Description
Pasta alla Norma is a classic Italian dish featuring tender roasted eggplant mixed into a vibrant marinara sauce, tossed with perfectly cooked rigatoni or spaghetti, and generously topped with grated ricotta salata or Parmesan cheese and fresh basil. This easy-to-make recipe balances savory, slightly smoky flavors with a hint of spice from red pepper flakes, making it a comforting yet elegant vegetarian pasta perfect for any occasion.
Ingredients
Scale
Marinara Sauce
- 1 batch Super Simple Marinara Sauce, or 2 cups (16 ounces) store-bought marinara
Eggplant
- 2 medium eggplants (about 2 ¼ pounds total)
- ¼ cup + 1 teaspoon extra-virgin olive oil
- ¼ teaspoon fine salt, more to taste
- Freshly ground black pepper, to taste
Pasta
- 8 ounces rigatoni, ziti, or spaghetti
Herbs and Seasonings
- ½ cup chopped fresh basil, plus a handful more small basil leaves or torn leaves for garnish
- ½ to 1 teaspoon red pepper flakes, to taste (optional)
- ½ teaspoon dried oregano
Cheese
- ¾ cup (1.5 ounces) finely grated ricotta salata and/or Parmesan cheese
Instructions
- Prepare the Marinara Sauce: If making your own marinara sauce, cook it according to your recipe’s instructions. If it finishes before you’re ready to assemble the dish, cover and keep it warm over very low heat. For store-bought marinara, warm it gently in a pot over medium-low heat while you cook the pasta.
- Preheat the Oven: Set your oven to 425°F (220°C) and place racks in the upper and lower third positions. Line two large rimmed baking sheets with parchment paper for easy cleanup.
- Prepare the Eggplant: Use a vegetable peeler to shave long alternating strips of eggplant peel, creating striped ‘zebra’ patterns on the skin. Slice the eggplants into ½-inch thick rounds, discarding the ends. Place the eggplant slices on the prepared baking sheets and brush both sides with olive oil. Sprinkle with salt and a generous amount of freshly ground black pepper.
- Roast the Eggplant: Roast the eggplant in the oven until deeply golden and tender, about 35 to 45 minutes, flipping the slices halfway through (around 20 minutes). Once done, set the eggplant aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta and return it to the pot.
- Combine Eggplant and Sauce: Stir the roasted eggplant gently into the marinara sauce. Add the remaining 1 teaspoon of olive oil, chopped fresh basil, red pepper flakes (if using), and crush the dried oregano between your fingers before adding it to the sauce. Mix well to combine all flavors.
- Toss Pasta with Sauce: Add the pasta directly into the sauce along with a couple of tablespoons of the reserved pasta water. Gently stir to coat the pasta thoroughly. Add about two-thirds of the grated cheese, reserving the rest for garnish. Taste and season with additional salt (about ¼ teaspoon) and pepper. If the sauce is too thick, loosen it with more reserved pasta water as needed.
- Serve: Divide the pasta among four bowls. Sprinkle the remaining cheese on top along with extra fresh basil leaves. For added richness and flavor, lightly drizzle olive oil over each serving. Serve immediately and enjoy! Store any leftovers covered in the refrigerator for 4 to 5 days.
Notes
- Recipe roughly adapted from Ottolenghi Simple (a cookbook) and an eggplant Parmesan inspiration.
- Make it gluten free: Swap regular pasta for sturdy gluten-free noodles such as a corn and quinoa blend.
- Make it dairy free/vegan: Omit the cheese or use vegan Parmesan alternatives. A dollop of vegan sour cream adds creaminess if desired.
- Parmesan note: Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese options.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 480
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 15 mg
