Description
Pasta alla Norma is a celebrated Sicilian dish that harmonizes the flavors of roasted eggplant and rich tomato sauce, all enveloping tender pasta. Topped with creamy ricotta, this meal is both comforting and indulgent. Its vibrant colors make it an eye-catching centerpiece for any dinner gathering, ensuring it’s as delightful to the eyes as it is to the palate.
Ingredients
Scale
- 8 oz short pasta (rigatoni or penne)
- 1 medium eggplant, cubed
- 1 can (14 oz) crushed tomatoes
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil (divided)
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup whole-milk ricotta cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cubed eggplant in 1 tbsp olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20-25 minutes until golden brown.
- In a large skillet over medium heat, add 1 tbsp olive oil and sauté minced garlic until fragrant (about 1 minute). Add crushed tomatoes and simmer gently; season with salt, pepper, and half of the chopped basil.
- Cook pasta according to package instructions until al dente. Drain, reserving some pasta water.
- Combine drained pasta with tomato sauce and roasted eggplant in the skillet. If too thick, add reserved pasta water.
- Serve topped with dollops of ricotta and remaining basil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (260g)
- Calories: 380
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg