating strips of eggplant peel to create a striped, zebra-like effect. Then slice the eggplants into ½-inch thick rounds, discarding the ends.
- Roast Eggplant: Arrange the eggplant slices on the prepared baking sheets. Brush both sides of the rounds with olive oil, then sprinkle with salt and plenty of freshly ground black pepper. Roast in the oven for 35 to 45 minutes, flipping the eggplant after 20 minutes, until they are deeply golden and tender. Remove from the oven and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package instructions. Before draining, reserve about ½ cup of the pasta cooking water, then drain the pasta and return it to the pot.
- Combine Eggplant with Sauce: When the eggplant and sauce are ready, gently stir the roasted eggplant into the marinara sauce. Add the remaining 1 teaspoon of olive oil, fresh chopped basil, red pepper flakes if using, and crushed dried oregano. Stir gently to incorporate the flavors.
- Mix Pasta and Sauce: Add the cooked pasta to the sauce along with a couple of tablespoons of the reserved pasta water. Gently stir to combine. Fold in about two-thirds of the grated cheese, reserving the rest for garnish. Taste and adjust seasoning with additional salt (about ¼ teaspoon more) and black pepper. Add more reserved pasta water if you prefer a looser sauce consistency.
- Serve: Divide the pasta among four bowls. Sprinkle the remaining grated cheese over each serving along with extra fresh basil leaves. For added richness, lightly drizzle each portion with olive oil. Enjoy immediately. Leftovers can be stored covered in the refrigerator for 4 to 5 days.
Notes
- This recipe is adapted from Ottolenghi Simple and inspired by traditional eggplant Parmesan flavors.
- To make this dish gluten free, use sturdy gluten-free pasta such as a corn and quinoa blend.
- To make it dairy free or vegan, omit the cheese or use vegan Parmesan and optionally add a dollop of vegan sour cream for creaminess.
- Vegetarian Parmesan options like Whole Foods 365 or BelGioioso brands offer suitable cheeses for strict vegetarians.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 7 g
- Protein: 13 g
- Cholesterol: 15 mg
