Pasta Alla Norma is a Sicilian recipe of pasta in marinara sauce flecked with cubes of eggplant and basil. The recipe stays naturally vegan till the very finish when it’s showered with strips of ricotta salata, a salty cheese. However you do not want cheese to gild the deliciousness of this easy but complexly flavored pasta dish. Do this recipe now or the subsequent time you want a scrumptious dinner in a rush!
Desk of Contents
What’s Pasta alla Norma?
Pasta alla Norma is a traditional Italian dish. The story goes it was named thus as a result of it was the favourite dish of Vincenzo Bellini, a Nineteenth-century Italian composer identified for the hit opera, “Norma.”
If you happen to love tomato-based sauces and pasta dishes like this vegan Pasta alla Vodka, vegan Pasta Amatriciana or vegan Pasta Puttanesca, you’ll love Pasta alla Norma. It includes a easy ingredient record of canned plum tomatoes, garlic, crimson pepper flakes, basil and the star ingredient: eggplant. In case you have already made the easy tomato sauce recipe I final shared with you, you should use that as a substitute of constructing the sauce from scratch.
This can be a terrific recipe for anybody that does not suppose too extremely of eggplant (onerous for this eggplant lover to imagine that species exists, however I’ve heard it does!). The eggplant is cubed, then fried till golden brown in a little bit of olive oil earlier than it’s blended in with the pasta and the sauce. This makes the eggplant melt-in-the-mouth tender and the flavour it provides to the pasta is not only hearty but additionally fairly magical.
Why you’ll love this recipe
- Scrumptious, simple and minimalist recipe. Pasta alla Norma is a relatively simple and easy recipe, and it wants simply seven components. The recipe does contain just a few steps, like frying the eggplants after which making the tomato sauce, however none of it’s difficult or troublesome. If you happen to take the time to make this recipe you’ll be rewarded with oodles of deliciousness.
- Excellent for a brown-bag lunch or dinner. This pasta dish is easy sufficient to make for a tasty brown bag lunch, or make it for a pleasant dinner that everybody will take pleasure in!
- Vegan, soy-free and nut-free and may be gluten-free. You possibly can simply make the recipe gluten-free through the use of gluten-free pasta.
Elements
Verify the recipe card under for precise portions of every ingredient.
- Eggplants (aubergine/brinjal): Italian eggplants work finest on this recipe. Purchase medium-sized eggplants with a shiny, darkish pores and skin and with none brown spots or mushy spots. The eggplant, if you maintain it in your hand, ought to really feel heavy for its measurement.
- Canned plum tomatoes. San Marzano tomatoes provides you with the most effective taste, however you should use any plum tomatoes you’ve got in your pantry.
- Herbs: Garlic, contemporary basil and oregano. You should use both basil or oregano, or each. I like including each for extra taste. If you do not have contemporary basil and oregano, you should use dried. Verify recipe card for substitution portions.
- Purple pepper flakes.
- Additional virgin olive oil
- Penne rigate or different tubular pasta. Ridged pasta shapes like penne rigate maintain on to the sauce higher. You should use different small pasta shapes, together with fusilli, ziti, rigatoni, gemelli or casarecce.
Recipe FAQs
One would sometimes use smaller pasta shapes for pasta alla Norma, but when spaghetti or one other lengthy pasta is all you’ve got you should use that as a substitute.
Sure! In case you are brief on time, you’ll be able to undoubtedly make this recipe with a jar of store-bought marinara sauce (or see this recipe for a simple however wonderful do-it-yourself marinara sauce which you could make forward and refrigerate or freeze).
Completely not. Drizzle some olive oil earlier than serving for much more deliciousness with this vegan pasta. You may also sprinkle on some vegan parmesan for a crowning contact!
Sure. You possibly can add roughly eggplant to this dish relying in your private choice. For me, about two kilos of eggplant hits the right spot.
Storage directions
- Refrigerate: The Pasta alla Norma will hold within the fridge for as much as 4 days. Retailer in an hermetic container.
- Freeze: Retailer the pasta in a freezer-safe container for as much as 4 months.
- Reheat: Thaw pasta if frozen and reheat within the microwave or in a saucepan till warmed via.
Extra scrumptious eggplant recipes
Love this Pasta alla Norma? Make sure to take a look at different vegan Italian recipes on Holy Cow Vegan!
Pasta Alla Norma Recipe
A scrumptious and simple recipe for Pasta Alla Norma, a Sicilian dish of pasta in marinara sauce flecked with cubes of eggplant and basil. Do this recipe now or the subsequent time you want a scrumptious dinner in a rush!
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Assessment Recipe
Servings: 8 servings
Energy: 306kcal
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Directions
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Prepare dinner pasta in a big pot of salted water based on package deal instructions, till al dente. Drain the pasta earlier than utilizing.
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Place the cubed eggplant in a colander positioned over a bowl. Add salt and toss the eggplant to coat. Put aside for half-hour. This may draw out a few of the moisture from the eggplant. Pat the eggplant cubes dry with paper towels or a kitchen towel.
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Warmth 2 tablespoons olive oil in a big saucepan or saute pan over medium warmth. Add the eggplant cubes and fry, stirring continuously. Do not crowd the pan. Fry in batches if obligatory.
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When the eggplant cubes are golden-brown and really tender, take away them to a dish lined with a paper towel.
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In the identical saucepan add a tablespoon of olive oil. Add the sliced garlic and saute till the garlic is evenly blonde. Add the crushed plum tomatoes together with ½ cup water. Combine effectively.
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Add the contemporary herbs and crimson pepper flakes and blend them in. Add salt and floor black pepper to style. Let the sauce come to a boil. Decrease the warmth to a simmer and let the sauce cook dinner quarter-hour. Verify seasoning and add extra salt and pepper if wanted.
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Add the cooked pasta and the reserved eggplant cubes to the sauce. Toss to combine, then flip off warmth. Stir in just a few contemporary, torn basil leaves. Serve heat or at room temperature.
Recipe notes
- You possibly can add roughly eggplant to this dish relying in your private choice. For me, about two kilos of eggplant hits the right spot.
- If you happen to miss the ricotta salata on this recipe, use some vegan parmesan as a substitute. It provides extra taste and protein.
Storage directions
- Refrigerate: The Pasta alla Norma will hold within the fridge for as much as 4 days. Retailer in an hermetic container.
- Freeze: Retailer the pasta in a freezer-safe container for as much as 4 months.
- Reheat: Thaw pasta if frozen and reheat within the microwave or in a saucepan till warmed via.
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Diet
Energy: 306kcal | Carbohydrates: 54g | Protein: 9g | Fats: 6g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Sodium: 150mg | Potassium: 587mg | Fiber: 6g | Sugar: 8g | Vitamin A: 193IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 2mg
