Let me introduce you to my version of pasta alla norma: tender roasted
eggplant,
punches of salty feta, and herby basil in a nest of spaghetti.
inspiration
I know what you are thinking: does the world really need another spaghetti recipe?
It’s true, there are about as many spaghetti recipes as there are kitchens in the world. I have many childhood memories of wandering into the kitchen to the smell of simmering sauce and the music of water at a rolling boil, while a tuft of wheat-colored dry pasta sticks out of a pot on the stovetop.
Everyone’s mom makes spaghetti, and everyone prefers it a little differently. My mom uses Hunt’s or Classico and serves it with Texas Toast. My grandma, in a throwback to her childhood during the Great Depression, always added a can’s worth of water to the sauce so it goes further (and tastes terrible). Some people serve it with ground meat, or cheddar, or olives, or parmesan from the green can. Some people like it smooth, and some chock-full of chunky vegetables.
Honestly, spaghetti has fallen by the wayside a bit. It deserves better than a plain can of sauce and parmesan dust. Let me introduce you to pasta alla norma, the jazzed up version: tender roasted eggplant, punches of salty feta, and herby basil in a nest of spaghetti cooked to your preference.
why i love this recipe
Pasta alla norma is my go-to pasta recipe—I make it two or three times a month. Eggplant is savory and adds some extra heft and veg. Classic pasta alla norma doesn’t have feta, but makes the whole thing little extra Mediterranean. The eggplant is roasted until tender and adds an extra layer of umami. Marinara sauce is always that perfect balance of sweet and tangy. And I just love the color!
It’s a little more interesting than plain spaghetti, but with all the same comforting familiarity. The extra touches elevate it a little but jarred sauce still puts it firmly in weeknight territory. It’s new and nostalgic at the same time
You know I love leftovers, so it’s important to me that the recipes I post keep well. This one definitely does! Using more sauce than usual keeps the leftovers from going dry so it’s just as good on days two and three as it is on day one.
details
There are three main components to making pasta alla norma. The first is to roast the eggplant. You’ll toss it on a sheet pan with olive oil and kosher salt. I usually use two baking sheets for optimum browning, but you can use one if that’s all you have. I don’t use foil for the same reason I use two baking sheets, but if you’d rather have easy cleanup than well-browned eggplant you can definitely use it. You can sauté the eggplant, if you’d rather, but keep in mind that sauteed eggplant is firmer and has a texture that some people don’t like.
While the eggplant is in the oven, you’ll get the sauce started. I always use Rao’s pasta sauce—it’s just better and fresher and more flavorful than others, in my opinion, but you can use whatever your favorite is. Sautéing some onion and garlic in oil before adding the sauce amps up the flavor, which is always a good idea when using jarred sauce. You’ll want to let that simmer until all the other components are done.
Once you’ve made the spaghetti—packaged, of course—all that’s left is to toss it all together and serve. Grated parmesan is optional, but always recommended.
notes
eggplant: The one you are most likely to find at your local grocery store is Italian. Choose one that is plump and unblemished.
garlic: in the interest of keeping this weeknight-friendly, I used jarred minced garlic. If you feel like mincing it yourself, go for it! But you may want to use a tad less, since fresh garlic has a stronger flavor.
marinara sauce: Rao’s is the best! But it’s a little pricey, so use whatever marinara sauce you prefer.
feta: I used Mediterranean herb feta this time, but I’ve made it with plain many times and it’s just as good.
I hope you love pasta alla norma as much as I do! Looking for other cozy weeknight recipes? Try arroz con pollo, bean & cheese burrito bowls, and cabbage & kielbasa stuffed potatoes.
pasta alla norma
Ingredients
Method
- Roast eggplant. Preheat oven to 425F. Drizzle eggplant generously with olive oil and ½ tsp salt. Toss together until combined. I recommend using two baking sheets for this for optimum browning! Roast for 20-25 minutes, or until browned and tender.
- Make the sauce. Heat 2 tbsp olive oil in a saucepan until simmering. Add onion and cook until golden, about 10 minutes. Add garlic and cook, stirring frequently, another 3-5 minutes or until everything is fragrant and dark gold and the onions are soft. Stir in the marinara sauce and bring to just below a boil. Turn down the heat and simmer until everything else is done, stirring occasionally.
- Make pasta and assemble. Cook the pasta according to the box directions. After you have drained it, add the eggplant, feta, and most of the basil. Stir 1 tbsp cold butter into the sauce until fully melted, then pour it into the pot with everything else. Toss gently until everything is combined.*