eggplant pasta

Pasta alla Norma is a delicious Sicilian pasta dish with eggplant, marinara and basil. This amazing recipe features roasted eggplant, not fried! Recipe yields 4 entrée servings.

Pasta alla Norma

Super Simple Marinara Sauce, or 2 cups (16 ounces) store-bought marinara

medium eggplants (about 2 1/4 pounds total)

extra-virgin olive oil

salt,

rigatoni, ziti or spaghetti

red pepper flakes,

oregano

(1.5 ounces) finely grated ricotta salata and/or Parmesan cheese

If making your own marinara: Cook the sauce per instructions. If it&#8217;s done cooking before you’re ready to assemble, cover the pot and keep it warm over very low heat. If you&#8217;re using store-bought marinara, warm it in a pot over medium-low heat while you cook the pasta. 

Meanwhile, preheat the oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper for easy cleanup.  

Use a vegetable peeler to shave off long alternating strips of eggplant peel. The eggplants will look striped like zebras when you&#8217;re done. Then slice the eggplants into ½-inch thick rounds, discarding the end pieces. 

Place the eggplant on the lined baking sheets. Brush the rounds with olive oil on both sides. Sprinkle the eggplant with the salt and plenty of pepper. Roast until deeply golden and tender, about 40 to 45 minutes, flipping after 20 minutes. Set aside.

Bring a large pot of salted water to boil and cook the pasta until al dente, according to package directions. Reserve some pasta cooking water before draining (about 1/2 cup should be plenty), then return the pasta to the pot.

When the eggplant is done and the marinara is finished cooking (or warmed through, if using store-bought), gently stir the roasted eggplant into the sauce. Add the remaining 1 teaspoon olive oil, fresh basil, red pepper flakes (skip if you don&#8217;t like spice, or load it up if you do). Crush the dried oregano between your fingers as you drop it in.

Add the pasta to the sauce with a couple tablespoons of the reserved pasta cooking water, and gently stir it in. Add about two-thirds of the cheese, reserving the rest for garnish. Season to taste with additional salt (I usually add ¼ teaspoon more) and black pepper. You can add a bit more of the reserved pasta cooking water to loosen up the sauce, if desired.

Divide the pasta between four bowls. Sprinkle the remaining cheese on top of the individual servings, followed by some extra fresh basil. For added richness, drizzle the servings lightly with olive oil. Enjoy! Leftover pasta will keep well in the refrigerator, covered, for 4 to 5 days.

I just wanted to tell you I recently subscribed to your emails and I am really enjoying your recipes and stories behind them!! Love it! Can’t wait to try pasta a la Norma! I love pasta and I love eggplant so I’m sure it will be a happy marriage in my mouth!  I am a Mexican who is loves to cook all kinds of different foods! This summer along with I’m sure millions...I learned to make sourdough bread...so your pasta dish will go perfect with my bread and a fresh salad!

This was great—the whole family loved it! Easy to make too!

So funny a si had this dish last night on my work trip in Catania and caponata earlier in the week. Great job Kate on keeping it healthy. As an Italian American living in Naples but from DC , I say you hit the nail with your recipes. Brava

I can attest that this is delicious even without any cheese or cheese substitute.

A great dish!! I tried it a couple of times in Florence and Rome with Capers added. And that’s the way I’ve cooked it ever since. :)

<p>This eggplant pasta is flavor-packed with roasted eggplant &amp; zesty marinara sauce! An impressive plant based dinner, it works for weeknights or parties.</p>

Roasted Eggplant Pasta

olive oil

2 medium to large eggplants (about 2 pounds)

salt

garlic

basil

pepper

recipe Easy Marinara Sauce

capers, drained

long pasta noodles: spaghetti, fettuccine, linguine (gluten-free as desired)*

Fresh basil, to garnish (leftover from the marinara recipe)

Preheat the oven to 425 degrees Fahrenheit.

Roast the eggplant

Cut the eggplant into 1-inch chunks. Quickly mix with olive oil and kosher salt and fresh ground pepper (the eggplant soaks up the oil in an instant, so mix as soon as you add it). Place it on a parchment lined baking sheet. Roast for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about the 25 minute mark.

Make the marinara sauce

Meanwhile, make the Easy Marinara Sauce. Let it simmer covered until the eggplant is done.

Make the pasta

Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.

Season the eggplant

When the eggplant is done, remove it from the oven and gently toss with the garlic and herbs, making sure to spread out any chunks of garlic that stick together. The eggplant will be very tender so handle it gently.

Serve

Add the drained capers to the marinara sauce. Pour the sauce over the pasta and mix to combine. To serve, add noodles to a plate, then top with roasted eggplant and finely chopped basil. (If you&#8217;d like, you can add cheese: but it&#8217;s not necessary for flavor!)

This Eggplant Pasta is seriously one of the best pasta dishes I&#x27;ve ever had, and I don&#x27;t say that lightly. It&#x27;s vegetarian-friendly and easily made in your Instant Pot.

