Indulge in the flavors of Italy with this authentic Pasta alla Norma Recipe! A Delicious Symphony of Pasta, Roasted Eggplant, Tomato Sauce, and Sicilian Passion!
Pasta alla Norma is a true taste sensation that brings the flavors of Sicily to your plate. The aromatic tomato sauce, crispy roasted eggplants, and perfectly al dente pasta merge into a delicious bowl of pasta. This dish is a declaration of love for Sicilian cuisine and a feast for the senses.
In this blog post, you’ll learn how to master the Pasta alla Norma recipe at home. It’s an Italian classic that leaves no wishes unfulfilled. This vegetarian main course is filling, aromatic, and packed with a healthy dose of vegetables!
History & Origin
Pasta alla Norma comes from Sicily, an Italian island known for its culinary sophistication and passion for fresh ingredients. The pasta dish was named after the Sicilian opera “Norma,” composed by Vincenzo Bellini. Like the opera, Pasta alla Norma is a true work of art that seduces the senses.
Ingredients
See recipe card for quantities.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- SALT EGGPLANT: Wash the eggplants and cut them into large cubes. Place in a colander, mix with 1 teaspoon salt, and let sit for 30 minutes to remove the bitterness.
- ROAST EGGPLANT: Rinse under cold water and pat dry with kitchen paper. Mix eggplant cubes and 1 tablespoon olive oil in a large bowl. Spread on a baking sheet lined with parchment paper. Roast in a preheated oven for 30 minutes, turning halfway through, until golden brown and tender.
- PREPARE TOMATO SAUCE: Heat a large pot with olive oil. Sauté chopped onion and garlic for 3 minutes. Add canned tomatoes, basil, and oregano. Simmer on low heat for 15 minutes, stirring occasionally. Season with salt and pepper. Stir in roasted eggplant.
- SERVE & ENJOY: Meanwhile, cook pasta in boiling salted water until al dente. Reserve some pasta cooking water and drain pasta over a sieve. Mix pasta with the sauce. Tip: Add some reserved pasta cooking water if desired. Optionally, serve Pasta alla Norma with Parmesan cheese, Ricotta Salata, or Pecorino Romano, and garnish with fresh basil leaves.
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Variations
- Capers: For additional flavor and a salty note, you can add a tablespoon of capers to the tomato sauce.
- Olives: Halved olives also go well in the sauce.
- Spicy: A pinch of red pepper flakes adds a mild heat.
- Ricotta: Mixing in some Ricotta at the end makes the pasta with eggplants particularly creamy and cheesy.
- Gluten-Free: Use gluten-free pasta.
- Vegan: Use a vegan Parmesan alternative.
- Love a lot of sauce with your pasta? Then use only 7oz (200g) of pasta instead of the 10.5 oz (300g) as stated in the recipe.
Storage Instructions
Store leftovers in an airtight container in the refrigerator. Stays fresh for 3 days. Reheat in the microwave or in a small pot. If the sauce has thickened too much, thin it with a splash of water.
The sauce can also be cooked the night before. This way, you only need to quickly cook pasta and reheat the sauce, perfect for a quick lunch or dinner!
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📖 Recipe
Sicilian Pasta alla Norma
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 2 medium eggplants, ~1.3lb | 600g
- 1 teaspoon salt
- 1 tablespoon olive oil
- 10.5 oz pasta, spaghetti, penne, or rigatoni
Tomato Sauce
- 1 tablespoon olive oil
- 1 onion, minced
- 1 clove garlic, minced
- 1 x 14 oz can whole peeled tomatoes
- ½ bunch fresh basil, chopped
- 1 teaspoon dried oregano
- salt & pepper
Instructions
- Preheat the oven to 428°F (220°C).
- SALT EGGPLANT: Wash the eggplants and cut them into large cubes. Place in a colander, mix with 1 teaspoon salt, and let sit for 30 minutes to remove the bitterness.
- ROAST EGGPLANT: Rinse under cold water and pat dry with kitchen paper. Mix eggplant cubes and 1 tablespoon olive oil in a large bowl. Spread on a baking sheet lined with parchment paper. Roast in a preheated oven for 30 minutes, turning halfway through, until golden brown and tender.
- PREPARE TOMATO SAUCE: Heat a large pot with olive oil. Sauté chopped onion and garlic for 3 minutes. Add canned tomatoes, basil, and oregano. Simmer on low heat for 15 minutes, stirring occasionally. Season with salt and pepper. Stir in roasted eggplant.
- COOK PASTA: Meanwhile, cook pasta in boiling salted water until al dente. Reserve some pasta cooking water and drain pasta over a sieve.
- SERVE & ENJOY: Mix pasta with the sauce. Tip: Add some reserved pasta cooking water if desired. Optionally, serve Pasta alla Norma with Parmesan cheese, Ricotta Salata, or Pecorino Romano, and garnish with fresh basil leaves.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or in a small pot. If the sauce has thickened too much, thin it with a splash of water.
- Gluten-Free: Use gluten-free noodles (I recommend Barilla).
- Love a lot of sauce with your pasta? Then use only 7oz (200g) of pasta instead of the 10.5 oz (300g) as stated in the recipe.
Nutrition
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