One Pan Pasta alla Norma

05/01/2023

5 Minutes + 15 Minutes Cooking

easy

4

Experience the taste of Italy at home with this recipe for one pan Pasta alla Norma! Inspired by a classic Sicilian dish, this dish is full of fresh and delicious ingredients that are prepared in one pan. Perfect for a quick and easy weeknight dinner or for a special meal with loved ones.

Imagine perfectly cooked pasta tossed with tender eggplant, juicy tomatoes and salty parmesan cheese. All simmered together in a delicious tomato sauce flavored with fresh basil, garlic and red pepper flakes. The smell alone will make you salivate!

And what’s the best part? This recipe is not only easy to prepare, but it’s also a healthier alternative to traditional pasta dishes. With fresh vegetables and just the right amount of cheese, you can indulge in the flavors of Italy without the guilt.

Reviews

Ingredients:

Adjust Servings

	400 grams fresh pasta
	1 large eggplant
	1 can of chopped tomatoes *approx. 400ml
	400 ml vegetable broth
	6 garlic cloves
	1/2 teaspoon red pepper flakes
	30 grams chopped fresh parsley
	1 teaspoon dried oregano
	50 grams ricotta salata cheese
	2 tablespoons olive oil
	salt & pepper to taste

Nutritional Information

480 Calories

15 g Fat

19 g Protein

69 g Carbs

9 g Sugars

Directions

1.

Prep and Sauté

First, heat a large skillet over medium heat and add the olive oil. Cut the aubergines into chunks, add them to the pan and stir to coat them with oil. Let the eggplant cook for a few minutes until it starts to brown and soften.

Then add the minced garlic and red pepper flakes to the pan and cook for a further minute until softened. Then add the can of diced tomatoes and vegetable stock and season with dried oregano, salt and pepper. Stir everything thoroughly and bring to a boil.

Mark as complete

2.

Time for Pasta!

Once the sauce starts to boil, add the fresh pasta to the pan and press it into the sauce to coat all of it. Cover the pan and let the pasta cook for about 10 minutes, stirring occasionally so it doesn't stick.

While the pasta is cooking, chop the fresh parsley and crumble the ricotta salata cheese. Once the pasta is cooked, remove the pan from the heat and sprinkle with parsley and ricotta cheese. Stir everything thoroughly to combine.

Mark as complete

Notes

This recipe can be easily adapted for different dietary needs, such as using gluten-free pasta or substituting the ricotta salata cheese with a vegan alternative.

If you prefer a smoother sauce, you can use an immersion blender or transfer the mixture to a blender to puree the eggplant and tomato sauce together.

For an added depth of flavor, you can roast the eggplant in the oven before adding it to the pan.

This dish can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reviews