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!Fi

⏱ 55 min 🔨 Prep 10min 🔥 Cook 45min 📊 Medium 🍽 4 servings ⭐ 5.0 (75) 👁 8
Pasta alla Norma (Eggplant pasta)

Ingredients

4 servings

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.
Rice & Noodles top ratedeggplant pastapasta alla normaroasted eggplantitalian

Nutrition per serving

Protein15g
Carbs83g
Fat16g
530kcal
15gProtein
83gCarbs
16gFat

💰 Cost Estimate

Total Ingredients
$3387.00
Per Serving
$847.00/serving
🏠 Savings
~$6774.00 vs buying!
📋 Price Breakdown (93% ingredients detected)
IngredientAmountSubtotal
/ 1.6 lb eggplant 800 g $440.00
extra virgin olive oil 2 tbsp $69.00
each salt and pepper 0.5 tsp $11.00
extra virgin olive oil 2 tbsp $69.00
arlic cloves 2 g $3.00
onion 0.5 small $25.00
dry white wine 0.25 cup $12.00
/ 24 oz tomato passata 700 g $369.00
water 0.25 cup -
dried Italian herbs 1 tsp $6.00
red pepper flakes 0.5 tsp $2.00
each salt and pepper 0.5 tsp $11.00
/ 10 oz spaghetti or other pasta 300 g $118.00
basil leaves 0.5 cup $2252.00
Parmesan cheese - -

*Estimated market prices, may vary by region

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Pasta alla Norma (Eggplant pasta)

Ingredients:
  • 800 g / 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 g arlic 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))
  • 700 g / 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
  • 300 g / 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))

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