Best 6 Pasta A La Norma Eggplant Tomato Sauce Recipes

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"Pasta alla Norma", a traditional Sicilian dish, is a delightful combination of flavors that takes its name from Vincenzo Bellini's opera "Norma". A symphony of colors and textures, this dish comes together with humble ingredients that are elevated to a culinary masterpiece. Eggplant, tomatoes, ricotta salata cheese, and basil intertwine and dance on a bed of perfectly cooked pasta, creating a symphony of flavors that pays homage to the Sicilian spirit. Get ready to embark on a culinary journey through the heart of Sicily as we explore the best "Pasta alla Norma" recipe, a dish sure to transport you to the sun-kissed shores of this enchanting island.

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PASTA ALLA NORMA (TOMATO AND EGGPLANT PASTA)



Pasta Alla Norma (Tomato And Eggplant Pasta) image

Pasta Alla Norma is a traditional Sicilian pasta dish made with eggplant/aubergine, tomatoes, basil and cheese. It's perfect for those nights when you want a healthy and filling vegetarian home cooked dinner, but without any fuss.

Provided by Helen

Categories     Main Course

Time 35m

Number Of Ingredients 12

4 tablespoons olive oil
1 medium eggplant ((aubergine) cut into small cubes (about 1cm²))
4 garlic cloves (crushed or sliced)
1/4 teaspoon crushed chilis ((or 1/2 teaspoon if you like))
28 ounces whole tomatoes ((two cans))
1 tablespoon balsamic vinegar
1 teaspoon sugar ((or honey))
salt and pepper (to taste)
1 bunch fresh basil
10 ounces pasta (I used a variant of penne, but any medium-sized pasta shapes will do)
1 ball of mozzarella
freshly grated parmesan cheese (to serve)

Steps:

  • Heat up the olive oil, then stir in the eggplant, making sure it all gets coated in oil. Let cook, stirring occasionally, for about ten to fifteen minutes.
  • Add the garlic and chili flakes to the pan and cook, stirring, for a couple more minutes.
  • Add the tomatoes to the pan, then crush them and break them up with a wooden spoon. Pour in the balsamic vinegar, then add the sugar/honey. Simmer for about 15 minutes or until the eggplant is nice and soft.
  • At the end of the cooking time, season well and stir in most of the basil.
  • Meanwhile, boil the pasta according to the packet instructions (until al dente is best). Then drain, reserving some of the water.
  • Add the pasta to the sauce and toss until well coated. Add enough of the reserved cooking water to make the dish nice and smooth and 'silky'.
  • Rip the mozzarella into the pan and stir again briefly.
  • Serve out into bowls immediately. Top with grated parmesan and the remaining fresh basil.

Nutrition Facts : Calories 462 kcal, Carbohydrate 70 g, Protein 12 g, Fat 16 g, Sodium 294 mg, Fiber 8 g, Sugar 12 g, SaturatedFat 2 g, Cholesterol 1 mg, ServingSize 1 serving

PASTA ALLA NORMA (EGGPLANT PASTA)



Pasta alla Norma (Eggplant Pasta) image

This is a classic Italian pasta dish from Sicily that was created after Bellini's opera Norma, made with fried eggplant, tomatoes, ricotta, and fresh basil. As with many classic Italian dishes - only a few ingredients are needed, but they should be of excellent quality. [Recipe originally submitted to Allrecipes.it]

Provided by Aldo

Categories     World Cuisine Recipes     European     Italian

Time 3h5m

Yield 4

Number Of Ingredients 9

3 eggplant
coarse salt
5 tablespoons extra virgin olive oil, divided
1 clove garlic
1 (18 ounce) can whole peeled tomatoes
salt and freshly ground black pepper to taste
1 small bunch fresh basil, chopped, divided
1 (16 ounce) package spaghetti
1 (8 ounce) container ricotta cheese, or to taste

Steps:

  • Wash eggplants, cut off the ends, and cut into 1/3-inch slices. Layer eggplant slices in a large bowl, sprinkling coarse salt over each layer. Let sit for at least 2 hours to draw out any bitterness.
  • In the meantime, prepare the tomato sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat and cook garlic until browned, about 2 minutes. Remove garlic. Add peeled tomatoes and bring to a boil; cook until tomatoes start breaking down, about 5 minutes. Reduce heat and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. Add 2/3 of the basil and simmer for another 3 minutes.
  • Rinse eggplant slices under cold running water and pat dry with paper towels. Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown, 3 to 5 minutes per side. Drain on paper towels. Cut into small cubes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Mix eggplant pieces into the tomato sauce. Simmer for 10 minutes over low heat. Stir in ricotta and mix well. Season with salt, pepper, and remaining basil. Mix in drained spaghetti and cook until warm, about 3 minutes.

