This Pasta alla Norma recipe is super simple and ohhh so delicious! The creamy eggplant-tomato sauce comes together with just a few basic ingredients. The diced eggplant is sautéed in a pan, which couldn’t be easier (no frying in oil, no oven needed).
Pasta alla Norma is hearty, rustic but at the same time fancy and unbelievably satisfying. It’s pure soulfood and one of the dishes that I can’t get enough. If you enjoy eggplant parmesan, I’m sure you’re going to love Pasta alla Norma.
The diced eggplant melts into the tomato sauce, which makes it incredible creamy. The basil adds a fresh flavor while the parmesan adds umami and more depth.
Which pasta for Pasta alla Norma?
My top pick are rigatoni, which are a bit thicker and sturdier than other types of pasta. They have a slightly chewy texture and tend to soak up more sauce. Fusilli and penne are good choices too.
Simplifying Pasta alla Norma
I’ve been making this Sicilian dish for many years now. I started out with a rather time consuming recipe and ended up with this shortcut-version over the years. It’s straight forward and fuss-free!
Most pasta alla Norma recipes are made with either fried or oven-roasted eggplant. But simply sautéing the eggplant in a pan with just a little oil for a few minutes is much easier, less messy, and super quick. So here is how to make it.
Recipe for Pasta alla Norma (my shortcut go-to version)
So this is it: My favorite shortcut recipe for Pasta alla Norma. Perfect for weeknights!
Cut the eggplant into 1 inch (2.5 cm) cubes.
Peel and finely chop the onion. Peel and lightly crush the garlic (very gently!) with the flat side of a knife or with the bottom of a glass. The garlic should remain in one piece.
Boil rigatoni in salted water until al dente, about 13 minutes. Drain, reserving 1 cup of the pasta cooking water. While the pasta cooks, make the sauce.
Heat 1 tablespoon oil over medium-high heat in a skillet or pan. Add eggplant and sprinkle ¼ teaspoon salt over the cubes. Sauté for 5 minutes until the eggplant is light golden (see photo above).
Add chopped onion and crushed garlic and sauté for 3 minutes, stirring often. Add 1 tablespoon oil if needed.
Pour in canned, diced tomatoes. Add ¼ cup water to the empty can and then add this water to the sauce.
Add fresh basil and pepper. Simmer the sauce for 5-10 minutes or longer until the pasta is ready. Any time the sauce tends to get too dry, add some of the pasta cooking water (kept previously, or simply scoop it out of the pasta pot with a ladle or measuring cup).
Stir in parmesan and make sure the texture of the sauce is creamy (add more cooking water, or cook a few more minutes to reduce if needed). Taste and adjust salt.
Add the cooked and drained rigatoni to the pan.
Toss the pasta with the sauce.
Finish off with fresh basil and grated parmesan. Serve and enjoy!
Italian Pasta Recipes
Do you love quick and easy Italian pasta recipes? Then you might like these:
If you make this recipe, be sure to leave a comment or/and give this recipe a rating! Above all, I love to hear how the recipe turns out in your kitchen.
Quick Pasta alla Norma (shortcut version, 20 minutes)
Ingredients
- 6 oz /170 g dry rigatoni (see note for other pasta)
- 1 medium-small eggplant (½ pound / 220 g)
- 1 small onion (50 g)
- 2 cloves garlic
- 1-2 tablespoons vegetable oil
- 1 can (14 oz/400 g) diced tomatoes
- 30 leaves (roughly) fresh basil, plus more for serving
- ¼ teaspoon salt, more if needed
- ½ teaspoon freshly ground black pepper
- 3 tablespoons grated parmesan (15 g), plus more for serving (see notes for vegan)
Instructions
- Cut the eggplant into 1 inch (2.5 cm) cubes.
- Peel and finely chop the onion. Peel and lightly crush the garlic (very gently!) with the flat side of a knife or with the bottom of a glass. The garlic should remain in one piece.
- Boil rigatoni in salted water until al dente, about 13 minutes. Drain, reserving 1 cup of the pasta cooking water. While the pasta cooks, make the sauce.
- Heat 1 tablespoon oil over medium-high heat in a skillet or pan. Add eggplant and sprinkle ¼ teaspoon salt over the cubes. Sauté for 5 minutes until the eggplant is light golden. Add chopped onion and crushed garlic and sauté for 3 minutes, stirring often. Add 1 tablespoon oil if needed.
- Pour in canned, diced tomatoes. Add ¼ cup water to the empty can and then add this water to the sauce. Add fresh basil and pepper.
- Simmer the sauce for 5-10 minutes or longer until the pasta is ready. Any time the sauce tends to get too dry, add some of the pasta cooking water (kept previously, or simply scoop it out of the pasta pot with a ladle or measuring cup).
- Stir in parmesan and make sure the texture of the sauce is creamy (add more cooking water, or cook a few more minutes to reduce if needed). Remove garlic if you can find it. Taste and adjust salt.
- Toss the drained pasta with the sauce. Finish off with fresh basil and grated parmesan. Serve and enjoy!
Elena says
I had to make this as soon as I saw it. Honestly, I've never heard of this pasta dish before but I love eggplant. So making this is a no-brainer. OMG! It was delicious. And so easy. Will definitely make it again, thank you.
Carbgirl says
Fantastic! So happy to hear that the pasta turned out well. I was super happy when I learned about this pasta. Has been a life saver often times ever since. Thanks so much for your comment and star-rating!