Pasta Alla Norma Fresh Pasta with Eggplant Aubergine
Delight in the flavors of Sicily with Pasta Alla Norma, a classic Italian dish featuring fresh, homemade pasta paired with tender eggplant (aubergine) and a rich cherry tomato sauce. This recipe showcases the magic of simple, high-quality ingredients: golden sautéed eggplant melds beautifully with a garlicky tomato sauce, while freshly rolled pasta provides the perfect base. Topped with shavings of salty ricotta salata (or pecorino) and fragrant basil leaves, this dish is a celebration of Mediterranean comfort food at its finest. With easy-to-follow steps for crafting fresh pasta and preparing the vibrant sauce, this recipe invites you to bring authentic Italian taste to your table. Perfect for weeknight dinners or special occasions, Pasta Alla Norma is a satisfying meal that's sure to impress. Keywords: pasta alla norma recipe, fresh pasta, eggplant pasta, Italian vegetarian dish, homemade pasta with tomato sauce.
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 500 grams Cherry tomatoes
- 3 Garlic cloves
- 6 tablespoons Olive oil
- 15 Fresh basil leaves
- 100 grams Ricotta salata (or pecorino cheese)
- 300 grams All-purpose flour
- 100 grams Semolina flour
- 4 large Eggs
- 2 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
Prepare the fresh pasta: Mix the all-purpose flour and semolina flour together in a large bowl. Create a well in the center, crack in the eggs, and add 1 teaspoon of salt. Gradually mix the eggs into the flour using a fork and then knead the dough on a clean surface for 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
While the pasta is resting, prepare the eggplant: Slice the eggplants into 1 cm (about 1/2 inch) thick rounds, then cut the rounds into bite-sized cubes. Sprinkle with 1 teaspoon of salt and place them in a colander to drain for 20 minutes. Pat dry with a paper towel.
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and cook until golden and tender, about 8-10 minutes. Remove from skillet and set aside.
Make the tomato sauce: In the same skillet, add the remaining 2 tablespoons of olive oil. Mince the garlic and sauté it for 1-2 minutes until fragrant. Add the cherry tomatoes (halved) and cook for 10-15 minutes, stirring occasionally, until they break down into a smooth sauce. Season with black pepper, crushed red pepper flakes (optional), and a pinch of salt.
Roll and cut the pasta: Divide the dough into four portions and roll each portion through a pasta machine or by hand until it reaches your desired thickness. Cut into your preferred pasta shape (spaghetti, fettuccine, or tagliatelle). Dust with semolina flour and set aside.
Cook the fresh pasta: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-3 minutes until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Combine the pasta and sauce: Add the cooked pasta to the tomato sauce in the skillet. Toss to coat, using a bit of reserved pasta water if the sauce is too thick. Add in the cooked eggplant and gently mix.
Plate the pasta: Serve in bowls and top with freshly grated ricotta salata (or pecorino). Garnish with fresh basil leaves.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 6128 mg | 266% | |
| Total Carbohydrate | 388.9 g | 141% | |
| Dietary Fiber | 61.1 g | 218% | |
| Total Sugars | 36.1 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1980 mg | 152% | |
| Iron | 47.1 mg | 262% | |
| Potassium | 5910 mg | 126% | |
*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.