Nutrition Facts : Calories 770.3 calories, Carbohydrate 115.7 g, Cholesterol 17.6 mg, Fat 24.1 g, Fiber 19 g, Protein 26.7 g, SaturatedFat 5.6 g, Sodium 1745.5 mg, Sugar 15.8 g

PASTA ALLA NORMA (EGGPLANT PASTA)



Pasta alla Norma (Eggplant pasta) image

Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!

Provided by Nagi

Categories     Mains

Number Of Ingredients 15

800g / 1.6 lb eggplant (, cut into 2.5cm/1" cubes (2 medium/large ones))
2 tbsp extra virgin olive oil
1/2 tsp each salt and pepper
2 tbsp extra virgin olive oil
2 garlic cloves (, finely minced)
1/2 small onion (, very finely chopped (or 2 eschallots))
1/4 cup dry white wine (, anything not too sweet or woody (Note 1))
700g / 24 oz tomato passata ((aka tomato puree, Note 2))
1/4 cup water
1 tsp dried Italian herbs (or oregano)
1/2 tsp red pepper flakes (, optional (for a hint of heat))
1/2 tsp each salt and pepper
300g / 10 oz spaghetti or other pasta, long or short ((macaroni, rigatoni, penne, ziti, fettucini, bucatini))
1/2 cup basil leaves (, roughly chopped (Note 3))
Parmesan cheese (, grated (or ricotta salata if you have it - more traditional))

Steps:

  • Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
  • Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
  • Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
  • Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
  • Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
  • Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
  • Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
  • Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
  • Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
  • Serve immediately, garnished with a good pinch of fresh basil and parmesan.

Nutrition Facts : Calories 530 kcal, Carbohydrate 83 g, Protein 15 g, Fat 16 g, SaturatedFat 2 g, Sodium 828 mg, Fiber 12 g, Sugar 18 g, ServingSize 1 serving

PASTA A LA NORMA (EGGPLANT & TOMATO SAUCE)



Pasta a La Norma (Eggplant & Tomato Sauce) image

I've read lots of things about where this dish got it's name, but there doesn't seem to be a definitive answer. Some theories are that it simply means 'normal', and some that it was named after a heroine in an opera. I like to think there was a little Sicilian lady named Norma who dreamed this up. The traditional version uses ricotta, and there are lots of versions with parmesan or pecorino. You can of course top with whatever you like, or enjoy as-is which is simple, fresh and delicious. There are so many versions of how to make this dish, Rachel Ray has a version where the eggplant, tomatoes & garlic are roasted first, some pan fry the eggplant first. This is a method I find a little less time consuming and do-able for a weeknight meal. You could also use tinned tomatoes if need be, probably 2 of the large 28oz tins.

Provided by magpie diner

Categories     European

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, diced
1/4 teaspoon sea salt
2 eggplants, sliced (you can peel if you like, personally I like the skin)
3 garlic cloves, minced
10 tomatoes, diced (you can peel and de-seed if you like)
1/4-1/2 teaspoon salt (or more to taste)
pepper
fresh basil
375 g wholewheat penne pasta (that's 1 regular box for me)

Steps:

  • Using a heavy bottomed pot or large sautee pan, heat the olive oil over medium heat. Once warm, add the onions and salt, let them cook over medium low heat until nicely browned. Stir often to prevent burning.
  • Cut the eggplants into about 1/2 inch slices. Place them in a colander, sprinkling each piece with salt. Put a plate on top and some kind of weight to press the plate down (a tin of beans works well). Leave that to sit for about 15 minutes.
  • While you wait, cut up your tomatoes.
  • Back to the onions, add in the garlic now and let that cook for a few minutes. Then add in the diced tomatoes and salt.
  • Pat your eggplant slices dry, dice them up and add to the sauce. Leave the sauce to simmer for about 20 minutes,
  • While the sauce simmers, cook the pasta al dente. Drain, then add into the sauce along with some fresh chopped basil. Mix well but gently and serve with some fresh basil sprinkled on top.

PASTA ALLA NORMA (FRESH PASTA WITH EGGPLANT(AUBERGINE))



Pasta Alla Norma (Fresh Pasta With Eggplant(Aubergine)) image

This dish of fresh pasta with eggplant, tomato sauce and cheese was a favorite of the great Sicilian composer Vincenzo Bellini. It has been renamed after his most famous opera. La Norma.I got this recipe from Vincent Schiavelli, we made it last night and it is the most delicious thing I've eaten in a long time.

