This Pasta alla Norma is a healthy, satisfying, and easy-to-make dinner that’s packed with fiber, heart-healthy ingredients, and bold Mediterranean flavor—perfect for busy weeknights or cozy family meals.
For more Mediterranean eggplant recipes, check out our eggplant parmigiana, eggplant caponata, stuffed eggplant, and roasted eggplant.
Wholesome, Flavor-Packed Dinner in Under an Hour
If you’re craving a cozy dinner that’s good for your heart, this recipe is for you 🍆. With roasted eggplant, rich tomato sauce, and salty ricotta salata, it’s a fiber-rich, plant-powered meal that’s both comforting and healthy.
Louise and I make it when we want something satisfying but still light. The eggplant gives a meaty bite, and the tomatoes add antioxidants like lycopene. With olive oil and pasta, it’s full of flavor and low in saturated fat.
We roast instead of fry, making cleanup easy 🧽. Whether you’re plant-based or just eating healthier, this dish is sure to win hearts ❤️.
Wholesome, simple, and delicious.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Eggplants: Italian or globe eggplants work beautifully for that creamy bite. For a lighter twist, use zucchini or roasted bell peppers in this vegetarian Italian pasta.
- Extra virgin olive oil: A fruity, peppery base for the sauce. Light olive oil works if you prefer a softer flavor.
- Onion: Yellow or white onions create a sweet base. Shallots give a milder touch.
- Garlic: Fresh cloves are best, but garlic paste or roasted garlic will work for a deeper, mellow note.
- Red pepper flakes: For gentle heat—swap with fresh chili or a pinch of cayenne.
- Whole peeled tomatoes: San Marzano is classic for authentic pasta alla Norma. Crushed tomatoes or fresh ripe tomatoes also work well.
- Dried oregano: Classic Mediterranean herb—swap with marjoram or thyme.
- Fresh basil: Essential for a fragrant finish. Substitute fresh parsley for a lighter flavor.
- Pasta: Rigatoni, paccheri, or penne are traditional. Try spaghetti or bucatini for a fun twist on this healthy vegetarian pasta.
- Ricotta salata: The salty, crumbly topping of choice. Substitute parmesan, pecorino, or even feta for a bolder, tangier kick.
How To Make Pasta Alla Norma
Step 1: Roast the Eggplant
Preheat your oven or air-fryer to 400°F (200°C). Cut two medium eggplants into bite-sized cubes. Toss them with olive oil and salt, then spread them out in a single layer on a baking tray.
Roast in the oven for 30 minutes or air-fry for about 20 minutes, until golden and tender. Roasting brings out the sweetness of the eggplant, a key ingredient in this classic Sicilian pasta recipe.
Step 2: Make the Tomato Sauce
While the eggplant roasts, warm olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for about 3 minutes. Stir in grated garlic and a pinch of red pepper flakes, and cook for 1 more minute until fragrant.
Pour in the canned whole peeled tomatoes and water. Season with salt, black pepper, and oregano. Let the sauce simmer for 20 minutes, stirring occasionally and gently crushing the tomatoes with a fork as they soften.
Step 3: Add the Eggplant and Basil
When the sauce is thickened, stir in the roasted eggplant and fresh basil leaves. Simmer everything together for a few more minutes so the flavors blend. Taste and adjust seasoning as needed. This is the heart of your pasta with eggplant and tomato sauce.
Step 4: Cook and Combine the Pasta
Cook your pasta in salted boiling water until al dente. Before draining, save 1 cup of the pasta water.
Add the drained pasta directly into the sauce, along with about ½ cup of the reserved water. Toss well to coat the pasta. If the sauce is too thick, add a little more pasta water until it’s silky and smooth.
Step 5: Serve and Enjoy
Serve hot, topped with a drizzle of olive oil, fresh basil, and grated ricotta salata or crumbled feta. A slice of crusty bread on the side makes the perfect finish for this cozy Mediterranean dish.
