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pasta allá norma

Homemade Pasta alla Norma

Delicious Homemade Pasta alla Norma recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 1325
Ingredients Method

Ingredients
  

For the oven-roasted eggplant::
  • 1.7 lb eggplant (cut into 1-inch cubes for even roasting)
  • 2.5 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
For the tomato sauce::
  • 2 tbsp olive oil
  • 2 garlic cloves (thinly sliced to infuse flavor without burning)
  • 1/2 onion
  • 2 fl oz white wine
  • 24 oz tomato passata (I always use Mutti for the best sweetness and texture)
  • 1/4 cup water
  • 1.5 tsp Italian herbs
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • 1/2 tsp pepper
For the base and finishing::
  • 10 oz spaghetti (I prefer Barilla Collezione for a better sauce grip)
  • 3/4 cup fresh basil
  • parmesan cheese

Method
 

  1. Preheat your oven to 450°F and line a baking sheet with parchment paper. Cut the eggplant into 1-inch cubes for even, consistent roasting. Toss the cubes with 2.5 tablespoons of olive oil, salt, and pepper on the prepared sheet, spreading them in a single layer. Roast for 20 minutes until the edges are golden and tender, then flip the pieces and roast for an additional 5 minutes. The eggplant should be soft and lightly caramelized on the outside—this is what gives the dish its rich, sweet flavor.
  2. While the eggplant roasts, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook for just 20 seconds—you want it fragrant but not browned, as burned garlic turns bitter. Add the diced onion and sauté for 2-3 minutes until softened and translucent. Pour in the white wine and let it simmer until mostly evaporated, about 1-2 minutes, which concentrates the flavor and cooks off the harsh alcohol.
  3. Add the tomato passata, water, Italian herbs, red pepper flakes, salt, sugar, and pepper to the skillet with the garlic and onion mixture. Stir well to combine and bring to a gentle simmer over medium-low heat. Let the sauce simmer for 5 minutes to allow the flavors to meld and develop. I find that the sugar balances the acidity of the tomatoes beautifully, creating a more rounded, authentic Sicilian flavor.
  4. While the sauce simmers, bring a large pot of salted water to a rolling boil and add the spaghetti. Cook according to package directions until al dente, usually 8-10 minutes. Reserve 1/2 cup of pasta water before draining—this starchy liquid is liquid gold for adjusting the sauce consistency. I prefer Barilla Collezione because the slightly rougher texture really grips the sauce, creating better flavor in every bite.
  5. Add the roasted eggplant from Step 1 to the tomato sauce and stir gently to combine. Add the drained pasta from Step 4 and toss everything together, using some of the reserved pasta water if needed to create a silky, cohesive sauce. Divide the pasta among serving bowls and top generously with fresh basil and shaved or grated parmesan cheese. The fresh basil should be added just before serving so it releases its aromatic oils at the table.