Pasta a La Norma Eggplant Tomato Sauce
Celebrate the flavors of Sicily with Pasta a La Norma, a delectable dish featuring tender eggplant and a rich tomato sauce that clings perfectly to al dente spaghetti or rigatoni. This traditional Italian recipe combines sautéed golden-brown eggplant, fragrant garlic, and sweet canned tomatoes, all brought to life with the earthy aroma of dried oregano and the freshness of torn basil leaves. Topped with a generous grating of tangy ricotta salata cheese, this comforting pasta dish strikes the perfect balance between hearty and light. Ready in under an hour, it’s the ideal meal for weeknights or casual gatherings. Experience the authentic taste of Italy with this eggplant tomato pasta recipe that’s simple to prepare yet unforgettable in flavor.
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Recipe Information
Ingredients
- 400 grams spaghetti or rigatoni pasta
- 2 medium eggplant
- 5 tablespoons extra virgin olive oil
- 3 large garlic cloves
- 800 grams canned peeled tomatoes
- 1 teaspoon dried oregano
- 12 leaves fresh basil leaves
- 150 grams ricotta salata cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash and cut the eggplants into 1.5 cm (1/2 inch) cubes. Sprinkle them with salt and set them aside in a colander for 30 minutes to draw out the bitterness. Pat the cubes dry with a paper towel before cooking.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and sauté until golden brown and tender, about 10-12 minutes. Remove the eggplant from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Mince the garlic cloves and sauté them over medium heat until fragrant, about 1 minute.
Add the canned peeled tomatoes to the skillet. Use the back of a wooden spoon to break the tomatoes into smaller pieces. Stir in the dried oregano and season with salt and pepper to taste. Let the sauce simmer for 15-20 minutes, stirring occasionally.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
Return the sautéed eggplant to the skillet with the tomato sauce. Stir to combine, and let everything heat through for 3-4 minutes. Add a few tablespoons of pasta cooking water as needed to adjust the sauce consistency.
Toss the drained pasta directly into the skillet with the eggplant and tomato sauce. Mix thoroughly to coat the pasta evenly.
Tear the fresh basil leaves and sprinkle them over the pasta. Serve immediately topped with grated ricotta salata cheese.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1595 mg | 69% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 17.8 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1227 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
