pasta alla norma

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. :)

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)

eggplant

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:

Uno dei piatti siciliani più conosciuti, specialità Catanese omaggio all'opera "Norma" di Vincenzo Bellini: la pasta alla Norma è un'istituzione!

Sedani Rigati 320 g

Ricotta salata 200 g

Melanzane 500 g

Olio extravergine d'oliva 1 filo

spicchi

Pomodori ramati 850 g

Basilico fresco 10 g

Sale fino q.b.

Olio extravergine d'oliva q.b.

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2020/07/k2dxxs/k2dxxs.mp4

Nothing says summer like a long, languorous afternoon spent soaking up the sunshine on the enchanting island of Sicily. This southern Italian paradise is not only known for its breathtaking beaches and the stunning vistas of Mount Etna, but also for its wonderful gastronomic heritage. One of our favourite dishes of Sicilian origin is the classic alla norma, a delicious vegetarian, aubergine-based sauce that pairs perfectly with rigatoni, a tubular pasta variety that also hails from Sicily.

Rigatoni alla Norma Recipe

rigatoni (or any short pasta)

fresh San Marzano tomatoes

tomatoes

aubergine,

onion, finely diced

carrot, finely chopped

garlic cloves, crushed

glass red wine (about 175 milliliters)

3tbsp extra virgin olive oil

fresh basil leaves, roughly torn

sugar

Salt and black pepper,

basil

Shavings of ricotta salata or Parmesan cheese to finish

Place your aubergine cubes on a plate or tray, and sprinkle generously with salt. Leave to one side for about 15 minutes, so that the salt draws out the moisture.

In a large pan heat 1tbsp olive oil over a medium heat. Add the onion and carrot and fry until they begin to soften. Add the crushed garlic and continue to sauté for a few more minutes, being careful not to burn the garlic. 

Remove this mixture from the pan and set aside for now. Add 2tbsp oil to the pan and as the oil heats, pat the aubergine dry with kitchen towel before transferring the cubes to the pan. Cook the aubergine until golden, for around 5 minutes. 

Once all the aubergine is cooked, add the onion, garlic and carrots back to the pan along with your wine and the fresh and tinned tomatoes. Add a splash of water to loosen the sauce if necessary.

Add in 1tsp sugar along with the torn basil leaves and oregano. Stir thoroughly to combine and allow the mixture to simmer for around 30 minutes, until the sauce has thickened, and the aubergine is soft. Season with salt and pepper to taste.

About 10 minutes prior to serving, bring a large pot of generously salted water to the boil. Add your rigatoni and cook according to packet instructions, or for a minute less than advised if you prefer your pasta al dente. 

Drain the pasta, ensuring to reserve a little of the starchy pasta water. Transfer your pasta to the pan of sauce, along with a little splash of the starchy water. Toss until the pasta is well coated. 

Sprinkle over your Italian cheese and a few basil leaves and serve immediately. Buon appetito!

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

Pasta alla Norma is classic Sicilian comfort food, where pasta is tossed in a chunky eggplant and tomato sauce. It&#x27;s a great company dish, as well as meatless night option!

eggplants, partially peeled and cut into half inch rounds

garlic

tsp red chili flakes

basil,

Italian seasoning

rigatoni (or your pasta of choice)

pepper,

sugar, if needed

ricotta salata (or parmesan),

Preheat oven to 425°F.

Place the eggplant rounds onto a baking sheet...

Place the eggplant rounds onto a baking sheet lined with lightly oiled parchment paper (use two baking sheets, if necessary). Brush liberally with extra virgin olive oil. Season with salt and pepper.

Roast for 35-40 minutes, flipping halfway through and...

Roast for 35-40 minutes, flipping halfway through and brushing with more olive oil. Check for doneness, the eggplant should be soft and golden, but still hold its shape.

In a large skillet or pan, sauté the...

In a large skillet or pan, sauté the garlic and red chili flakes in 3 Tbsp extra virgin olive oil, until the garlic becomes fragrant.

Mix in the tomatoes and herbs. Bring to...

Mix in the tomatoes and herbs. Bring to a low simmer and cook for 15-20 minutes.

Taste and adjust for salt. If the sauce...

Taste and adjust for salt. If the sauce is too acidic, add a little sugar as necessary.

Boil the pasta to al dente, according to...

Boil the pasta to al dente, according to the directions on the package.

Reserve some pasta water for later use before...

Reserve some pasta water for later use before draining (we used 1/4 cup).

Add the eggplant to the tomato sauce. Mix...

Add the eggplant to the tomato sauce. Mix gently, so as not to break up the chunks too much.

Add in the pasta and reserved pasta water....

Add in the pasta and reserved pasta water. Toss and cook till warmed through.

Garnish with finely shredded ricotta salata (or parmesan),...

