Go Back
–+ servings
Delectable Roasted Eggplant Pasta Recipe: Pasta alla Norma

Delectable Roasted Eggplant Pasta Recipe: Pasta alla Norma Bliss

Enjoy the Delectable Roasted Eggplant Pasta Recipe: Pasta alla Norma, a delightful vegetarian dish with roasted eggplant and a rich tomato sauce.
Print Pin
Course: Dinner
Cuisine: Mediterranean
Keyword: comfort food, Easy recipe, eggplant, meal prep, Pasta, vegetarian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 400kcal

Equipment

  • Oven
  • Baking Tray
  • pot
  • Skillet
  • Parchment paper

Ingredients

For the Pasta

  • 300 grams Spaghetti or other pasta of choice
  • 1 teaspoon Salt for pasta water

For the Sauce

  • 2 medium Eggplant choose firm, shiny ones
  • 3 tablespoons Extra Virgin Olive Oil high-quality oil
  • 3 cloves Garlic minced
  • 1 medium Onion finely chopped
  • 150 ml Dry White Wine crisp wine works best
  • 500 ml Tomato Passata sauce base
  • 100 ml Water to rinse the tomato passata jar
  • 1 teaspoon Dried Italian Herbs
  • 1/2 teaspoon Red Pepper Flakes optional

To Finish

  • 10 leaves Basil Leaves chopped
  • 50 grams Parmesan Cheese freshly grated

Instructions

Preparation

  • Preheat the Oven: Set your oven to 240°C (450°F) and line a baking tray with parchment paper.
  • Roast the Eggplant: Toss your eggplant cubes with extra virgin olive oil, salt, and freshly ground pepper. Roast for 20 minutes, flipping halfway.
  • Cook the Pasta: In a large pot of boiling salted water, cook your spaghetti until al dente, usually around 8-10 minutes. Drain and set aside.
  • Prepare the Sauce: In a skillet, heat a splash of olive oil, then sauté minced garlic for about 20 seconds until fragrant. Add onion and cook for 2-3 minutes.
  • Build Flavor: Pour in the dry white wine, simmer until reduced by half. Add tomato passata, a splash of water, dried herbs, and optional red pepper flakes. Simmer for 5 minutes.
  • Combine: Gently mix the roasted eggplant with your drained pasta into the sauce. Toss until everything is well-coated and heated through.
  • Finish with freshly chopped basil and grated Parmesan cheese.

Notes

For best flavor retention, store roasted eggplant and sauce separately from pasta until ready to serve.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 60g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 5mg | Sodium: 400mg | Potassium: 900mg | Fiber: 8g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 12mg | Calcium: 150mg | Iron: 3mg