Pasta alla Norma
Pasta alla Norma is an iconic, legendary dish from the Italian island of Sicily. This adaptation is completely free of cheese, milk, eggs, or other animal products, and is 100% plant-based! This dish features the perfect combination of eggplant fried until soft and savory, fresh tomato sauce scented with basil, and a sprinkling of savory plant-based cheese. This dish is very special because it maintains the simplicity, authenticity of traditional flavors and the famous sweet and sour savory balance of the original recipe. It's incredibly satisfying, rich in flavor and proves that post-classic Italian can still be incredibly delicious with just plant-based ingredients.
Shared by Cleo
Time
55 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #the main ingredient:
- 300 grams of spaghetti pasta/other types of pasta (make sure it's egg-free)
- Two medium-sized purple eggplants, diced or sliced thickly
- 500 grams of diced ripe tomatoes/whole canned tomatoes
- One small onion, finely chopped
- 2 cloves of garlic, crushed and chopped
- One bunch of fresh basil leaves
- 80 grams of grated vegetable cheese (replace pecorino cheese)
- Enough olive oil for sautéing and frying
- Salt and black pepper to taste
- #additional spices:
- A little coconut sugar to balance the sour taste of the tomatoes.
- Try the powder (optional) for a slightly spicy taste.
👩🍳 Instructions
- 1
Sprinkle the eggplant with a little salt, let it sit for 10 minutes to release the bitter juices, then rinse and pat dry with paper towels. Fry the eggplant in olive oil until golden brown and soft, then drain.
- 2
Saute the onion until wilted, add the garlic until fragrant. Add the tomatoes, sugar, salt, pepper, and basil stems. Cook gently for 15 to 20 minutes, until the sauce thickens and comes together.
- 3
Boil pasta in boiling water until al dente, drain and reserve a little of the pasta cooking water.
- 4
Add the pasta and some of the fried eggplant to the tomato sauce and stir gently. Add a little of the pasta water if it's too dry.
- 5
Serve on a plate, arrange the remaining eggplant on top, and sprinkle with grated vegetable cheese and fresh basil leaves. Enjoy warm. Your special dish is ready to be enjoyed!