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.
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.
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
Calories: 462kcalCarbohydrates: 70gProtein: 12gFat: 16gSaturated Fat: 2gCholesterol: 1mgSodium: 294mgPotassium: 805mgFiber: 8gSugar: 12gVitamin A: 364IUVitamin C: 23mgCalcium: 96mgIron: 3mg
Tried this recipe?Let me know if you liked it!