Pasta alla norma – it might sound really fancy, but it’s actually just a super simple but tasty tomato and eggplant sauce stirred through pasta. Add a pinch of chili flakes and some oozy mozzarella for a vegetarian pasta dish with a meaty texture. Even the most hard core meat eater in your life will enjoy it!
Pasta alla norma… it sounds so fancy, but it isn’t. You can always depend on the Italians when it comes to super simple recipes that taste way more delicious than the sum of their parts.
More simple and delicious traditional Italian recipes: 12-minute cherry tomato pasta (which means ‘hurry hurry’ – isn’t that cool?) / a classic pasta carbonara that’s basic in every way except how tasty it is / this crowd pleasing easy Italian apple cake, otherwise known as ‘torta di mele’
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Why should you make this?
Pasta alla norma (sometimes called pasta melanzane) is a tomato and eggplant pasta based on a traditional Sicilian recipe. What’s the secret of its success, other than the fact that it’s been handed down through the generations?
- I always think of eggplant or aubergine as a ‘meaty’ vegetable. So it’s great for ‘meat free Mondays’, or for anyone wanting to eat a more plant based diet.
- It goes without saying that it’s also a great recipe for vegetarians. Or vegans! Just skip the cheese and use an egg free pasta and you’ve made this a vegan eggplant pasta recipe!
- It’s on the table in just over half an hour.
- It’s a simple recipe that the whole family will enjoy. It’s made mostly with pantry ingredients. Grab an eggplant/aubergine from the shops or market and you’re probably good to go!
- The rich tomato sauce is healthy, delicious and versatile. Traditionally, pasta alla norma was made with fried eggplant, but I simply saute the eggplant to make my version. You can use the sauce to make this eggplant lasagna if you prefer. Or pour it over baked or grilled meat or fish. Or even use it as a pizza sauce! (my favourite)
Fun fact: Pasta alla norma is named after an opera – ‘Norma’ – composed by Sicilian Vicenzo Bellini.
What ingredients you need
TO PREPARE THE EGGPLANT/AUBERGINE:
- A medium eggplant/aubergine (chopped into small cubes that will cook easily).
- Plenty of good quality olive oil to cook the eggplant in.
- Crushed garlic and a pinch of crushed chilis (or spicy red pepper flakes) to stir into the cooked eggplant. You’ll use a bit more garlic than you think you need (a key to success for any tomato-based pasta!)
TO MAKE THE SAUCE:
- Canned tomatoes. Use whole tinned tomatoes rather than chopped/crushed, as they tend to be better quality. I recommend a quality brand such as San Marzano or any organic brand. Just snip with scissors inside the can! Diced tomatoes work too, of course, if that’s what you have.
- A drizzle of balsamic vinegar and a sweetener (either sugar or honey) to add balance to the sauce while it’s simmering.
TO ADD TO THE SAUCE AT THE END:
- Salt and pepper
- Lots of fresh basil to stir into the sauce.
TO ASSEMBLE THE MEAL:
- Pasta (of course). I like to use penne. Spaghetti, tagliatelle and rigatoni all work well too, but use whichever type of pasta noodle you happen to have or like.
- Mozzarella. I tear up 1 ball of mozzarella, but of course you can use grated mozzarella instead if you like.
- Pasta cooking water for extra silkiness in the sauce (this is the secret to extra tasty pasta dishes!).
- Parmesan and extra basil for sprinkling over the top just before serving.
How to make the perfect pasta alla norma!
The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.
- Begin by dicing the eggplant/aubergine. Then grab a cast iron pot or deep skillet and saute the eggplant cubes slowly for 10 to 15 minutes in more olive oil than you would think sensible!
- Add the garlic and chili flakes to the pan.
- Add the balsamic vinegar and honey, then simmer the eggplant sauce until perfectly tender. Do make sure it’s properly cooked. Under-cooked eggplant is (quite literally) hard to swallow!
- At this point, season well with salt and pepper and stir in most of the basil.
- While your yummy tomato eggplant sauce is simmering, bring a pot of well salted water to the boil. Cook the pasta. Al dente is best!
- Drain the pasta, but remember to save some of the cooking water. Just put a bowl or jug under the colander when you drain the pasta into the sink (I’ve forgotten to do this so many times!).
- Fold the cooked pasta into the sauce. Add some of the pasta water you saved to loosen up the consistency of the dish. The pasta will be perfectly silky and coated in the delicious eggplant pasta sauce!
- Finally, rip the mozzarella into the pan and stir through. Serve your delicious pasta alla norma into bowls and top with parmesan and extra basil.
How to make the dish your own
This recipe (and especially the eggplant sauce) is very versatile. You can easily adapt it to your tastes!
- You can skip the chili if you like. It actually isn’t in a traditional Pasta Alla Norma – I just like that the dish is lightly spicy.
- Use a different kind of cheese. Ricotta cheese or pecorino cheese works well instead of the mozzarella. I think crumbled feta cheese would be really delicious, too.