Eggplant Pasta

Eggplant (peeled and chopped)

tomatoes (14 ounces)

Tomato Paste

Italian Seasoning

Kosher Salt

Butter (or oil)

Onion (diced)

Garlic

red pepper

Water

Penne Pasta (uncooked (2 cups))

Breadcrumbs

butter

parmesan cheese

Mozzarella Balls

Place eggplant, tomatoes, tomato paste, dried Italian seasoning, salt, butter or oil, onions, garlic, red peppers, and water into the Instant Pot and stir.

2. Add pasta, and stir. I know it doesn’t look like there will be enough water to cook the pasta. Just #trustUrvashi, because the vegetables will release a lot of water. Press PRESSURE COOK on HIGH pressure for 7 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.

3. Meanwhile, in a skillet, melt butter. Add in breadcrumbs and mix well. Remove from heat and allow them to cool. Mix with 1/3 cup shredded parmesan cheese and set aside.

4. When the pasta is finished, mix in mozzarella balls. Tip into a casserole dish. Sprinkle with the breadcrumb mixture and broil for 2-3 minutes.

The sweetness of the onions, combined with oven roasted eggplant, and tangy homemade tomato sauce makes for the ultimate comfort Italian dish!

Caramelized Onions, Roasted Eggplant, And Tomato Penne Pasta

eggplant

1.5 large white onion (, peeled, halved, and thinly sliced)

penne pasta (, rice

splash of cooking wine

black pepper

Parmesan cheese (,

garlic (, minced)

tomatoes

basil (, chopped + some for garnish)

sugar (, a little if needed)

Caramelized Onions, Roasted Eggplant, and Tomato Penne Pasta

Preheat oven to 400 degrees.

Toss the diced eggplant with some olive oil (enough to coat the eggplant).

Line a baking sheet with parchment paper and place the eggplant in a single layer on the parchment paper. Bake for about 25 minutes until cooked and fully roasted (slightly browned, but not burned).

To Prepare the Roasted Eggplant:

Heat 2-3 tbsp olive oil on a non-stick large pan on low-medium heat. Add the thinly sliced white onions and an pinch of salt, and saute until they become completely translucent, slightly brown, and just caramelized (~25 minutes). Be sure to mix frequently. If you find that the onions start sticking to the bottom of the pan or start to burn, feel free to add a little more olive oil.

Once the onions are caramelized, de-glaze the pan by adding a slash of cooking wine to the pan.

To Make the Caramelized Onions:

Heat 3 tbsp of oil in a medium sized pot on medium heat.

Add 8 cloves minced garlic and some dried red crushed peppers (more or less to taste depending on spice preference). Fry for ~30 sec. until fragrant. Be careful not to burn them.

Add the can of diced tomatoes. Once the sauce is simmering, reduce the heat to low-medium and simmer uncovered for about 15-20 minutes or until the sauce thickens and reduces to about 2 cups.

Add the chopped basil. Season to taste with salt, pepper, and white sugar (if needed). Cook for another 5 minutes. Turn off the heat and set aside (note: if you are almost done with the recipe, feel free to keep heating the sauce at lowest setting possible to keep the sauce hot until the pasta is ready).

To Make the Sauce:

Set a large pot of water to boil. Add a generous pinch of salt and a drizzle of olive oil. Once the water is boiling, add the penne pasta and cook al dente.

Add the roasted eggplant to the de-glazed pan with caramelized onions.

Add the hot tomato sauce and cooked penne pasta. Toss everything to combine.

Season with salt and pepper to taste. Garnish with some freshly chopped basil.

Top with some fresh Parmesan cheese (omit for vegan option), and serve hot!

To Assemble the Pasta:

Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don&#039;t have any, there&#039;s other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly &quot;meaty&quot; vegetarian main dish that will have even card-carrying carnivores asking for seconds!

Pasta alla Norma (Eggplant pasta)

tbsp extra virgin olive oil

salt and pepper

garlic (, finely minced)

onion (, very finely chopped (or 2 eschallots))

dry white wine

/ 24 oz tomato

water

herbs

tsp red pepper flakes (,

/ 10 oz spaghetti or other pasta, long

basil leaves

Parmesan cheese (, grated (or ricotta salata

Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.

Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.

Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).

Roasted eggplant:

Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.

Cooking pasta:

Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.

Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.

Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)

Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.

Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn&#039;t turn into complete mush!).

Serve immediately, garnished with a good pinch of fresh basil and parmesan.

Sauce:

This roasted tomato eggplant pasta is a protein filled, comforting, weeknight meal.

Roasted tomato eggplant pasta

Barilla chickpea rotini pasta

shallots, roughly chopped

tbsps extra virgin olive oil

fresh basil, chopped

sugar

Salt and pepper

Parmesan cheese

cherry tomatoes

extra virgin olive oil

tsp pepper

basil leaves

aubergine,

tsp salt

Preheat the oven to 400 degrees F. 

In a baking tray lined with parchment paper, lay tomatoes in a single layer. Add basil leaves and garlic head. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes until the tomatoes start to burst and release their juices. 

