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A close-up of a plate of penne pasta topped with a rich red tomato sauce, reminiscent of Pasta Alla Norma. The pasta is garnished with fresh chopped basil and grated cheese, creating a visually appetizing dish. The background is a white marble surface, providing a clean and elegant setting.
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5 from 23 votes

Pasta Alla Norma

This traditional Sicilian pasta dish of eggplant cooked with tomato sauce makes for a satisfying vegetarian dinner that can be thrown together in under an hour.
Course Dinner
Cuisine Italian
Keyword Pasta Alla Norma, Pasta Alla Norma Recipe, Pasta with Eggplant Sauce
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 662
Author Erren Hart

Ingredients

  • 1 pound pasta
  • 4 small eggplants cut in half
  • cooking spray
  • 1 tablespoon olive oil
  • 3 garlic cloves
  • 14 ounces can plum tomatoes
  • 1 cup white wine
  • fresh basil A big handful
  • ¼ cup Parmesan cheese freshly grated
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Pre-heat your oven to 400°F/200°C. Place the eggplant halves face down on a baking sheet. Spray with cooking spray and roast for 30-35 minutes (you’ll know they’re done when the skin shrivels). When ready, carefully scoop out the fleshy center with a spoon and run a knife through it to cut into strips.
  • Bring a large pot of salted water to a roaring boil, and cook the pasta until about 2 minutes underdone.
  • While the pasta cooks, heat the oil over medium-high heat in a large, deep sauté pan. Add the garlic and cook until just brown.
  • Add tomatoes followed by the wine. Raise the heat and allow the alcohol to cook off the wine. While the wine cooks down, crush the tomatoes with a potato masher or the back of a spoon.
  • Add the eggplant and basil to the tomatoes and mix well to combine, lower the heat and allow to simmer while the pasta finishes cooking.
  • Before straining the pasta, with a ladle or strainer, use a mug to remove a cup of pasta water. Then drain the pasta and mix it into the sauce in the pan with half the cooking water. Cook for 2 to 3 minutes (add more pasta water if it gets a bit dry). Check to see if the pasta is cooked. Add freshly grated cheese to the pasta and mix well to incorporate.mix well to incorporate.
  • Taste for seasoning and season with salt and pepper as needed.  Serve with more grated cheese.

Notes

  • When roasting the eggplant, line the pan with nonstick foil to make it easy to remove.
  • When cooking the pasta, salt like you mean it – pasta water should taste of the ocean, and it’s the only time you get to add flavor to the pasta.
  • An easy way to cut the basil is by stacking the leaves on top of each other, rolling them into a cigar shape, and then slicing it into thin slices.
  • To keep the pasta from sticking, make sure you use a big enough pan with lots of water.  A good rule of thumb is to use 10x more water than pasta.
  • If your tomatoes taste of too much acidity, add a pinch of sugar, taste, and repeat as needed.
  • Don’t have wine?  Try vermouth – it’s great for cooking and doesn’t go bad once opened.  Plus, you can save the wine for drinking!
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Nutrition

Calories: 662 | Carbohydrates: 118g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 124mg | Potassium: 1605mg | Fiber: 18g | Sugar: 22g | Vitamin A: 1040IU | Vitamin C: 25.3mg | Calcium: 159mg | Iron: 3mg