Description
This easy Pasta alla Norma recipe features roasted eggplant, rich natural tomato sauce, and savory plant-based cheese for a quick, comforting, and authentic Sicilian-inspired meal. Ready in under 30 minutes using simple fresh ingredients, it is perfect for busy weeknights or relaxed dinners with family and friends.
Ingredients
Scale
Vegetables
- 1 large eggplant, cut into bite-sized cubes
- 2–3 cloves garlic, minced
- Fresh basil leaves, torn or chopped (about 1/2 cup)
Pasta
- 12 ounces rigatoni or penne pasta (use gluten-free if preferred)
Sauces and Seasonings
- 2 tablespoons extra virgin olive oil, plus more for roasting and finishing
- 2 cups natural tomato sauce
- 1 tablespoon natural vegetarian Worcestershire sauce
- Salt and freshly ground black pepper to taste
Cheese
- 1 cup plant-based cheese (shredded, savory and meltable)
Instructions
- Roast the Eggplant: Preheat your oven to 425°F (220°C). Toss the eggplant cubes lightly with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20 minutes, stirring halfway through, until they are golden, soft, and caramelized.
- Prepare the Tomato Sauce: While the eggplant roasts, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Stir in the natural tomato sauce and vegetarian Worcestershire sauce. Let the sauce simmer gently for 10 minutes, allowing flavors to meld. Season with salt and pepper to taste.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni or penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Combine and Toss: Add the roasted eggplant to the tomato sauce and mix well. Then add the cooked pasta to the skillet and toss everything together. If the sauce is too thick, add reserved pasta water a little at a time to achieve a nice sauce consistency that coats the pasta evenly.
- Finish and Serve: Turn off the heat and stir in torn fresh basil leaves. Plate the pasta and sprinkle the shredded plant-based cheese on top while hot so it melts slightly. Drizzle a little extra virgin olive oil over the dish for added richness and aroma. Serve immediately.
Notes
- Roast eggplant thoroughly to develop sweetness and a caramelized depth.
- Reserve pasta water for loosening the sauce without diluting flavor.
- Add fresh basil at the end to preserve its bright color and aroma.
- Simmer the sauce gently to enhance the garlic and tomato flavors fully.
- Use sturdy pasta shapes like rigatoni or penne for the best sauce hold.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Pasta alla Norma, eggplant pasta, Sicilian pasta, plant-based cheese pasta, quick Italian dinner, gluten-free pasta recipe
