Pasta alla Norma: Delicious Eggplant Pasta

Pasta alla Norma: Delicious Eggplant Pasta

Enjoy a taste of Sicily with this classic pasta alla norma featuring tender eggplant, garlic, and a rich tomato sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 540 kcal

Ingredients

  

• 800 g / 1.6 lb eggplant, cut into 2.5cm/1″ cubes
• 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
• 1/4 cup dry white wine
• 700 g / 24 oz tomato passata
• 1/4 cup water
• 1 tsp dried Italian herbs

Instructions

 

• Preheat oven to 240°C / 450°F (220°C fan) and line a tray with baking paper.
• Toss eggplant with 2 tbsp olive oil, salt, and pepper, then spread on the tray and roast for 20 minutes.
• Flip the eggplant and roast for a further 5 minutes, then cool on the tray.
• Bring a large pot of salted water to a boil for the pasta.
• In a large skillet, heat 2 tbsp olive oil over medium heat and add garlic, cooking for 20 seconds until golden.
• Add the finely chopped onion and cook for 2 to 3 minutes until translucent.

Notes

– Roast the eggplant until golden for the best flavor.
– Use a dry white wine for a balanced sauce.
– Finish with fresh basil for an aromatic touch.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword pasta alla norma

The technique that makes it

The heart of a truly great Pasta alla Norma lies in the preparation of the eggplant. Unlike many eggplant dishes where the vegetable is simply fried or roasted, for Pasta alla Norma, the eggplant cubes are typically pan-fried until golden brown and tender. This process is crucial for developing a rich, slightly sweet flavor and a creamy texture that complements the tomato sauce. To achieve this without the eggplant becoming greasy or mushy, it’s essential to use a generous amount of olive oil and to fry the cubes in batches. Overcrowding the pan will steam the eggplant rather than fry it, leading to a less desirable outcome. Salting the eggplant beforehand and letting it sit for about 30 minutes can help draw out excess moisture, reducing oil absorption during frying and preventing bitterness. After frying, draining the eggplant on paper towels is a vital step to remove any excess oil before it’s added to the sauce.

The sauce itself is a simple yet flavorful combination of tomatoes, garlic, and herbs. Using good quality tomato passata provides a smooth, concentrated tomato base. Sautéing the garlic and onion gently in olive oil before adding the passata allows their aromatics to infuse the sauce. The addition of white wine at this stage deglazes the pan, capturing any flavorful browned bits from the aromatics and adding a subtle layer of acidity and complexity. Simmering the sauce allows the flavors to meld. Finally, the pasta is cooked al dente and then tossed directly into the sauce with the fried eggplant, allowing it to absorb some of the sauce’s flavor. A final flourish of fresh basil and grated ricotta salata (or Parmesan) at the end ties all the elements together.

Troubleshooting

• Problem: Eggplant is greasy or oily. Fix: Ensure eggplant cubes were not overcrowded in the pan during frying. Fry in smaller batches, allowing each piece to make contact with the hot pan. Also, ensure you are draining the fried eggplant thoroughly on paper towels before adding to the sauce.
• Problem: Eggplant is mushy and falling apart. Fix: This often happens if the eggplant is overcooked or if it was too moist to begin with. Try salting the eggplant cubes for 30 minutes before frying to draw out moisture, then rinse and pat dry. Fry at a medium-high heat to achieve a good sear.
• Problem: Sauce is too thin. Fix: Simmer the sauce uncovered for a longer period to allow excess liquid to evaporate. Alternatively, you can thicken the sauce slightly by mashing some of the cooked eggplant cubes directly into the sauce.
• Problem: Pasta is bland. Fix: Ensure the pasta is cooked in well-salted boiling water. Reserve some of the starchy pasta cooking water before draining, and add a splash to the sauce when tossing the pasta. This helps emulsify the sauce and coat the pasta better.

Substitutions

• Eggplant: While traditional, if you cannot find eggplant, you could substitute with zucchini. Cut into similar-sized cubes and pan-fry until tender and golden. The texture will be softer and the flavor milder.
• Tomato Passata: You can substitute with crushed tomatoes or even good quality canned diced tomatoes, though the sauce will have a chunkier texture. For a richer flavor, consider using fire-roasted tomatoes.
• Ricotta Salata: This salty, firm cheese is traditional. If unavailable, use a good quality aged Parmesan cheese or Pecorino Romano for a sharp, salty kick. Feta can be used in a pinch, but it will impart a distinctively different flavor and a creamier texture.
• White Wine: A splash of dry sherry or even a tablespoon of white wine vinegar mixed with a little water can provide acidity if white wine is not an option. For an alcohol-free version, simply omit it or use a little extra water or vegetable broth.

Pro tips

• Roast the eggplant until golden for the best flavor.
• Use a dry white wine for a balanced sauce.
• Finish with fresh basil for an aromatic touch.

Try this Pasta alla Norma recipe tonight and savor the authentic Italian flavors. It’s a dish that everyone will love!

More from Pasta Sauces →

Frequently asked questions