Description
This easy Pasta alla Norma recipe brings you the vibrant flavors of Sicily with roasted eggplants, a rich natural tomato sauce, creamy plant-based cheese, and fresh basil. Perfect for any meal, it offers a simple, comforting, and colorful pasta dish that is both delicious and satisfying.
Ingredients
Scale
Main Ingredients
- 2 medium firm and ripe eggplants, sliced about half an inch thick
- 4 tablespoons olive oil (natural), divided
- 4 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Black pepper, to taste
- 400g spaghetti or short pasta of choice
- 1 cup plant-based cheese, grated
- Fresh basil leaves, a handful
Optional Variations
- Crushed red pepper flakes, to taste (for a spicy twist)
- Fresh oregano or thyme leaves, chopped, 1 tablespoon (for herb upgrade)
- Toasted pine nuts, 2 tablespoons (for nutty sprinkle)
- 1 cup sautéed zucchini or roasted bell peppers (for vegetable boost)
Instructions
- Roast the Eggplants: Preheat your oven to 425°F (220°C). Arrange sliced eggplants on a baking sheet and drizzle generously with olive oil (natural). Roast for 25-30 minutes or until tender and golden brown, flipping halfway through, to get a smoky flavor.
- Prepare the Tomato Sauce (natural): While the eggplants roast, heat 2 tablespoons olive oil (natural) in a pan over medium heat. Sauté minced garlic until fragrant, about 1-2 minutes. Add crushed tomatoes (natural) and vegetarian Worcestershire sauce (natural). Stir well, reduce heat, and let simmer gently for 15-20 minutes until sauce thickens. Season with salt and black pepper to taste. Add crushed red pepper flakes or fresh herbs here if using.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
- Combine Pasta, Sauce, and Eggplants: Add the cooked pasta to the tomato sauce (natural), tossing to coat evenly. Use reserved pasta water as needed to loosen the sauce to a luscious consistency. Gently fold in the roasted eggplant pieces, being careful not to break them.
- Finish with Plant-Based Cheese and Basil: Serve the pasta in individual bowls. Sprinkle generously with grated plant-based cheese and fresh basil leaves. Drizzle with a little olive oil (natural) if desired, and add toasted pine nuts or extra herbs for garnish.
Notes
- Choose firm eggplants with smooth skin for best roasting results.
- Simmer the tomato sauce (natural) slowly to deepen its flavor.
- Cook pasta al dente for better texture when combined with sauce and eggplants.
- Add fresh basil leaves just before serving to preserve their bright aroma.
- Keep reserved pasta water to adjust sauce thickness perfectly.
- Leftover Pasta alla Norma can be refrigerated for up to 3 days or frozen for up to 2 months.
- Reheat gently with a splash of water or reserved pasta water to maintain texture and sauce richness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Sautéing, Boiling
- Cuisine: Italian, Sicilian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Pasta alla Norma, Sicilian pasta, roasted eggplant pasta, plant-based Italian recipe, vegetarian pasta
