Grilled Pasta Alla Norma Recipe

Name: Grilled Pasta Alla Norma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small eggplants; 2 cups Roma or San Marzano tomatoes, peeled and diced (or 1 small can diced tomatoes); 1 small heirloom tomato, chopped; 1/4 cup parsley, chopped; 2 garlic cloves, minced; 3 tablespoons extra virgin olive oil; 1 teaspoon fresh oregano, chopped (or 1 tbsp dried); 1-2 Fresno chilies, seeded and sliced; 1 pound Fusilli; Ricotta Salata for garnish; Chopped parsley for garnish

Servings: persons

2 small eggplants
2 cups Roma or San Marzano tomatoes, peeled and diced (or 1 small can diced tomatoes)
1 small heirloom tomato, chopped
1/4 cup parsley, chopped
2 garlic cloves, minced
3 tablespoons extra virgin olive oil
1 teaspoon fresh oregano, chopped (or 1 tbsp dried)
1-2 Fresno chilies, seeded and sliced
1 pound Fusilli
Ricotta Salata for garnish
Chopped parsley for garnish

1
Heat a grill or grill pan.
2
Slice eggplant into 1-inch thick rounds and drizzle with olive oil on both sides. Sprinkle with salt. Grill eggplant for about 1-2 mins each side. Remove from heat and cut into cubes. Set aside.
3
In a saute pan on medium-high heat, add olive oil, canned tomatoes, garlic, oregano, chiles, salt and pepper. Bring to a simmer, continuously stirring to prevent sticking, about 10 minutes. Add eggplant and cook for another 3 minutes. Remove from heat and add chopped parsley and chopped heirloom tomato.
4
While sauce is simmering, cook pasta in rapidly boiling, heavily salted water. Drain, reserving some cooking liquid, and add pasta into sauce with a tablespoon of pasta water. Cook over low until pasta is coated, adding more pasta water if necessary to thin sauce. Remove from heat and serve. Garnish with fresh parsley and crumbled ricotta salata.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small eggplants, 2 cups Roma or San Marzano tomatoes, peeled and diced (or 1 small can diced tomatoes), 1 small heirloom tomato, chopped, 1/4 cup parsley, chopped, and more.

Yes, Grilled Pasta Alla Norma falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Pasta Alla Norma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions