Italian Veganized Pasta alla Norma
A classic Sicilian pasta dish made fully vegan, featuring roasted eggplant and a rich tomato sauce.
Equipment
- Large pot for boiling pasta
- Large skillet or saucepan
- Baking sheet (if roasting eggplant)
- Wooden spoon
Ingredients
For the Pasta:
- 🍝 12 oz 340g rigatoni, penne, or spaghetti
- 🧂 Salt for pasta water
For the Eggplant:
- 🍆 1 large eggplant cubed
- 🫒 2 tablespoons olive oil
- 🧂 Salt and pepper to taste
For the Tomato Sauce:
- 🫒 2 tablespoons olive oil
- 🧄 3 cloves garlic minced
- 🥫 1 can 14 oz crushed tomatoes
- 🥄 1 teaspoon dried oregano
- 🌿 1/2 teaspoon red pepper flakes optional
- 🧂 Salt and black pepper to taste
For Serving:
- 🌿 Fresh basil leaves
- 🧀 1/4 cup vegan parmesan or nutritional yeast
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve 1/2 cup of pasta water before draining.
Roast the Eggplant: (Option: Pan-fry instead)
- Preheat oven to 400°F (200°C).
- Toss eggplant cubes with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 15-20 minutes until golden and tender.
Make the Tomato Sauce:
- Heat olive oil in a large skillet over medium heat.
- Sauté garlic for 1-2 minutes until fragrant.
- Add crushed tomatoes, oregano, red pepper flakes, salt, and black pepper.
- Simmer for 10 minutes, stirring occasionally.
Combine Everything:
- Add the roasted eggplant to the tomato sauce.
- Stir in the cooked pasta and mix well, adding reserved pasta water if needed for consistency.
Serve:
- Divide pasta into bowls.
- Garnish with fresh basil and vegan parmesan.
- Serve warm and enjoy!
Notes
- 🍆 No oven? Pan-fry the eggplant in a skillet with olive oil instead.
- 🍝 Gluten-free option: Use gluten-free pasta.
- 🌶️ More heat? Add extra red pepper flakes.
- 🥫 Richer sauce? Add a splash of red wine while simmering the tomatoes.