A quick and easy eggplant pasta topped with fresh basil and plenty of cheese! Yum!
Disclaimer: This post was sponsored by Pomì. All Opinions are my own.
Pasta alla norma is a tasty Sicilian pasta dish with fried eggplant (aka aubergine) in a tomato sauce with basil and ricotta salata. This dish is so quick and easy to make, in less than 30 minutes, and the tomato sauce takes almost no effort at all with Pomì tomatoes.
Throw some basil pesto on it!
Check out my Pasta alla Norma (Eggplant Pasta) recipe on Pomì!
Pasta alla Norma (aka Eggplant Pasta)
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
A quick and easy eggplant pasta topped with fresh basil and plenty of cheese! Yum!
ingredients
- 6 ounces pasta, such as rigatoni
- 5 tablespoons olive oil
- 1 medium eggplant, cut into 1 inch cubes
- 3 cloves garlic, chopped
- 1 pinch red pepper flakes
- 1 (28 ounce) container Pomì chopped tomatoes
- salt and pepper to taste
- 1/3 cup feta, crumbled*
- 1/4 cup parmigiano reggiano (parmesan cheese), grated*
- 1/4 cup basil, sliced or torn (optional)
directions
- Start cooking the pasta as directed.
- Meanwhile, heat 4 tablespoons of oil in a heavy bottom skillet over medium heat, add the eggplant and cook until lightly golden brown on all sides and tender, about 2-3 minutes per side, before setting aside.
- Heat the remaining oil in the same pan, add the garlic and red pepper flakes and cook until fragrant, about a minute.
- Add the tomatoes, bring to a boil, reduce the heat and simmer for a minute before seasoning with salt and pepper to taste and mixing in the eggplant.
- Divide the cooked pasta between 4 dishes, top with the eggplant sauce, the cheeses and fresh basil and enjoy!
Note: One medium eggplant is about 4 cups diced.
Option: Sprinkle salt on the eggplant and let it rest for 20 minutes before wiping off salt and moisture. (This will draw out any bitterness.)
Option: If you can find ricotta salata, use 1/2 cup ricotta salata instead of the feta and parmesan.
Option: Serve with a tablespoon basil pesto!
Option: Sprinkle salt on the eggplant and let it rest for 20 minutes before wiping off salt and moisture. (This will draw out any bitterness.)
Option: If you can find ricotta salata, use 1/2 cup ricotta salata instead of the feta and parmesan.
Option: Serve with a tablespoon basil pesto!
Nutrition Facts: Calories 450, Fat 23g (Saturated 5g, Trans 0), Cholesterol 17mg, Sodium 268mg, Carbs 49g (Fiber 7g, Sugars 11g), Protein 13g
Nutrition by: 
This looks so good! Definitely adding this to the menu plan next week!
Paige
http://thehappyflammily.com
My husband loved to cook Sunday dinners. It was relaxing for him to cook something with more of a recipe to get into .. He loved eggplant so you can imagine how many Sundays I had Pasta ala Norma .. and his sister was often invited to have dinner with his … her name is Norma 🙂
Step by step explanation is great !!
explained the recipe using simplest possible words and I loved it.
Thank you for all of the work you put into your recipes, and all of the wonderful things that happen behind the scenes that help you help us 🙂
Pasta is my all time favorite and on every Sunday or whenever I get time I make it but never tried like this before. Thanks for the great idea.
Hello Kevin,
I cannot find the Pasta alla Norma recipe. Only the pictures and a link to Pomi. But there, too, is no list of the ingredients and the recipe download does not work.
Greeetings from Germany,
Lutz
Hi Lutz!
It’s great to hear from Germany! I have added the recipe to the post!
Enjoy!
Do you peel the eggplant? Does it make a difference?