Easy Pasta Alla Norma (Tomato And Eggplant Pasta)

63 Comments

This post may contain affiliate links. Please read my disclosure for more info.

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!

A bowl of pasta alla norma or tomato and eggplant pasta from above on a light green cloth

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 (no cream!) 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 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.

A plate of Pasta alla Norma on a light green cloth with a glass in the background

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!

6 photos showing how to make 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)

Do I need to salt or peel eggplant before cooking it?

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.

Can I reheat the leftovers?

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!

A close up of a white bowl of Pasta alla Norma garnished with basil

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

Or take a look at all my pasta recipes.

IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL!

FOLLOW ME ON FACEBOOK, INSTAGRAM, PINTEREST AND YOUTUBE.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
A white bowl of pasta alla norma on a light green tea towel
4.85 from 38 votes

Pasta Alla Norma (Tomato And Eggplant Pasta)

Pasta Alla Norma is a traditional Sicilian pasta dish made with eggplant/aubergine, tomatoes, basil and cheese. It's perfect for those nights when you want a healthy and filling vegetarian home cooked dinner, but without any fuss.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4

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

Video

Notes

How to cook the eggplant/aubergine: It’s really important to check that the eggplant/aubergine is nice and soft before you tip the pasta into the sauce. Undercooked eggplant is nasty!
What if I don’t like mozzarella or don’t have any? Use ricotta cheese or pecorino instead of the mozzarella if you like (if you choose pecorino, you won’t need parmesan as well).
What if I don’t have any whole canned tomatoes? It isn’t the end of the world if you use crushed/chopped tomatoes, but whole tomatoes add a bit more ‘quality’ to the dish.
Can I freeze the sauce? Absolutely! Just cool to room temperature, then freeze in a sealed container or zip lock bag for up to 3 months. Use to make more pasta alla norma, eggplant lasagna or use as a pizza sauce. 
Why not make a pasta bake instead? If you like, you can make this into an eggplant/aubergine pasta bake. Just tip the finished pasta and sauce into a baking dish, sprinkle with plenty of parmesan and broil (UK – put under the grill!) until the cheese is bubbling and browned (probably about 4-6 minutes).

Nutrition

Calories: 462kcal, Carbohydrates: 70g, Protein: 12g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 294mg, Potassium: 805mg, Fiber: 8g, Sugar: 12g, Vitamin A: 364IU, Vitamin C: 23mg, Calcium: 96mg, Iron: 3mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

63 Comments

  1. 5 stars
    That was surprisingly delicious. Best eggplant and pasta dish I’ve ever tried. I will certainly make it again. Thanks!

    1. 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! 🙂

  2. 5 stars
    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!

    1. Ahh so good to hear this, Mel – thank you so much for the feedback. I’m so happy you liked the tips, too. 🙂

  3. 5 stars
    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.

    1. 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! 🙂