Pasta Alla Norma (Tomato And Eggplant Pasta)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
462 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Alla Norma (Tomato And Eggplant Pasta)
Description
This classic Pasta Alla Norma starts with olive oil-coated eggplant cubes cooked until completely soft to avoid unpleasant textures. Garlic and chili flakes add aromatic heat before canned whole tomatoes are crushed into the pan. Balsamic vinegar and sugar balance acidity and enhance the sauce’s depth. Fresh basil stirred in at the end adds herbal brightness.
The pasta is boiled al dente and combined with the sauce, tossing with reserved cooking water to achieve a silky finish. Ripped mozzarella melts into the warm pasta, providing creamy pockets throughout, while freshly grated Parmesan adds sharpness on top. The dish delivers a harmony of roasted vegetable softness, gentle heat, tangy tomato, and rich dairy.
Pasta Alla Norma can be served immediately, with optional crispy breadcrumb topping for texture. The sauce is freezer-friendly and adaptable for other dishes like eggplant lasagna or pizza.
Ingredients
- 4 tablespoons olive oil
- 1 medium eggplant (aubergine) cut into small cubes (about 1cm²)
- 4 garlic crushed or sliced, cloves
- 1/4 teaspoon crushed chili pepper or 1/2 teaspoon if you like
- 28 ounces whole tomatoes (two cans)
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar (or honey)
- salt to taste
- black pepper to taste
- 1 bunch basil fresh
- 10 ounces pasta I used a variant of penne, but any medium-sized pasta shapes will do
- 1 mozzarella cheese ball
- Parmesan Cheese to serve, freshly grated
Instructions
- Heat up the olive oil, then stir in the eggplant, making sure it all gets coated in oil. Let cook, stirring occasionally, for about ten to fifteen minutes.
- Add the garlic and chili flakes to the pan and cook, stirring, for a couple more minutes.
- Add the tomatoes to the pan, then crush them and break them up with a wooden spoon. Pour in the balsamic vinegar, then add the sugar/honey. Simmer for about 15 minutes or until the eggplant is nice and soft.
- At the end of the cooking time, season well and stir in most of the basil.
- Meanwhile, boil the pasta according to the packet instructions (until al dente is best). Then drain, reserving some of the water.
- Add the pasta to the sauce and toss until well coated. Add enough of the reserved cooking water to make the dish nice and smooth and ‘silky'.
- Rip the mozzarella into the pan and stir again briefly.
- Serve out into bowls immediately. Top with grated parmesan and the remaining fresh basil.
Notes
- Ensure eggplant is fully softened before mixing with pasta to avoid unpleasant texture.
- If mozzarella is unavailable or disliked, ricotta or pecorino may be used instead.
- Whole canned tomatoes are preferred but crushed tomatoes can substitute.
- Sauce freezes well up to 3 months for use in various dishes.
- Try topping with crispy pangrattato breadcrumbs for added crunch.
- For a baked version, sprinkle Parmesan and broil until bubbly and browned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 70g | 23% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 294mg | 12% |
| Potassium | 805mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 364IU | 7% |
| Vitamin C | 23mg | 26% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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