- I tend to use large pasta shapes like large penne or pappardelle for this dish because the sauce is quite heavy. But of course it’s OK to use whatever is your favorite pasta. Tagliatelle or fettucine would work well, as would pasta twists or shells.
- Make a pasta bake instead! I’ve included instructions in the ‘notes’ section of the recipe below.
- Leftover eggplant sauce? Freeze it for another time! Pour it over meat or fish. Or use it as a yummy and nutritious eggplant pizza sauce. My top tip? Make double and use it to make this incredible vegetarian eggplant lasagna.
How to serve it
My favourite way to serve this filling eggplant pasta is very simply – by itself with some green salad.
If you’re feeling particularly hungry, you can also serve it with some garlic bread or this 2-minute toasted bread with olive oil and salt. If you have a bit of extra time, I can’t recommend this quick homemade focaccia bread enough!
If you’re making this for guests (it’s a great option for easy entertaining!), why not serve alongside some colorful Mediterranean roast vegetables?
Or take a look at all my easy side dishes for more ideas.
More things to know (recipe FAQ)
No. Most eggplant isn’t bitter like it sometimes used to be so I don’t see the need to ‘salt’ it before cooking it. You don’t need to peel it, either. In fact the peel contains healthy antioxidants! It also helps the eggplant to keep its shape and stops it from becoming mushy when cooked.
Yes, of course. If you have leftover aubergine pasta, it’ll keep for 3-5 days in an airtight container in the fridge. Reheat for a few minutes in the microwave (I suggest at 80% power) with an extra drizzle of water to stop it drying out.
However, I suggest only cooking as much pasta as you need for one meal (I allow around 2-2.5 ounces/65-70 grams of dry pasta per person). If there’s any eggplant tomato sauce left, store it by itself in the fridge. Or freeze it in glass containers or zip lock bags for up to 3 months. You can either make pasta alla norma again, or use the leftover sauce as a sauce for meat or a yummy pizza topping! (Don’t forget to add feta!)
This pasta is also pretty good served cold. I’ve taken it to work for lunch several times!
Got a glut of eggplant that you don’t know what to do with? I highly recommend trying this Greek baked eggplant with tomato and feta, too. You won’t believe how delicious it is!
More easy pasta recipes
- 15-minute creamy pesto chicken with mushrooms and parmesan (I usually serve this with tagliatelle!)
- If you’re loving the Mediterranean style of this recipe, try this 20-minute lemony Mediterranean tuna pasta too.
- 6-ingredient sausage pappardelle bolognese (recipe includes a stove top or pressure cooker version)
- creamy chicken and mushroom pappardelle (creamy and comforting!)
- quick tagliatelle in a cherry tomato, chorizo and cream sauce
- lemony asparagus and prosciutto pasta (this one’s great for spring!)
Or take a look at all my pasta recipes.
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Pasta Alla Norma (Tomato And Eggplant Pasta)
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
- 4 tablespoons olive oil
- 1 medium eggplant (aubergine) cut into small cubes (about 1cm²)
- 4 garlic cloves crushed or sliced
- 1/4 teaspoon crushed chilis (or 1/2 teaspoon if you like)
- 28 ounces whole tomatoes (two cans)
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar (or honey)
- salt and pepper to taste
- 1 bunch fresh basil
- 10 ounces pasta I used a variant of penne, but any medium-sized pasta shapes will do
- 1 ball of mozzarella
- freshly grated parmesan cheese to serve
Instructions
- Heat up the olive oil, then stir in the eggplant, making sure it all gets coated in oil. Let cook, stirring occasionally, for about ten to fifteen minutes.4 tablespoons olive oil, 1 medium eggplant
- Add the garlic and chili flakes to the pan and cook, stirring, for a couple more minutes.4 garlic cloves, 1/4 teaspoon crushed chilis
- Add the tomatoes to the pan, then crush them and break them up with a wooden spoon. Pour in the balsamic vinegar, then add the sugar/honey. Simmer for about 15 minutes or until the eggplant is nice and soft.28 ounces whole tomatoes, 1 tablespoon balsamic vinegar, 1 teaspoon sugar
- At the end of the cooking time, season well and stir in most of the basil.salt and pepper, 1 bunch fresh basil
- Meanwhile, boil the pasta according to the packet instructions (until al dente is best). Then drain, reserving some of the water.10 ounces pasta
- Add the pasta to the sauce and toss until well coated. Add enough of the reserved cooking water to make the dish nice and smooth and ‘silky'.
