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pasta alla norma in a bowl garnished with chopped basil
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Pasta alla Norma

This pasta alla norma is a classic Italian dish that's easy to make and full of flavor! Roasting the eggplant keeps it light while still giving that rich, smoky flavor that pairs perfectly with the slightly spicy tomato sauce and fresh basil.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: eggplant pasta, pasta alla norma
Servings: 4 servings
Calories: 554kcal

Ingredients

Roasted Eggplant

  • 1 ½ pounds eggplant cut into thick cubes or thick strips
  • ½ teaspoon salt
  • 3 tablespoons extra virgin olive oil

Pasta

  • 1 tablespoon extra virgin olive oil
  • ½ yellow onion finely diced
  • 2 garlic cloves minced
  • 2 14-ounce cans San Marzano tomatoes crushed
  • ½ - 1 teaspoon red pepper flakes
  • salt and pepper to taste
  • 12 ounces pasta
  • pasta water as needed
  • ⅓ cup fresh basil leaves torn
US Customary - Metric

Instructions

  • First, preheat your oven to 450 °F (230 °C).
  • Next, place the cubed eggplant in a bowl. Add some olive oil and salt. Then toss until combined. Spread them on a baking sheet lined with parchment paper and roast for 30 minutes until browned. Optional (recommended): spray or brush the eggplant with additional or reserved olive oil.
    1 ½ pounds eggplant, ½ teaspoon salt, 3 tablespoons extra virgin olive oil
    chopped eggplant on a baking sheet brushed with olive oil
  • In the meantime, preheat some olive oil in a pan over medium heat. Add the onion and garlic and sauté until the onion turns translucent.
    1 tablespoon extra virgin olive oil, ½ yellow onion, 2 garlic cloves
    sautéed aromatics in a pan
  • Then add the crushed San Marzano tomatoes, red pepper flakes, salt, and pepper. Cover and let the sauce simmer over low heat.
    ½ - 1 teaspoon red pepper flakes, salt and pepper, 2 14-ounce cans San Marzano tomatoes
    all the ingredients for the tomato sauce in a pan
  • Now cook the pasta according to the package instructions in a pot filled with salted boiling water.
    12 ounces pasta
  • Next, add the pasta water, pasta, eggplant, and fresh basil to the sauce. Gently toss and continue to sauté until the sauce clings to the pasta. Add more pasta water as needed.
    pasta water, ⅓ cup fresh basil leaves
    all the ingredients for pasta alla norma in a pan before tossing everything
  • Serve with more basil and freshly grated parmesan cheese (optional) and enjoy!
    pasta alla norma in a bowl garnished with chopped basil

Notes

  • It's best to cut the eggplant into thick pieces as it shrinks significantly when it is roasted in the oven. I recommend cutting it into thick slices and then chopping it up into cubes.

Nutrition

Serving: 1serving | Calories: 554kcal | Carbohydrates: 90g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 566mg | Potassium: 1198mg | Fiber: 12g | Sugar: 18g | Vitamin A: 646IU | Vitamin C: 24mg | Calcium: 111mg | Iron: 4mg