Pasta alla norma (Eggplant pasta)
Pasta alla norma is a traditional Italian dish made with roasted eggplant, perfect for a satisfying vegetarian meal.
Equipment
- oven
- large pot
- Large skillet
- baking tray
- parchment paper
Ingredients
Eggplant
- 800 g eggplant cut into 2.5cm/1" cubes
- 2 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Pasta Sauce
- 2 tablespoon extra virgin olive oil
- 2 cloves garlic finely minced
- ½ small onion very finely chopped
- ¼ cup dry white wine omit if not consuming alcohol
- 700 g tomato passata or tomato puree
- ¼ cup water
- 1 teaspoon dried Italian herbs
- ½ teaspoon red pepper flakes optional
- ½ teaspoon salt
- ½ teaspoon pepper
- 300 g spaghetti or any other pasta
Serving
- ½ cup basil leaves roughly chopped
- Parmesan cheese grated
Instructions
Roasted eggplant
- 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.
Cooking pasta
- Bring a large pot of salted water to the boil. Start cooking the pasta when starting the sauce.
Sauce
- Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds.
- Add onion and cook for 2 to 3 minutes until translucent.
- Increase heat to medium-high and add wine, simmer until mostly evaporated.
- Add tomato passata and water, then stir in dried herbs, red pepper flakes, salt, and pepper.
- Stir and simmer for 5 minutes.
- Stir in eggplant, then add cooked and drained pasta. Gently toss until coated.
- Serve immediately, garnished with basil and parmesan.
Notes
For variations, substitute fresh basil with thyme or extra herbs. Pasta reheats well due to being saucy.
Nutrition
Serving: 1servingCalories: 530kcalCarbohydrates: 83gProtein: 15gFat: 16gSaturated Fat: 2gSodium: 828mgPotassium: 1178mgFiber: 12gSugar: 18gVitamin A: 655IUVitamin C: 23mgCalcium: 104mgIron: 4mg
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