Mountain High Organics Pasta alla Norma
(Gluten-Free, Egg-Free, Nut-Free, Soy-Free, Vegetarian)
Bring the flavors of Sicily to your table with this classic Pasta alla Norma. Featuring tender roasted eggplant, a rich tomato sauce, and a blend of Pecorino Romano and Parmesan cheeses, this dish is a celebration of bold, rustic flavors. Perfectly paired with Mountain High Organics Spaghetti, this recipe delivers an unforgettable Italian dining experience that’s both comforting and elegant.
Servings
4
Prep Time
50 mins
Cook Time
55 mins
Good For
Lunch / Dinner
Ingredients
- ½ cup grated Pecorino Romano
- ½ cup grated Parmesan cheese
- 2 globe eggplants, tops removed and cut into 1-inch pieces
- 4 tablespoons olive oil, divided, plus more for serving
- Kosher or fine sea salt
- Freshly cracked black pepper
- 1 pound Mountain High Organics Spaghetti
- 5 garlic cloves, thinly sliced
- ½–1 teaspoon dried red pepper flakes
- 1 (24-ounce) can whole, peeled tomatoes, with their juice
- 1 teaspoon dried oregano
- 1 teaspoon sugar (optional)
- ¼ cup chopped basil, plus extra basil leaves for garnish
Instructions
Preheat your oven to 450°F and line a baking sheet with parchment paper. In a large bowl, toss the eggplant pieces with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Spread the eggplant in an even layer on the prepared baking sheet and roast for 15 minutes. Flip the pieces, then roast for an additional 10 minutes until golden and tender.
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the Mountain High Organics Spaghetti and cook until al dente, 8–10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta.
3. Prepare the Sauce:
While the pasta cooks, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced garlic and red pepper flakes, cooking for 30–60 seconds until fragrant. Stir in the whole tomatoes with their juice, breaking them apart with a wooden spoon. Add the oregano, sugar (if using), 1 teaspoon salt, and ½ teaspoon black pepper. Lower the heat to medium-low and simmer the sauce for 15–20 minutes, stirring occasionally, until thickened and flavorful.
4. Combine the Dish:
Once the eggplant is roasted, fold it into the sauce along with the chopped basil. Add the cooked spaghetti to the skillet and toss gently to coat. Stir in ¾ of the cheese mixture, adding a splash of the reserved pasta water to loosen the sauce if needed.
5. Plate and Garnish:
Divide the pasta among 4 shallow bowls. Top each serving with the remaining cheese mixture, torn basil leaves, and a drizzle of olive oil for an extra touch of richness. Serve immediately.
Summary
This Mountain High Organics Pasta alla Norma is a harmonious blend of textures and flavors, from the velvety roasted eggplant to the vibrant, herby tomato sauce and the nutty, salty kick of Pecorino Romano and Parmesan. It’s a hearty, satisfying dish that’s perfect for weeknight dinners or a special gathering. With Mountain High Organics Spaghetti at its heart, this recipe ensures every bite is pure Italian comfort. Buon appetito!
As seen in Gluten Free & More
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