Description
Pasta alla Norma is a vibrant Mediterranean dish featuring smoky roasted eggplant, fresh natural tomato sauce, and melted plant-based cheese. This simple yet spectacular Italian classic offers a nourishing, plant-based meal with authentic Sicilian flavors, perfect for a quick and comforting dinner any night of the week.
Ingredients
Scale
Main Ingredients
- 2 medium firm eggplants, cut into cubes or slices
- 4 cups fresh tomatoes, chopped (or canned tomatoes)
- 3 cloves garlic, finely chopped
- 3 tablespoons extra virgin olive oil
- 1 cup plant-based cheese, shredded
- Handful fresh basil leaves
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- Salt to taste
- Black pepper to taste
- 12 ounces spaghetti or your favorite pasta
Instructions
- Roast the Eggplant: Preheat the oven to 400°F (205°C). Cut the eggplants into cubes or slices, toss lightly with olive oil, and sprinkle with salt. Spread on a baking sheet and roast for 25-30 minutes until golden and tender, allowing the eggplant to develop a smoky sweetness and soft texture.
- Prepare the Fresh Tomato Sauce (natural): While the eggplant is roasting, heat a generous splash of olive oil in a pan over medium heat. Add the finely chopped garlic and sauté until fragrant. Stir in the chopped fresh or canned tomatoes, vegetarian Worcestershire sauce (natural), salt, and black pepper. Simmer gently for 15-20 minutes to let the flavors meld and the sauce thicken to a luscious consistency.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta of your choice according to package instructions until al dente. Reserve one cup of pasta cooking water and then drain the pasta.
- Combine and Finish: Add the roasted eggplant to the tomato sauce and gently mix. Toss the cooked pasta into the sauce, adding some reserved pasta water as needed to create a silky, juicy coating. Stir in torn fresh basil leaves, and sprinkle plant-based cheese on top, allowing it to melt slightly from the residual heat.
Notes
- Roast eggplant well to achieve caramelization and smoky sweetness.
- Use ripe tomatoes for a vibrant and flavorful sauce.
- Fresh basil adds brightness balancing the richness of eggplant and cheese.
- Reserve pasta water to adjust sauce consistency without diluting flavor.
- Serve pasta immediately for the best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Simmering
- Cuisine: Mediterranean, Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Pasta alla Norma, Mediterranean pasta, roasted eggplant pasta, plant-based cheese, Italian recipe, vegan pasta, gluten free pasta