Provided by Jazmina

Categories     Lunch/Snacks

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

400 g fresh pasta (4 servings)
2 large eggplants
sea salt
olive oil (for frying)
flour (for dusting)
1 (28 ounce) can plum tomatoes
2 garlic cloves (peeled and whole)
1/4 cup extra virgin olive oil
1 tablespoon tomato paste
2 teaspoons sugar
2 sprigs fresh basil
black pepper
1/4-1/2 lb cheese (parmesan ect..)

Steps:

  • Peel the egglants. Cut them lengthwise in slices 1/2 inch thick. If slices ar very long cut them in half. Liberally salt each slice and stack them in a shallow dish. Place another dish on top and lightly weight it for instance using a full can of tomatoes. Keep the eggplant in the press for at least two hours. This process will drain out the acidic liquid which causes the eggplant to taste bitter and act like a sponge when frying.
  • After the time has elapsed, rinse or wipe off the slices and pat dry. Heat 2 inches of olive oil in a skillet over medium heat until hot. Dust each slice with flor before frying. Cook to a rich golden brown, and drain between brown paper until everything else is ready for assembly.
  • While frying eggplant begin the tomato sauce. Pass the can of tomatoes through a food mill to remove any seeds. Place the 1/4 cup of olive oil in a sauce pan and saute the whole garlic until brown, remove the garlic. Add the tomatoes, paste, sugar, basil and season to taste with salt and pepper. Stir well and cook on low heat for about 15-20 minutes.
  • Meanwhile continue to cook eggplant and keep hot uncovered in a 300' oven. At this time cook your pasta, when it's done toss in a warm serving bowl with some of the sauce and half of the cheese. Arrange eggplant on top. Drizzle with sauce and sprinkle with cheese.
  • Enjoy!

Nutrition Facts : Calories 616.7, Fat 23.7, SaturatedFat 6.7, Cholesterol 91.1, Sodium 347.6, Carbohydrate 83.9, Fiber 11.9, Sugar 14.3, Protein 21.7

EASY PASTA ALLA NORMA



Easy Pasta alla Norma image

As an Italian, it just doesn't get better than pasta and eggplant! Give this pasta alla norma a try for a perfect weeknight dinner!

Provided by Cindy Anschutz Barbieri

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons salt
¼ cup olive oil, plus extra for drizzling
4 cloves garlic, minced
3 small eggplant, sliced
1 (28 ounce) can whole peeled tomatoes
2 sprigs fresh basil, plus more for garnish
1 sprig fresh thyme
1 ½ teaspoons sea salt, or more to taste
1 teaspoon freshly ground black pepper
1 (16 ounce) package spaghetti
1 pinch red pepper flakes, or to taste
¼ cup freshly grated Parmesan cheese

Steps:

  • Heat olive oil in a large skillet over medium-high heat until smoking. Add garlic and then eggplant and cook stirring regularly, until softened and lightly browned, 8 to 10 minutes. Add tomatoes, basil, and thyme. Bring everything to a boil, reduce heat, and simmer for 15 minutes. Season with sea salt and pepper to taste.
  • Meanwhile, bring a large pot of water to a boil and add 2 tablespoons salt. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well and pour hot pasta into the skillet with eggplant mixture. Toss to combine.
  • Garnish with basil leaves and red pepper flakes. Drizzle some olive oil on top and serve topped with Parmesan cheese.

Nutrition Facts : Calories 658.2 calories, Carbohydrate 107.8 g, Cholesterol 4.4 mg, Fat 17.5 g, Fiber 14.5 g, Protein 21 g, SaturatedFat 3.2 g, Sodium 1029.7 mg, Sugar 13.7 g

Tips:

  • To ensure the eggplant is properly salted, slice it lengthwise into 1/4-inch thick planks, sprinkle them liberally with salt, and let them rest for 30 minutes. This process draws out the eggplant's bitter juices and prevents it from absorbing too much oil when frying.
  • Use a large skillet or Dutch oven to fry the eggplant. This will help prevent overcrowding and ensure that the eggplant cooks evenly.
  • Don't overcrowd the pan when frying the eggplant. Cook the eggplant in batches if necessary.
  • Be careful not to overcook the eggplant. It should be tender but still have a slight bite to it.
  • Use a good quality tomato sauce for this recipe. You can either make your own or use a store-bought sauce.
  • Add some fresh basil to the sauce just before serving. This will brighten up the flavors and add a touch of freshness.

Conclusion:

Pasta alla Norma is a delicious and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own preferences. Whether you like your pasta al dente or cooked through, with a little or a lot of sauce, this recipe is sure to please. So next time you're looking for a quick and easy pasta dish, give Pasta alla Norma a try!

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