Delicious Roasted Eggplant Pasta Recipe: Pasta alla Norma
If you’re craving a comforting and hearty dish, this Delicious Roasted Eggplant Pasta Recipe: Pasta alla Norma is the perfect choice! Bursting with robust flavors and a creamy texture from the roasted eggplant, this pasta dish is not only easy to prepare but also brings families together for delightful meals. With wholesome ingredients and a straightforward cooking process, you can whip up this satisfying meal in under an hour—making it ideal for busy weeknights or cozy gatherings. Whether enjoyed on meatless Mondays or any day of the week, this recipe will surely impress.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 800 g eggplant, cut into cubes
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 small onion, finely chopped
- 700 g tomato passata
- 300 g spaghetti or preferred pasta
- Fresh basil leaves, roughly chopped
Instructions
- Preheat oven to 200°C (400°F). Toss cubed eggplant with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until golden brown.
- In a saucepan over medium heat, sauté onion until translucent. Add garlic and cook until fragrant. Pour in grape juice and simmer before adding tomato passata and herbs.
- Cook spaghetti according to package instructions until al dente; reserve some pasta water before draining.
- Combine roasted eggplant, sauce, spaghetti, and reserved water in a large pot to coat thoroughly.
- Stir in fresh basil leaves before serving hot.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 420
- Sugar: 8g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg