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Pasta alla Norma

Lighter Pasta alla Norma with Roasted Eggplant Delight

A healthier version of Pasta alla Norma featuring roasted eggplant and a vibrant tomato sauce, perfect for a comforting vegetarian dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Rigatoni Penne is a great substitute.
For the Roasted Eggplant
  • 2 medium Eggplants Zucchini can be used for a lighter taste.
  • 2 tablespoons Olive Oil Consider avocado oil for a higher smoke point.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Black Pepper Crushed red pepper flakes can be used for added heat.
  • 1 tablespoon Italian Seasoning Fresh herbs can enhance flavor significantly.
  • 1 medium Shallot Onion can be a fine alternative.
  • 2 cloves Garlic Garlic powder can be used if fresh isn’t available.
For the Sauce
  • 1 can Canned Cherry Tomatoes Substitute with fresh tomatoes when in season.
  • 15 ounces Puréed Tomatoes Tomato sauce can work as a substitute.
  • 1/2 cup Grated Pecorino Cheese Parmesan cheese can replace it.
  • 1/4 cup Basil Leaves Parsley can offer a different taste.
  • 1/4 teaspoon Chili Flakes Optional for serving.

Equipment

  • Oven
  • Large pot
  • skillet
  • Baking Sheet
  • Parchment Paper

Method
 

Preparation Steps
  1. Preheat the oven to 450°F (240°C) and prepare a baking sheet with parchment paper.
  2. Cube the eggplants and toss them with olive oil, salt, pepper, and Italian seasoning. Spread on baking sheet and roast for 30 minutes, stirring halfway.
  3. Finely chop the shallot and mince the garlic, setting them aside.
  4. Bring salted water to a boil in a large pot and cook the rigatoni until al dente, reserving 1/2 cup of cooking water before draining.
  5. Heat olive oil in a skillet over medium-low heat. Sauté the shallot and garlic for 3 minutes until translucent.
  6. Stir in salt, pepper, Italian seasoning, canned cherry tomatoes, and puréed tomatoes. Let simmer for 10 minutes.
  7. Combine roasted eggplant with sauce, then add cooked rigatoni and grated Pecorino cheese. Toss together gently, adding reserved pasta water as needed.
  8. Plate the pasta, garnish with chili flakes and fresh basil leaves, and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 10mgSodium: 800mgPotassium: 900mgFiber: 7gSugar: 7gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of water or olive oil.

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