Pasta Alla Norma is a Sicilian recipe of pasta in marinara sauce flecked with cubes of eggplant and basil. The recipe remains naturally vegan until the very end when it is showered with strips of ricotta salata, a salty cheese. But you don’t need cheese to gild the deliciousness of this simple yet complexly flavored pasta dish. Try this recipe now or the next time you need a delicious dinner in a hurry!
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What is Pasta alla Norma?
Pasta alla Norma is a classic Italian dish. The story goes it was named thus because it was the favorite dish of Vincenzo Bellini, a 19th-century Italian composer known for the hit opera, “Norma.”
If you love tomato-based sauces and pasta dishes like this vegan Pasta alla Vodka, vegan Pasta Amatriciana or vegan Pasta Puttanesca, you will love Pasta alla Norma. It features a simple ingredient list of canned plum tomatoes, garlic, red pepper flakes, basil and the star ingredient: eggplant. If you have already made the simple tomato sauce recipe I last shared with you, you can use that instead of making the sauce from scratch.
This is a terrific recipe for anyone that doesn’t think too highly of eggplant (hard for this eggplant lover to believe that species exists, but I’ve heard it does!). The eggplant is cubed, then fried until golden brown in a bit of olive oil before it is mixed in with the pasta and the sauce. This makes the eggplant melt-in-the-mouth tender and the flavor it adds to the pasta is not just hearty but also quite magical.
Why you will love this recipe
- Delicious, easy and minimalist recipe. Pasta alla Norma is a rather straightforward and simple recipe, and it needs just seven ingredients. The recipe does involve a few steps, like frying the eggplants and then making the tomato sauce, but none of it is complicated or difficult. If you take the time to make this recipe you will be rewarded with oodles of deliciousness.
- Perfect for a brown-bag lunch or dinner. This pasta dish is simple enough to make for a tasty brown bag lunch, or make it for a nice dinner that everyone will enjoy!
- Vegan, soy-free and nut-free and can be gluten-free. You can easily make the recipe gluten-free by using gluten-free pasta.
Ingredients
Check the recipe card below for exact quantities of each ingredient.
- Eggplants (aubergine/brinjal): Italian eggplants work best in this recipe. Buy medium-sized eggplants with a shiny, dark skin and without any brown spots or soft spots. The eggplant, when you hold it in your hand, should feel heavy for its size.
- Canned plum tomatoes. San Marzano tomatoes will give you the best flavor, but you can use any plum tomatoes you have in your pantry.
- Herbs: Garlic, fresh basil and oregano. You can use either basil or oregano, or both. I like adding both for more flavor. If you don’t have fresh basil and oregano, you can use dried. Check recipe card for substitution quantities.
- Red pepper flakes.
- Extra virgin olive oil
- Penne rigate or other tubular pasta. Ridged pasta shapes like penne rigate hold on to the sauce better. You can use other small pasta shapes, including fusilli, ziti, rigatoni, gemelli or casarecce.
Recipe FAQs
One would typically use smaller pasta shapes for pasta alla Norma, but if spaghetti or another long pasta is all you have you can use that instead.
Yes! If you are short on time, you can definitely make this recipe with a jar of store-bought marinara sauce (or see this recipe for an easy but amazing homemade marinara sauce that you can make ahead and refrigerate or freeze).
Absolutely not. Drizzle some olive oil before serving for even more deliciousness with this vegan pasta. You can also sprinkle on some vegan parmesan for a crowning touch!
Yes. You can add more or less eggplant to this dish depending on your personal preference. For me, about two pounds of eggplant hits the perfect spot.
Storage instructions
- Refrigerate: The Pasta alla Norma will keep in the fridge for up to four days. Store in an airtight container.
- Freeze: Store the pasta in a freezer-safe container for up to four months.
- Reheat: Thaw pasta if frozen and reheat in the microwave or in a saucepan until warmed through.
More delicious eggplant recipes
Love this Pasta alla Norma? Be sure to check out other vegan Italian recipes on Holy Cow Vegan!
Pasta Alla Norma Recipe
A delicious and easy recipe for Pasta Alla Norma, a Sicilian dish of pasta in marinara sauce flecked with cubes of eggplant and basil. Try this recipe now or the next time you need a delicious dinner in a hurry!
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Servings: 8 servings
Calories: 306kcal
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Instructions
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Cook pasta in a large pot of salted water according to package directions, until al dente. Drain the pasta before using.
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Place the cubed eggplant in a colander placed over a bowl. Add salt and toss the eggplant to coat. Set aside for 30 minutes. This will draw out some of the moisture from the eggplant. Pat the eggplant cubes dry with paper towels or a kitchen towel.
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Heat 2 tablespoons olive oil in a large saucepan or saute pan over medium heat. Add the eggplant cubes and fry, stirring frequently. Don’t crowd the pan. Fry in batches if necessary.
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When the eggplant cubes are golden-brown and very tender, remove them to a dish lined with a paper towel.
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In the same saucepan add a tablespoon of olive oil. Add the sliced garlic and saute until the garlic is lightly blonde. Add the crushed plum tomatoes along with ½ cup water. Mix well.
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Add the fresh herbs and red pepper flakes and mix them in. Add salt and ground black pepper to taste. Let the sauce come to a boil. Lower the heat to a simmer and let the sauce cook 15 minutes. Check seasoning and add more salt and pepper if needed.
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Add the cooked pasta and the reserved eggplant cubes to the sauce. Toss to mix, then turn off heat. Stir in a few fresh, torn basil leaves. Serve warm or at room temperature.
Recipe notes
- You can add more or less eggplant to this dish depending on your personal preference. For me, about two pounds of eggplant hits the perfect spot.
- If you miss the ricotta salata in this recipe, use some vegan parmesan instead. It adds more flavor and protein.
Storage instructions
- Refrigerate: The Pasta alla Norma will keep in the fridge for up to four days. Store in an airtight container.
- Freeze: Store the pasta in a freezer-safe container for up to four months.
- Reheat: Thaw pasta if frozen and reheat in the microwave or in a saucepan until warmed through.
Nutrition
Calories: 306kcal | Carbohydrates: 54g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 150mg | Potassium: 587mg | Fiber: 6g | Sugar: 8g | Vitamin A: 193IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 2mg
