Pasta alla norma (Eggplant pasta)

Pasta alla norma is a traditional Italian Eggplant Pasta in a tomato pasta sauce. It’s an excellent meaty vegetarian main dish that’s everything you want in a pasta – comforting, satisfying, and slurp-worthy good!

Pasta alla norma – eggplant pasta

When it comes to vegetables used in a main, eggplant rates very highly in my books because it’s meaty and easy to prepare. It’s a sponge for flavour, good value most of the year round and extremely versatile.

In this Sicilian pasta recipe, eggplant is traditionally pan fried in a hefty amount of oil. I prefer roasting the eggplant – it’s healthier, plus the eggplant cubes hold their shape better rather than turning into unidentifiable mush when tossed in the pasta sauce!

Roasting the eggplant

The key to making Pasta alla Norma well is to cook the eggplant so it’s caramelised on the outside and soft inside, and it mostly holds its shape when tossed in the tomato pasta sauce rather than turning into mush.

To do this, you just need salt, pepper and olive oil, and 25 minutes in a hot 240°C / 450°F oven to get some nice colour on the outside of the eggplant as well as creating a crust so the eggplant cubes hold their shape.

I cut the eggplant cubes a little bit smaller than when I roast eggplant cubes to serve as a simple side dish or to use in salads (like this Eggplant Lentil Salad – it’s very, very good!). I find a slightly smaller size is more suitable for pasta – for dispersion and eating.

What goes in the Eggplant pasta sauce

And here are the other ingredients in Pasta alla Norma. Basil is a key ingredient that really adds a fresh touch to the finished dish but if you don’t have it, don’t worry, I have solutions for you. Read on!

(PS And no, you don’t have to tie your spaghetti with a ribbon )

• Pasta – anything will work here except really small ones like risoni or those tiny alphabet or other novelty pastas. Traditionally, macaroni is used but these days it comes with all sorts of pastas – short (like rigatoni, penne, ziti) and long (spaghetti, fettuccine, bucatini). I really like serving it with long pasta – especially with the smooth pasta sauce I use in this recipe;
• Tomato passata – aka tomato puree: this is strained plain pureed tomato which is thick and smooth so it’s brilliant for quick pasta sauces. Normal crushed or diced canned tomato will also work but you will need to simmer for around 20 minutes until the tomato starts to breakdown to create a nice thick pasta sauce. You’ll find it in the pasta section of everyday supermarkets nowadays, and it doesn’t cost much more than canned tomato. More on Tomato Passata here;
• White wine – optional ingredient, just a splash to add extra flavour to the sauce. Good trick for when you are making quick sauces! Any white wine that’s not too sweet or woody will do here. I use sauvignon blanc and pinot gris because that’s what I drink;
• Garlic and onion (or Eschallots) – essential for flavour base for simple pasta sauces, without which the sauce is too bland!
• Italian herb mix or oregano – to add a touch of extra flavour into this quick sauce;
• Chilli flakes – aka red pepper flakes, for a touch of warmth. 100% optional; and
• Basil – as my brother sternly told me, “it’s not Pasta alla Norma without basil!”. Having said that though, I have made it many times using fresh thyme which goes so well with eggplant, or increasing the amount of dried herbs in the pasta sauce and it is still 100% delicious. Just not traditional Pasta alla Norma!

Here it is with thyme instead of basil. It really is very, very good!

How to make Pasta alla Norma pasta sauce

This is a nice quick recipe because we’re using Tomato Passata which is already smooth rather than crushed tomato which needs at least 20 minutes to breakdown to thicken the sauce.

Essentially, we start by sautéing the onion and garlic, then add white wine and let it simmer rapidly to cook out the harsh winey smell, leaving behind the tasty flavour base which adds an extra something-something to our pasta sauce!

Then just add the Tomato Passata, dried herbs, salt and pepper and simmer for just 5 minutes. Fold through the roasted eggplant, toss through pasta, finish with basil and you’re done!

