Description
Pasta alla Norma is a classic Sicilian dish featuring roasted eggplant, rich tomato sauce, and creamy plant-based ricotta (plant-based), offering an authentic and comforting plant-based meal perfect for dinner.
Ingredients
Scale
Vegetables and Produce
- 2 medium firm, glossy eggplants, cut into bite-sized cubes
- 4 garlic cloves, minced
- Handful of fresh basil leaves, torn
Canned and Jarred
- 1 can (28 oz) high-quality canned tomatoes
- 1 tbsp vegetarian Worcestershire sauce (natural)
Pantry Staples
- 3 tbsp extra virgin olive oil
- Sea salt, to taste
- Black pepper, to taste
- 1 tsp apple cider vinegar (natural)
- 300 g dried pasta (such as rigatoni or penne)
Dairy Alternatives
- Generous dollops of plant-based ricotta (plant-based)
Instructions
- Prepare the Eggplant: Wash and cut the eggplants into bite-sized cubes. Generously salt them and let sit for 30 minutes to draw out bitterness. Rinse and pat dry, then roast in the oven at 400°F (200°C) with a drizzle of olive oil until tender and slightly caramelized, about 25-30 minutes.
- Make the Tomato Sauce: While the eggplants roast, heat olive oil in a pan over medium heat and sauté minced garlic until fragrant, about 1-2 minutes. Add canned tomatoes, apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), salt, and pepper. Let the sauce simmer gently for about 20 minutes, stirring occasionally, until thick and flavorful.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente. Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Combine and Finish: Mix the roasted eggplants into the tomato sauce, then toss in the pasta, adding reserved pasta water bit by bit if needed to coat everything evenly. Stir in torn fresh basil leaves and adjust seasoning for taste. Serve topped with generous dollops of plant-based ricotta (plant-based).
Notes
- Salting the eggplant before cooking removes excess moisture and bitterness for better texture.
- Let your tomato sauce simmer low and slow to concentrate flavors naturally.
- Reserved pasta water helps bind sauce and pasta perfectly without thinning out the taste.
- Add fresh basil at the end to preserve its aroma and vibrant taste.
- Serve Pasta alla Norma immediately for the best texture and flavor experience.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Simmering, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Pasta alla Norma, Sicilian pasta, roasted eggplant pasta, plant-based ricotta, Italian dinner, vegetarian pasta
