Today I’m sharing a delicious Italian recipe: pasta alla Norma, also known as pasta con le melanzane. I absolutely love eggplant and making this Italian classic has been on my list for a long time. I love eggplant!
Table of Contents
Why You’ll Love This Recipe
Like so many Italian dishes, pasta alla Norma is simple but packed with flavor. It’s perfect for a weeknight dinner, and you can make it ahead, reheat it, or freeze it. It’s quickly become one of my favorite pasta recipes!
Recipe Ingredients
Here are a few of the ingredients you’ll need:
- Eggplant: Choose firm eggplants with fresh-looking green stems.
- Whole peeled tomatoes: Canned diced tomatoes will also work if that’s what you have.
- Pecorino: It has a sharper flavor than Parmesan, but you can use Parmesan instead.
- Pasta: Rigatoni is ideal. Its ridges help the sauce cling to it. Penne rigate is another good choice.
You’ll find the full ingredient list in the recipe card below.
The Origin of Pasta alla Norma
Pasta alla Norma comes from Catania, on the island of Sicily. According to a popular story, it was named after the opera Norma. A local playwright supposedly tasted the dish and exclaimed, “Una vera Norma!” – meaning that it was something sublime. The name stuck.
And sublime it sure is. Along with pasta carbonara, eggplant Parmesan, and pasta alfredo, this is an Italian classic I’m always happy to make.
How To Make Pasta alla Norma
Step 1 – Roast the eggplant
Cut the eggplant into cubes, spread them on a baking sheet, and roast at 400°F/200˚C for about 20 minutes.
Step 2 – Make the sauce
Cook the sauce while the eggplant roasts. Start the pasta so everything is ready at about the same time.
Step 3 – Mix everything together
Add the roasted eggplant and cooked pasta to the sauce and toss to coat.
Step 4 – Serve with fresh pecorino
Top with grated pecorino and fresh basil. Enjoy!
Eve’s Pro Tip
Save a little pasta cooking water before draining the pasta. Adding a few tablespoons to the sauce at the end helps make it extra silky.
FAQ Pasta alla Norma
Can I make pasta alla norma in advance?
Yes, that is totally fine to do. You can make the sauce, roast the eggplant and cook the pasta. You can also mix everything together and reheat it in a pan with a little bit of water. The flavors will be even more intense if you make it in advance. You can also make the sauce and freeze it for up to three months.
What’s the best way to store pasta alla norma?
If you have any pasta leftover you can store it in an airtight container for 2-3 days in the fridge. You can also freeze it for up to three months.
Which cheese works with pasta alla Norma?
Traditionally this vegetarian pasta dish is made with ricotta salata. That’s a hard type of ricotta that is not so easy to find. Switching it to either pecorino or Parmesan cheese is a good alternative. They both go really well with the pasta.
Can I add meat to the pasta?
Sure. Minced meat would work really well in combination with the sauce, but adding chicken is another good option.
Can I add another kind of pasta?
Yes, if you don’t like rigatoni or can’t find it, this dish also works really well with any other kind of short pasta. I like rigatoni as the sauce clings to the ridges in the pasta and makes it extra delicious. Penne rigata would be a good substitute.
Ingredients
- 350 gram pasta (such as rigatoni, penne, or spaghetti)
- 2 eggplants (cut into cubes)
- 25 ml olive oil
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 400 gram whole peeled tomatoes
- 1 tsp dried oregano
- 1 tsp sugar
- 1 tsp red pepper flakes
- 1 handful fresh basil leaves
- Salt and black pepper (to taste)
- Grated pecorino (for serving)
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 400°F (200°C) convection. Line a baking sheet with parchment paper.
- Spread the eggplant cubes on the baking sheet. Drizzle with some of the olive oil, season with salt, and roast for about 20 minutes.
- Meanwhile, heat the remaining olive oil in a large skillet. Cook the onion over medium heat until translucent. Add the garlic and cook briefly. Add the tomatoes, oregano, sugar, red pepper flakes, salt, and black pepper.
- Let the sauce simmer gently for about 15 minutes. Stir in the roasted eggplant.
- While the sauce simmers, cook the pasta according to the package directions. Before draining, reserve a few tablespoons of the pasta cooking water.
- Add the drained pasta to the sauce. Pour in the reserved cooking water and toss well.
- Serve with grated pecorino and fresh basil.
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