Description
This easy Pasta alla Norma recipe brings the authentic flavors of Sicily to your table with roasted eggplant, vibrant natural tomato sauce, and creamy plant-based cheese. Simple pantry staples and fresh produce combine for a comforting, quick cooking, and plant-based friendly Italian classic perfect for any weeknight dinner.
Ingredients
Scale
Vegetables and Fresh Herbs
- 1 medium eggplant, sliced into rounds or cubes
- 2–3 cloves garlic, minced
- Handful of fresh basil leaves, torn
Pantry Staples
- 3 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Red chili flakes (optional), 1/4 to 1/2 teaspoon
- 12 oz spaghetti or rigatoni (use gluten-free pasta if desired)
Other Ingredients
- 2 cups tomato sauce (natural)
- 1/2 cup plant-based cheese, crumbled or shaved
Instructions
- Roast the Eggplant: Slice the eggplant into rounds or cubes, toss with olive oil and a pinch of salt, then roast in a preheated oven at 400°F (200°C) for 20-25 minutes until golden and tender. Roasting develops a delicious smoky sweetness that forms the heart of this recipe.
- Prepare the Tomato Sauce (natural): While the eggplant roasts, heat olive oil in a pan and gently sauté minced garlic until fragrant. Add your tomato sauce (natural), season with salt, pepper, and red chili flakes if using, then simmer on low for 10-15 minutes to intensify the flavors.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook your spaghetti or rigatoni until al dente according to package instructions. Drain the pasta, reserving a little pasta water to help loosen the sauce if needed later.
- Combine and Toss: Return the pasta to the pot or a large mixing bowl, add the roasted eggplant pieces, then pour in the tomato sauce (natural). Toss everything carefully, adding reserved pasta water a few tablespoons at a time for a silky finish that coats every strand of pasta perfectly.
- Garnish and Serve: Plate the pasta and finish with a generous sprinkle of plant-based cheese and fresh basil leaves. Enjoy immediately while warm, letting the contrasting flavors and textures shine through.
Notes
- Choose firm eggplants for the best texture after roasting.
- Don’t skip the roasting step to enhance natural sweetness and keep the dish light.
- Reserve some pasta water to adjust the sauce consistency perfectly.
- Use fresh basil added at the end to preserve bright flavor and color.
- Select a creamy, flavorful plant-based cheese that melts or crumbles well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 7 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Pasta alla Norma, Italian pasta, roasted eggplant, plant-based cheese, Sicilian recipe, gluten-free pasta
