Pasta alla Norma Recipe

Name: Pasta alla Norma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds eggplant; Olive oil as needed (at least 1/2 cup); Salt and pepper; 1 tablespoon chopped garlic; 3 or 4 dried chiles; 1 1/2 pounds tomatoes, chopped (canned are fine; about 1 can); 1 teaspoon good dried oregano, or 1 tablespoon fresh; 1 pound long pasta; 1/2 cup chopped parsley or basil; 1/2 cup grated ricotta salata (or in a pinch, pecorino Romano)

Servings: persons

1 1/2 pounds eggplant
Olive oil as needed (at least 1/2 cup)
Salt and pepper
1 tablespoon chopped garlic
3 or 4 dried chiles
1 1/2 pounds tomatoes, chopped (canned are fine; about 1 can)
1 teaspoon good dried oregano, or 1 tablespoon fresh
1 pound long pasta
1/2 cup chopped parsley or basil
1/2 cup grated ricotta salata (or in a pinch, pecorino Romano)

1
Slice the eggplant about 1/2 inch thick.
2
Cook in abundant olive oil, without crowding, sprinkling with salt and adding more oil as needed.
3
You will undoubtedly have to cook in batches; take your time and cook until the eggplant is nicely browned and soft.
4
Remove to a plate; do not drain on paper towels.
5
Meanwhile, put a large pot of water to boil and salt it.
6
At the end of the cooking the eggplant, the pan will ideally have a couple of tablespoons of oil left.
7
If theres more or less, drain some off or add a bit.
8
Turn the heat to medium, add the garlic and chiles, and cook until the garlic colors a little bit.
9
Add the tomatoes and oregano, along with some salt and pepper; cook until saucy but not too dry, stirring occasionally.
10
Cook the pasta until tender but not mushy.
11
While its cooking, cut the eggplant into strips and reheat for a minute in the tomato sauce.
12
Drain the pasta and toss it with the tomato sauce and the eggplant.
13
Taste and adjust the seasoning, then top with the parsley or basil and grated cheese and serve.

566

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 1/2 pounds eggplant, Olive oil as needed (at least 1/2 cup), Salt and pepper, 1 tablespoon chopped garlic, and more.

Yes, 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.

Pasta alla Norma

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