Pasta Alla Norma


Pasta alla Norma is a simple and delicious pasta dish made with aubergine (eggplant). A classic vegetarian dish which originated in Sicily. A simple dish packed with flavour!

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Pasta alla Norma
Veronique van Ohmydish

Made by Véronique

Published at 2021-10-20, this recipe is for 4 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 06-06-2022

30 minutes 4 people Main course 510 calories p.p.
Pasta alla Norma


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  • 300 grams pasta such as penne or fusilli
  • 1 large aubergine (eggplant)
  • splash of olive oil
  • 2 garlic cloves
  • 700 grams canned tomatoes
  • salt to taste
  • sunflower or other neutral oil
  • ricotta salata or Parmesan cheese
  • fresh basil
Pasta alla Norma ingredients
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Kitchen equipment

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  • large saucepan
  • chopping board & chef's knife
  • deep frying pan
  • heavy bottomed pan
  • slotted spoon
  • large plate with kitchen paper
  • optional: stick blender
  • optional: cheese grater

Pasta Alla Norma

30 minutes 4 people Main course 510 calories p.p.

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Preparation – 15 minutes

Fill a large saucepan with water and bring to a boil. Cook the pasta until al dente.

Meanwhile, peel and finely chop the garlic cloves. Heat a glug of olive oil in a deep frying pan and fry the garlic in it. Add the tomatoes and let the sauce simmer.

Top and tail the aubergine (eggplant) and cut in half lengthwise, then in half again. Now cut the eggplant into thin slices.

Heat a generous layer of sunflower or other neutral oil in a heavy-bottomed pan.

Pasta alla Norma
Pasta alla Norma

Finishing Pasta alla Norma – 15 minutes

Deep-fry the aubergine slices in the oil until golden brown. Drain the crispy aubergines on kitchen paper and immediately sprinkle with salt.

Season the tomato sauce with salt and let it thicken slightly. Purée the sauce with a stick blender if desired.

Drain the pasta and stir it into the tomato sauce. Serve the pasta with the fried aubergine, fresh basil and coarsely grated cheese. Enjoy your meal!

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Pasta Alla Norma: frequently asked questions

Which cheese do you use with Pasta alla Norma?

Traditionally you serve Pasta alla Norma with ricotta salata. Since this is difficult to find, you can replace it with Parmesan cheese or even grana padano.

What is ricotta salata?

Ricotta salata is a fresh ricotta, which has been pressed, salted and dried. This process makes it easy to grate this hard, white cheese. It has a slightly salty, nutty taste.