Pasta alla norma is a traditional Italian pasta with eggplant in a tomato sauce. It’s an excellent, meaty-like but vegetarian main dish that’s everything you want in a pasta – comforting, satisfying, and slurp-worthy good!
Pasta alla norma: Eggplant pasta
When it comes to vegetables-as-the-main, eggplant rates very highly in my books because it’s meaty and easy to prepare. It’s a sponge for flavour, silky and delicious in texture, good value most of the year round and extremely versatile.
This pasta is Sicilian, and as with many traditional Italian eggplant dishes, the slices are traditionally fried in a hefty amount of oil. I prefer roasting the eggplant – it’s healthier, plus the eggplant cubes hold their shape better rather than turning into unidentifiable mush when tossed in the pasta sauce!
I like to make Pasta alla Norma using tomato passata instead of crushed tomatoes because it makes it saucier. I love how the pasta sauce clings to the pasta strands as well as the plump roasted eggplant.
Roasting the eggplant
The key to making Pasta alla Norma well is to cook the eggplant so it’s caramelised on the outside and soft inside, but mostly holds its shape when tossed in the tomato pasta sauce rather than turning into mush.
To do this, you just need salt, pepper and olive oil, and 25 minutes in a hot 240°C / 450°F oven to get some nice colour on the outside of the eggplant as well as creating a crust so the eggplant cubes hold their shape.
I cut the eggplant cubes a little bit smaller than when I roast eggplant cubes to serve as a simple side dish or to use in salads (like this Eggplant Lentil Salad – it’s very, very good!). I find a slightly smaller size is more suitable for pasta – for dispersion and how it eats.
What goes in the eggplant pasta sauce
And here are the other ingredients in Pasta alla Norma. Basil is a key ingredient that really adds a fresh touch to the finished dish but if you don’t have it, don’t worry, I have solutions for you. Read on!
(PS. And no, you don’t have to tie your spaghetti with a ribbon 😂)
Pasta – any kind will work here except really tiny ones like risoni or those tiny alphabet or other novelty pastas. Traditionally, macaroni is used but these days it’s made with all sorts of pastas – short (like rigatoni, penne, ziti, casarecce) and long (spaghetti, fettuccine, bucatini). I really like serving it with long pasta – especially with the smooth pasta sauce I use in this recipe;
Tomato passata – aka tomato puree: This is strained, plain, pureed tomato which is thick and smooth, so it’s brilliant for quick pasta sauces. Normal crushed or diced canned tomato will also work but you will need to simmer for around 20 minutes until the tomato starts to break down to create a nice thick pasta sauce. You’ll find passata in the pasta section of regular supermarkets nowadays, and it doesn’t cost much more than canned tomato. More on Tomato Passata here;
White wine – optional ingredient, just a splash to add extra flavour to the sauce. Good trick for when you are making quick sauces! Any white wine that’s not too sweet or woody will do here. I use sauvignon blanc and pinot gris because that’s what I drink;
Garlic and onion (or Eschallots) – essential for flavour base for simple pasta sauces, without which the sauce is too bland!
Italian herb mix or oregano – to add a touch of extra flavour into this quick sauce;
Chilli flakes – aka red pepper flakes, for a touch of warmth. 100% optional; and
Basil – as my brother sternly told me, “it’s not Pasta alla Norma without basil!”. Having said that though, I have made it many times using fresh thyme, which goes so well with eggplant. Also you can increase the amount of dried herbs in the pasta sauce instead and it is still 100% delicious. it’s just not true, traditional Pasta alla Norma that’s all!
Here it is with thyme instead of basil. And it’s still absolutely delicious!
How to make Pasta alla Norma pasta sauce
This is a nice quick recipe because we’re using Tomato Passata. It’s already smooth compared with crushed tomato, which needs at least 20 minutes to break down to thicken the sauce.
We start by sautéing the onion and garlic, add the white wine and let it simmer rapidly to cook out the harsh winey smell, leaving behind its tasty flavour base which adds an extra something-something to our pasta sauce!
Then just add the Tomato Passata, dried herbs, salt and pepper and simmer for just 5 minutes. Finally, fold through the roasted eggplant, toss through pasta, throw in some basil and you’re done!
Traditionally in Sicily, Pasta alla Norma is served topped with grated ricotta salata, a firm, salted version of ricotta. However ricotta salata is difficult to source outside of real Italian delis, so I use grated parmesan cheese or pecorino instead.
What to serve with Pasta alla Norma
The other great benefit of this eggplant pasta dish is that it’s loaded with a good amount of vegetables from both the tomato and eggplant, so you really don’t even need to add a side salad to supplement your daily vegetable intake! It really is a complete meal.
However, if you did want to add a side salad, a classic Italian Rocket Salad with Shaved Parmesan would be ideal. The balsamic dressing in that salad really complements the flavour in this pasta. Otherwise, put together your own salad with a Balsamic Vinegar Dressing.
