Pasta Alla Norma Recipe (Eggplant Pasta)
Pasta alla Norma is a Sicilian-inspired eggplant pasta layered with tomato, garlic, basil, and cheese. In this version, Dr. J and her cousin Danielle combine fresh tomatoes with Trader Joe’s roasted eggplant, tomatoes, and onions for a rich, rustic sauce.
Toss the sauce with ridged rigatoni, then finish the bowl with burrata or fresh mozzarella, torn basil, flaky salt, and optional chili flakes.
Pasta Alla Norma Recipe (Eggplant Pasta)
Ingredients
Equipment
Method
- Slice the garlic. Add it to a high-sided skillet or pot over medium heat with the olive oil. Season with a pinch of salt and freshly ground black pepper. Watch closely as the garlic sizzles and just begins to brown at the edges.
- Fill a large pot with water, salt it generously, and bring it to a boil.
- Add the small tomatoes to the garlic and oil. Stir to coat, reduce the heat to medium-low, and cover.
- When the tomatoes begin to burst, smash them with a wooden spoon to release their juices. Add the two cans of eggplant and onions, reduce the heat to low, and cover.
- Add the rigatoni to the boiling water and cook until al dente, following the package directions.
- While the pasta cooks, hand-tear the large basil leaves and leave the small leaves whole. Remove the cheese from its packaging.
- Transfer the cooked pasta directly from the water to a serving bowl. Check the sauce thickness and stir in a little pasta water if needed. Taste and adjust the salt and pepper. For a little heat, crush and add chili flakes.
- Add the sauce to the pasta and mix. Rigatoni’s ridges hold the sauce; pappardelle is another option if you prefer long pasta.
- Finish with burrata gently torn in half, or hand-torn fresh mozzarella. Shaved or freshly grated Parmigiano Reggiano also works.
- Garnish with torn basil, a little flaky salt, and optional chili flakes. Serve right away.
Video
Notes
Tried this recipe?
Let us know how it was!Tips for Pasta alla Norma
Watch the garlic closely as it warms in the olive oil; the recipe calls for it to just begin browning at the edges before the tomatoes go in.
Let the tomatoes soften, burst, and release their juices before smashing them and stirring in the roasted eggplant mixture. Add a splash of pasta water if the finished sauce needs loosening.
Hand-tear the basil shortly before serving. The recipe suggests rigatoni for its ridges, with pappardelle as another pasta option.
What to serve with Pasta alla Norma
Serve this pasta hot as a generous main course. A simple green salad and crusty bread pair well with the tomato and eggplant sauce.
Frequently asked questions
What cheese goes on Pasta alla Norma?
This version uses burrata or fresh mozzarella. The source also suggests shaved or freshly grated Parmigiano Reggiano as an alternative.
Can I use a different pasta shape?
Yes. Rigatoni is used here because its ridges hold the sauce; pappardelle is suggested as an alternative.
Are chili flakes required?
No. They are optional and can be added at the end for a little heat.
How many servings does this recipe make?
The source recipe serves 6–8.
Watch Dr. J Make Pasta Alla Norma Recipe (Eggplant Pasta)
Watch Dr. J make Pasta Alla Norma Recipe (Eggplant Pasta) and see how it comes together.
Products used
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HANSGO Long Handle Wooden Cooking Mixing Oval Spoons, 6PCS
Trader Joe’s Grecian Style Eggplant with Tomatoes & Onions, 3-Pack
Trader Joe’s Hot & Sweet Jalapeños, pack of 3
