Pasta alla Norma

Pasta alla norma served on a table in a bowl

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5 from 5 votes

This delicious pasta alla norma recipe is a hearty pasta with eggplant and tomato sauce - perfect for meatless Mondays!

Prep Time5

Cook Time1

Total Time1 5

Course: Family Dinners

Cuisine: Italian

Servings: servings

Calories: 552kcal

Author: Marianne Rogerson

Ingredients

2 large eggplants approx 750g or 1.5 lbs
6 tablespoons extra virgin olive oil
pinch cayenne pepper
3 cloves garlic
2 x 400g 14oz cans chopped tomatoes
1 teaspoon sugar
1 teaspoon dried oregano
½ teaspoon dried chilli flakes red pepper flakes
40 g pecorino romano grated
15 g or a small handful of fresh basil, roughly chopped
500 g pasta I prefer spaghetti but you can choose any pasta - penne and rigatoni work well too

Instructions

To roast the eggplants

Pre-heat the oven to 200 C / 400 F.
Cut the eggplant into half lengthways, then slice into ½ inch thick slices.
Place the eggplant slices into a large bowl and toss with 4 tablespoons of the olive oil, the cayenne pepper and a generous seasoning of salt & pepper.
Lay the eggplant slices out onto two roasting tins or baking trays and roast in the oven for around 30 minutes, until they are a dark golden brown in colour.
Set aside until needed.

To make the sauce

Heat the remaining two tablespoons of olive oil in a pan. Add the garlic and cook over a medium heat until soft - around 2 minutes.
Add the tomatoes, sugar, oregano and chilli flakes. Cook over a medium heat for around 20 minutes, stirring occasionally, until the sauce has thickened.
Meanwhile, put a pan of water on to boil for the pasta and cook as per the packet instructions.
When the sauce is thickened, add the eggplant and stir to mix well.
When the pasta is cooked, reserve a cup of the cooking water before draining.
Add the drained pasta to the tomato and eggplant sauce and stir to combine. If it is too thick, add a little of the pasta water.
Stir in the grated pecorino and chopped basil and serve.

Notes

Ensure the eggplants you choose are firm with a shiny skin

Traditionally pasta alla norma would be made with aged ricotta salata instead of pecorino romano. You can also substitute with grana padano or parmesan if that is all you have.

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