This pasta Alla Norma, aka eggplant pasta, is vegetarian, made with a rich tomato sauce and garnished with loads of grated parmesan cheese! It’s the perfect comfort pasta dish for a cozy meal.
Why you will love this recipe
- This pasta Alla Norma is vegetarian and vegan-friendly. For a vegan version, replace the parmesan with vegan parmesan and the regular pasta with vegan pasta.
- It’s easy to make and uses simple ingredients.
- It’s comforting a so delicious!
Ingredients for this recipe
Pasta: Cooked al dente.
Eggplant: Cut into cubes.
Tomato puree: You can use homemade or storebought.
Garlic: For extra flavor.
Olive oil: Use extra virgin olive oil.
Salt and black pepper: To season.
Parmesan cheese: Add grated parmesan cheese on top for the best flavor!
Basil: For extra flavor.
How to make pasta Alla Norma
Prepare the eggplant:
First of all, cut the eggplant into cubes, add it to a food strainer, season with salt, and let it drain for at least 5 minutes. The aubergine will release a bitter liquid.
Cook the pasta and make the sauce:
Cook the pasta according to package instructions.
Heat a large pan over medium to high heat. When hot, sauté the aubergine until soft and then remove from the pan and set aside.
Add a bit more olive oil to the pan and sauté the garlic and a few basil leaves for 1 minute or until golden.
Then, add the tomato puree and more basil leaves and cook for 5 minutes on low heat, stirring occasionally.
Mix everything and season:
Add the pasta, and eggplant, season with salt and black pepper and mix everything.
Finally, add the parmesan on top, garnish with more basil leaves and serve immediately.
Tips for making pasta Alla Norma
Don’t overcook the pasta: Pasta must be al dente! Keep an eye on it, and don’t let it get too soft.
If pasta is too dry: If you overcook the tomato sauce and your pasta ends up being too dry, add a little bit of the pasta cooking water, and voila, it will be creamy again!
Storage: Store leftovers in the fridge in an airtight container for up to 4 days.
Vegan version: Replace the parmesan cheese with vegan parmesan and regular pasta with vegan pasta.
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Pasta Alla Norma
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main
- Method: Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
This pasta Alla Norma is an Italian-inspired vegetarian recipe with aubergine, tomato sauce, parmesan cheese, and basil leaves.
Ingredients
- 8 oz pasta (220 g)
- 2 aubergines, cut into cubes
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup tomato puree ( 240 ml)
- 1/4 cup grated parmesan cheese
- 1 handful of fresh basil
- salt to taste
- black pepper to taste
Instructions
- First of all, cut the eggplant into cubes, add it to a food strainer, season with salt, and let it drain for at least 5 minutes. The aubergine will release a bitter liquid.
- Cook the pasta according to package instructions.
- Heat a large pan over medium to high heat. When hot, sauté the aubergine until soft and then remove from the pan and set aside.
- Add a bit more olive oil to the pan and sauté the garlic and a few basil leaves for 1 minute or until golden.
- Then, add the tomato puree and more basil leaves and cook for 5 minutes on low heat, stirring occasionally.
- Add the pasta, and eggplant, season with salt and black pepper and mix everything.
- Finally, add the parmesan on top, garnish with more basil leaves and serve immediately.
Notes
Don’t overcook the pasta: Pasta must be al dente! Keep an eye on it, and don’t let it get too soft.
If pasta is too dry: If you overcook the tomato sauce and your pasta ends up being too dry, add a little bit of the pasta cooking water, and voila, it will be creamy again!
Storage: Store leftovers in the fridge in an airtight container for up to 4 days.
Vegan version: Replace the parmesan cheese with vegan parmesan and regular pasta with vegan pasta.
Keywords: pasta alla norma, eggplant pasta, aubergine pasta
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