Description
Pasta alla Norma is a beloved vegetarian Sicilian dish featuring roasted eggplant, marinara sauce, fresh basil, and ricotta salata. This easy-to-follow recipe brings the rich flavors of Sicily to your table, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1 large eggplant, sliced into ½-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1 pound pasta (rigatoni, ziti, or spaghetti)
- 3 cups marinara sauce (homemade or store-bought)
- 2 garlic cloves, minced
- ¼ cup fresh basil leaves, chopped
- ½ cup ricotta salata, crumbled (or substitute Pecorino Romano)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Sprinkle eggplant slices with ½ teaspoon salt and let sit for 10 minutes. Pat dry, brush with olive oil, and roast for 20–25 minutes, flipping halfway.
- Heat olive oil in a pan over medium heat. Sauté minced garlic until fragrant. Add marinara sauce, remaining salt, and simmer for 20 minutes. Stir in fresh basil.
- Cook pasta in salted water according to package instructions. Reserve 1 cup pasta water and drain.
- Toss roasted eggplant with marinara sauce. Combine sauce and pasta, adding pasta water as needed for a smooth texture.
- Top with crumbled ricotta salata and garnish with additional basil. Serve warm.
Notes
- For a lighter option, use whole-grain pasta.
- To make this vegan, substitute vegan Parmesan and use gluten-free pasta if needed.
- Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Sicilian pasta recipe, roasted eggplant pasta, vegetarian Italian recipes