Pasta alla Norma is a famous Sicilian dish with a chunky, herb infused eggplant and tomato sauce. And it’s just too good!
It’s a light, meatless pasta meal, yet the firm, buttery eggplant gives it a heartiness that will keep your appetite satisfied.
This one definitely deserves a spot in your rotation!
We’re big eggplant fans here at GypsyPlate. From creamy and flavorful condiments like Caponata and Moutabal, to decadent mains like Eggplant Parmesan and Moussaka, it’s one of our favorites.
This pasta all norma is one dish we’ve been wanting to cook for you for some time. It’s a cozy and comfort foody, yet light and healthy at the same time. How cool!
Why You’ll Love this Eggplant Pasta
- Although it’s made with simple ingredients, pasta alla norma has a fancy Italian restaurant feel. Great for serving to guests.
- The big eggplant chunks give the dish a hearty, almost meaty texture. So vegetarians and meat eaters alike will dig in with equal gusto.
- Although it’s not a low-cal dish, due to a good dose of olive oil, it’s a good healthy meal. Very Mediterranean Diet worthy.
- It makes for great leftovers. Double up the recipe for some mighty tasty Italian meal prep.
What is Pasta alla Norma?
Pasta alla Norma is a Sicilian pasta dish with tomato sauce and eggplant.
Originally, it was called pasta con le melanzane, meaning “pasta with eggplant”. It was later renamed in honor of the famous Italian opera Norma.
It is a simple dish that is delicately seasoned with herbs, in order to allow the eggplant to shine through.
Ingredients
- Eggplants – The star.
- Extra virgin olive oil – Good quality, as quite a bit is used.
- Tomatoes – Today, we are using canned cherry tomatoes, a recent discovery of ours. In their absence, use whole canned tomatoes and break them up with your hands.
- Herbs – Fresh basil and dried Italian seasoning.
- Other flavor enhancers – Garlic, red chili flakes, salt and pepper.
- Pasta – We used rigatoni, but spaghetti is also common.
- Cheese – Ricotta salata is traditional, but hard to find in the States. In it’s absence, use parmesan.
How to Make Pasta alla Norma
1. Roast the eggplant: Preheat oven to 425°F. Peel off strips of the eggplant skin lengthwise, leaving some behind in a zebra-striped pattern. Cut it into half inch rounds.
Place the rounds onto a baking sheet lined with lightly oiled parchment paper (use two baking sheets, if necessary). Brush liberally with extra virgin olive oil. They tend to soak up a lot, we used about half of a cup. Season with salt and pepper.
Roast for 35-40 minutes, flipping halfway through and brushing with more olive oil. Check for doneness, the eggplant should be soft and golden, but still hold its shape.
2. Prepare the sauce: Sauté the garlic and red chili flakes in more olive oil, until the garlic becomes fragrant. Add in the tomatoes and herbs.
Bring to a low simmer and cook for 15-20 minutes. Taste and adjust for salt. If the sauce is too acidic, add a little sugar as necessary.
3. Boil the pasta: While the eggplant is roasting and the sauce simmering, boil the pasta to al dente, according to the directions on the package. Reserve some pasta water for later use before draining (we used ¼ cup).
4. Finish the dish: Add the eggplant to the tomato sauce. Mix gently, so as not to break up the chunks too much.
Add in the pasta and reserved pasta water. Toss and cook till warmed through. Garnish with finely shredded ricotta salata (or parmesan), and more fresh basil. Serve immediately.
Can I Use Jarred Marinara Sauce?
Yes, you can simply simmer some marinara sauce with the basil for a few minutes prior to adding the eggplant. However, as the eggplant takes some time to roast, you are really not saving yourself any time.
This is a dish that really deserves homemade. If you want to make the sauce ahead of time, that is an option. You can make a big batch of our San Marzano Tomato, and get several meals out of it.
Tips for Buying Eggplant
Because eggplant is the star here, you want to make sure to start with good quality ones.
First and foremost, the skin of the eggplant should be glossy and smooth, a sign of freshness and quality. It should be free of bruises, blemishes, or any signs of wrinkling.
The firmness of the eggplant is another crucial factor. It should feel firm to the touch, with the flesh quickly bouncing back when gently pressed, indicating it is not overripe.
A quality eggplant will also feel heavy for its size, suggesting it is juicy and plump, which typically translates to a tender texture in cooked dishes.
Leftovers and Storage
You can refrigerate leftover pasta alla norma in an airtight container for 4-5 days. Reheat over medium heat on stovetop, adding a splash of water if necessary.
So there you go, one more restaurant quality Italian dish for you to enjoy. This is a great company meal, and you can even serve it to vegetarian guests. It’s so good, you’ll be craving pasta alla norma again and again.
Pasta alla Norma, in our Gypsy Bowl… enjoy!
Check out these other great pasta recipes!
Shrimp Primavera
Clam Linguine
Mediterranean Pasta
Spaghetti with Meat Sauce
Shrimp fra Diavolo
Gigi Hadid Pasta
Ground Turkey Pasta
Pasta alla Norma
Pasta alla Norma is classic Sicilian comfort food, where pasta is tossed in a chunky eggplant and tomato sauce. It's a great company dish, as well as meatless night option!
Ingredients
- 2 eggplants, partially peeled and cut into half inch rounds
- Extra virgin olive oil
- 5 garlic cloves
- 1 tsp red chili flakes
- 28oz canned tomatoes (see note 1)
- ¼ cup fresh basil, cut into strips (plus more for garnish)
- 1.5 tsp dried Italian seasoning
- 8oz rigatoni (or your pasta of choice)
- salt, to taste
- pepper, to taste
- sugar, if needed
- ricotta salata (or parmesan), for garnish
Instructions
Roast Eggplant
- Preheat oven to 425°F.
- Place the eggplant rounds onto a baking sheet lined with lightly oiled parchment paper (use two baking sheets, if necessary). Brush liberally with extra virgin olive oil. Season with salt and pepper.
- Roast for 35-40 minutes, flipping halfway through and brushing with more olive oil. Check for doneness, the eggplant should be soft and golden, but still hold its shape.
Make Sauce
- In a large skillet or pan, sauté the garlic and red chili flakes in 3 Tbsp extra virgin olive oil, until the garlic becomes fragrant.
- Mix in the tomatoes and herbs. Bring to a low simmer and cook for 15-20 minutes.
- Taste and adjust for salt. If the sauce is too acidic, add a little sugar as necessary.
Boil Pasta
- Boil the pasta to al dente, according to the directions on the package.
- Reserve some pasta water for later use before draining (we used ¼ cup).
Finish the Pasta alla Norma
- Add the eggplant to the tomato sauce. Mix gently, so as not to break up the chunks too much.
- Add in the pasta and reserved pasta water. Toss and cook till warmed through.
- Garnish with finely shredded ricotta salata (or parmesan), and more fresh basil. Serve immediately.
Notes
- We used canned cherry tomatoes, which are available online, and in some specialty grocery stores. In their absence, use canned whole tomatoes and crush them with your hands in a bowl before using.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 355Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 21mgSodium 607mgCarbohydrates 53gFiber 12gSugar 16gProtein 13g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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