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Home / Vegetarian / Easy pasta alla Norma

Easy pasta alla Norma

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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!

A bowl of pasta à la norma with roasted eggplant, pasta and a glass of Italian red wine.

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.
  • 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.
Ingredients for making pasta à la norma, thyme, rigatoni, eggplant, tomato sauce, oregano, parmesan, red pepper flakes, extra virgin olive oil, basil leaves and kosher salt.

Why is it called ‘alla Norma’?

Pasta alla Norma is a Sicilian dish and was 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, then buy the best quality pasta sauce you can, as the sauce is a big part of the dish.

A bowl of the best marinara sauce with fresh basil, a spoon and green napkin.

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 an aubergine which is a French word.

We’ll call it eggplant as most of our readers live in North America.

Slices of freshly roasted eggplant, seasoned with red pepper flakes.

Eggplant slices or cubes?

For this recipe, we use roasted eggplant slices.

The slices are seasoned perfectly, and they are light, tasty, crispy, and work so well in this tasty pasta dish, they become deliciously silky when combined with the tomato sauce.

If you are roasting, then eggplant cubes don’t tend to roast as well, cubes are better for fried eggplant.

pasta à la norma in a bowl and freshly made in a pot extra virgin olive oil, slices of roasted eggplant and grated parmesan cheese on a grater.

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, and this would make 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, so it makes it good for finely grating.

Be warned, ricotta Salata cheese is not vegetarian.

Homemade pasta à la norma, with eggplant, pasta, fresh basil and grated parmesan cheese on a fork.

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 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.
pasta à la norma in a bowl ready to eat and in a pan just from the cooker with a drizzle of extra virgin olive oil.

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.

A bowl of Gigi Hadid pasta with a fork and cheese grate by the side.

Gigi Hadid pasta recipe

Penne arrabiata in a pot and ready to eat.

Penne arrabiata – spicy pasta

A bowl of mushroom pasta.

Quick mushroom pasta

A homemade bowl of pasta alla sorrentina on a board.

Pasta alla sorrentina

A bowl of freshly made cacio e pepe.

Spaghetti cacio e pepe – with pepper and cheese

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.

Full measurements in both US customary and metric are available in the printable recipe card below.

If you are going to make your own marinara sauce, then start with this.

If you are using a jar of marinara or tomato sauce, then 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 then cut them into slices that are roughly 1cm/½ inch thick.

Process shots for making pasta à la norma, slice eggplant, brush with extra virgin olive oil and roast eggplant in oven.

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 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.

Now 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.

Process shots for making pasta à la norma, add eggplant to tomato sauce, add extra virgin olive oil, fresh basil, thyme and oregano, add pasta and parmesan cheese.

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!

Made from scratch pasta à la norma in a bowl, with roasted eggplant, pasta and cheese, with a fork ready to eat.

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.

Follow us on Pinterest, Facebook, and Instagram, for more tasty inspiration!

pasta à la norma with eggplants.
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EASY PASTA ALLA NORMA

Prep Time20 mins
Cook Time50 mins
Servings4
Calories490
Course: Main course
Cuisine: Italian
Author: Mandy Applegate | Splash of Taste
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Ingredients

  • 450 g Marinara sauce recipe link in notes
  • 2 Medium eggplants (aubergines)
  • 54 g Extra virgin olive oil
  • 225 g Rigatoni
  • 25 g Fresh basil
  • ½ tsp Dried oregano
  • 1 tsp Red pepper flakes
  • ½ tsp Thyme
  • 2 tsp Extra virgin olive oil
  • 75 g Vegetarian parmesan cheese
  • Salt and pepper to season
Metric – US Customary

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 pan
    450 g 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 over
    2 Medium eggplants (aubergines), 54 g Extra virgin olive oil
    Process shots for making pasta à la norma, slice eggplant, brush with extra virgin olive oil and roast eggplant in oven.
  • 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.
    225 g 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 combine
    25 g Fresh basil, ½ tsp Dried oregano, 1 tsp Red pepper flakes, ½ tsp Thyme, 2 tsp Extra virgin olive oil
    Process shots for making pasta à la norma, add eggplant to tomato sauce, add extra virgin olive oil, fresh basil, thyme and oregano, add pasta and parmesan cheese.
  • 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 pepper
    75 g 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

Link here for our homemade marinara sauce
  • 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

Calories: 490kcal | Carbohydrates: 63g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 907mg | Potassium: 1073mg | Fiber: 11g | Sugar: 15g | Vitamin A: 1183IU | Vitamin C: 14mg | Calcium: 287mg | Iron: 3mg

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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About Mandy from Splash of Taste

A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world.