What to serve with Pasta alla Norma

The other benefit of this eggplant pasta dish is that it’s loaded with a good amount of vegetables from the Tomato Passata and eggplant so you really don’t even need to add a side salad to complete your daily vegetable intake!

However, if you did want to add a side salad, a classic Italian Rocket Salad with Shaved Parmesan would be ideal – the balsamic dressing in that salad really compliments the flavour in this pasta. Otherwise, put together your own salad with a Balsamic Vinegar Dressing.

For a big Italian night in, add a side of garlic bread. Or if you want to go all the way, upgrade to Cheesy Garlic Bread and finish with a classic Tiramisu. And don’t forget to invite me over for dinner! – Nagi x

Watch how to make it

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Pasta alla Norma (Eggplant pasta)

Recipe video above. This is a traditional Italian pasta dish which is usually made by cooking eggplant on the stove which calls for a hefty amount of oil. I prefer roasting the eggplant – less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!

Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour – such as fresh thyme, or extra dried herbs in the sauce.

Excellent satisfying, meaty vegetarian main dish that hits the spot, every time!

Course Mains

Cuisine Italian

Keyword eggplant pasta, Pasta alla norma, roasted eggplant

Prep Time 10 minutes

Cook Time 45 minutes

Servings 4

Calories 530cal

Author Nagi

Ingredients

• 800g / 1.6 lb eggplant , cut into 2.5cm cubes (2 medium/large ones)
• 2 tbsp extra virgin olive oil
• 1/2 tsp each salt and pepper

Pasta Sauce:

• 2 tbsp extra virgin olive oil
• 2 garlic cloves , finely minced
• 1/2 small onion , very finely chopped (or 2 eschallots)
• 1/4 cup dry white wine , anything not too sweet or woody
• 700g / 24 oz tomato passata (aka tomato puree, Note 1)
• 1/4 cup water
• 1 tsp dried Italian herbs or oregano
• 1/2 tsp red pepper flakes , optional (for a hint of heat)
• 1/2 tsp each salt and pepper
• 300g / 10 oz spaghetti or other pasta, long or short (macaroni, rigatoni, penne, ziti, fettucini, bucatini)

Serving:

• 1/2 cup basil leaves , roughly chopped (Note 2)
• Parmesan or grated ricotta salata if you have it (traditional)

Instructions

Roasted eggplant:

• Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
• Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
• Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).

Sauce:

• Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
• Increase heat to medium high and add wine, if using. Let it simmer, scraping the base of the pan to “clean” it, until the mostly evaporates.
• Add tomato passata, then pour water into the bottle, shake, and pour that in too.
• Add dried herbs, red pepper flakes, salt and pepper. Stir, simmer 5 minutes.
• Stir through eggplant, then add pasta and GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
• Serve immediately, garnished with a good pinch of fresh basil and parmesan.

Notes

 

1. Tomato passata –  pureed, strained pure tomatoes, sometimes labelled Tomato Puree in the US (here’s a photo of Mutti Tomato Passata sold at Walmart). Readily available in Australian supermarkets nowadays, alongside pasta sauces. Smooth and thick rather than chunky like canned tomato, so no need to simmer to breakdown the tomato.

Crushed canned tomato can be used instead, but simmer sauce for 20 minutes to soften the tomato.

2. Fresh basil is a key element of traditional Pasta alla Norma, however, if you don’t have it, you can compensate by adding another flavour such as: 

• 1 1/2 tsp fresh thyme leaves – this is really good, it’s my favourite when I don’t have basil!
• 1/2 tsp dried thyme or oregano – extra, added into the sauce

Nutrition

Calories: 530cal | Carbohydrates: 83g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Sodium: 828mg | Potassium: 1178mg | Fiber: 12g | Sugar: 18g | Vitamin A: 655IU | Vitamin C: 23mg | Calcium: 104mg | Iron: 4mg

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