Pasta Alla Norma
Pasta alla Norma is a classic Italian eggplant pasta made with tender eggplant, a rich tomato sauce, and fresh basil tossed with spaghetti. It’s a simple, satisfying dinner that brings bold, familiar flavors together in one comforting dish.
Equipment
- Large pot
- Colander
- Medium saucepan or skillet
- Wooden spoon
Ingredients
- 16 ounce spaghetti
- Water for boiling
- Salt for pasta water
- 2 tablespoon extra virgin olive oil
- 1 medium eggplant (peeled and diced)
- 1 medium onion (finely diced)
- 2 cloves garlic (thinly sliced)
- ½ teaspoon dried oregano
- 2 cups marinara sauce
- ½ cup fresh basil leaves roughly chopped, divided
- Sea salt and pepper to taste
- ¼ cup parmesan cheese freshly grated
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain using a colander and set aside.
- Heat olive oil in a medium saucepan over medium heat. Add the diced eggplant, onion, and garlic. Season with salt and black pepper and cook, stirring occasionally, until the eggplant is tender and lightly golden, about 6 to 8 minutes.
- Stir in the dried oregano, marinara sauce, and most of the chopped basil. Let the sauce simmer until slightly thickened, about 6 to 8 minutes.
- Add the cooked spaghetti to the sauce and toss until evenly coated. Taste and adjust seasoning if needed.
- Serve warm with freshly grated parmesan cheese and the remaining basil on top.
Notes
- Dice the eggplant evenly so it cooks at the same rate and turns soft without becoming mushy.
- Use a good-quality marinara sauce for the best flavor since it forms the base of the dish.
- Fresh basil added at the end keeps the flavor bright and balanced.
