Pasta alla Norma (Eggplant pasta)

Name: Pasta alla Norma (Eggplant pasta)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 800g / 1.6 lb eggplant (, cut into 2.5cm/1" cubes (2 medium/large ones)); 2 tbsp extra virgin olive oil; 1/2 tsp each salt and pepper; 2 tbsp extra virgin olive oil; 2 garlic cloves (, finely minced); 1/2 small onion (, very finely chopped (or 2 eschallots)); 1/4 cup dry white wine (, anything not too sweet or woody (Note 1)); 700g / 24 oz tomato passata ((aka tomato puree, Note 2)); 1/4 cup water; 1 tsp dried Italian herbs (or oregano); 1/2 tsp red pepper flakes (, optional (for a hint of heat)); 1/2 tsp each salt and pepper; 300g / 10 oz spaghetti or other pasta, long or short ((macaroni, rigatoni, penne, ziti, fettucini, bucatini)); 1/2 cup basil leaves (, roughly chopped (Note 3)); Parmesan cheese (, grated (or ricotta salata if you have it - more traditional))

Instructions

Prep:10minCook:45min

Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!

Updated at: Thu, 29 Jul 2021 22:24:42 GMT