My version of the classic Spaghetti Alla Norma is healthy, easy to make and bursting with flavor from roasted eggplant, fresh herbs, and thin slices of ricotta salata served with a light marinara tomato sauce. I love to make this pasta dish in the summer when eggplant is fresh from the garden. If you love eggplant try my grilled eggplant with Romesco sauce, these delicious porcini mushroom and eggplant meatballs, and this ratatouille pasta with sautéed eggplant.
Nutrition Notes
As a dietitian, I'm always looking for ways to take classic dishes and tweak them to make them a bit healthier. Traditionally, this dish is made with fried eggplant. But for this recipe, I roast the eggplant in the oven. This allows the flavor of the eggplant to intensify and caramelize, while at the same time being less oily and lighter. Roasting vegetables is a great way to cut back on the calories, which can be helpful for those trying to lose weight.
I'm using whole wheat spaghetti for this recipe which adds a delicious, slightly earthy flavor that goes well with the roasted eggplant and salty cheese. I know many of you are hesitant to use whole wheat pasta, but DeCecco whole wheat pasta is an excellent choice in terms of pleasing texture and flavor. Using whole wheat pasta is a great way to get in extra fiber and help keep blood sugar more stable.
A little goes a long way with the ricotta salata cheese. If you are trying to cut back on sodium, you can omit this cheese altogether. Another helpful hint for cutting back on sodium is to look for lower sodium canned tomatoes, and Pomi is a great choice!
How about this gorgeous eggplant? Although delicious, I find the tough skin hard to digest. I like to peel some of the skin as I go around the eggplant. But this is optional.
I use a large sauté pan to cook the tomato sauce. It only takes about 20-25 minutes to cook. So if you time everything correctly, you can have this meal ready to eat in about 30 minutes flat! To make the dish even faster, you can use a jarred tomato sauce like Rao's.
Once the spaghetti is done, I toss it into the pan with the tomato sauce and roasted eggplant so all the flavors get absorbed into the pasta. This is key!
The dish is topped with thin slices of ricotta salata cheese and of course some fresh basil and grated Parmigiano-Reggiano cheese!
Spaghetti Alla Norma with Roasted Eggplant
Ingredients
- 28 oz. can whole peeled tomatoes using a separate large bowl, break down and crush the whole tomatoes by hand or use potato masher
- 1 carrot cut in half
- 1 lb. whole wheat spaghetti
- 1 eggplant or 2 small-medium partially peeled as described above and cut into 1 ½ in. cubes
- 2 cloves garlic minced
- 2 tablespoon extra virgin olive oil plus more for drizzling
- ricotta salata cheese
- 1 parmigiano reggiano cheese
- basil leaves fresh
- course salt
- 1 tablespoon dried italian herbs or oregano
- crushed red pepper flakes *optional
Instructions
- Preheat oven to 450 F.
- Begin to bring a large pot of generously salted water to a boil.
- In meantime, heat oil in a large skillet on medium heat.
- Add the chopped garlic and sauté for 30 seconds until fragrant.
- Add the pour in the crushed tomatoes, carrot, herbs and simmer for 20 minutes stirring occasionally.
- While the tomatoes are simmering and water is coming to a boil, toss eggplant onto a baking sheet with a pinch of salt, olive oil and roast in the oven for about 15 minutes (more or less) until golden and soft but not too mushy (you want the eggplant to have a bit of texture).
- While the eggplant is cooking and tomato sauce is simmering, wait for pasta water to boil, then and cook spaghetti as directed until al dente.
- Drain the cooked spaghetti and add it directly into the tomato sauce along with the roasted eggplant and let sit for 5 minutes. Remove the carrot halves from tomato sauce.
- Serve in bowls with some shredded chunks of ricotta salata and grated Parmigiano Reggiano cheese.
- Top with fresh basil and crushed red pepper (for a little kick if desired) and a drizzle of olive oil.
Notes
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Nutrition
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
nawzad says
Sexy and amazing....
Donna Castellano says
haha thanks!