Pasta alla Norma (Eggplant pasta)
Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 800g / 1.6 lb eggplant (, cut into 2.5cm/1" cubes (2 medium/large ones))
- 2 tbsp extra virgin olive oil
- 1/2 tsp each salt and pepper
- 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 (Note 1))
- 700g / 24 oz tomato passata ((aka tomato puree, Note 2))
- 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 each salt and pepper
- 300g / 10 oz spaghetti or other pasta, long or short ((macaroni, rigatoni, penne, ziti, fettucini, bucatini))
- 1/2 cup basil leaves (, roughly chopped (Note 3))
- Parmesan cheese (, grated (or ricotta salata if you have it - more traditional))
Instructions
- 1
Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
- 2
Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
- 3
Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
- 4
Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
- 5
Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
- 6
Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
- 7
Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
- 8
Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
- 9
Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
- 10
Serve immediately, garnished with a good pinch of fresh basil and parmesan.