Gluten-free Pasta alla Norma
A Brief History of Pasta alla Norma
Pasta alla Norma is a classic Sicilian dish, celebrated for its simplicity and bold flavors. This iconic recipe originated in the city of Catania, reportedly named in honor of Vincenzo Bellini’s opera Norma. The story goes that a local chef, inspired by the opera’s beauty, dubbed the dish “alla Norma,” signifying its perfection.
Traditionally, this dish is made with ricotta salata, a firm and slightly tangy cheese that beautifully complements the other ingredients. However, since ricotta salata can be difficult to find, I substitute it with a combination of Pecorino Romano and Parmesan cheeses. This blend adds the same salty richness while keeping the recipe accessible.
Of course we made it gluten-free by using Mountain High Organics spaghetti.
What You Will Need
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 serving
Making the Sauce
The heart of Pasta alla Norma lies in its rich tomato sauce. To start, you’ll heat olive oil in a skillet and sauté the garlic with red pepper flakes, which adds warmth and depth. The tomatoes come next, their juices blending into a velvety base. Season the sauce with oregano, salt, and pepper, and let it simmer gently. This allows the tomatoes to break down, creating the classic rustic texture that defines the dish.
Once the eggplant is roasted to golden perfection, it’s folded into the sauce along with chopped basil. This step not only integrates the eggplant’s caramelized flavor but also infuses the sauce with the freshness of basil.
Bringing It All Together
When the pasta is al dente, it’s time to combine everything. Toss the cooked Mountain High Organics spaghetti into the sauce, ensuring every strand is coated. Stir in most of the Pecorino Romano and Parmesan cheese mixture for a creamy, savory finish.
For the final touch, serve the pasta in shallow bowls, topped with the remaining cheese, torn basil leaves, and a drizzle of olive oil. It’s a gluten-free masterpiece that pays homage to Sicilian tradition while accommodating modern dietary needs.
This gluten-free Pasta alla Norma is perfect for dinner parties or a comforting weeknight meal. With its simple ingredients and robust flavors, it truly lives up to its operatic namesake!
Buon appetito!
Pasta all Norma
Ingredients
- ½ cup grated Pecorino Romano
- ½ cup grated Parmesan cheese
- 2 globe eggplants , top 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 serving
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- Combine the Pecorino Romano and Parmesan cheese in a small bowl and set aside.
- Toss the eggplant with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Spread in an even layer on the prepared baking sheet. Roast for 15 minutes, flip the eggplant, then roast for another 10 minutes.
- Bring a large pot of salted water to a boil, add the spaghetti, and cook until al dente, 8 – 10 minutes. Reserve some of the pasta water. Drain the pasta.
- Meanwhile, make the sauce and boil the pasta. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes. Cook, stirring for 30 – 60 seconds. Add the tomatoes and their juices, the oregano, sugar, 1 teaspoon salt, and ½ teaspoon pepper. Reduce heat to medium-low and cook, mashing up the tomatoes, for 15 – 20 minutes.
- When the eggplant is done, stir into the sauce with the chopped basil. Add the spaghetti to the sauce with ¾ of the cheese mixture and stir gently. Add some of the reserved pasta water to thin the sauce if needed.
- Divide the spaghetti between 4 shallow bowls, top with the remaining cheese mixture, some torn basil leaves, and a drizzle of olive oil.
Nutrition
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