Pasta alla Norma (Pasta with Eggplant Sauce)

Pasta with Eggplant Sauce in a white plate

Pasta alla Norma (Pasta with Eggplant Sauce)

Pasta with Eggplant Sauce or Pasta alla Norma is a great way to use sauteed eggplant on top of your favorite pasta. Translated in Italian this dish is also known as Pasta con le Melanzane a Sicilian dish.

Al dente pasta tossed with juicy sauteed or roasted eggplants in a tomato sauce make this dish one you'll never forget! A great option for a vegetarian dish. Heck, you could even make this a vegan eggplant dish by excluding the cheese.

Like pasta dishes? Try my Pasta with Ricotta and Peas, Quick and Easy Pasta with Garbanzo Beans, or Sicilian Baked Lolli.

5 from 1 vote

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Entrées

Cuisine Italian

Servings People

Calories 763 kcal

Equipment

Ingredients

Marinara Sauce

3 tbsp olive oil
1 clove garlic
24 oz tomato puree
salt and pepper
1 tsp dried oregano
2 lb eggplants peeled and sliced thinly
17 oz rigatoni
¼ tsp red pepper flakes
8 oz ricotta salata
3 basil leaves chopped

Instructions

Marinara Sauce

Heat up the olive oil and saute the garlic until fragrant. Add the tomato puree and let come to a boil. Add oregano and stir. If sauce tastes tart, add ½ teaspoon of sugar.
Turn down heat and let simmer for about 20 to 30 minutes. Set aside. (add salt if needed).

Roasting the Eggplant

Preheat oven to 350℉
Peel and slice the eggplant thinly. Arrange the eggplant on a baking sheet lined with parchment paper.
Brush with olive oil and season with salt. Roast in oven for 10 minutes, then flip over to the other side. Remove from oven when golden (about 20 minutes).
Remove from oven, let cool. Slice in quarters and add the eggplant to sauce. Mix.

Pasta

Heat up the sauce and eggplant to a gentle simmer.
Boil pasta as per manufacturer's instructions and remove from water when al dente.
Use a spider spoon to scoop the pasta from the boiling water and place it in the pan with the tomato sauce and eggplant.
Add chili flakes and stir to combine all ingredients.
Serve in a bowl, top with a spoonful of ricotta and sprinkle chopped basil, ground pepper and parmesan over the pasta.

Notes

Meal Prep Tips

Sometimes tomato puree or canned tomatoes have added salt. Try not to season your sauce with salt and pepper until the end of the cooking process.

In some cases, it may be difficult to acquire the perfect tasting marinara sauce. If your sauce tastes acidic or tart, try adding a little bit of sugar during the cooking process. All you need is ½ to 1 teaspoon of sugar to achieve a perfect tasting sauce.

Nutrition

Serving: 1Calories: 763kcalCarbohydrates: 121gProtein: 27gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 29mgSodium: 110mgPotassium: 1607mgFiber: 14gSugar: 20gVitamin A: 1233IUVitamin C: 23mgCalcium: 204mgIron: 6mg

Keyword marinara sauce, rigatoni pasta, sauteed eggplant

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