Pasta Alla Norma
FAQ
Can I use store-bought marinara?
Absolutely. Use your favourite jarred marinara and warm it while the pasta cooks.
What pasta works best?
Rigatoni, ziti, and spaghetti all work well.
Do I need to salt the eggplant first?
No. Roasting develops plenty of flavour and texture without the extra step.
Can I make it vegan?
Yes. Simply omit the cheese or use your favourite dairy-free alternative.
Chef’s Tips
- Don’t crowd the eggplant. Give it space on the pan so it roasts instead of steams.
- Roast the eggplant until deeply golden for the best flavour.
- Salt your pasta water well. This is your first layer of seasoning.
- Save some pasta water to help the sauce cling to the pasta.
- Fresh basil makes a big difference here, so don’t skip it if possible.
Pasta Alla Norma
Some recipes prove that a handful of simple ingredients is all you need. Roasted eggplant, your favourite marinara, plenty of fresh basil, and pasta come together to make this cozy Sicilian classic. The eggplant turns rich and tender in the oven, soaking up the sauce while adding plenty of savoury flavour. It’s simple, comforting, and the kind of dinner that feels like home.
Ingredients
- 2 medium eggplants about 2¼ lbs total
- ¼ cup + 1 tsp extra-virgin olive oil
- 4 cloves garlic minced
- ¼ tsp fine salt plus more to taste
- 8 oz rigatoni ziti, or spaghetti
- 2 cups 16 oz marinara sauce, homemade or store-bought
- ½ cup chopped fresh basil plus extra for garnish
- ½ –1 tsp red pepper flakes optional
- ½ tsp dried oregano
- ¾ cup finely grated Parmesan or Pecorino Romano
- Freshly ground black pepper
- ¼–½ cup pitted Kalamata olives chopped or left whole (Optional, for a Mediterranean Olive Twist)
Instructions
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Trim the ends from the eggplants and cut into ½-inch rounds or bite-sized chunks. Brush with olive oil and season lightly with salt and pepper.
- Roast for 35–45 minutes, flipping halfway through, until golden brown and tender.
- Warm the marinara in a large pot over medium-low heat. Stir in the minced garlic and let it gently cook for 1–2 minutes until fragrant. Don’t let it brown.
- Bring a large pot of generously salted water to a boil. Cook pasta until al dente according to package directions.
- Reserve ½ cup pasta water, then drain.
- Add the roasted eggplant to the marinara. Stir in the basil, oregano, red pepper flakes (if using), and remaining teaspoon of olive oil.
- If using olives, add them now.
- Add the drained pasta and 2–3 tablespoons of reserved pasta water to the sauce.
- Toss gently to combine. Stir in about two-thirds of the cheese and a few cracks of black pepper.
- Add more pasta water as needed until the sauce becomes glossy and coats the pasta.
- Divide among bowls and top with the remaining cheese, extra basil, and a light drizzle of olive oil.
- Serve warm.
Notes
Variations
- Gluten-Free: Use your favourite sturdy gluten-free pasta.
- Dairy-Free: Omit the cheese or use a dairy-free alternative.
- Cheese Swap: Parmesan, Pecorino Romano, or even a little crumbled feta work well.
- Spice Level: Adjust the red pepper flakes to your preference.
- Extra Basil: Reserve some for garnish, it brightens the finished dish.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating
- Stovetop: Reheat gently with a splash of water to loosen the sauce
- Microwave: Heat in short intervals, stirring occasionally.
- Oven: Cover and bake at 350°F (175°C) for 10–15 minutes.
Tried this recipe?
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