What are some common mistakes when making pasta norma?

Overcrowding the eggplant while roasting is a mistake, as it leads to soggy cubes. Also, don’t overcook the pasta since it continues cooking when tossed with sauce.

How to prepare Pasta alla Norma?

Roast the eggplant, simmer a tomato-garlic sauce, boil pasta, and toss it all together with herbs and cheese.

Why is it called Pasta alla Norma?

The name comes from Vincenzo Bellini’s opera “Norma.” It was said the dish was as perfect as the famous opera.

Is Pasta alla Norma served hot or cold?

It’s always served hot, though leftovers can be eaten at room temperature if needed.

Pasta alla Norma Eggplant Pasta Recipe

Name: Pasta alla Norma Eggplant Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 800g eggplant, cut into 2.5cm cubes (about 2 medium/large); 2 tbsp extra virgin olive oil (for roasting); 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp extra virgin olive oil (for sauce); 2 garlic cloves, finely minced; 1/2 small onion or 2 eschallots, finely chopped; 1/4 cup dry white wine (optional); 700g tomato passata (pureed strained tomatoes); 1/4 cup water; 1 tsp dried Italian herbs or oregano; 1/2 tsp red pepper flakes (optional); 1/2 tsp salt; 1/2 tsp black pepper; 300g pasta (spaghetti, rigatoni, penne, ziti, fettucine, or bucatini); 1/2 cup fresh basil leaves, roughly chopped; Grated parmesan or ricotta salata for serving

Description

Pasta alla Norma Eggplant pasta with silky roasted eggplant, herby tomato passata, fresh basil, and salty ricotta salata for a cozy, weeknight friendly Italian dinner.

Ingredients

Scale

800g eggplant, cut into 2.5cm cubes (about 2 medium/large)

2 tbsp extra virgin olive oil (for roasting)

1/2 tsp salt

1/2 tsp black pepper

2 tbsp extra virgin olive oil (for sauce)

2 garlic cloves, finely minced

1/2 small onion or 2 eschallots, finely chopped

1/4 cup dry white wine (optional)

700g tomato passata (pureed strained tomatoes)

1/4 cup water

1 tsp dried Italian herbs or oregano

1/2 tsp red pepper flakes (optional)

1/2 tsp salt

1/2 tsp black pepper

300g pasta (spaghetti, rigatoni, penne, ziti, fettucine, or bucatini)

1/2 cup fresh basil leaves, roughly chopped

Grated parmesan or ricotta salata for serving

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Instructions

1. Preheat oven to 240°C/450°F (220°C fan). Line a tray with baking paper. Toss eggplant with olive oil, salt, and pepper, then spread on tray and roast for 20 minutes. Flip and roast another 5 minutes, then let cool on tray.

2. Boil a large pot of salted water. Begin cooking the pasta a few minutes after starting the sauce so it finishes around the same time.

3. In a large skillet, heat oil over medium heat. Sauté garlic for 20 seconds until golden, add onion and cook until translucent.

4. Increase heat to medium high, pour in wine, and let it simmer to evaporate most of the alcohol.

5. Add passata, then pour water into the empty bottle, shake, and add that to the pan. Stir in herbs, chili flakes (if using), salt, and pepper. Simmer for 5 minutes.

6. Gently fold in roasted eggplant. Add drained pasta and toss carefully until evenly coated in sauce.

7. Serve hot with chopped basil and grated cheese.

Notes

Use crushed canned tomatoes if passata is unavailable, but simmer for 20 minutes to break them down.

White wine adds flavor depth, but can be omitted if preferred.

If basil isn’t available, use 1.5 tsp fresh thyme or an extra 0.5 tsp of dried herbs.

Freeze leftover wine in ice cube trays for future cooking.

To reheat, microwave pasta for 2 minutes with a splash of water to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner Recipes
Method: Roast, simmer, boil
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 530
Sugar: 18 g
Sodium: 828 mg
Fat: 16 g
Saturated Fat: 2 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 83 g
Fiber: 12 g
Protein: 15 g
Cholesterol: 10 mg