Tips
- Salt the eggplant if you think it’s bitter: If you think your eggplant tastes bitter (for example they are old, or from a local farmer), dice it then sprinkle it with salt and let it sit for 20–30 minutes. Then pat dry before roasting. This step helps reduce bitterness and gives a better texture for your Mediterranean eggplant pasta.
- Roast, don’t fry the eggplant: Roasting gives the eggplant a creamy center and caramelized edges without absorbing too much oil. It’s healthier and easier to clean up too.
- Use high-quality canned tomatoes: San Marzano or Italian peeled tomatoes have the best flavor. Avoid pre-seasoned or overly acidic canned sauces.
- Simmer the sauce low and slow: Letting the sauce simmer for 20 minutes deepens the flavor and softens the tomatoes perfectly for your easy Italian pasta dinner.
- Cook pasta al dente: Slightly firm pasta holds up better in the sauce and gives the dish a more satisfying bite.
- Reserve pasta water: The starchy water helps bind the sauce to the pasta, creating that luscious, silky finish.
- Use ricotta salata for authenticity: It’s salty and crumbly, perfect for topping. But in a pinch, pecorino, parmesan, or even feta can work for this pasta alla Norma with ricotta salata.
- Add fresh basil at the end: Don’t cook the basil too long or it’ll lose its flavor—tear and stir it in right before serving.
- Let it rest before serving: Give the pasta 5 minutes to rest after mixing with the sauce. The flavors settle and the texture improves.
Frequently Asked Questions
Traditionally, pasta alla Norma is made with short pasta like rigatoni or penne, but spaghetti or bucatini also work well. Any pasta shape that holds sauce is great for this vegetarian Italian pasta.
No, you don’t have to peel it. The skin softens when roasted and adds a nice texture. If you prefer a smoother feel, you can peel it before cubing.
Yes! You can roast the eggplant and make the sauce up to 1 day in advance. Store them separately, then cook the pasta and combine everything just before serving.
If you can’t find ricotta salata, try grated pecorino, parmesan, or crumbled feta. These cheeses still add that salty finish that makes authentic pasta alla Norma so delicious.
Absolutely. It keeps well in the fridge for up to 3 days. Just reheat gently and add a splash of water if the sauce thickens too much.
Yes, just swap the pasta with your favorite gluten-free variety. The sauce and roasted eggplant are naturally gluten-free.
You can freeze the sauce (without the pasta) for up to 2 months. Thaw and reheat on the stove before mixing with freshly cooked pasta.
More Easy Eggplant Recipes
- Zaalouk (Moroccan eggplant dip)
- Baba ganoush (Mediterranean eggplant dip)
- Mutabal (Middle-Eastern eggplant dip)
- Eggplant pizza
- Eggplant risotto
- Italian sautéed eggplant
- Italian sweet and sour eggplant
- Breaded eggplant
If you tried this Pasta alla Norma recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Pasta alla Norma
Video
Ingredients
- 12 ounces short pasta rigatoni, paccheri, or penne
- 2 medium eggplants cut into 2/3-inch (1.5 cm) cubes
- 2 tablespoons extra virgin olive oil + 1½ tablespoon for the eggplants
- 1 medium onion finely chopped
- 2 cloves garlic grated or minced
- ¼ teaspoon red pepper flakes or more to taste
- 1 can whole peeled tomatoes 28 oz or 800 g
- 1 cup water
- ¾ teaspoon salt + 2 more pinched for the eggplants and black pepper to taste
- 1 teaspoon dried oregano
- 15 leaves fresh basil
- grated ricotta salata to taste — substitute parmesan, pecorino, or feta cheese.
Instructions
- Roast the Eggplant: Preheat oven or air-fryer to 400°F (200°C). Cube 2 medium eggplants, toss with a drizzle of olive oil and 2 pinches of salt. Roast 30 minutes in oven or 20 minutes in air-fryer, until golden and tender.
