Pasta Alla Norma

Name: Pasta Alla Norma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 3/4 lb fusilli pasta; 1 large eggplant, washed and cut into small cubes; 2 tablespoons olive oil; 1/2 red onion, chopped; 3 cloves garlic, minced; 1 teaspoon red pepper flakes; 1 15-oz can fire-roasted chopped tomatoes; 2 tablespoons tomato paste; 1/4 cup dry white wine; 1 tablespoon red wine vinegar; Salt to taste; Fresh cracked black pepper to taste; ½ cup Fresh parsley, chopped (or fresh basil); ½ cup Freshly grated Italian hard cheese (Parmesan or Romano)

Recipe GLPR537f9263c118d4

Italian

Main Course

45 min

260 cal

Servings: 6

Stovetop

This classic Sicilian pasta features tender eggplant, aromatic garlic, and a bright tomato sauce with just a hint of vinegar and red pepper heat. Eggplant is dry-sautéed first to intensify its flavor and prevent sogginess, then combined with sautéed aromatics and a flavorful tomato-wine sauce. Served with plenty of fresh parsley and grated Parmesan cheese for an authentic, rustic dish.

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Ingredients

3/4 lb fusilli pasta

1 large eggplant, washed and cut into small cubes

2 tablespoons olive oil

1/2 red onion, chopped

3 cloves garlic, minced

1 teaspoon red pepper flakes

1 15-oz can fire-roasted chopped tomatoes

2 tablespoons tomato paste

1/4 cup dry white wine

1 tablespoon red wine vinegar

Salt to taste

Fresh cracked black pepper to taste

½ cup Fresh parsley, chopped (or fresh basil)

½ cup Freshly grated Italian hard cheese (Parmesan or Romano)

Directions

Bring a large pot of well-salted water to a boil. Add the fusilli pasta and cook according to package directions until al dente. Drain and set aside.
While the pasta cooks, wash the eggplant, trim the ends, and cut it into small cubes. Heat a large skillet over medium heat without any oil. Add the eggplant cubes to the dry pan and sauté for 8-10 minutes, stirring frequently to prevent sticking. The eggplant will gradually soften and begin to brown. Once it takes on color and feels tender, transfer it to a plate and set aside.
Add the 2 tablespoons of olive oil to the same skillet over medium heat. Add the chopped red onion, red pepper flakes, and minced garlic. Sauté for 3-4 minutes, stirring occasionally, until the onion begins to soften and the garlic becomes fragrant.
Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. Pour in the canned chopped tomatoes, white wine, and red wine vinegar. Add the reserved eggplant back to the pan and stir well to combine. Bring the sauce to a gentle simmer and cook for 5-8 minutes, stirring occasionally. Taste and adjust seasoning with salt and fresh cracked black pepper.
Add the cooked pasta to the sauce and toss gently until all the pasta is coated and well combined. Divide among serving bowls and top generously with freshly grated cheese and chopped fresh parsley. Serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4

This Sicilian classic hits the essentials at Charlotte chains—all ingredients are stocked at Harris Teeter, Food Lion, Kroger, or ALDI without a special trip. At roughly $2–$2.50 per serving, the cost is driven by eggplant (which runs $1.50–$2 per pound) and parmesan, making it a solid weeknight value. The stated 45 minutes is honest if you cube the eggplant and onion ahead, but if you're starting from scratch with prep, add 10 minutes. It reheats well and feeds six, though it's a hands-on stovetop dish with timing needed to get the eggplant tender without turning to mush, which may feel fussy on a rushed evening.