Easy Pasta alla Norma al Forno Recipe

5 from 1 vote

Easy Pasta alla Norma al Forno Recipe

Pasta alla Norma al Forno is a classic Sicilian baked pasta recipe featuring tender eggplant, tomato sauce, and mozzarella cheese.

Prep Time10

Cook Time1

Course: Main Course

Cuisine: Blue Zone Recipes, Mediterranean

Keyword: Eggplant Pomodoro Pasta, Pasta al forno con Melanzane, Pasta Alla Norma, Pasta Alla Norma al Forno, Sicilian Eggplant Pasta

Servings: people

Calories: 480kcal

Author: Vladka Merva

Equipment

Ingredients

2 eggplants medium size
1 cup Rigatoni pasta
½ cup parsley chopped fresh
½ cup Mozzarella grated

to make Tomato Sauce

3 garlic cloves minced
2 onions
2 cans diced tomatoes with their juices 14.5 ounce
olive oil Extra virgin
1 ½ teaspoon oregano dried

US Customary - Metric

Instructions

Preheat the oven at 425 F (220°C)
Line a large baking sheet with parchment paper and cut the eggplant into evenly sized slices for even cooking. Toss the slices with extra virgin olive oil and a sprinkle of kosher salt, ensuring they’re well coated. Then, spread them in a single layer on the baking sheet and roast for 30 minutes, turning once halfway through, until the eggplant is soft and golden brown.
2 eggplants, olive oil
In the meantime, prepare the tomato sauce.I like to use the same baking pot where the final dish will be baked, so I can easily combine all the ingredients and then transfer it directly into the oven for the final bake. Heat olive oil in a pan over medium heat. Add minced garlic and onion, sautéing until softened and fragrant. Stir in canned diced tomatoes and dried oregano. Simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Adjust seasoning with salt and pepper to taste.
3 garlic cloves, 2 onions, 2 cans diced tomatoes with their juices, 1 ½ teaspoon oregano, olive oil
Cook the pasta in salted water according to the package instructions, ensuring it is al dente. Be careful not to overcook the pasta, as it will have a few more minutes to cook in the oven. I like to reserve a cup of pasta water before draining, as I can use it later in the sauce to achieve the perfect consistency.
1 cup Rigatoni pasta
Put it all together! Once the eggplant is roasted, add the pasta and eggplant to the sauce. You can use a little bit of the pasta water to help mix things together. Add the grated mozzarella cheese and place the dish in the oven for the final bake, allowing it to melt and become golden and bubbly. (20 minutes)
½ cup parsley, ½ cup Mozzarella

Notes

Some recipes call for salting eggplant to draw out excess moisture and reduce bitterness, though many modern eggplant varieties are naturally mild and don’t require this step. If you choose to salt, let the slices sit for 30 minutes, then pat them dry with a paper towel.

Nutrition