Pasta alla Norma

Pasta alla Norma with eggplant is a classic Sicilian dish from Catania that uses Eggplant as its main ingredient. Eggplant happens to be one of my most favorite ingredients to use in cooking. It is versatile and absorbs the flavor of the other elements.

This is a highly flavourful dish that is perfect for vegetarians or individuals that are looking for a delicious and easy recipe. The rich tomato sauce, with the eggplant complements the pasta well. The crunchy & caramelized onions are divine. Sprinkle some Parmesan cheese and you have a highly satisfying meal in the comfort of your home.

What do you need to make Pasta alla Norma?

Eggplant, Onion, Garlic, Black pepper, Salt, Ginger Powder, Dried Basil, Paprika Powder, Worcestershire Sauce, Tomato Paste, Pasta, Cooking Oil and Tomato sauce.

The eggplant is the heart of this recipe. After all, it is called Eggplant Alla Norma for a reason. Eggplant is an exciting member of the nightshade family. Eggplant is rich in nutrients such as B1 and B6; it also contains the antioxidant referred to as nasunin, which is found in abundance in the purple skin of the vegetable. Some recipes choose to bake it in the oven; we’ve tried that before, but we prefer the grill-it-on-a-pan method. Baking the eggplant in the oven requires at least 40 minutes of bake time.

It is much quicker to cook the eggplant in the grill pan. Additionally, the taste is significantly better than that of the oven-baked eggplant. When you bake eggplant in the oven, moisture gets trapped inside the spongy layer, which lacks flavour and doesn’t quite caramelize like it does on a grill pan. We’ve used a combination of spices that bring out the taste of the tomato sauce.

In preparing the sauce, we selected a variety of spices to enhance the flavour of the tomato sauce. Dried basil gives the tomato sauce a Mediterranean flavour, while paprika powder adds a smoky note. Tomato paste deepens the taste of the tomatoes. The Worcestershire sauce adds that special factor to the Pasta alla Norma, which rounds out the flavours.

Instructions

Chop the onion, Mince the Garlic. The next step is to cook your onion and garlic in some cooking oil. Make sure that your garlic is finely chopped as it will release more flavour into your pasta sauce. Browning and caramelizing your ingredients is instrumental to the taste of this dish.

Begin by washing and slicing the eggplant. Preheat the stove to medium-high heat. Put the eggplant on a hot grill pan and sprinkle with salt, pepper. Grill for eight to ten minutes. Once the eggplant is cooked, set aside. Add the tomato sauce with the onion & garlic.

Add the spices and simmer the tomato sauce for 15 minutes. Cook the pasta according to the packet instructions, drain and set aside.

Mix the sauce with the pasta, add some pasta water to the sauce, this will make the sauce smoother. Add the grilled eggplant on top of the spaghetti with the sauce. Decorate with chopped fresh parsley. Sprinkle Parmesan cheese and enjoy.

Pasta all Norma, a beloved dish from Catania, Sicily, is far from an ordinary meal. This exquisite eggplant dish has a unique and complex flavour profile. The eggplant has a rich and buttery texture, whilst the tomato sauce is packed with aromatic spices.

What can you Serve with Pasta Alla Norma?

Pasta alla norma pairs with so many different dishes. Consider Garlic bread as a side dish. Caprese salad along with the fresh mozzarella cheese will add to the creaminess of the dish. Other ideas include Bruschetta as an appetizer. Sautéed Brussels sprouts or Garlic Butter Green Beans are also incredible side-dishes that will amplify the taste of this pasta dish.

How to Store Pasta all Norma?

Allow to cool, then store for two to three days in the fridge. Reheat on the stove or in the microwave. You can freeze for two to three months. When thawing, remove from freezer and leave on the counter top for two to three hours, then reheat on stove-top.