- Rip the mozzarella into the pan and stir again briefly.1 ball of mozzarella
- Serve out into bowls immediately. Top with grated parmesan and the remaining fresh basil.freshly grated parmesan cheese
Ted says
Great recipe – just a small comment about tinned tomatoes – in Bill’s Italian Food p 157 he quotes an Italian tomato farmer who said that” the ripest, most flavoursome tomatoes are used in these tins(of diced tomatoes) because they’re easier to chop than the ones that end up tinned whole”
Helen says
Hello Ted! Thank you so much for this! I’ve heard that the chopped tomatoes are often the ones that aren’t good enough to be kept whole, so it’s very interesting to hear this alternative view! I would tend to trust the Italian farmer! Really happy you like the recipe 🙂
Ania says
Omg – apart from super yum, picture 8 – adding the sauce to pasta instead of the other way round – Brilliant. Then I can save the leftover sauce instead of having bits of pasta thru it. (Maybe I’m the last person on earth to not know that lol- It seems so simple, but I’ve never thought of it!!) Thank you so much – you’re a treasure!
Helen says
Hi Ania! I’m so happy to hear that this recipe has changed your life!! Haha! No seriously I know what you mean. I’ve had similar lightning bolt moments! I like to add the sauce in this way so that I can choose how ‘saucy’ (or not) my pasta is, too. Have a great day!
Alice says
It was excellent, I had to make a few adjustments as was cooking for one. Didn’t have fresh basil so added a teaspoon of basil pesto and fresh spinach. Adding the chilli was perfect. I will be making it again.
Helen says
Hello Alice – I’m so happy you enjoyed it! Actually I’ve just updated my eggplant lasagne post which uses exactly the same sauce, so look out for that within the next couple of weeks. Have a great day!
Irina says
Saved this recipe to my Fav bookmarks and making the pasta now and then when it’s an aubergine season – my family loves it! Always making twice the amount of tomato-and-aubergine sauce and put away half of it into a freezer to make lasagne alla Norma on a while!
Thanks for the recipes!:)
Helen says
Hello Irina, and thank you so much for the feedback! I’m so happy to hear that this has become a family favourite, and that you use the sauce to make both the pasta and lasagna. Thank you so much for your review and comment – you can’t imagine how much I appreciate the positive feedback! Have a great week!
Carol says
Made this, it was OUTSTANDING, my family loved it!!
Helen says
So happy to hear this, Carol! I love this recipe too. I think it’s unbelievably delicious, especially considering how few ingredients there are. Have you also tried my Greek moussaka recipe? Takes a little longer, but still an easy recipe and definitely worth the effort!
Bella says
Hi Helen, I’ve regularly visit your blog for meal ideas 😇 I’ve made this dish for dinner with a few tweaks for example I used cider vinegar and dried basil, chilli flakes and coriander and tomatoes purée plus cheddar and it tasted really nice ! Can’t wait to try you other dishes 🍭
Helen says
Hi Bella! How lovely to hear that you’re finding the blog useful! Thanks so much for telling me that – you’ve made my day! You’ve actually now inspired me to make this again tomorrow for myself and my husband. We haven’t had this for ages and I’m really in the mood for some pasta! I hope you find some other recipes you like.
Mila says
Helen,
can’t wait to make this! I am a huge fan of eggplant but for some reason rarely cook with it. This recipe is perfect. I will have to go with ricotta this time because I have it and it needs to be used up. So happy I found your blog. I am all for simple yet yummy and healthy meals. I have four kids and I love to cook, so simple recipes are my favorite.
Helen says
Hello Mila! Thanks so much for passing by and taking the time to comment. I’m so happy that you found me because it sounds like we’re on the same wavelength when it comes to food! I really like this recipe, and it bet it’ll be fabulous with ricotta. I’ll have to give that a go myself!
Hope it turned out OK! 🙂
Marlene says
Thank you so much for posting this, Helen! Pasta all Norma is one of my favorite things to order when I go out for Italian, and I’ve been wanting to make it at home. In fact, there’s an eggplant in my frig calling my name…must make this!
Helen says
Hello Marlene! I’m so happy I’ve given you an idea for using up that lonesome eggplant! Did you make this in the end and if so, how did it go?? 🙂
Natalie Tamara says
This looks absolutely delicious – the perfect lazy dinner! I ate so much pasta alla Norma when I visited Sicily last year and didn’t get bored of it once (and it’s about time I tried making my own!)
Helen says
Hi Natalie! I really hope you give this a go and it brings back memories of your no-doubt lovely Sicilian holiday.
[email protected] says
Omelette savaged by seagulls? BA HA HA!! I’m sorry I’m sorry! I can’t help but laugh! We’ve all been there, believe me. I bet my disasters are worse than yours. And that you ended up with THIS to blog? Jeez Helen. That first photo made me stop and stare. It’s SUCH a great photo, I honestly want to dive in through my screen and have some right now!
Helen says
Hahahaha … he sure knows how to make me feel better over these things! One of these days I’ll keep the photos of these disasters and do a post about them all! I usually just delete them in a strop, though! Thanks for the compliment on the photo – it’s actually one of the first I’ve taken this year with the Lowel Ego. I still prefer natural light, but I’m getting there with the artificial! 🙂