- Make the Sauce: Sauté 1 medium onion in 2 tablespoons extra virgin olive oil for 3 minutes. Add 2 cloves garlic and ¼ teaspoon red pepper flakes, cook 1 minute. Stir in 1 can whole peeled tomatoes, 1 cup water, ¾ teaspoon salt, pepper, and 1 teaspoon dried oregano. Simmer for 20 minutes, crushing tomatoes as they cook.
- Add Eggplant and Basil: Add roasted eggplant and 15 leaves fresh basil to the sauce. Simmer for 5 more minutes. Taste and adjust seasoning.
- Cook and Combine: Cook 12 ounces short pasta in salted water until al dente. Reserve 1 cup of pasta water. Add pasta to sauce with ½ cup pasta water. Toss until coated, adding more water if needed.
- Serve: Top with olive oil, basil, and grated ricotta salata or crumbled feta. Serve hot with crusty bread if you like.
Notes
- Eggplants → Swap with zucchini or roasted bell peppers for a lighter veggie twist.
- Extra virgin olive oil → Use light olive oil for a milder flavor.
- Onion → White or yellow preferred; shallots for a gentler taste.
- Garlic → Fresh is best, or sub with garlic paste or roasted garlic.
- Red pepper flakes → Use fresh chili or cayenne for a kick.
- Whole peeled tomatoes → Crushed or fresh ripe tomatoes work too.
- Dried oregano → Try marjoram or thyme as flavorful alternatives.
- Fresh basil → Use parsley if you’re out of basil.
- Pasta → Rigatoni, penne, or go playful with spaghetti or bucatini.
- Ricotta salata → Sub with parmesan, pecorino, or feta for extra tang.
- Salt bitter eggplant: Let salted cubes sit 20–30 mins, then pat dry for better flavor and texture.
- Roast, don’t fry: Roasting keeps it healthy, creamy inside, and caramelized on the edges.
- Pick quality tomatoes: Go for San Marzano or Italian peeled for rich, balanced flavor.
- Simmer low and slow: 20 minutes brings out deep tomato flavor and silky texture.
- Cook pasta al dente: Firmer pasta holds up better in sauce and tastes more satisfying.
- Save that pasta water: It’s liquid gold for a smooth, clingy sauce.
- Stick with ricotta salata: Or sub with parmesan, pecorino, or feta in a pinch.
- Add basil last: Stir in fresh basil just before serving to keep its bright flavor.
- Let it rest: A 5-minute pause lets everything come together beautifully.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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Really good. I felt it needed a little more spice. Interestingly, I looked up the recipe in Italian cooking websites and they make it even more “bland” – less spices and no onion, which I found strange being a Sicilian recipe.
I didn’t add water to the tomatoes because I used diced tomatoes with their juice. I did use about 1/2 cup of pasta water after adding the pasta.
I made half the recipe (and that was more than 3 servings!), so I was able to cook the single eggplant in a wok with 2 tbsp of oil, that way it was ready in 10 minutes, and I used the same wok for the sauce.
So delicious and full of flavour. Our whole family loved it!!! Thank you. – Dana, Toronto, Canada.
Wonderful, Dana 🎉 I’m happy you and your family enjoyed it, that is great news.
Thank you for commenting here. Kindest,
Louise
The extra water for the sauce made it too thin. Overall the dish was good, but just seemed to miss the mark.
Just made this and it was DELICIOUS! So rich and flavourful. Roasted the eggplant in the air fryer (great time saver – thanks for the tip). I love the look of all your recipes and plan to make more dishes. My kind of food (and hubby’s so we will definitely try more). Your Tik Tok videos are ace too. Thanks so much 😊.
Hi Suzanne,
I’m delighted that you and your husband like the pasta. So happy you could use the air fryer tip, it’s so handy 🙂
Thank you for your kind words, and for following along on our socials. All the best,
Louise