Description
Pasta alla Norma is a vibrant and comforting Sicilian classic featuring tender sautéed eggplant, rich natural tomato sauce, and creamy plant-based ricotta. This quick and easy recipe delivers authentic Mediterranean flavors perfect for any occasion, combining fresh ingredients into a satisfying plant-based meal.
Ingredients
Scale
Vegetables and Produce
- 1 large fresh eggplant, sliced into half-inch thick rounds
- 4 ripe tomatoes, diced
- 3 garlic cloves, minced
- Fresh basil leaves, for garnish
Pantry Staples
- 4 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
- 8 ounces pasta (spaghetti or rigatoni preferred)
Dairy Alternatives
- Plant-based ricotta (about 1 cup) for topping
Instructions
- Prepare the Eggplant: Slice the fresh eggplant into half-inch thick rounds and sprinkle lightly with salt. Let rest for 20 minutes to draw out any bitterness, then pat dry with paper towels. Heat extra virgin olive oil in a pan and gently sauté the slices until golden brown and tender, infusing the eggplant with rich flavor and soft texture.
- Make the Tomato Sauce (natural): In a pan, heat olive oil and sauté the minced garlic until fragrant. Add the diced ripe tomatoes and cook slowly, stirring occasionally to create a thick and vibrant natural tomato sauce. Season with salt and black pepper, allowing the flavors to meld while the sauce thickens.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain the pasta, reserving some of the starchy cooking water to adjust sauce consistency if needed.
- Combine and Finish: Add the sautéed eggplant to the tomato sauce and fold in the cooked pasta. Toss gently to marry the flavors and coat the noodles evenly. Plate the pasta and crown each serving with dollops of creamy plant-based ricotta. Sprinkle fresh basil leaves on top for an added burst of freshness.
Notes
- Choose firm and heavy eggplants free of bruises for the best texture.
- Salting the eggplant before cooking reduces bitterness and improves flavor absorption.
- Use fresh, ripe tomatoes when possible for a bright, natural tomato sauce.
- Reserve some pasta water to loosen sauce and help it cling to pasta.
- Add fresh basil just before serving to preserve its bright herbal flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 1 cup cooked pasta with sauce and toppings)
- Calories: 350
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Pasta alla Norma, Sicilian pasta, plant-based ricotta, eggplant pasta, Italian recipe, natural tomato sauce
