Pasta alla norma (tomato and eggplant pasta)

A white bowl of pasta alla norma on a light green tea towel

Pasta alla norma (tomato and eggplant pasta)

Pasta Alla Norma is a traditional Sicilian pasta dish made with eggplant, tomatoes, basil and cheese. It's perfect for those nights when you want a healthy home cooked dinner, but without any fuss.

Course Main Course

Cuisine Italian

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

Calories 462kcal

Author Helen

Equipment

cast iron pot

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

cups/ounces - grams/ml

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.

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 and freeze in a sealed container or freezer bag.

Why not make a pasta bake instead?

If you like, you can make this into a 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