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 Vidalia onion, finely chopped; 1 carrot, peeled and finely chopped; 1 celery stalk, finely chopped; 2 cloves garlic, thinly sliced; 1 (16-ounce) can tomato puree; 1 cup chicken broth; Coarse sea salt; Red pepper flakes, to taste; 1 eggplant, cubed; 4 tablespoons canola oil; 1 (1-pound) box dried penne rigate; 1/4 cup grated Parmigiano-Reggiano cheese; 1/4 cup grated Pecorino Romano cheese; 1/4 cup ricotta salata, shaved into strips with a peeler; Few fresh basil leaves, chiffonade, for garnish

Servings: persons

1 Vidalia onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
2 cloves garlic, thinly sliced
1 (16-ounce) can tomato puree
1 cup chicken broth
Coarse sea salt
Red pepper flakes, to taste
1 eggplant, cubed
4 tablespoons canola oil
1 (1-pound) box dried penne rigate
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Pecorino Romano cheese
1/4 cup ricotta salata, shaved into strips with a peeler
Few fresh basil leaves, chiffonade, for garnish

1
To make the spicy marinara sauce: Combine the onion, carrot, celery, garlic, tomato puree, and broth in a large, deep saucepan and cook over medium heat until reduced by 1/3.
2
Add the salt, and red pepper flakes, to taste.
3
For the eggplants: Heat 4 tablespoons of canola oil in a large skillet, over medium-high heat, and fry the eggplant.
4
Drain them on paper towels and sprinkle with sea salt.
5
Stir the cooked eggplant into the marinara sauce.
6
Keep the sauce warm.
7
For the pasta:
8
Bring a large pot of salted water to a boil and cook the pasta to al dente, about 6 to 8 minutes.
9
Drain the pasta, and add it to the marinara sauce.
10
Stir in the grated cheeses.
11
Divide the pasta among the plates and top with a strip of ricotta salata and some fresh basil.

352

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 Vidalia onion, finely chopped, 1 carrot, peeled and finely chopped, 1 celery stalk, finely chopped, 2 cloves garlic, thinly sliced, 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.

That's it — enjoy your meal!

Pasta Alla Norma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions