Pasta Alla Norma (Classic Sicilian Eggplant Pasta)
This pasta alla norma combines roasted eggplant with a rich tomato sauce and a hint of roasted red peppers for an easy, flavor-packed twist on the classic.
Servings: 3 - 4 people
Ingredients
- 350 grams pasta
- 1 medium eggplant (about 300-400 grams), cubed
- 3 tablespoons olive oil divided
- 3 garlic cloves finely chopped/minced
- 2 400 gram cans whole peeled tomatoes
- 3 roasted red peppers (from a jar)
- 1 teaspoon dried Italian herbs
- ¼ - ½ teaspoon black pepper
- ½ tablespoon honey optional
- 100 grams olives drained
- Salt to taste
- Parmesan to serve
- Handful fresh basil leaves to serve
Instructions
- Preheat oven to 425°F (220°C) and line a baking tray with parchment paper
- See notes below about salting the eggplant. It's up to you and is great either way.
- Drizzle the eggplant with 1.5 tablespoons olive oil and toss well. Season with salt and black pepper (skip the salt if you have already salted the eggplant)
- Roast in the oven for 25-30 minutes until golden, tossing half way through.
- In the mean time make the tomato sauce and cook your pasta.
- Blitz the tomatoes and red peppers together in a food processor or with a stick blender until smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant
- Add the tomato mixture and bring to a gentle simmer.
- Add the black pepper, a good pinch of salt, the honey, Italian herbs and simmer for 15 minutes. Cook your pasta during this time.
- Add the cooked pasta in with a splash of pasta water and toss well and then let it gently bubble for a 1-2 minutes.
- Add the roasted eggplant cubes and toss through very gently.
- Serve with a mountain of freshly grated parmesan and lots of fresh basil leaves.
Video
Notes
Yield - I found this one a tricky one to say a yield for. Serves 2-4 depending on how saucy you like it. Use around 200 grams pasta for a saucier result (serves 2), or up to 350 grams for 3-4 servings. Add extra pasta water as needed to loosen the sauce.
Salting the eggplant - Not essential with modern eggplants, but it helps draw out moisture so they roast up slightly crispier. Sprinkle with 1 teaspoon of salt, leave for 20-30 minutes, then pat dry.
Basil - Toss through right before serving as it discolors quickly in the heat.
Add some meat - Not traditional, but cooked bacon or pancetta would be a delicious addition.