Pasta alla Norma is an Italian classic that’s hearty, filling, and full of flavor. Tender eggplant, rich tomato sauce, and savory parmesan cheese come together in 30 minutes for a satisfying vegetarian dinner.
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💭 Why you’ll love this recipe
- The ultimate vegetarian comfort food that even meat lovers will enjoy.
- Easy to make and ready in 30 minutes, perfect for busy weeknights.
- Make this recipe ahead for meal prepping and special occasions!
📋 Ingredients and notes
To make this pasta alla norma recipe, you’ll need canned tomatoes, an eggplant, olive oil, onion, garlic cloves, rigatoni pasta, salt, black pepper, hard cheese or grated Parmesan cheese, and basil leaves.
Variations & Substitutions
- Eggplant. Eggplants are the main ingredient in this recipe, so make sure to choose an eggplant that’s smooth, shiny, and without any bruises.
- Canned tomatoes. I used canned tomatoes, but you can also use tomato puree or store-bought marinara sauce as an alternative.
- Rigatoni pasta. You can use any type of short pasta for this dish, and some popular options are penne, ziti, and macaroni. Some even use spaghetti, so that should work great, too!
- Cheese. Traditionally, this recipe uses ricotta salata. But any grated hard cheese like parmesan cheese or pecorino romano works great, too. To make this recipe vegan, you can omit the cheese altogether.
- Add a hint of spice by sprinkling red pepper flakes or chilli flakes to elevate the flavor.
- Garnish with fresh basil leaves or fresh thyme!
📖 How to make Pasta alla Norma
Step 1:
In a large skillet over high heat, heat 2 tablespoons of olive oil. Add the eggplant slices and cook until browned and soft, for about 5 minutes.
Step 2:
Next, add the remaining 1 tablespoon of olive oil to the fried eggplant. Add the onion and garlic, and cook until they become fragrant, for about 2 minutes.
Step 3:
Pour in the chopped tomatoes, season with salt and pepper to taste, and cook, covered, on low heat for 15 to 20 minutes to simmer. If the sauce seems to be drying out, add a splash of water. Check the notes for tips on making the best tomato sauce.
Step 4:
In a large pot, boil the pasta in salted water. Follow the package instructions on boiling to achieve the desired al dente texture.
Step 5:
Gently toss the tomato sauce and the cooked pasta in a saucepan. Garnish with freshly grated hard cheese, and basil leaves for extra flavor.
👩🏽🍳 Tips for the best Pasta alla Norma
⭐ Salt the cubed eggplant and let it sit for about 30 minutes to draw out moisture. This helps in achieving a better texture and removes any bitterness.
- To balance the acidity of the tomato sauce, a pinch of sugar can make a big difference. Adjust according to taste.
- Make sure the eggplant is browned well on all sides to add a deep flavor to the dish. Don’t overcrowd the pan to ensure each piece is properly sautéed.
- If the tomato sauce thickens too much while cooking, add a bit of pasta water to reach your desired consistency. This also adds a silky texture to the sauce.
👩🏽🍳 Troubleshooting FAQs
Yes, you can definitely freeze Pasta alla Norma to serve for later. Cool it completely, transfer it to airtight containers or freezer bags, and freeze for 2-3 months.
Yes, Pasta alla Norma can be made ahead of time and reheated before serving. Store the cooked pasta and sauce separately in airtight containers in the refrigerator for 2-3 days. When it’s time to serve, reheat it gently on the stovetop, adding a splash of water or broth to loosen up the sauce.
The best part about serving Pasta alla Norma is choosing what wine to pair it with! Both red and white wines can pair well with Pasta alla Norma. For reds, consider Nero d’Avola, Chianti, or Barbera. For whites, try Grillo, Vermentino, or Sauvignon Blanc.
🍴 How to serve Pasta alla Norma
Pasta alla Norma is the perfect vegetarian dish for weeknight dinners, a filling lunch, and special occasions. Serve it with garlic bread, a green salad, soup, or roasted vegetables for a complete meal.
My favorite side dishes to serve it with are Italian chopped salad, Panzanella salad, air fryer smashed potatoes, and sweet potato skins.
🍴Storage and reheating suggestions
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, place it in a pan and gently reheat it on your stovetop, mixing the pasta and sauce until completely heated through.
To freeze, place the cooked Pasta alla Norma in a freezer bag and freeze for up to 3 months. You can also freeze the sauce for up to 6 months.
Thaw it in the refrigerator overnight and gently reheat it on the stovetop.
🍴 More delicious vegetarian pasta recipes
If you like this recipe, check out more vegetarian Italian pasta recipes:
Pasta e Piselli (Pasta with Peas)
Fresh Tomato Pasta
Spring Pea Pasta
Broccoli Pesto Pasta
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Pasta alla Norma
Ingredients
- 3 tablespoons olive oil, extra virgin
- 1 eggplant, large, sliced in cubes
- ½ onion, medium, chopped
- 2 cloves garlic, thinly sliced
- 1 can chopped tomatoes, (14 ounces)
- ¼ teaspoon salt, plus 3 tablespoons for cooking the pasta
- ¼ teaspoon black pepper
- 8 ounces rigatoni pasta, or penne
- ⅛ cup hard cheese, or Parmesan, grated
- 8 basil leaves, for garnish
Instructions
- In a large skillet over high heat, heat 2 tablespoons of olive oil. Add the eggplant pieces and cook them until browned and soft, for about 5 minutes.
- Next, add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and garlic, and cook until they become fragrant, for about 2 minutes.
- Pour in the chopped tomatoes, season with salt and pepper to taste, and cook, covered, on low heat for 15 to 20 minutes. If the sauce seems to be drying out, add a splash of water. Check the notes for tips on making the best tomato sauce.
- At this point, follow the instructions on the pasta package to boil it to achieve the desired al dente texture.
- Gently toss the tomato sauce and the cooked pasta. Garnish with freshly grated hard cheese and basil leaves for extra flavor.
Notes
- Salt the cubed eggplant and let it sit for about 30 minutes to draw out moisture. This helps in achieving a better texture and removes any bitterness.
- To balance the acidity of the tomato sauce, a pinch of sugar can make a big difference. Adjust according to taste.
- Make sure the eggplant is browned well on all sides to add a deep flavor to the dish. Don’t overcrowd the pan to ensure each piece is properly sautéed.
- If the tomato sauce thickens too much while cooking, add a bit of pasta water to reach your desired consistency. This also adds a silky texture to the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
