Pasta alla Norma (Roasted Eggplant Pasta)

Whether you call it eggplant or aubergine it belongs in pasta.

Ah, another Italian classic done right. This simple yet absolutely satisfying and somewhat addicting Pasta alla Norma is a celebration of eggplant and couldn’t be easier to make. This red sauce pasta dish is one of those examples that shows delicious food doesn’t require fancy ingredients or the kitchen sink. It’s ‘meaty’ in a non-meaty way and makes for a great vegetarian dish that will leave you satisfied. If you don’t like eggplant, I still urge you to try this… it might just change your mind.

WHAT IS PASTA ALLA NORMA?

Pasta alla Norma is a classic and iconic Sicilian (specifically Catanian) dish that uses simple, clean ingredients to make a hearty and delicious red sauce. This dish typically features soft, tender eggplant tossed in a herby and aromatic rich tomato sauce, then topped with ricotta salata to create a flavorful pasta dish. It’s one of those dishes that might seem like a lot of work but is actually relatively simple.

This is a great dish if you’re cooking for both vegetarians and meat lovers, as the eggplant truly makes it meaty and substantial. Perfect for a Sunday dinner, meal prepping for the week ahead, or even a meatless Monday, you almost won’t even realize it’s vegetarian.

WHAT YOU’LL NEED FOR PASTA ALLA NORMA

• Pasta – Player’s choice, as always, and this one truly is up to you. I’ve had this sauce with both long pasta and rigatoni. Both shapes were equally satisfying.
• Eggplant – *insert eggplant emoji here*. This recipe calls for globe eggplants. And before you start scratching your head, you already know this type because it’s the most common found in supermarkets (at least here in the US). Either 2 small or 1 large eggplant will work for this recipe. Don’t stress too much if you can only find one medium-ish or a combination of one small and one medium—adding or removing a bit of eggplant won’t change the dish drastically since we’re roasting and wilting the eggplant first.
• Tomato Sauce – Also known as passata. I like using a combo of sauce and crushed tomatoes because while the crushed adds a meaty texture, the sauce provides good coverage. And who doesn’t love a saucy noodle?
• Crushed Tomatoes – Regular or even hand crushed tomatoes work.
• Fresh Basil – Must be fresh. The sauce portion of this recipe comes together fast, and if you know anything about making canned sauces delicious, it typically takes a while of cooking to develop flavor. Fresh basil adds a ton of flavor here, so don’t skimp, and please don’t substitute with another herb or, worse… dried.
• Onion – White, yellow, or Spanish works.
• Garlic – Fresh only!
• Dried Oregano – Oregano is one of those herbs I almost prefer dried.
• Pecorino Romano – Pasta alla Norma is traditionally made with ricotta salata. But we’re throwing that out the window. While I love ricotta salata, it’s harder to find, and I’ve found that Pecorino adds a better flavor.
• Olive Oil – I like using extra virgin olive oil for both roasting the eggplant and making the sauce, but regular olive oil can work here too.

TOOLS NEEDED

• Sheet Pan – This recipe requires you to roast the cubed eggplant rather than pan-fry it. While this might add a few minutes to the cooking time, it makes preparing this sauce a breeze. You’ll need a large sheet pan or roasting pan to fit all the eggplant. My recommendation is always Nordic Ware pans; for this recipe specifically, I suggest using the Half Sheet Pan o provide ample room for the eggplant to roast. (** affiliate link)

HOW TO MAKE PASTA ALLA NORMA

Prep + Roast the Eggplant – Preheat the oven to 400°F. Prep the eggplant by cutting off and discarding the top and bottom. Cut the vegetable into discs, then into equal-sized cubes. Place them on a sheet tray and generously add olive oil (approximately 3 tbsp to 1/4 cup). Toss immediately before the eggplant absorbs the oil. Add two heavy pinches of salt and toss once more.

Cover the tray with aluminum foil and roast for 30-40 minutes. At the 15-minute mark, toss the eggplant to ensure even cooking. Remove from the oven when soft and browned. If a few pieces haven’t softened, no worries—they will cook a bit more in the sauce.

Why are we covering it!? Eggplant is 80-90% water, and it isn’t the easiest to cook. Have you ever had rubbery roasted eggplant? Chances are it wasn’t cooked with enough fat, which is why we’re adding a liberal amount here. I find that covering the pan also allows the eggplant to steam a bit, aiding in the softening process. If the eggplant weren’t going to simmer in the sauce, I’d say not to cover it since you’d lose that caramelization on the outside, but it doesn’t matter in this case.

Start the Sauce – While the eggplant is cooking, add 2 tbsp of olive oil to a pan over low-medium heat. Once hot, add the onions and cook for 1 minute, then add the garlic. Cook for 2-3 minutes, ensuring the garlic doesn’t brown (if it does, turn down the heat). Add the tomato sauce, crushed tomatoes, dried oregano, and chopped fresh basil. Lower the heat to low and cover. Simmer the sauce for 10 minutes.

A word on salting: The amount of salt you add will depend on how salty the tomatoes are. I’ve used canned tomatoes that were so salty I didn’t need to add more. I suggest salting to taste after the sauce has simmered.

Add the Eggplant – Add the cooked eggplant to the sauce and simmer for another 7-10 minutes. Add in the pecorino and mix to melt it in. Toss in the pasta and serve.

Just one note on the amount of pasta you use. This sauce can comfortably cover 3/4 of a pound of pasta. However, the recipe below calls for 1/2 to 3/4 pound … mostly because I like my pasta swimming in sauce. If you’re looking for normal coverage, 3/4 pound works just fine.

STORING/REHEATING

This is a fantastic sauce to make ahead and store in the fridge for about 3-5 days before adding it to pasta. If it’s already on the pasta, store it in an airtight container in the fridge for 2-3 days (though the pasta will lose its bite by then). When ready to reheat, place it in a pan with a splash of water (or pasta water if you have it on hand) and heat on low until warmed throughout.

Want more saucy pasta? Check out the below!

Roasted Red Pepper Sauce
Roasted Tomato Pasta Sauce
Pancetta Pink Sauce

And if you are looking for another delicious eggplant dish shall I suggest my Roasted Eggplant with Garlicky Yogurt Sauce.