Description
Pasta alla Norma is a vibrant and comforting classic Sicilian dish combining roasted eggplant, rich natural tomato sauce, and creamy plant-based cheese for a wholesome and satisfying meal. Easy to prepare and packed with fresh, bold flavors, it is perfect for busy weeknights or cozy dinners. This recipe offers a delicious experience that captures the essence of Southern Italy in your kitchen.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium eggplant, cut into cubes or rounds
- 3 cloves garlic, chopped
- Fresh basil leaves, to taste
Pasta and Sauce
- 12 oz pasta of choice (rigatoni, penne, or spaghetti)
- 2 cups natural tomato sauce
- 1 tablespoon vegetarian Worcestershire sauce
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Cheese and Finishing Ingredients
- 1/2 cup plant-based cheese, crumbled
Instructions
- Roast the Eggplant: Preheat the oven to 400°F (200°C). Toss the eggplant cubes or rounds with olive oil, salt, and pepper until evenly coated. Spread them on a baking sheet and roast until golden brown and tender, about 25-30 minutes. Roasting develops a creamy, smoky flavor essential to this dish.
- Prepare the Tomato Sauce (natural): While the eggplant roasts, heat olive oil in a pan over medium heat. Gently sauté the chopped garlic until fragrant without browning, about 1-2 minutes. Add the natural tomato sauce and vegetarian Worcestershire sauce. Reduce the heat to low and let the sauce simmer gently to blend the flavors.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining.
- Combine Pasta and Sauce: Add the drained pasta to the simmering tomato sauce. Stir in the roasted eggplant. If the sauce is too thick, gradually add reserved pasta water until the sauce reaches a smooth, luscious consistency.
- Add Plant-Based Cheese and Basil: Crumble the plant-based cheese over the pasta and sprinkle fresh basil leaves on top. Toss lightly to allow the cheese to soften slightly and the basil to release its herbal aroma.
Notes
- Salt eggplant slices before roasting to remove any bitterness and improve flavor.
- Use reserved pasta water to adjust sauce consistency and improve adherence.
- Sauté garlic gently without browning to keep the sauce fresh and vibrant.
- Choose plant-based cheese with a creamy texture for an ideal melt and taste.
- Add basil at the end of cooking to preserve its bright color and aroma.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Sautéing, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Pasta alla Norma, Sicilian pasta, roasted eggplant pasta, plant-based Italian, gluten-free pasta, vegan Sicilian dish
