Description
Pasta Alla Norman is a vibrant Sicilian dish that celebrates the harmony of roasted eggplant, fresh tomatoes, and aromatic basil. This delightful pasta recipe combines simplicity with bold, comforting flavors, making it perfect for any occasion—from family dinners to special gatherings. With its stunning presentation and rich taste, Pasta Alla Norman is sure to impress your guests and leave them asking for seconds.
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 1 medium eggplant (about 1 lb), sliced into ½ inch rounds
- 2 cups canned whole tomatoes (crushed)
- 3 cloves garlic, minced
- ¼ cup fresh basil leaves
- ½ cup grated Parmesan cheese
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the eggplant by sprinkling salt on both sides of the sliced rounds. Let sit for 30 minutes, then rinse and pat dry.
- Heat olive oil in a large skillet over medium heat. Sauté minced garlic until fragrant, about 1 minute.
- Add eggplant slices and cook until golden brown, approximately 5-7 minutes.
- Pour in crushed tomatoes with their juices, season with salt and pepper, and simmer for about 15-20 minutes until thickened.
- Cook pasta in salted boiling water according to package instructions until al dente.
- Drain pasta (reserve some cooking water) and add to the sauce along with basil leaves. Toss gently to combine; add reserved water if needed for desired consistency.
- Serve hot, garnished with grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg