Pasta alla Norma is an iconic pasta dish with a combination of eggplant and tomato sauce seasoned with herbs over pasta. My pasta dish is a little different, I added fresh asparagus and used Italian Roma tomatoes instead of pasta sauce.
But I have to say that it was as delicious as the original, if not better! And I also added a decent amount of red pepper flakes for a spicier sauce.
Pasta alla Norma aka Pasta with Eggplant and Tomatoes
An iconic pasta dish made into a weeknight meal with a robust sauce that everyone will love!
- 1 slice Pancetta 1/4” thick, diced
- 3 tbsp Olive oil
- 1 lb Eggplant Peeled & cubed
- 12 stalks Asparagus Trimmed and sliced
- 2 cloves Garlic minced
- 1/2 tsp Red pepper flakes to taste
- 1 Can Roma tomatoes or Cherry tomatoes
- 1/4 cup Fresh Basil chopped
- 1 Tbsp Oregano
- 1 tbsp Italian Seasoning
- 1 lb Fresh pasta
Add pancetta to a large skillet over medium high heat. Cook 3 to 5 minutes until browned.
Add olive oil, asparagus and eggplant, stirring occasionally, until well browned and tender -about 10 minutes.
Add the garlic, herbs and red pepper. Sauté for one minute and add tomatoes. Bring to a simmer, stirring occasionally until the tomatoes burst and the sauce is slightly thickened. 8 to 10 minutes
Add the eggplant to the sauce and cook until heated through about 3 to 5 minutes. Add basil and season with salt and pepper to taste.
Bring salted water to boil in a large pot and cook your pasta according to package directions. Reserve a cup of cooking water as you drain the pasta.
Return the pasta to the large pot and add the sauce. Toss to combine and adjust the consistency with the reserved cooking water.
Serve in pasta bowls and top with Parmesan cheese or ricotta salata if desired