Description
Pasta alla Norma is a classic Sicilian dish featuring tender eggplant cubes sautéed and simmered in a rich tomato sauce infused with garlic, onion, white wine, and Italian herbs. Served over al dente spaghetti and garnished with fresh basil and grated Parmesan or ricotta salata, this recipe delivers a flavorful and comforting vegetarian pasta meal perfect for any occasion.
Ingredients
Scale
Eggplant and Seasoning
- 800g / 1.6 lb eggplant, cut into 2.5cm/1″ cubes (about 2 medium/large eggplants)
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Sauce
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, finely minced
- 1/2 small onion, very finely chopped (or 2 eschallots)
- 1/4 cup dry white wine (anything not too sweet or woody)
- 700g / 24 oz tomato passata (tomato puree)
- 1/4 cup water
- 1 tsp dried Italian herbs (or oregano)
- 1/2 tsp red pepper flakes (optional, for a hint of heat)
- 1/2 tsp salt
- 1/2 tsp pepper
Pasta and Garnish
- 300g / 10 oz spaghetti or other pasta (long or short like macaroni, rigatoni, penne, ziti, fettucini, bucatini)
- 1/2 cup basil leaves, roughly chopped
- Parmesan cheese, grated (or ricotta salata for a more traditional flavor)
Instructions
- Prepare and Cook Eggplant: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the cubed eggplant, seasoned with 1/2 teaspoon salt and 1/2 teaspoon pepper, and sauté until it becomes soft and golden, approximately 10–15 minutes. Stir occasionally to prevent sticking and ensure even cooking. Once cooked, remove the eggplant from the pan and set aside.
- Make the Tomato Sauce: In the same pan, add another 2 tablespoons of olive oil and heat gently. Add the finely minced garlic and chopped onion, cooking until softened and fragrant, about 3–4 minutes. Pour in 1/4 cup of dry white wine and allow it to reduce slightly for 2–3 minutes. Stir in 700g of tomato passata and 1/4 cup of water, then season with 1 teaspoon dried Italian herbs, 1/2 teaspoon red pepper flakes (if using), 1/2 teaspoon salt, and 1/2 teaspoon pepper. Let the sauce simmer gently for about 20 minutes, stirring occasionally until it thickens and flavors meld.
- Combine Eggplant and Cook Pasta: Return the sautéed eggplant to the tomato sauce and stir to combine. Allow the mixture to simmer together for an additional 5 minutes on low heat. Meanwhile, bring a large pot of salted water to a boil and cook 300g of pasta according to package instructions until al dente. Drain the pasta, reserving a little pasta water.
- Finish and Serve: Toss the cooked pasta with the eggplant tomato sauce, adding reserved pasta water as needed to loosen the sauce. Stir in roughly chopped basil leaves just before serving for freshness. Plate the pasta and generously sprinkle with grated Parmesan cheese or ricotta salata to taste. Serve immediately while hot.
Notes
- Note 1: The white wine adds depth to the sauce but can be substituted with vegetable broth if preferred.
- Note 2: Tomato passata is a smooth tomato puree available in most grocery stores; canned crushed tomatoes can be used as a substitute but may affect texture.
- Note 3: Fresh basil is essential for authentic flavor, but dried basil can be used in a pinch though it won’t be as vibrant.
- You can use different pasta shapes depending on preference, but traditionally long pasta like spaghetti is preferred.
- If you want a milder dish, omit the red pepper flakes.
