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Pasta alla norma – it might sound really fancy, but it’s actually just a super simple but tasty and silky tomato and eggplant sauce stirred through pasta. Add a pinch of chili flakes and some oozy mozzarella for a vegetarian pasta dish that even the most hard core meat eater in your life will enjoy.
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’
Why should I make this?
Pasta alla norma is a traditional tomato and eggplant pasta based on a 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. Just skip the cheese and use an egg free pasta and it’s a perfect vegan meal too.
- It’s on the table in just over half an hour.
- It’s made mostly with pantry ingredients. Grab an eggplant/aubergine from the shops or market and you’re probably good to go!
- The sauce is healthy, delicious and somewhat versatile. You can use it to make this eggplant lasagna if you prefer. Or pour it over baked or grilled meat or fish. Or use it as a pizza sauce! (my favourite)
What ingredients you need
TO PREPARE THE EGGPLANT/AUBERGINE: a medium eggplant/aubergine (chopped into small cubes that will cook easily) plus plenty of good quality olive oil to cook it in
crushed garlic and a pinch of crushed chilis to stir into the cooked eggplant
TO MAKE THE SAUCE: whole canned tomatoes, 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 and lots of fresh basil to stir into the sauce
TO ASSEMBLE THE MEAL: pasta (of course), mozzarella, pasta cooking water for extra silkiness in the sauce, and parmesan and extra basil for sprinkling over the top just before serving
How to make the perfect pasta alla norma!
- Make sure the cubed eggplant/aubergine is properly cooked. Begin by sauteing it slowly for 10 to 15 minutes in more olive oil than you would normally think sensible. Then simmer it in the tomatoes until perfectly tender. Under-cooked eggplant is pretty hard to swallow!
- Use a bit more garlic than you think you need (a key to success for any tomato-basked pasta!)
- Use whole tinned tomatoes rather than chopped/crushed, as they tend to be better quality – then crush them yourself in the pan as you go.
- Make sure you check the seasoning at the end of the cooking time (salt, pepper, sweetness) and adjust to taste.
- Don’t forget to save some of the pasta cooking water and stir it into the dish at the end. This simply loosens up the dish and leaves the pasta perfectly silky and coated in sauce. Just put a bowl or jug under the colander when you drain the pasta into the sink. I mention this because I’ve forgotten a few times!
How to make the dish your own
This recipe (and especially the 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 the slight hit of spice.
- Use a different kind of cheese. Ricotta cheese or pecorino cheese works well instead of the mozzarella. I think crumbled feta cheese would be 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 any kind of pasta shapes you like. 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 sauce? Freeze it for another time. Pour it over meat or fish. Or use it as a yummy and nutritious eggplant pizza sauce.
Fun fact: Pasta alla norma is named after an opera – ‘Norma’ – composed by Sicilian Vicenzo Bellini.
More easy pasta recipes
- 15-minute creamy pesto chicken with mushrooms and parmesan (I usually serve this with tagliatelle!)
- 6-ingredient sausage pappardelle bolognese (recipe includes a stove top or pressure cooker version)
- creamy chicken and mushroom pappardelle
- 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 button 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.
- Add the garlic and chili flakes to the pan and cook, stirring, for a couple more minutes.
- 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.
- At the end of the cooking time, season well and stir in most of the basil.
- Meanwhile, boil the pasta according to the packet instructions (until al dente is best). Then drain, reserving some of the water.
- 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.
- Serve out into bowls immediately. Top with grated parmesan and the remaining fresh basil.
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! 🙂
[email protected] Cupcake Confession says
Argh, it feels so horrible when you put in so much effort for a dish and it doesn’t work! It has happened so many times with me as well! However, this pasta that came into existence as a result is certainly such a blessing because tomato + eggplant is such a fab combo and plus the added herbs and mozzarella! It just honestly cannot get any better than this! Pasta is like my go – to meal hands down and this will definitely hit all the right spots! Love it!
Helen says
Hi Samina … and thank you for your enthusiasm, as always!
Jess @ whatjessicabakednext says
This pasta looks fantastic, Helen! I’m all for quick and comforting pasta recipes! After a long day – I’m want something satisfying and easy to make just like this. Recipe fails are the worst – I’ve had so many lately!
Helen says
Thank you Jess! I thought this would be foolproof, and fortunately I was right!
Eva says
Celle-ci, est une de mes pâtes préférées! J’ai trouve que cette recette es simple et difficile à la fois. Le plus difficile c’est de bien saisir l’aubergine. Ton plat a l’air exquis! Jaime beaucoup ta présentation.
Helen says
Tu as raison que c’est un peu difficile de bien saisir l’aubergine! Je l’ai appris a la dure! 🙂
Kelley @ Chef Savvy says
This dish looks fantastic! I love super simple and tasty dishes! So sad your dish didn’t work out!
Helen says
Thanks Kelley. It’s OK … I’m over it now 🙂 Guess it happens to the best of us!
marcie says
I’m sorry about the recipe flop. 🙁 I hate when I have grand ideas and they don’t turn out, only to leave me wasting my time and scrambling for another blog post. haha I couldn’t help but laugh at Mr. Scrummy’s description of the dish…my husband is pretty honest and open about what he thinks too. haha
This meal may be “simple”, but it’s definitely the way I love to eat! Eggplant and tomatoes and pasta can only mean delicious!
