Description
Pasta alla Norma is a classic Sicilian dish combining roasted eggplants, tangy tomato sauce, fresh basil, and creamy plant-based cheese for a rich, comforting, and plant-forward meal. Easy to prepare in under an hour, this recipe celebrates simple, fresh ingredients and offers a versatile, wholesome Italian favorite perfect for family dinners or gatherings.
Ingredients
Scale
Vegetables and Produce
- 2 medium firm eggplants, cut into thick slices or cubes
- 4 cups ripe tomatoes (fresh or canned plum), chopped
- 4 garlic cloves, minced
- 1 cup fresh basil leaves, torn
Pasta
- 12 oz gluten-free pasta of your choice (penne, rigatoni, spaghetti, or fusilli)
Plant-Based Cheese and Sauces
- 1/2 cup plant-based ricotta or Parmesan style cheese
- 2 tbsp extra virgin olive oil (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
Seasonings
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1/4 tsp red chili flakes (adjust to taste)
Instructions
- Roast the Eggplants: Cut the eggplants into thick slices or cubes, sprinkle them with salt, and let sit for 20 minutes to draw out moisture. Rinse and pat dry thoroughly, then toss with olive oil (natural). Spread evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until golden brown and tender, developing a rich caramelized flavor.
- Prepare the Tomato Sauce: While the eggplants roast, heat olive oil (natural) in a large pan over medium heat. Add the minced garlic and sauté gently until fragrant. Add the chopped ripe tomatoes and a splash of vegetarian Worcestershire sauce (natural). Season with salt, black pepper, and red chili flakes. Simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens to a deep, flavorful consistency.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente. Drain the pasta, reserving about one cup of the cooking water to adjust the sauce if necessary.
- Combine Eggplants and Sauce: Fold the roasted eggplants gently into the simmering tomato sauce. If the sauce is too thick, add some reserved pasta water to reach a smooth and clingy texture. Let the mixture meld on low heat for 2-3 minutes to infuse flavors.
- Toss Pasta with Sauce and Serve: Add the cooked pasta to the eggplant-tomato sauce and toss well to coat every piece. Plate the pasta generously, then top with torn fresh basil leaves and a sprinkle of plant-based ricotta or Parmesan style cheese. Optionally, drizzle a little extra virgin olive oil (natural) over the dish before serving.
Notes
- Salting the eggplant before roasting reduces bitterness and removes excess moisture.
- Allow eggplants to fully caramelize during roasting for the best flavor and texture.
- Add fresh basil at the end to preserve its bright aroma and vibrant color.
- Reserve some pasta cooking water to loosen and enhance the sauce if needed.
- Use a high-quality extra virgin olive oil (natural) to dramatically improve flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Pasta alla Norma, Sicilian pasta, roasted eggplant pasta, plant-based Italian recipe, gluten-free pasta recipe, vegan pasta sauce