For a big Italian night in, add a side of proper Italian focaccia or garlic bread. Or if you want to go all the way, upgrade to Cheesy Garlic Bread and finish with a classic Tiramisu. And don’t forget to invite me over for dinner! 😉 – Nagi x
Watch how to make it
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Pasta alla Norma (Eggplant pasta)
Ingredients
- 800g / 1.6 lb eggplant , cut into 2.5cm/1" cubes (2 medium/large ones)
- 2 tbsp extra virgin olive oil
- 1/2 tsp each salt and pepper
Pasta Sauce:
- 2 tbsp extra virgin olive oil
- 2 garlic cloves , finely minced
- 1/2 small onion , very finely chopped (or 2 eschallots)
- 1/4 cup dry white wine , anything not too sweet or woody (Note 1)
- 700g / 24 oz tomato passata (aka tomato puree, Note 2)
- 1/4 cup water
- 1 tsp dried Italian herbs or oregano
- 1/2 tsp red pepper flakes , optional (for a hint of heat)
- 1/2 tsp each salt and pepper
- 300g / 10 oz spaghetti or other pasta, long or short (macaroni, rigatoni, penne, ziti, fettucini, bucatini)
Serving:
- 1/2 cup basil leaves , roughly chopped (Note 3)
- Parmesan cheese , grated (or ricotta salata if you have it – more traditional)
Instructions
Roasted eggplant:
- Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
- Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
- Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
Cooking pasta:
- Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
Sauce:
- Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
- Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
- Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
- Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
- Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
- Serve immediately, garnished with a good pinch of fresh basil and parmesan.
Recipe Notes:
- 1 1/2 tsp fresh thyme leaves – this is really good, it’s my favourite when I don’t have basil!
- 1/2 tsp dried thyme or oregano – extra, added into the sauce
Nutrition Information:
More exuberant eggplant
Life of Dozer
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I have leftover pasta with tomato sauce and cooked cubed eggplant. How can I put this together.
I don’t recommend using pasta that has already been cooked and sauced for this dish, Rosemary…sorry! N x
This was a delicious recipe. I also added roasted zucchini, as well as 1/2 tsp of sugar, 1/3 cup of basil pesto, and about a tablespoon of capers. Thank you for always providing awesome recipes
I am happy that you liked it Jaslyn! N x
I made this recipe with fresh oregano , chilli . Then added the basil at the end per the recipe and used ver juice instead of white wine – it tasted amazing !!
Nagi … this is a fabulous recipe; only thing I added was a titch of fish sauce!
Thank you.
I’m missing getting your missives; hope all is well with you and Dozer.
I will be back! I’ve just got to put this cookbook to bed!! N x
Hi This is the best pasta I have ever made, the sauce clung to the spaghetti like sauce should. Lol . Yours is my go to site for inspiration. Cheers
This recipe gave me nostalgy from when I used to eat it at Olive Garden, simply loved it!!
So simple and sooo tasty! 6 kids asked for a second plate!
Thanks for this easy full of flavor recipe 😊
Sooooo simple and yummy! This will definitely be on regular rotation!
Loved the pasta Norma . Divine!
I added a teaspoon of sugar to cut the acidity… so perfect!!!
I had an eggplant from a farm share that I needed to do something with. I used your roasted eggplant recipe. It was delicious. We just ate it like an appetizer. I must try Pasta Norma now.
My ten year old daughter made this today(with a little supervision) It is one of the best pasta dishes we have ever tasted! So rich and delicious! She is a vegetarian so is delighted with the recipe. Thanks!
I made this recipe today. It was not complicated. My husband and I loved it. I will definitely make it again.
I made this last night – it was loved by all! My husband and I love eggplants and their preparation was an excellent way to preserve their shape without them becoming mush in the sauce. I’m now also a passata convert 😉
Would this work if I added beef mince? Trying to make more kid friendly. Thanks
I love this recipe! Thank you. It’s a perfect one for the child who loves red sauce….and eats eggplant. We had this at a restaurant with mozzarella and roasted tomatoes. But this is easier for a quick meal. Mille grazie
Yes 100%! Brown the mince off first though to get some good colour 🙂 N x
This was my first recipe from you Nagi and i absolutely loved it, thank you! I really like how well laid out the website is. Will be making many more of your recipes.
Thanks so much for taking the time to give such great feedback Shane, I hope you try more recipes and love them! ❤️ N x
Made this for dinner tonight and I couldn’t wait to comment! I love Italian food and this definitely did not disappoint. I’m not a huge aubergine fan but it’s tasty in this recipe. Will definitely make again, thanks!
Seeing the Pasta alla Norma recipe reminded me its been too long since I made it.
I love, love, love it (and don’t especially like eggplant)!!!
I’m a little puzzled about the amount of protein in one serving – where is it derived from? The most I can calculate for one serving is about 11 total grams from the eggplant, (enriched) pasta, passata, & Parmesan cheese.
This is a delicious recipe, Nagi. The second time I made it I tore fresh lasagne sheets into strips for wide pasta, I added a tablespoon of honey, and I topped it with big dollops of ricotta.
Another winner of a recipe! Amazing flavors, a little elevated, yet simple enough to be on rotation. Highly recommend!