Helen says
Thanks, Marcie! Sometimes Mr. Scrummy’s honesty often leaves my biting my tongue and gritting my teeth, but I ‘suppose’ it can help sometimes. Glad you like this pasta recipe. It’s one of my faves!
Fida | Sweet and Savoury Pursuits says
Hi there! I’m so happy to have discovered your blog through Recipe Tin Eats. You have great recipes on here, this pasta dish looks amazing!
Helen says
Hello Fida! Thank you so much for the lovely compliment. And I’m so happy that you came here via Recipe Tin … I LOVE Nagi’s blog (and Nagi herself, actually … such a sweet, sweet person). I hope you visit here again! 🙂
Marissa | Pinch and Swirl says
An “omelette ravaged by seagulls?” LOL! It reminds me of trying to photograph meatloaf – I finally just stacked it into a sandwich. 🙂
This pasta looks so delicious! I love eggplant and this looks like a wonderful way to eat it AND I learned that Norma is an opera. 😉
Helen says
Hahaha … you know, this failed ricotta and butternut recipe got stuffed into a sandwich too! Must be the way to go with recipe flops 😉
Claudia | The Brick Kitchen says
Helen – this looks like my favourite last meal dinner, seriously (just add crusty bread and olive oil!). Looks absolutely amazing and I love your pasta sauce making tips – I didn’t think about using whole tomatoes but will definitely try that next time. And ALL for the lots of olive oil!
Thanks for the recipe, will be trying it for sure <3
Helen says
Thank you, Claudia! I’m really happy you found the tips helpful. I know they’re simple tips, but things that are easily forgotten. Really hope you do try this soon … and do let me know if you do! 🙂
mira says
Now I know who Norma is 🙂 Lovely dish, I need to make it 🙂 I agree about the whole canned tomatoes. Love the new recipe index !
Helen says
Thanks so much, Mira … really happy you approve of the index. I’m really pleased with it!
Zainab says
I always love simple dinners because after a long day I don’t have the patience for something elaborate…but I also want something delicious with rich flavors. This has all of that!!
Helen says
Hi Zainab! Thanks so much for the lovely compliments. I’m definitely with you on the simple dinners. I’m so lazy on week-nights (well, actually, on any night …) ;-0
[email protected] says
I like your new recipe index, very nice. When I want a hearty pasta dish, this is exactly what I picture. This dish is so delicious and I totally agree with all your pasta sauce points.
Helen says
Thanks, Janette! I’m really happy with it. Glad you approve of the pasta tips, too. Simple but important!
Bam's Kitchen says
This is one of my favorite pasta dishes, so simple but so good and a flash to whip together. I will have to make it with an Asian eggplant but it will still be delicious. Love those quick and easy meals, life has been crazy lately so appreciate those kind of recipes. Just pinned!
Helen says
Thanks so much for pinning this, Bam! I’m really happy you like it. I’m sure the Asian eggplant will be just fine. Maybe better!
Lorraine @ Not Quite Nigella says
I had a flop last week-macarons! I shall save the pics to show everyone although my instinct was to delete them and clear space on my very full computer. Great save with this and I like the idea of using whole tomatoes and then crushing them in the pan. It makes sense!
Helen says
Oooh, I wish Mr. Scrummy would let me show you a pic of his failed macarons last Christmas. They looked just terrible … but actually tasted delicious. I can’t imagine you having a flop – your food is always so exquisite-looking!
cheri says
Hi Helen, I love dishes like this, eggplant is one of my favorites. Have a great week-end!
Dini @ The Flavor Bender says
You are right! There are so many nights that I love a quick simple meal! This fits the bill perfectly and there’s so many awesome flavours too! Plus it has my love – Eggplants! I will eat ANYTHING with eggplant!
Shashi at RunninSrilankan says
You are right on, Helen “Pasta Alla Norma” sounds so sophisticated! I gotta admit, the name had me fooled – then I read on and saw how easy it is for looking and sounding so exquisite! Thanks for this and hope you have a wonderful weekend!
Helen says
Thanks for saying this looks exquisite, Shashi! (blush) You have a good weekend, too!
Kathleen | Hapa Nom Nom says
Ha! Your husband certainly does have an imaginative way to describe food fails 😉 No worries, I’ve had a string of food fails recently – they can be so infuriating when you’ve spent all that time and energy on something that just doesn’t work out. At that point I’m like, let’s order takeout. But this is a far better idea! Quick, easy, and guaranteed to turn out well. Btw, your photos are gorgeous!
Dannii @ Hungry Healthy Happy says
Loving the new recipe index! This is one of the many things that I love about pasta dishes, they are so quick and simple, but really filling and satifying too.
Helen says
Thanks, Dannii … I’ve been wanting the index for ages, so feeling really pleased with it!
Denise @ Sweet Peas & Saffron says
I am always, always in need of simple dinner recipes…that’s the only way I roll 😉 And I hear you on the recipe fail…I just made two batches of totally delicious chilli that looked like…upchuck. So not going on the blog :/ This looks so delicious and I love how simple it is to make!
Helen says
Hahaha … sorry about the chilli, Denise. I truly know how it feels to make that decision not to post it … very disappointing!
Chrissy says
This is so simple and perfect! I can taste it! Also, we all have the mess ups 🙂
Helen says
Thanks, Chrissy!