What is Pasta alla Norma?
Pasta alla Norma is a Sicilian recipe with eggplant/aubergine in tomato sauce. I like roasting the cubes of eggplant until tender and caramelized before stirring into a reduced tomato sauce flavored with garlic, basil and other fresh herbs. It’s the perfect, easy vegetarian dinner recipe.
Ingredients needed
Eggplant/Aubergine. Extra virgin olive oil. Salt and black pepper. Tomato sauce. I used my roasted tomato sauce recipe but you can use any tomato sauce or Marinara sauce of your choice. You could add any herbs like oregano, rosemary, thyme or basil to your sauce to flavor it. A pinch of chilli flakes/red pepper flakes adds a hum of heat that is also delicious. Parmesan cheese. Traditional pasta alla Norma is served with aged ricotta salata but I prefer Parmesan or Pecorino Romano. Use a vegetarian or vegan cheese, if preferred. Fresh basil. Pasta. I used spaghetti but any type of pasta of your choice works. Rigatoni, linguine, penne or fusilli are all good options. Gluten-free pasta can be used if needed.
How to make Pasta alla Norma (summary)
Can I make this ahead?
The sauce can be made up to 4 days in advance and kept in an airtight container in the fridge. Any leftovers can also be refrigerated for up to 4 days and reheated in a large skillet or pan over medium-low heat with a splash of water until hot. The sauce can be frozen for up to 3 months.
Pasta dishes
