Name: Quick Pasta alla Norma Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: US
Ingredients: 2 tablespoons salt; 0.25 cup olive oil, plus extra for drizzling; 4 cloves garlic, minced; 3 small eggplant, sliced; 1 (28 ounce) can whole peeled tomatoes; 2 sprigs fresh basil, plus more for garnish; 1 sprig fresh thyme; 1.5 teaspoons sea salt, or more to taste; 1 teaspoon freshly ground black pepper; 1 (16 ounce) package spaghetti; 1 pinch red pepper flakes, or to taste; 0.25 cup freshly grated Parmesan cheese

Transport yourself to Sicily with this classic Pasta alla Norma! This vibrant dish features perfectly cooked spaghetti, tender eggplant, and a rich tomato sauce, all brought together with fresh basil and a generous grating of Parmesan cheese. A simple yet satisfying meal, perfect for a taste of Italy any night of the week.

Follow The Directions

01

Step

25 mins

Prepare the Eggplant Sauce: Heat olive oil in a large skillet over medium-high heat until shimmering. Add garlic and then eggplant and cook stirring regularly, until softened and lightly browned (8-10 minutes). Add tomatoes, basil, and thyme. Bring everything to a boil, reduce heat, and simmer for 15 minutes. Season with sea salt and pepper to taste.

02

Step

12 mins

Cook the Pasta: Meanwhile, bring a large pot of water to a boil and add 2 tablespoons salt. Cook spaghetti in the boiling water, stirring occasionally, until al dente (about 12 minutes). Drain well, reserving about 1/2 cup of pasta water.

03

Step

5 mins

Combine and Serve: Pour the hot pasta into the skillet with the eggplant mixture. Toss to combine, adding a splash of the reserved pasta water if needed to create a glossy sauce. Garnish with fresh basil leaves and red pepper flakes. Drizzle with a touch of olive oil and serve immediately, topped with freshly grated Parmesan cheese.

For a deeper flavor, roast the eggplant in the oven instead of pan-frying. Toss the sliced eggplant with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and lightly browned.
Don't overcook the pasta! Al dente is key for the best texture in this dish.
Feel free to add other vegetables to the sauce, such as bell peppers or zucchini.
For a vegetarian option, use a vegetarian Parmesan cheese alternative.

Adelle Kuhlman

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