Creamy, cheesy with eggplant slices cooked to perfection, our pasta alla Norma tastes divine. We love to cook this when someone claims they don’t like eggplant, once they taste roasted eggplant in this delicious pasta dish, they completely change their minds!
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Why you’ll love our tasty pasta dish
- It’s a hearty, tasty vegetarian meat-free weeknight dinner that only takes 20 minutes of prep.
- This is one of the easiest pasta alla Norma recipes there is!
- It’s a real crowd-pleaser, we’re yet to meet anyone that doesn’t like our pasta alla Norma.
- You can use virtually any pasta you have in your store cupboard.
Why is it called ‘alla Norma’?
Pasta alla Norma is a Sicilian dish originally named pasta con le melanzane, which means pasta with eggplant.
It acquired the name ‘pasta alla Norma‘ after Catania Vincenzo Bellini who was the composer of an opera called ‘Norma.’
It’s reported that when he tasted the eggplant pasta dish he loved it and said ‘this is a real Norma!’ which meant it was a masterpiece.
The name pasta alla Norma stuck and is commonly how pasta con le melanzane is referred to now.
Combine homemade marinara sauce with beautifully seasoned roasted eggplant and cheesy pasta, and you’ve got a winning absolutely delicious weeknight dinner.
What pasta sauce should I use?
The best pasta sauce to use when cooking this delicious recipe is marinara sauce, a tomato sauce.
Homemade marinara sauce is always the best to use, it’s fresh and full of flavor and you can make it ahead.
If you don’t have time to make your own tomato sauce, buy the best quality pasta sauce you can, as the sauce is a big part of the dish.
Eggplant or aubergine?
Eggplant or aubergine depends totally on where you live.
If you live in America, you’ll call it an eggplant because when it was first introduced to North America, it looked like white eggs.
If you live in Europe, you’ll call it aubergine, a French word.
We’ll call it eggplant, as most of our readers live in North America.
And if you love eggplant, try this vegan stuffed eggplant.
Eggplant slices or cubes?
For this recipe, we use roasted eggplant slices.
The slices are seasoned perfectly, and they are light, tasty, and crispy, and work so well in this delicious pasta dish, they become deliciously silky when combined with the tomato sauce.
If you are roasting, eggplant cubes don’t tend to roast as well; cubes are better for fried eggplant.
What cheese do I use in this pasta dish?
The cheese we use in our recipe is vegetarian.
We’ve used vegetarian finely grated parmesan cheese (you may find it labeled as Italian hard cheese), but you could also use finely grated Ricotta Salata cheese.
You could easily use vegan hard cheese, making this eggplant pasta dish vegan-friendly.
Ricotta Salata cheese is typically found in a traditional pasta alla norma.
Don’t mistake ricotta cheese for Ricotta Salata cheese.
Ricotta Salata cheese is aged and pressed, so it’s a much drier cheese than ricotta, it makes it good for finely grating.
Be warned; ricotta Salata cheese is not vegetarian.
How do I store it?
If you do have leftovers (unlikely), you can store them in an airtight container in the fridge for up to 3 days.
Gently heat them before serving them or eat them cold; it’s your choice.
Recipe notes and expert tips
- Don’t like spicy foods?
Just leave out the red pepper flakes - Get ahead
Cook the tomato sauce (marinara) and roast the eggplants the day before and store them in the fridge in airtight containers. - Make it vegan
Just use vegan cheese, this is the only ingredient that is potentially not vegan. - Got leftover pasta?
Have it for lunch the next day, it’ll keep in an airtight container in the fridge for up to 3 days. - No rigatoni?
Use any short pasta you have in your store cupboard. - Want to loosen the sauce up?
Use a little of your pasta water, pour a little in at a time and stir to combine until you have your preferred consistency.
More pasta dishes you’ll love
If you like our pasta alla norma recipe, then check out these delicious pasta recipes; Gigi Hadid pasta, penne arrabiata, mushroom pasta, and pasta alla Sorrentina, roasted veggie pasta salad, or vegan pasta bake.
Why not try eggplant in this Japanese stir fry?
How to make pasta alla Norma with step-by-step instructions
Making our pasta alla Norma recipe is easy if you follow our simple instructions.
A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.
If you are going to make your own marinara sauce, then start with this.
If you use a jar of marinara or tomato sauce, gently warm it in a pan.
Preheat your oven to 220°C/425F.
To prevent your eggplant from sticking, line two baking trays with parchment paper.
Remove the ends from your eggplants, and if you would like striped eggplant slices, then use a vegetable peeler and peel stripes, but this is not essential.
Remove the ends from your eggplants and cut them into slices roughly 1cm/½ inch thick.
Use extra virgin olive oil to brush the eggplants on both sides, then season with salt and ground black pepper.
Roast the eggplants for 35-40 minutes or until they are golden brown (see image). Halfway through cooking, turn the slices over.
Now cook your pasta of choice, bring a large pot of salted water to a boil, reduce to medium heat, and cook your pasta according to the packet instructions; you’ll want al dente pasta.
When your roasted eggplant is fully cooked, remove it from the oven and place it into your warm marinara sauce, stirring it in gently.
Add fresh basil, dried oregano, crushed red pepper flakes, thyme, and the remaining teaspoons of extra virgin olive oil and stir to combine.
Now place your drained pasta into the tomato sauce.
Gently stir to combine all the ingredients.
Add around two-thirds of your grated parmesan cheese and stir to combine.
