Description
Pasta alla Norma is a classic Italian dish featuring roasted eggplant, a rich natural tomato sauce, and creamy plant-based cheese. This easy recipe combines simple, bold flavors for a comforting and satisfying dinner suitable for any night of the week.
Ingredients
Scale
Vegetables and Produce
- 1 large eggplant, sliced into thick rounds or cubes
- 2–3 cloves garlic, minced
- Fresh basil leaves, torn, for garnish
Pasta and Grains
- 400g spaghetti or rigatoni pasta (gluten-free if needed)
Sauces and Seasonings
- 2 cups tomato sauce (natural)
- 1 tsp natural gelling agent (optional, for thicker sauce)
- Salt, to taste
- Black pepper, to taste
- Olive oil, for roasting and cooking
Protein
- 4 oz smoked turkey bacon, sliced
Dairy Alternatives
- Plant-based cheese, grated, for topping
Instructions
- Roast the Eggplant: Preheat your oven to 400°F (200°C). Arrange the sliced eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until golden and tender, allowing caramelization to develop deep flavors.
- Prepare the Tomato Sauce (natural): While the eggplant roasts, heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant but not browned. Pour in the tomato sauce (natural), season with salt and pepper, and stir in natural gelling agent if a thicker sauce is desired. Simmer gently for 10-15 minutes to blend flavors.
- Cook the Pasta: Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining to adjust sauce consistency if needed.
- Crisp the Smoked Turkey Bacon: In a separate pan, cook sliced smoked turkey bacon over medium heat until crispy and savory. Remove from heat and set aside.
- Combine Everything: Add the roasted eggplant to the tomato sauce and mix well. Toss in the cooked pasta, adding reserved pasta water if the sauce needs loosening. Finish with torn fresh basil and a generous sprinkle of plant-based cheese on top for a creamy, indulgent finish.
Notes
- Choose firm, glossy eggplants for the best roasting results.
- Do not overcrowd the pan when roasting to ensure caramelization instead of steaming.
- Reserve pasta water to help adjust sauce consistency and bind flavors.
- Add fresh basil at the end to maintain its bright flavor and vibrant color.
- Serve immediately for best taste; leftovers reheat well with gentle warming and a splash of liquid.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Pasta alla Norma, roasted eggplant pasta, plant-based cheese pasta, Italian pasta recipe, tomato sauce pasta