When it’s cool enough to handle, squeeze out the garlic pieces. Reserve a few stems with tomatoes on them for serving. This step is completely optional.

In a separate baking tray lined with parchment paper, spread out the eggplant cubes. Toss with olive oil, sprinkle oregano, and season well with salt. Roast for 30 minutes until the eggplant becomes soft and golden brown. 

To make the pasta sauce, heat oil in a large saucepan over medium heat. Add shallots and cook for 5 minutes until fragrant. 

Add roasted tomatoes, garlic, eggplant, and their juices. Turn the heat to medium high and cook for 20 minutes until thickened. 

Add in the fresh basil leaves and cook for another 5 minutes. 

Stir in the sugar until it dissolves. Season with salt and pepper and adjust according to taste. If the sauce is too thick, add in a tablespoon of pasta water at a time to thin it out.

While the sauce is simmering, cook pasta according to the package’s instruction.

Divide the pasta among serving plates. Top with sauce, extra roasted tomatoes, basil, and Parmesan cheese.

Pasta alla norma is a satisfying Sicilian pasta with tender eggplant, tomato sauce, and ricotta salata cheese. All the comforting Italian flavors we love in just one pan. This is one vegetarian main dish that even meat lovers will enjoy.

Pasta alla Norma Recipe

eggplants ((about 2 pounds in total))

Kosher salt

Extra virgin olive oil

garlic cloves, (minced)

red pepper flakes

dry oregano

Rigatoni pasta

parsley

Ricotta salata

Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.

Heat the oven to 425 degrees F.

Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not overlap, each should be comfortably touching the bottom of the sheet pan).  Roast in the heated oven until deeply golden brown, anywhere from 35 to 40 minutes, turning over mid-way through.

Make the Sauce. Meanwhile, get going on the sauce. In a large deep pan, heat 3 tablespoons extra virgin olive oil over medium heat until shimmering. Add the garlic and red pepper flakes, lower the heat and cook, tossing regularly, until the garlic gains a little bit of color. Add the tomatoes (with their juices), oregano and a good pinch of kosher salt and black pepper. Bring the mixture to a quick boil, then lower the heat and let simmer briefly.

When ready, add the roasted eggplant to sauce. Let simmer while you cook the pasta.

Cook the pasta in boiling salted water according to package instructions (mine took about 11 minutes). Drain and combine the pasta with the eggplant and sauce (if needed, add a little bit of the pasta water and toss until the pasta is well-coated). Taste and adjust seasoning.

Add chopped parsley and grated  ricotta salata cheese to finish.

https://content.jwplatform.com/videos/A1Pz24LY.mp4

Easy pasta alla norma with roasted eggplant

Pasta Alla Norma

6 ingredient roasted eggplant pasta in a rich tomato sauce. This pasta dish is filled with satisfying flavor and can be served with your favorite gluten free or vegetable pasta! Simple &amp; delicious.

eggplant,

yellow onion, chopped ((or half of a large onion))

garlic powder

tomato sauce

16 oz. box of pasta noodles ((see notes))

salt & black peppers

basil (*optional)

Preheat oven to 400F.

Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt &amp; pepper. Roast for 20-25 minutes - flip halfway through roasting time.

Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means &quot;to the tooth&quot; - the pasta should have a bite to it and not be too soft.

Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they&#039;re finished cooking.

Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!

I adore Eggplant Parmesan, but not so much the time it takes to make. You know what doesn&#039;t take a long time to cook? Noodles. Can you make noodles out of eggplant? Heck yeah you can. And if you play your culinary cards right, you can get all the flavor of eggplant Parm in just 60 seconds.When shopping for an eggplant, choose one with tight skin, no wrinkles or blemishes. It should be kind of heavy for its size, and when pressed with a finger, the flesh will give slightly, but bounce back all the way.A note on purging: Eggplants are 95 percent water, and that water is laden with rather bitter-tasting alkaloids. This is why most of the eggplant served in America feels like Styrofoam and tastes like old coffee. By “curing” the eggplant with salt, much of this troublesome fluid can be drawn out. The result: better flavor and a meaty, toothsome texture that won’t remind you of biting off a chunk of cooler.This recipe first appeared in Season 5 of Good Eats.

tomato,

heavy cream

breadcrumbs

Peel the eggplant, leaving 1 inch of skin at the top and bottom. Using a mandoline, slice the eggplant lengthwise into 1/4-inch thick slices.

Place the eggplant slices on a wire rack set over the sink and generously sprinkle with kosher salt. Wait 15 minutes, flip, sprinkle again, and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry. Cut the slices into 1/4-inch wide strips so that they resemble linguine.

Heat a 10-inch saute pan over medium-high heat and add the oil. When it shimmers, add the garlic and red pepper flakes and toss for 10 seconds. Add the eggplant and toss to coat. Add the tomato and toss for 15 to 20 seconds. Add the cream and toss for another 10 seconds. Finish with the bail and Parmesan. Transfer to a serving dish, top with breadcrumbs, toss, and serve immediately.

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