Indulge in the vibrant flavors of Italy with our delightful Eggplant and Mushroom Rotini Pasta alla Norma! This dish is not only a feast for the eyes but also a symphony of taste that will transport you straight to a sun-drenched trattoria. With tender rotini enveloped in a rich marinara sauce, complemented by sautéed eggplant and mushrooms, it's a comforting meal that’s perfect for any occasion. Whether you're a busy weeknight cook or planning a cozy dinner, this recipe promises to impress your family and friends. Ready to elevate your pasta game? Let’s dive into the details!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz rotini pasta
- 1 eggplant, diced
- 1 cup mushrooms, sliced
- 2 cups marinara sauce
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare ingredients by washing and chopping eggplant into small, uniform dice. Slice mushrooms thinly and chop fresh basil.
- Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced eggplant and sauté for 5-6 minutes, stirring occasionally until edges become golden brown and slightly crispy.
- Add sliced mushrooms to the skillet with eggplant. Season with salt and pepper. Cook for an additional 3-4 minutes until mushrooms release their moisture and become lightly caramelized.
- Pour marinara sauce into the skillet with eggplant and mushrooms. Reduce heat to medium-low and simmer for 5 minutes, allowing flavors to meld together.
- Add cooked rotini pasta to the sauce, gently tossing to coat evenly. If sauce seems too thick, add reserved pasta water to achieve desired consistency.
- Remove from heat and garnish with freshly chopped basil. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot in individual pasta bowls, optionally topped with grated Parmesan cheese or additional fresh basil leaves.
Tips
- Choose the Right Eggplant: Look for firm, glossy eggplants with smooth skin. Avoid any that have soft spots or blemishes, as they may be overripe.
- Salt the Eggplant: To enhance the flavor and reduce bitterness, sprinkle the diced eggplant with salt and let it sit for about 15 minutes before cooking. Rinse and pat dry before sautéing.
- Don't Overcrowd the Pan: When sautéing the eggplant and mushrooms, make sure not to overcrowd the skillet. This allows them to brown nicely instead of steaming.
- Reserve Pasta Water: Always save some pasta cooking water! This starchy liquid is perfect for adjusting the sauce's consistency and helps it adhere better to the pasta.
- Fresh Herbs Matter: Fresh basil elevates the dish, so don’t skip it! Add it at the end for a burst of flavor and a beautiful presentation.
- Parmesan Perfection: For an extra touch of indulgence, consider topping your finished dish with freshly grated Parmesan cheese or a drizzle of good-quality olive oil before serving.
- Make It Ahead: This dish can be prepared in advance and reheated for a quick weeknight meal. Just store the pasta and sauce separately to keep everything fresh!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 10g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 5mg
