Pasta alla Norma is a delicious pasta dish with rich tomato sauce and crispy golden aubergine (eggplant). The whole family will enjoy this Italian classic.
Those Italians know a thing or two about food, eh?
What is Pasta alla Norma?
One of our favourite Italian dinners is Pasta alla Norma, a classic pasta dish which originated in Sicily. Like so many great Italian recipes, it uses only a few simple ingredients to create something truly mouthwatering!
The original Pasta alla Norma recipe combines perfectly cooked pasta, rich tomato sauce, and golden brown fried aubergines (eggplant). It is traditionally topped with ricotta salata and fresh basil.
It is said to be named in honour of Vincenzo Bellini’s opera Norma which was considered a masterpiece of music.
Season to taste!
Of course, having only a few ingredients also means you have liberty to season and adjust your dish exactly to your liking. I usually leave out the cheese altogether to make it vegan. My family prefer to substitute shaved parmesan or even mozzarella pearls for the ricotta.
You can also season and spice the tomato sauce to get it exactly how you prefer.
Pasta alla Norma – our tried and tested recipe
Below is the recipe I use to make Pasta alla Norma for my family. We have been eating it quite often recently because it’s fresh and delicious while still being filling. And we all really love aubergines!
Ingredients in Pasta alla Norma
This delicious pasta dish uses only a few ingredients to make something truly mouthwatering. To prepare Pasta alla Norma you will need:
- Aubergine (aka eggplant) – of course!
- Onion for delicious savoury depth of flavour
- Tinned tomatoes – the best in a tomato sauce!
- Olive oil for richness and delicious Mediterranean flavours
- Fresh basil – a beautiful and delicious garnish
- Crushed chilli – I love a little heat in tomato sauce, but you can leave it out if you prefer
- Date syrup or brown sugar to balance the acidity of the tomatoes
- Spaghetti or other pasta to soak up all your lovely sauce!
- Salt and pepper – classic seasonings
Aubergines – grill or fry?
I usually grill the aubergine piecess rather than frying. It means that they absorb less oil, but also means I can get the whole lot done in one go on a big tray. Much better than endless batches in a frying pan. Plus, no oil splatter to clean off the stove afterwards. Win-win!
I think that short pasta is traditional in this dish, but we like it with long noodles such as spaghetti instead. You can really use whatever pasta shape you like and it will still be wonderful!
Preparation – organisation vs. relaxation
I normally get the tomato sauce on to cook and then slice and grill the aubergines (eggplant) while the sauce simmers. If you’re organised with cooking your pasta too, your delicious Pasta alla Norma can be ready to eat in 30-40 minutes.
I’ll admit that it usually takes me a little bit longer though, as I like to potter in the kitchen – it’s a good way to relax and unwind at the end of the day, before you sit down to eat something delicious.
This recipe really lends itself to that sort of relaxing activity, because none of the stages are particularly difficult. Just take your time, and enjoy some mindful cooking.
Raise a glass!
Why not pour a glass of wine to go with your pasta, and toast those brilliant Italian cooks while you’re at it? Thanks Italians!
What to serve with Pasta alla Norma
This recipe makes Pasta alla Norma for 4 people. We usually eat it as is, but a fresh and leafy salad, steamed green vegetables, or some buttery garlic bread make great accompaniments too.
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📖 Recipe
Pasta alla Norma
Ingredients
- 1 small-medium onion
- 2 tablespoon olive oil
- Pinch each of salt and pepper
- Generous pinch crushed chilli
- 400 g tin chopped tomatoes
- 1 teaspoon date syrup OR brown sugar
- 2 medium-large aubergines (eggplant)
- 3-5 tablespoon olive oil
- 200-300 g pasta (7-11 oz)
- Fresh basil leaves to serve
Instructions
- 1 small-medium onionPeel and finely dice the onion.
- 2 tbsp olive oil, Pinch each of salt and pepper, Generous pinch crushed chilliHeat 2 tablespoon olive oil in a large skillet over a medium heat. Add the diced onion and fry, stirring occasionally, for 3-4 minutes until softened. Add the salt, pepper and crushed chilli and fry for a further minute, stirring occasionally.
- 400 g (14 oz) tin chopped tomatoesAdd the chopped tomatoes and stir well. Reduce the heat so that the sauce is just simmering, then cover the pan and leave to cook for 15-20 minutes. Stir occasionally. The sauce will thicken and change colour from red to a more orange colour as the tomatoes cook.
- 1 tsp date syrup OR brown sugarTaste the sauce and add the date syrup/brown sugar if the sauce is a little tart – depending on your tomatoes you may not need it.
- 3-5 tbsp olive oilWhile the sauce is simmering, grill the aubergines. Preheat the grill (broiler) to high, and brush a large baking tray with olive oil.
- 2 medium-large auberginesCut each aubergine (eggplant) lengthwise into four, then slice into 1cm (⅓-½ inch) thick pieces. Arrange the pieces on the oiled tray, and brush the upper sides of the aubergine slices with a little more oil.
- Grill (broil) the aubergine for 3-4 minutes until the upper side is golden brown. Turn the pieces over and grill the other side for a further 3-4 minutes until all the pieces are brown on both sides and cooked through.
- Stir the grilled aubergine pieces into the tomato sauce.
- 200-300 g (7-11 oz) pastaBoil the pasta according to the instructions on the packet. Once cooked, drain and toss with the tomato sauce and aubergines.
- Fresh basil leaves to serveServe, with fresh basil leaves scattered over.
Nutrition
More delicious pasta recipes
Other delicious pasta dishes you might enjoy include:
- fabulously savoury tuna puttanesca pasta
- simple and tasty roasted red pepper and almond pasta
- fresh and zingy beetroot pasta with yogurt
More delicious aubergine recipes
If it’s more aubergine (eggplant) recipes that you’re after, how about:
- gorgeous Sicilian caponata
- delicious aubergine and ricotta lasagne
- family favourite aubergine shakshuka
I’m linking this delicious pasta up with #CookBlogShare
Jenny Walters
Great flavours and perfect comfort food for the colder weather. I love this sort of food. Delicious! Thank you for sharing them with #CookBlogShare
Helen
Thanks Jenny. Yes, it’s a lovely comforting dish – just what’s needed now the weather is turning more Autumnal.
Caroline
I do love pasta alla Norma – as you say so much flavor with only a few ingredients. Yours looks tasty!
Helen
Thanks Caroline. Yes, I love that you get such great results from only a few simple items.
kim
Loved this recipe! It was super easy and so tasty. Will definitely be making again..
Helen
Thanks Kim, that’s great to hear!
Danielle Wolter
I absolutely loved the eggplant in this. The flavors were wonderful, can’t wait to make it again!
Helen
Thanks Danielle! So happy to hear that you like it so much! 😀
Beth Sachs
My kind of comfort food at this time of year. Absolutely delicious.
Helen
Thanks Beth – mine too!
Bintu | Recipes From A Pantry
This sounds like such a delicious pasta dish – it sounds like such a comforting and fulfilling meal!
Helen
Thanks Bintu – it’s one of my family’s favourites.