Taste and then, if necessary, season with salt and pepper.
Serve in bowls, sprinkle the remaining cheese on top, and garnish with fresh basil.
Delicious – enjoy!
We hope you enjoy making this delicious alla Norma pasta dinner recipe, and we’d love to hear from you and how you got on with it.
Please leave a comment below, or feel free to ask any questions you have.
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Pasta alla Norma recipe
Ingredients
- 2 cups Marinara sauce recipe link in notes
- 2 Medium eggplants (aubergines)
- ¼ cup Extra virgin olive oil
- 8 oz Rigatoni
- 1 cup Fresh basil
- ½ tsp Dried oregano
- 1 tsp Red pepper flakes
- ½ tsp Thyme
- 2 tsp Extra virgin olive oil
- ¾ cup Vegetarian parmesan cheese
- Salt and pepper to season
Instructions
- If you are going to make your own marinara sauce (see link in notes below), then start with this. If you are using a jar of marinara or tomato sauce, then gently warm it in a pan2 cups Marinara sauce
- Preheat your oven to 220°C/425F. To prevent your eggplant from sticking, line two baking trays with parchment paper
- Remove the ends from your eggplants and if you would like striped eggplant slices, then use a vegetable peeler and peel stripes but this is not essential. Now cut into slices that are roughly 1cm/½ inch thick. Use extra virgin olive oil to brush the eggplants on both sides, then season with salt and ground black pepper. Roast the eggplants for 35-40 minutes or until they are very golden brown (see image). Halfway through cooking, turn the slices over2 Medium eggplants (aubergines), ¼ cup Extra virgin olive oil
- Now cook your pasta of choice, bring a pan of salted water to the boil, and cook your pasta according to the packet instructions; you'll want al dente pasta.8 oz Rigatoni
- When your roasted eggplant is fully cooked, remove it from the oven and place it into your warm marinara sauce, stirring it in gently. Now add fresh basil, dried oregano, red pepper flakes, thyme, and the remaining teaspoons of extra virgin olive oil and stir to combine1 cup Fresh basil, ½ tsp Dried oregano, 1 tsp Red pepper flakes, ½ tsp Thyme, 2 tsp Extra virgin olive oil
- Now place your pasta into the tomato sauce. Gently stir to combine all the ingredients. Add around two-thirds of your grated parmesan cheese and stir to combine. Taste and then, if necessary, season with salt and pepper¾ cup Vegetarian parmesan cheese, Salt and pepper to season
- Serve in bowls, sprinkle the remaining grated parmesan cheese on top, and garnish with fresh basil
- Delicious – enjoy!
Notes
- Don’t like spicy foods?
Just leave out the red pepper flakes - Get ahead
Cook the tomato sauce (marinara) and roast the eggplants the day before and store them in the fridge in airtight containers. - Make it vegan
Just use vegan cheese, this is the only ingredient that is potentially not vegan - Got leftover pasta?
Have it for lunch the next day, it’ll keep in an airtight container in the fridge for up to 3 days - No rigatoni?
Use any short pasta you have in your store cupboard - Want to loosen the sauce up?
Use a little of your pasta water, pour a little in at a time and stir to combine until you have your preferred consistency - Don’t overcook your pasta, you’ll need it al dente as it will continue to cook in the hot tomato sauce
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
Learn how to make pasta alla norma with step-by-step photos!
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Cindy says
So delicious! Will definitely make again.
Mandy from Splash of Taste says
Glad you enjoyed it, those eggplants are good aren’t they!
Helen Best-Shaw says
So delicious! and a great way to use those egg plants up.
Mandy from Splash of Taste says
Glad you enjoyed it, we agree the perfect way to use your eggplants up!
Jennifer says
I love eggplant and this recipe is tops! So much flavor without a ton of work. It’s my new favorite!
Mandy from Splash of Taste says
Thank you! We love easy recipes full of flavor!
Donna says
The roasted eggplant definitely takes this to the next level, so good!
Mandy from Splash of Taste says
We think this is one of our most favorite eggplant recipes so we’re really pleased you’ve enjoyed it!
Sherry says
Mandy, your pasta recipes are so good!! My family loves it when I make one of your recipes!!
Mandy from Splash of Taste says
That’s great to hear! So pleased your whole family love our pasta recipes!
Kim says
We had too many eggplants in our garden this week and this recipe was the perfect way to use them up. It was delicious! We are definitely keeping this one on hand.
Mandy from Splash of Taste says
Home-grown eggplants must have added so much extra flavor to the dish!
laura says
This was just the recipe I needed since I had 6 pounds of eggplant in my fridge to use up!
Mandy from Splash of Taste says
And what a great way to use them up – so glad you enjoyed the recipe!
Sachiko says
This was so delicious, what a great way to enjoy eggplant!
Mandy from Splash of Taste says
Really pleased you enjoyed the recipe!
Natalie says
Beautiful seasonal pasta dish. I love the texture and added herbs. I will make this pasta for lunch tomorrow. Thanks!
Mandy from Splash of Taste says
So pleased you like it and it’ll make a very tasty lunch!
Danielle Wolter says
I just love dishes made with eggplant. This sounds divine and I can’t wait to make it this weekend!
Mandy from Splash of Taste says
It’s a really tasty way to eat eggplant, when they’re roasted and added to the pasta, they are divine!
Katherine says
There’s so much great flavor in this veggie pasta dish!
Mandy from Splash of Taste says
Thank you! We’re so pleased you enjoyed it!