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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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! 👻🎃
This looks delicious.
That picture of Dozer… nothing like a little twisted humour to start the day off right! I’m going to be laughing all day.
Thanks Nagi!
😂 Thanks so much Cathy! N x
At least you didn’t claim Dozer ate your homework!!! ❤❤❤❤❤❤
I should of Diane!!! N x
Is there a replacement for the wine?
Hi Peg – as per the recipe notes, just omit if you can’t have it 🙂 N x
Hi Nagi Thank you for the fabulous receipes.
Just one question : I don’t drink any alcohol what can substitue for wine in some of your recepices Thank you
Hi Amy, I mention this in the notes – just omit 🙂 N x
Been waiting for this recipe for a long time, thanks a lot! It’s so perfect, like every time. I’m beginning to miss your former videos though (they were shorter, so with no ads on Facebook…)
Hi Matt, I hope you try it and love it – thanks for the feedback in regards to the videos – I’m trialling a few things with Facebook. N x
What can one say 🧡💛 whenever I need a recipe, I lookup 🌹Nagi🌹… Dozer, you put a smile on my dial everytime I see a picture of you 🐕
Aww shucks! Thanks so much Rita! N x
Will barbequing Lebanese eggplant whole then chopping into rounds work?
Hi Lani, I prefer to cut it up then cook – more surface area equals more caramelisation (which means more FLAVOUR!) N x
This looks really scrumptious. I can’t wait to try it, & have already sent to my three adult kids.
Thank you Nagi. I love your blog.
I hope you love it Jane!!! N x
This looks lush!
Please can I ask what the metric measurements would be for the wine and water?
Thanks
Caroline
Oh sorry! I forgot to include, updated 🙂 (Flick to Metric using the toggle button above the ingredients list) – N x
I absolutely love eggplant (huge fan of your curry!) and this looks incredibly scrummy so I can’t wait to make this 🙂
I hope you try it and love it Mike!! N x
So weird! I cooked my version of this last night for the family. 👻
Great minds Chris!! N x
Have you tried this adding olives (sliced or whole) as well? I am planning to make it and was wondering… as you often make various versions besides the one you post . Thanks
Hi Nagi
I have a problem with eggplant. I seem to be the only person that lands up with a tough skin. Most people leave the skin on, but do you think I should remove it?
Love your recipes, especially the Viennese Coconut Caramel Chicken 👍
Hi Pam, try using smaller eggplants that are younger – these have thinner skin that shouldn’t be tough 🙂 N x
Can’t wait to try your chicken tetrazzini it looks delicious and I just love you and they way you make it looks easy to cook
It truly is easy!! I hope you love it Thelma! N x
Wow, thank you Nagi, I have two beautiful eggplants in the fridge and now I know exactly what I be making with them 🙂
The pasta looks amazing
Perfect Chris!!! Enjoy! N x
Hip ! Hip ! Hurrah! . . . for one of my very favourite pasta dishes . . . well how could this Sicilian beauty not be loved by an all-time opera freak 🙂 ! One who lives for the eggplant season ! So glad you posted this !! I actually usually reach for fusilli, bake the eggplant for health reasons, slice rather than cube, use fresh tomatoes (just me !), use oregano and basil straight from the garden . . . oh, don’t tell . . . have been known to sneak in a caper or two! A wonderful dish which makes one glow . . . if you can find matching wine: great ! Dozer . . .buddy, you sure do love your Mom to allow this modeling assignment . . .
Sounds amazing Eha! N x
I love finding a meatless pasta dish that is filling and yummy. Thanks Nagi. And I guess you would be believed if you said ‘the dog ate my homework ‘
I’ll use this on next time 😉 N x
I think that you’re amazing. What a wonderful spirit you are. Dozier is a lucky lad and I’m pleased you such a gorgeous companion. Richest blessings, Nagi. Xx
Thank you SO much Carol! N x
What did he do with the rest of “the kill”?
Buried it for later 😂 N x