Delightful Norma Pasta: A Taste of Italy!
Norma Pasta, also known as Eggplant Pasta, is a delicious Italian dish bursting with flavor. This vibrant recipe brings together the rich taste of eggplant, the heartiness of pasta, and a lovely tomato sauce, creating a meal that’s both satisfying and comforting. Originating from Sicily, this dish not only highlights eggplant but also embraces the rustic, warm feel of Italian home cooking.
Why Make This Recipe
Making Norma Pasta is a great choice for many reasons. First, it’s a vegetarian option that packs a punch of flavor. The roasted eggplant, combined with a tangy tomato sauce, makes for a hearty dish that can easily satisfy meat lovers too. Additionally, this recipe is easy to prepare, making it perfect for weeknight dinners or special occasions. Plus, the ingredients are simple and often found in your pantry, allowing you to whip it up without a last-minute grocery run.
How to Make Norma Pasta
Ingredients:
- 800g / 1.6 lb eggplant (cut into 2.5 cm / 1" cubes, 2 medium/large ones)
- 2 tbsp extra virgin olive oil
- ½ tsp each salt and pepper
- 2 garlic cloves (finely minced)
- ½ small onion (very finely chopped, or 2 eschallots)
- ¼ cup dry white wine (optional, anything not too sweet or woody)
- 700g / 24 oz tomato passata (also known as tomato puree)
- ¼ cup water
- 1 tsp dried Italian herbs (or oregano)
- ½ tsp red pepper flakes (optional for a hint of heat)
- ½ tsp each salt and pepper
- 300g / 10 oz spaghetti or any pasta of your choice
- ½ cup basil leaves (roughly chopped)
- Grated Parmesan cheese (or ricotta salata for a more traditional option)
Directions:
Roasted Eggplant:
- Preheat the oven to 240°C / 450°F (220°C fan). Line a baking tray with parchment paper.
- Toss eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread it on the tray and roast for 20 minutes.
- Flip the eggplant and roast for an additional 5 minutes. Allow it to cool on the tray to maintain its shape.
Cooking Pasta:
- In a large pot, bring salted water to a boil. Start cooking the pasta a couple of minutes after beginning the sauce (next section), cooking until al dente.
Sauce:
- In a very large skillet, heat the other tablespoon of oil over medium heat. Add garlic and cook until golden, about 20 seconds. Then, add the onion, cooking for 2-3 minutes until translucent.
- Increase to medium-high heat and add the wine, if using. Let it simmer until mostly evaporated.
- Stir in the tomato passata and add a bit of water to rinse out the passata jar.
- Add dried herbs, red pepper flakes, salt, and pepper. Stir and let simmer for 5 minutes.
- Mix in the roasted eggplant and the drained pasta. Gently toss until coated in sauce.
- Serve immediately, garnished with basil and Parmesan.
How to Serve Norma Pasta
Norma Pasta is best enjoyed fresh. Serve it hot in a large bowl with a sprinkle of fresh basil on top and a generous serving of grated Parmesan cheese. Pair it with a simple side salad or crusty bread to soak up the delicious sauce.
How to Store Norma Pasta
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or olive oil to prevent the pasta from drying out. You can reheat the dish in the microwave or on the stovetop until warmed through.
Tips to Make Norma Pasta
- Ensure not to overcrowd the baking tray when roasting the eggplant to allow it to crisp up nicely.
- Adjust the spice level by adding more or fewer red pepper flakes based on your preference.
- Using fresh basil adds a lovely aroma, so don’t skip it if possible.
Variation
You can substitute the eggplant with zucchini or a mix of vegetables. For a heartier version, consider adding chickpeas or lentils.
FAQs
1. Can I make this recipe vegan?
Yes! The recipe is already vegetarian, but to make it vegan, simply skip the cheese or use a plant-based alternative.
2. Is there a gluten-free option for the pasta?
Absolutely! Use gluten-free pasta instead of regular pasta to make this dish gluten-free.
3. Can I prepare the sauce ahead of time?
Yes! The sauce can be made in advance and stored in the fridge. Just reheat it before mixing with the pasta and eggplant.
Enjoy making and sharing this lovely Norma Pasta recipe with family and friends!
Eggplant Pasta
Ingredients
For the roasted eggplant
- 800 g 800g eggplant (cut into 2.5 cm cubes, 2 medium/large ones)
- 1 tbsp 2 tbsp extra virgin olive oil Divided into two tablespoons for roasting and cooking.
- 0.5 tsp ½ tsp salt
- 0.5 tsp ½ tsp pepper
For the sauce
- 2 cloves 2 garlic cloves (finely minced)
- 0.5 small onion ½ small onion (very finely chopped, or 2 eschallots)
- 0.25 cup ¼ cup dry white wine (optional) Use a wine that is not too sweet or woody.
- 700 g 700g tomato passata (also known as tomato puree)
- 0.25 cup ¼ cup water To rinse out the passata jar.
- 1 tsp 1 tsp dried Italian herbs (or oregano)
- 0.5 tsp ½ tsp red pepper flakes (optional) For a hint of heat.
- 0.5 tsp ½ tsp salt
- 0.5 tsp ½ tsp pepper
For the pasta
- 300 g 300g spaghetti or any pasta of your choice
- 0.5 cup ½ cup basil leaves (roughly chopped)
- to taste Grated Parmesan cheese (or ricotta salata for a more traditional option)
Instructions
Roasted Eggplant
- Preheat the oven to 240°C / 450°F (220°C fan). Line a baking tray with parchment paper.
- Toss eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread it on the tray and roast for 20 minutes.
- Flip the eggplant and roast for an additional 5 minutes. Allow it to cool on the tray to maintain its shape.
Cooking Pasta
- In a large pot, bring salted water to a boil. Start cooking the pasta a couple of minutes after beginning the sauce.
Making the Sauce
- In a very large skillet, heat the other tablespoon of oil over medium heat. Add garlic and cook until golden, about 20 seconds.
- Then, add the onion, cooking for 2-3 minutes until translucent.
- Increase to medium-high heat and add the wine, if using. Let it simmer until mostly evaporated.
- Stir in the tomato passata and add a bit of water to rinse out the passata jar.
- Add dried herbs, red pepper flakes, salt, and pepper. Stir and let simmer for 5 minutes.
- Mix in the roasted eggplant and the drained pasta. Gently toss until coated in sauce.
Serving
- Serve immediately, garnished with basil and Parmesan.
