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!)
- 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
- 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.
- 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.
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! 🙂