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Recipe Rating




Comments

  1. Cindy says

    September 30, 2021 at 9:09 pm

    5 stars
    So delicious! Will definitely make again.

    Reply
    • Mandy from Splash of Taste says

      October 1, 2021 at 5:46 am

      Glad you enjoyed it, those eggplants are good aren’t they!

      Reply
  2. Helen Best-Shaw says

    October 1, 2021 at 9:56 am

    5 stars
    So delicious! and a great way to use those egg plants up.

    Reply
    • Mandy from Splash of Taste says

      October 1, 2021 at 12:34 pm

      Glad you enjoyed it, we agree the perfect way to use your eggplants up!

      Reply
  3. Jennifer says

    October 1, 2021 at 12:22 pm

    5 stars
    I love eggplant and this recipe is tops! So much flavor without a ton of work. It’s my new favorite!

    Reply
    • Mandy from Splash of Taste says

      October 1, 2021 at 12:34 pm

      Thank you! We love easy recipes full of flavor!

      Reply
  4. Donna says

    October 2, 2021 at 5:28 am

    5 stars
    The roasted eggplant definitely takes this to the next level, so good!

    Reply
    • Mandy from Splash of Taste says

      October 2, 2021 at 6:42 am

      We think this is one of our most favorite eggplant recipes so we’re really pleased you’ve enjoyed it!

      Reply
  5. Sherry says

    October 3, 2021 at 3:57 am

    5 stars
    Mandy, your pasta recipes are so good!! My family loves it when I make one of your recipes!!

    Reply
    • Mandy from Splash of Taste says

      October 3, 2021 at 10:18 am

      That’s great to hear! So pleased your whole family love our pasta recipes!

      Reply
  6. Kim says

    October 3, 2021 at 5:30 pm

    5 stars
    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.

    Reply
    • Mandy from Splash of Taste says

      October 11, 2021 at 5:22 pm

      Home-grown eggplants must have added so much extra flavor to the dish!

      Reply
  7. laura says

    October 5, 2021 at 5:08 pm

    5 stars
    This was just the recipe I needed since I had 6 pounds of eggplant in my fridge to use up!

    Reply
    • Mandy from Splash of Taste says

      October 11, 2021 at 5:24 pm

      And what a great way to use them up – so glad you enjoyed the recipe!

      Reply
  8. Sachiko says

    October 10, 2021 at 9:54 pm

    5 stars
    This was so delicious, what a great way to enjoy eggplant!

    Reply
    • Mandy from Splash of Taste says

      October 11, 2021 at 5:25 pm

      Really pleased you enjoyed the recipe!

      Reply
  9. Natalie says

    October 11, 2021 at 10:58 am

    5 stars
    Beautiful seasonal pasta dish. I love the texture and added herbs. I will make this pasta for lunch tomorrow. Thanks!

    Reply
    • Mandy from Splash of Taste says

      October 11, 2021 at 11:58 am

      So pleased you like it and it’ll make a very tasty lunch!

      Reply
  10. Danielle Wolter says

    October 11, 2021 at 10:59 am

    5 stars
    I just love dishes made with eggplant. This sounds divine and I can’t wait to make it this weekend!

    Reply
    • Mandy from Splash of Taste says

      October 11, 2021 at 5:25 pm

      It’s a really tasty way to eat eggplant, when they’re roasted and added to the pasta, they are divine!

      Reply
  11. Katherine says

    October 11, 2021 at 11:17 am

    5 stars
    There’s so much great flavor in this veggie pasta dish!

    Reply
    • Mandy from Splash of Taste says

      October 11, 2021 at 5:26 pm

      Thank you! We’re so pleased you enjoyed it!

      Reply

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