Garnish with finely shredded ricotta salata (or parmesan), and more fresh basil. Serve immediately.

Pasta alla Norma is a traditional Sicilian pasta dish made with eggplant, tomatoes, basil and topped with Ricotta Salata cheese. This flavourful and comforting dish is super simple and easy to make, perfect for weeknights.

oz rigatoni or short pasta shape ((400 grams))

plum tomatoes ((800 grams))

garlic (finely chopped)

basil (roughly chopped)

Ricotta Salata (for grating on top (see notes))

olive oil

salt

Cut the eggplant (aubergine) into 1/2 inch sized cubes there&#039;s no need to salt or peel it.

Add 2 tbsp of olive oil to a large skillet or frying pan on a medium heat. Once hot add the eggplant and fry until golden and cooked through (5-8 minutes). Remove from the pan and set aside to drain on kitchen paper and sprinkle with a little salt .

Bring a large pot of salted water to a boil and cook the pasta (14oz/400g) until al dente (about 2-3 minutes less than the packet instructions).

Meanwhile, make the sauce. Add the finely chopped garlic (2 cloves) to the skillet with a little olive oil

Fry for a few seconds until fragrant then add the tomatoes (2 cans) and chopped fresh basil (large handful). Use a wooden spoon to break up the whole tomatoes into the sauce, season with salt.

Simmer the sauce for about 10 minutes until the pasta is ready. Add the pasta to the sauce with the eggplant and toss to combine in the sauce.

Serve in bowls with a grating of ricotta salata on top.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1615567958/ypwwqqkow7euixaicuyb.mp4

Pasta alla Norma is a traditional Sicilian pasta dish made with eggplant, tomatoes, basil and topped with Ricotta Salata cheese. It's a super easy and comforting recipe perfect for any day of the week.

This Eggplant Pasta is such a simple showstopper! It&#39;s creamy, hearty, and vegetarian with al dente pasta, tomato sauce, and crispy eggplant.

Pasta Alla Norma (Eggplant Pasta)

eggplants

black pepper

(280 grams) dried pasta (any shape)

Parmesan cheese (for serving,

parsley (chopped, for garnish (or basil))

extra virgin olive oil

onion

garlic (finely minced)

(400 grams) can tomato sauce (or Italian passata)

Preheat the oven to 350°F/180°C.

In a large bowl, toss the eggplant cubes with olive oil, salt, and pepper. Spread them on a half sheet sheet pan, and roast for 30 minutes flipping halfway through. Then brown under the broiler for 5 minutes. The eggplant cubes should be golden and crispy when they’re done.

Meanwhile, cook the pasta in salted water to al dente (According to the package instructions).

In a skillet, heat olive oil and sauté the onion until it’s soft and translucent (3 minutes).

Add the garlic, and cook for 30 seconds.

Add the tomato sauce, then fill half of the empty can with water and add that to the sauce.

Season with oregano, basil, red pepper flakes, salt, and pepper. Stir everything together, then allow the sauce to simmer for 5-7 minutes or until it thickens a little. It will splatter so it’s better to cover with a lid.

Strain the cooked pasta from the cooking water, and add it to the sauce, and gently stir in the roasted eggplant.

Serve with freshly grated parmesan cheese and chopped parsley.

Pasta alla Norma is one of the most loved Sicilian first courses! Tomato sauce, fried aubergines and sheep ricotta make it a triumph of flavours!

Sedani Rigati pasta 1 lb

Eggplant 1

Sheep's milk ricotta cheese salted ⅔ cup

Tomatoes 3.33 lbs

cloves

Basil 1 bunch

Pasta alla Norma with tender roasted eggplant in a rich tomato sauce is the perfect, easy summer dinner recipe.

eggplant/aubergine (cubed)

½ tsp pepper

tomato sauce

500 g (1lb) pasta

Parmesan cheese (grated)

Preheat the oven to 220°C/430°F.

Place the cubed eggplant in a roasting dish or rimmed baking sheet. Drizzle over the olive oil and season with salt and pepper. Toss to combine.

Place the eggplant in the oven and allow to roast for 30 minutes or until soft and caramelized. Remove from the oven and set aside.

While the eggplant roasts, make the tomato sauce according to recipe instructions.

Bring a large pot of salted water to the boil then add the pasta and allow to cook for 8-10 minutes, until al dente.

Once the eggplant is roasted, transfer to the tomato sauce and allow to simmer gently for a few minutes.

Drain the pasta, reserving 1 cup of cooking water.

Add the pasta to the pasta sauce and add a splash of cooking water. Toss to combine.

Serve the pasta with the grated Parmesan and fresh basil.

eggplants (about 2 ¼ pounds total)

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 35 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 &frac12; cup should be plenty), then return the pasta to the pot.

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