Easy Pasta Alla Norma (Tomato And Eggplant Pasta)
on May 04, 2022, Updated May 15, 2026
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Pasta alla norma – it might sound really fancy, but it’s actually just a super simple 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. I bet even the most enthuasiastic meat eater in your life will enjoy it!
A simple way to use eggplant
Have you ever had eggplants in your fridge and had no idea what to do with them? I promise you that they’re actually really easy to cook with, especially if you have a couple of go-to recipes to hand.
One of my favorite easy ways to eat eggplant (along with this amazing Greek baked eggplant!) is in the form of pasta alla norma, a tomato and eggplant pasta based on a traditional Sicilian recipe. It might sound fancy and intimidating to you, but it really isn’t.
This is a very simple recipe 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 also very 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 favorite).
I think the whole family will love this. Surprisingly, even my meat-loving husband enjoys it. It has quite a ‘meaty’ texture. But the best part is that it’s on the table in a little over 30 minutes!
📌Recipe snapshot
- Prep: 10 minutes
- Cook time: 25 minutes
- Serves: 4
- Key ingredients: olive oil, eggplant, garlic, crushed dried chili, canned tomatoes, basil, pasta, mozzarella, parmesan
- Why you’ll love this: popular with both meat-eaters and vegetarians, ‘almost’ a 30-minute recipe, mostly pantry dinner, very versatile sauce
Fun fact: Pasta alla norma is named after an opera – ‘Norma’ – composed by Sicilian Vicenzo Bellini.
About the ingredients
TO PREPARE THE EGGPLANT:
- A medium-sized eggplant: You’ll chop it into small cubes that will cook easily. I recommend a standard dark purple colored eggplant. Try to choose a nice firm one with smooth, glossy skin.
- Plenty of good quality olive oil: To cook the eggplant in. With such a simple recipe, it does make a difference if you choose a good quality extra virgin olive oil. Look for a harvest date within a year or 18 months, and a dark colored bottle.
- Crushed garlic and a pinch of crushed dried chilis (or spicy red pepper flakes): 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 add authentic freshness and fragrant flavor.
TO ASSEMBLE THE MEAL:
- Pasta: 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 mini mozzarella balls or even 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. Freshly grated parmesan from the deli counter will have the best flavor and texture!
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.
Prep and cook the eggplant: Chop the eggplant into small cubes. Then grab a heavy pot or deep skillet and saute slowly for 10 to 15 minutes in more olive oil than you would think sensible!
Add the rest of the sauce ingredients and simmer: Stir in the garlic and chili flakes, followed by the tomatoes, balsamic, and sugar/honey. Simmer for around 15 minutes.
Season and stir in fresh basil: Once the eggplant is tender, stir in salt, pepper, and fresh basil to finish off the delicious sauce.
Cook and drain the pasta: Do this while the sauce is still simmering.
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!
Add mozzarella and serve: Rip the ball of mozzarella and stir it through the dish. Serve your delicious pasta alla norma into bowls and top with parmesan and extra basil.
Here’s the process step-by-step in photo form in case that helps.
Helen’s Top Tips
- Do make sure the eggplant is properly cooked. Under-cooked eggplant is (quite literally) hard to swallow!
- On the other hand, don’t overcook the pasta! I prefer the pasta ‘al dente’, or ‘just’ cooked.
- Remember to save some of the cooking water when you drain the pasta. 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!). Use a little of the water to loosen up the sauce and make it smooth and silky.
- 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 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 printable recipe below.
Serving ideas
- 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 (try air fried 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?
- Here’s a wildcard option. Gently stir the eggplant sauce through this amazing 3-ingredient ricotta gnocchi instead!
Recipe FAQs
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
- Ever made a traditional Italian carbonara (no cream!)? It’s on the table in just 15 minutes!
- 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 tuna pasta recipe too.
- This chicken mushroom pasta is comforting and satisfying, and ready in just 20 minutes. Fan of creamy pastas? You’ll love this chorizo pasta too!
- Penne puttanesca is another classic Italian pasta dish made with pantry ingredients.
Or take a look at this list of 23 easy Mediterranean vegetarian recipe ideas.
Pasta Alla Norma (Tomato And Eggplant Pasta)
Equipment
Ingredients
- 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
Yum. Gobbled it up and put half in the freezer.
Yay! So happy to read this, Jennifer! One of my favorite pasta recipes and I’m glad you enjoyed it, too! 🙂
Delicious! My family hadn’t eaten eggplant before. It’s a wonderful introduction to a new food.
Question though. If I use shredded mozzarella instead of a mozzarella ball., how much should i use?
Hello Patrice! Ahh, so happy to hear that you enjoyed your first try of eggplant! This is a great way to eat it! It’d be fine to use shredded mozzarella – I’d say just add a good handful and stir through. You could always serve a bit more at the table for people to add if they like 🙂
Absolute winner. Used some good NZ Tasty (aged) cheese grated on top as didn’t have any mozzarella. Added a teaspoon of garlic salt. Will definitely make this again.
So happy you enjoyed it so much, karel and thanks for the feedback!
That was surprisingly delicious. Best eggplant and pasta dish I’ve ever tried. I will certainly make it again. Thanks!
What a compliment, Aleta – thank you so much! I find this surprisingly good, too. My favorite kind of recipes! Another similar one (that’s better than expected!) is the simple Italian marinara sauce I just posted. I hope you try that some time too! 🙂
Absolutely fab! Family loved it & requested I cook it again. As all meat eaters I served it with a griddle Chicken breast which went well with it. Loved your tip about adding some of the pasta water to the sauce, didn’t think it would work, but like magic, sauce got the ‘silky’ texture mentioned. And I’m also now converted to using tinned plum tomatoes (not chopped) as did make a difference.
Now to search for some more inspiration…. Thank you!
Ahh so good to hear this, Mel – thank you so much for the feedback. I’m so happy you liked the tips, too. 🙂
This was totally amazing! Pinned it to my favourites to make again. Only thing I did different was added a handful of pitted Kalamata olives just because we love them and thought it’d go well and it did. Thanks.
Hello Sue. I’m so glad you enjoyed it enough to want to make it again! I love that you’ve already made it your own by adding the olives. Thanks for the great feedback! 🙂
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”
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 🙂
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!
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!
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.
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!
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!:)
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!
Made this, it was OUTSTANDING, my family loved it!!
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!
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 🍭
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.
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.
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! 🙂
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!
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?? 🙂
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!)
Hi Natalie! I really hope you give this a go and it brings back memories of your no-doubt lovely Sicilian holiday.
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!
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! 🙂