Pasta alla Norma

Course: Dinner, Pasta

Cuisine: Italian

Diet: Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 768kcal

Author: Shruthi Baskaran-Makanju

This Pasta alla Norma has a rich tomato sauce, sautéed eggplant, and fresh basil for a classic Italian meal that's hearty, delicious and ready in 30 minutes.

Print Recipe Add to Collection

Ingredients

3 tablespoons olive oil extra virgin
1 eggplant large, sliced in cubes
½ onion medium, chopped
2 cloves garlic thinly sliced
1 can chopped tomatoes (14 ounces)
¼ teaspoon salt plus 3 tablespoons for cooking the pasta
¼ teaspoon black pepper
8 ounces rigatoni pasta or penne
¼ cup grated Parmesan
8 basil leaves for garnish

Instructions

In a large skillet over high heat, heat 2 tablespoons of olive oil. Add the eggplant pieces and cook them until browned and soft, for about 5 minutes.
Next, add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and garlic, and cook until they become fragrant, for about 2 minutes.
Pour in the chopped tomatoes, season with salt and pepper to taste, and cook, covered, on low heat for 15 to 20 minutes. If the sauce seems to be drying out, add a splash of water. Check the notes for tips on making the best tomato sauce.
At this point, follow the instructions on the pasta package to boil it to achieve the desired al dente texture.
Gently toss the tomato sauce and the cooked pasta. Garnish with freshly grated hard cheese and basil leaves for extra flavor.

Notes

Salt the cubed eggplant and let it sit for about 30 minutes to draw out moisture. This helps in achieving a better texture and removes any bitterness.
To balance the acidity of the tomato sauce, a pinch of sugar can make a big difference. Adjust according to taste.
Make sure the eggplant is browned well on all sides to add a deep flavor to the dish. Don't overcrowd the pan to ensure each piece is properly sautéed.
If the tomato sauce thickens too much while cooking, add a bit of pasta water to reach your desired consistency. This also adds a silky texture to the sauce.

Nutrition