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
Not quite the sweet and innocent fluff ball you thought he was, hmm….??
HAPPY HALLOWEEN! 👻🎃
Thank you Nagi, fantastic recipe that I am adding to my rotation. I roasted the eggplant yesterday so the weekday meal was quick and easy. I love the vegetarian recipes – keep them coming!
Absolutely fabulous! Thanks so much! I followed the recipe to the letter except instead of passata I used my own roasted cherry tomatoes!
I loved it!
Yum Sue!! N x
A wonderful first dish made in my new Italian kitchen. Simple and satisfying. We just moved to Lecco Province (north of Milan.) All the way from Johannesburg, South Africa.
This was fabulous, really easy & delicious, highly recommended!
I was able to cook the eggplant earlier in the day which made making the pasta so simple. Even my fussy eaters came back for second and third helpings of this. Well done Nagi, you got my family eating!!
Very, very good!
I’m not a huge fan of aubergines, but making them this way is quick, easy and tasty. A big step up from the regular pasta with tomato sauce our almost 4 year old usually loves. He was hesitant about the aubergine, but loved the taste (ate it all, even a single cube on his spoon :D)
Nagi, your timing was perfect. My mini aubergines had just provided a good crop. I used a mix of fresh and tinned tomatoes because that’s what I had to hand, and fresh chilli and basil from the garden, and the result was stellar (just cooked the sauce longer and in the pressure cooker. Thank you.
Oh Nagi, this was delicious (as are all your recipes). Definitely a family favourite and a “please put on regular rotation” meal. I’m thinking this is going to top the list on meat free Mondays. Thanks again for your wonderful recipes.
I cooked this last night using our homegrown eggplants, basil and a chilli instead of the red pepper flakes. My husband isn’t a big fan of eggplant usually, but is certainly coming around to it now that he grows them! It was a really delicious and easy dish to make.
Love your blog Nagi, thank you!
Thank you Nagi I enjoy your posts and have tried lots of your recipes – all have been a great success
That’s great to hear Marion – thanks so much! N x
Delicious, Nagi!
I already had a couple of eggplants destined for Ratatouille but then your recipe arrived and I had never made Pasta alla Norma before so the choice was an easy one! I’m so glad I tried it. The roasted eggplant stayed nice and firm but creamy inside and the sauce was so tasty! Thank you, Nagi for another great supper and keeper! ;0)
As for adorable Dozer, you had me laughing when I realized by the end snap that his Hallowe’en treat was ‘all-in-one”! In the first snap I thought you were using using your sneaker to distract him from the bone! So funny!
I so love your snaps and commentary…you are such a talented lady!
Warmest Wishes…
Made this tonight – really easy weeknight supper!
Had all the ingredients to hand (tho the last onion in the basket had started to go soft – blah! Fortunately there were a few golden shallots there by way of replacement) – super tasty and satisfying!
This and a glass of the white wine I used in the sauce were all that was required this evening, Will certainly make it again (tho like one of the other commenters, I think I’ll be tempted to add a few capers as well. Love capers and look for any possible excuse to include them!) – thank you!
Perfect Ron, I love hearing this – capers would be amazing too! N x
Wonderful Pasta Recipe. Photos and Your Blogs are Looking Nice. I’ll Definitely Try it. Thank You For Sharing.
I hope you try it and love it Veenas! N x
great, new pasta recipe love to try this on weekend.
Enjoy Simon!! N x
Outstanding! You really managed to cut down on the oil without losing any flavor, and I love the way the sauce clings to the pasta. Eggplant is one of my absolute favorite vegetables, so feature it as often as possible, please!
Dozer’s Halloween treat of long pork is hilarious! Does he know how adorable he is? I think he just takes it for granted, don’t you?
I’ve been looking for a Pasta Alla Norma recipe!! It’s like you read my mind! Can’t wait to try it
Great minds Angela!!! Enjoy! N x
I love all your recipes. I am trying not to eat carbs at the moment. What is your suggestion for pasta that tastes very similar. Also is it easy to make cauliflower pizza. Thank you so much in advance.
Hi Sarah, I’ve recently discovered these noodles as a low carb alternative (they are fantastic) https://slendier.com/product/soy-bean-organic-spaghetti/
In regards to Cauliflower pizza – you need the gluten in the flour to make an awesome pizza base (and if you’re going to eat pizza, you may as well do it right!) – N x
Thank you. I will def buy. X
Love you and Dozer, Nagi – the rest of the family, too.
Thanks so much Jane! N x
Hi, Nagi! I have a question: Would using yellow split peas be an acceptable substitution for the lentils? I was given a bag of them and am trying to find ways to use them.
Your blog cheers me up EVERY time it pops up in my mailbox. Thank you for being a bright spot in a world filled with anxiety. And thank you for creating and sharing such great recipes!
Hi Paulette, have you submitted this question on the wrong recipe?? N x
Oh, how embarrassing! Yes! I meant it to go with the Eggplant and Lentil Salad!!
Hi Nagi* The Eggplant receipe looks out of this world. I CANNOT wait to hit the Supermarket! Eggplant extravaganza…
P.S. How come our Dozer has a shoe attached to his juicy bone?
You’ll love it Julia!
And Dozer – I suppose it was part of the person he attacked for that leg bone 😉 😉