Description
Ziti alla Norma is a comforting Sicilian-inspired pasta featuring tender roasted eggplant, a rich tomato sauce, fresh basil, and Parmesan cheese. This hearty vegetarian pasta is packed with classic Mediterranean flavors and makes an excellent family dinner.
Ingredients
Pasta
- 12 oz (340 g) ziti pasta
Eggplant
- 1 medium eggplant, cut into 1-inch cubes
- 3 tablespoons olive oil (divided)
- Salt and freshly ground black pepper, to taste
Sauce
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Finishing
- ½ cup grated Parmesan cheese (or grated ricotta salata, if available)
- ¼ cup chopped fresh basil
- Extra basil and Parmesan, for serving
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for roasting the eggplant.
- Roast Eggplant: Toss the eggplant cubes with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until golden and tender, developing deep flavor and soft texture.
- Cook Pasta: While the eggplant roasts, cook the ziti pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining the pasta to help loosen the sauce later.
- Sauté Aromatics: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the diced onion for 4–5 minutes until softened, then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Simmer Sauce: Stir in the crushed tomatoes, dried oregano, red pepper flakes (if using), salt, and pepper. Reduce heat and simmer the sauce gently for 15 minutes to develop flavors.
- Combine Pasta and Eggplant: Add the roasted eggplant and cooked ziti to the tomato sauce. Toss gently to combine, adding a little reserved pasta water as needed to loosen the sauce and achieve the desired consistency.
- Add Cheese and Basil: Stir in the grated Parmesan cheese and chopped fresh basil, allowing the flavors to meld together before serving.
- Garnish and Serve: Plate the pasta and garnish with extra fresh basil leaves and additional grated Parmesan cheese for an elegant finish.
Notes
- Traditional Pasta alla Norma is often finished with ricotta salata instead of Parmesan for authentic Sicilian flavor.
- Roasting the eggplant enhances its flavor and prevents it from becoming soggy in the sauce.
- Leftovers keep well in the refrigerator for up to 3 days, making this recipe great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian (Sicilian)
