The first time I saw British chef Rick Stein make this pasta dish on his show “Mediterranean Escape”, I knew right away that I needed to make this at home. I love eggplant and fried eggplant is one of my comfort foods. I usually use Chinese eggplants whenever I make a dish that requires one but in this recipe I used the larger one, aubergine, as Rick Stein calls it. Personally, sweating – sprinkling the eggplants with salt and letting them rest for 30 minutes- is an important step because not only does it reduce the eggplant’s bitter taste but also helps absorb less oil when frying them. The combined taste of the fried eggplants, fresh chopped tomatoes, fresh torn basil leaves and crumbled feta cheese make this pasta dish so refreshingly good. It was a nice change from the usual spaghetti with marinara sauce I always make for my family. Enjoy!

Cooking Tips for Perfect Pasta alla Norma

To get the best results with your Pasta alla Norma, timing is everything. Start by cooking the pasta in a large pot of salted boiling water. Aim for al dente, which means it should still have a bit of bite to it. This is important because the pasta will continue to cook slightly when you mix it with the sauce. Reserve a cup of the pasta water before draining. This starchy water can be a lifesaver for adjusting the consistency of your sauce later on. If the sauce seems too thick, just add a splash of that reserved water to loosen it up.

Also, don’t skip the step of letting the eggplant sweat. This really helps to draw out moisture and bitterness. After you rinse and pat them dry, ensure your oil is hot before adding the eggplant to the pan. This helps create that crispy texture you want. Fry them in batches if your pan is small; overcrowding can lead to steaming instead of frying. Lastly, when combining everything, be gentle. You want to keep those crispy eggplant pieces intact for that satisfying bite.

Serving Suggestions and Variations

Pasta alla Norma is incredibly versatile, so feel free to get creative with your serving options. Traditionally, this dish is served warm, but it also makes for a delightful cold pasta salad. Just let it cool down, toss in some extra fresh basil, and a drizzle of olive oil for a refreshing side dish. Pair it with a simple green salad or garlic bread for a complete meal.

If you want to switch things up, consider adding other vegetables like zucchini or bell peppers to the mix. Roasted cherry tomatoes can add a sweet burst of flavor, too. For a protein boost, grilled chicken or shrimp can be a great addition, making it heartier without losing that fresh taste. If you’re looking for a vegan option, simply swap the feta cheese for a plant-based alternative or omit it altogether. Experimenting with different cheeses can also change the flavor profile; try adding some ricotta or even a sprinkle of Parmesan for a different twist.

Frequently Asked Questions

Can I use a different type of pasta?

Sure, any pasta shape you love can work here. Just keep an eye on the cooking time, as different shapes might need a bit more or less time.

What if I don’t have feta cheese?

If feta isn’t on hand, you can use ricotta or goat cheese as a substitute. Both will add a creamy texture and a bit of tanginess to the dish.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Just be aware that the eggplant might get a little softer, but it will still taste great.

Can I make this dish ahead of time?

Yes, you can prepare the sauce and fry the eggplant in advance. Just cook the pasta fresh right before serving to keep everything nice and al dente.

What are some good side dishes to serve with Pasta alla Norma?

A simple arugula salad with lemon vinaigrette pairs nicely, or some crusty bread to soak up the sauce is always a hit. You could also serve it with a light white wine for a lovely meal.

Pasta alla Norma

Liza A

Pasta alla Norma combines al dente spaghetti with roasted eggplant and fresh tomatoes, topped with crumbled feta and basil for a burst of Mediterranean flavor. It's simple, comforting, and oh-so-satisfying.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Italian

Servings -4 servings

Calories 400 kcal

Ingredients

1 large firm eggplant a.k.a. aubergine
½ lb spaghetti
4 tbsp olive oil
2 cloves garlic peeled and thinly sliced
¼ tsp crushed red pepper
1 lb tomatoes chopped
½ cup crumbled feta cheese
1 bunch fresh basil
Sea salt and freshly ground pepper

Instructions

Trim stem off from eggplant. Slice lengthwise into ¼ inch strips. Place in a colander, sprinkle with salt and let rest for 30 minutes. Dry with tea cloth.
Meanwhile, cook spaghetti in salted boiling water per package instructions. Drain and set aside.
Heat olive oil in large skillet over medium high heat. Fry eggplant until they are soft and browned. Drain on paper towel and set aside.
Using the same pan, fry garlic until fragrant. Add crushed red pepper and chopped tomatoes; stir and cook until tomatoes are soft. Stir in fried eggplant strips and season with salt and pepper. Add crumbled feta cheese and torn basil leaves. Add spaghetti and toss around until heated through. Transfer to a serving plate and sprinkle with more crumbled feta cheese.
Enjoy!

Notes

Recipe inspired by Rick Stein

Nutrition

Calories: 400kcalCarbohydrates: 50gProtein: 12gFat: 18gSaturated Fat: 4gCholesterol: 20mgSodium: 300mgFiber: 8gSugar: 6g

Keyword comfort food, eggplant, Italian cuisine, pasta, vegetarian

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