Pasta Alla Norma (Eggplant pasta)

Classic Pasta Alla Norma, or pasta with eggplant, has all the traditional flavors but is made with a healthy twist. Baked eggplants as a healthy and delicious choice to compliment the fresh basil and tomato-based sauce.

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Pasta Alla Norma or Eggplant Pasta

Parma Alla Norma is a classic dish in the southernmost part of Italy. It can be meant as ‘Pasta as a masterpiece’.

Melanzane, or eggplant, as it is commonly called, is a staple of Southern Italian cooking. Most readers would have encountered it in the most popular dish with melanzane as its star – the Eggplant Parmesan.

Pasta (spaghetti or other pasta), fried eggplant, chopped basil, and shredded cheese sprinkled on it constitute the ingredients of a classic Pasta Alla Norma. I have added some other ingredients for their flavor, heat, and taste to elevate the dish.

The twist in this Eggplant pasta is that I have baked the eggplants instead of frying them. Not only have they come out as delicious as their fried version, got the job done with a couple of spoonfuls of oil and came out with a healthy version. Mind you; the baked eggplant does not turn out as soggy as the fried oil since there is little oil to soak up.

I first tasted the classic ‘Pasta Alla Norma‘ during our trip to Italy. It was as good as other famous pasta, but the eggplant being the hero in the dish, which I like, was just delicious and offered a good variation in terms of the palette to the other pasta we had during our travel.

Check out these authentic recipes for Italian flavors – Italian Sausage & Orzo Soup, Pesto Pasta Salad, or Italian Chopped Salad.

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History of Pasta Alla Norma

How did this delicious eggplant pasta get its name? Legend says the famous Catanese writer Nino Martoglio exclaimed – “This is a real ‘Norma’!” referring to a masterpiece. Norma is one of the most famous operas ever, composed by another Catanese, Vincenzo Bellini.

Whatever its origins, Pasta Alla Norma has become a signature dish of Sicilian cuisine. Its popularity spread, making it available in every trattoria across the Italian peninsula.

Ingredients

• Dry Pasta – You can use any pasta in this recipe. I have gone for penne pasta which I like a lot. It works well in a lot of pasta recipes. My daughter finds it easier to pick 🙂
• Eggplants – Baked and not fried. Cut into cubes and put on a tray. Equally delicious and healthier. Chop to 1-inch size cubes.
• Parmesan cheese – I had parmesan instead of ricotta. You may use either.
• Chopped Basil – Basil elevates the pasta to another level.
• Olive oil – gives a deep and rich flavor.
• Onion – caramelized onions give a sweet and dense flavor to the sauce.
• Garlic – What would the world have done without garlic !! Use fresh garlic.
• Tomatoes – provide the base for the sauce.
• Italian Seasoning – get a good quality seasoning. I have used McCormick’s perfect pinch of Italian seasoning.
• Sugar – to balance the tartness of tomatoes.
• Red pepper flakes – provide a bit of heat. Use as per taste.
• Salt – is used for baking the eggplant and is added to balance out the flavors in the sauce.

How to make

Cook pasta Al Dante

Follow the manufacturer’s instructions in the packet while cooking the pasta. Drain the pasta water and keep the pasta aside. Do not throw away the pasta water. It has plenty of starch from the pasta. Adding this to the sauce later will be useful to thin it down.

Bake the eggplant

Preheat the oven. While the pasta gets cooked, add the eggplant cubes to a baking tray along with olive oil, salt, and pepper flakes.

Bake for 20 minutes first. Flip the cubes and bake again for 10 minutes more. Keep the baked eggplant aside.

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Cook the pasta sauce

In a heated pan, heat the remaining oil. Sauté the onion and garlic till the onion softens and turns pink, and the garlic feels aromatic and loses its raw smell.

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Add the rest of the sauce ingredients – crushed tomatoes, seasoning, salt, sugar, and pepper.  Let the tomatoes soften and simmer for 8 minutes. Let the sauce come together.

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Add the baked eggplant. Gently mix it and simmer for another couple of minutes. Now, add the cooked pasta. Switch off the flame. Toss the pasta and the sauce well.

Sprinkle chopped basil and cheese on top.

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Store

If you want to refrigerate the Pasta Alla Norma, do not add the pasta to the sauce. You can store the sauce and eggplant mixed in an air-tight container for up to 4 days.

Remove from the refrigerator; you can reheat the sauce and the pasta in the microwave for up to a minute. Mix and toss well.

While serving, garnish with freshly chopped basil and shredded cheese.

Serve With

This is a one-pot dish and a complete meal by itself. You have enough vegetables in eggplant and tomato, plus the goodness of cheese and basil. Eggplant has that meaty bite that serves well in place of any protein.

You can enjoy the dish as it is or pair it with some great side dishes.

• Garlic Bread – Cheesy Garlic Bread is an excellent side dish that pairs with pasta. It has crunchy edges and is garlicky and cheesy. Another garlicky recipe is No-Knead Roasted Garlic Foccacia. A plain option is No-Knead Rustic White Bread
• Roasted/grilled Chicken – Grilled Rosemary Chicken Kebabs, Easy Grilled Chicken, and Roasted Harissa Chicken are delicious chicken mains from the grills or oven.
• Meat dishes – Pan-Seared Lamb Chop Recipe, Skillet pork chops, and Chili Garlic Shrimp are some sumptuous meats and seafood to pair with tomato pasta.
• Air fried – Salmon, Chicken & Potatoes, Roasted Broccoli, and Chicken Wings (3 Ways) are quick and easy mains done in an air fryer.
• Roasted veggies – Roasted Lemon Pepper Zucchini and Pecan Honey Roasted Carrot will complement the rich pasta.
• Salad – A simple salad like Italian Chopped Salad or one with a good balsamic dressing like my Roasted Beetroot Arugula Salad With Balsamic Dressing.

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