• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
  • Contact

Coco and Camellia logo

menu icon
go to homepage
  • Recipes
  • Vegetarian
  • Breakfast
  • Dinner
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Vegetarian
    • Breakfast
    • Dinner
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Pasta Recipes

    December 16, 2022

    Pasta Alla Norma

    Jump to Recipe

    This pasta Alla Norma, aka eggplant pasta, is vegetarian, made with a rich tomato sauce and garnished with loads of grated parmesan cheese! It's the perfect comfort pasta dish for a cozy meal.

    one plate served with pasta, eggplant, tomato sauce, parmesan cheese and basil

    Why you will love this recipe 

    • This pasta Alla Norma is vegetarian and vegan-friendly. For a vegan version, replace the parmesan with vegan parmesan and the regular pasta with vegan pasta.
    • It's easy to make and uses simple ingredients.
    • It's comforting a so delicious!
    close-up of a pan with pasta, aubergine, tomato sauce, grated parmesan cheese and basil leaves

    Ingredients for this recipe

    Pasta: Cooked al dente.

    Eggplant: Cut into cubes.

    Tomato puree: You can use homemade or storebought.

    Garlic: For extra flavor.

    Olive oil: Use extra virgin olive oil.

    Salt and black pepper: To season.

    Parmesan cheese: Add grated parmesan cheese on top for the best flavor!

    Basil: For extra flavor.

    a pan with pasta, grated cheese, fresh basil, eggplant and tomato sauce

    How to make pasta Alla Norma

    Prepare the eggplant:

    First of all, cut the eggplant into cubes, add it to a food strainer, season with salt, and let it drain for at least 5 minutes. The aubergine will release a bitter liquid.

    Cook the pasta and make the sauce:

    Cook the pasta according to package instructions.

    Heat a large pan over medium to high heat. When hot, sauté the aubergine until soft and then remove from the pan and set aside.

    Add a bit more olive oil to the pan and sauté the garlic and a few basil leaves for 1 minute or until golden.

    Then, add the tomato puree and more basil leaves and cook for 5 minutes on low heat, stirring occasionally.

    Mix everything and season:

    Add the pasta, and eggplant, season with salt and black pepper and mix everything.

    Finally, add the parmesan on top, garnish with more basil leaves and serve immediately.

    two plates served with pasta alla norma, eggplant, parmesan cheese, basil leaves and tomato sauce

    Tips for making pasta Alla Norma

    Don't overcook the pasta: Pasta must be al dente! Keep an eye on it, and don't let it get too soft.

    If pasta is too dry: If you overcook the tomato sauce and your pasta ends up being too dry, add a little bit of the pasta cooking water, and voila, it will be creamy again!

    Storage: Store leftovers in the fridge in an airtight container for up to 4 days.

    Vegan version: Replace the parmesan cheese with vegan parmesan and regular pasta with vegan pasta.

    one plate with a fork on the side. The plate is served with pasta alla norma and garnished with parmesan cheese and basil leaves

    More pasta recipes

    • Baked Feta Pasta
    • Mushroom Pasta
    • Lemon Pasta
    close-up of pasta alla norma garnished with parmesan cheese and basil leaves

    If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    close-up of a pan with pasta, aubergine, tomato sauce, grated parmesan cheese and basil leaves

    Pasta Alla Norma

    • Author: Rita
    • Prep Time: 15 minutes
    • Cook Time: 20 minutes
    • Total Time: 35 minutes
    • Yield: 2 servings 1x
    • Category: Main
    • Method: Cook
    • Cuisine: Italian
    • Diet: Vegetarian
    Pin Recipe
    Print Recipe

    Description

    This pasta Alla Norma is an Italian-inspired vegetarian recipe with aubergine, tomato sauce, parmesan cheese, and basil leaves.


    Ingredients

    Scale
    • 8 oz pasta (220 g)
    • 2 aubergines, cut into cubes
    • 2 tbsp olive oil
    • 3 garlic cloves, minced
    • 1 cup tomato puree ( 240 ml)
    • ¼ cup grated parmesan cheese
    • 1 handful of fresh basil
    • salt to taste
    • black pepper to taste

    Instructions

    1. First of all, cut the eggplant into cubes, add it to a food strainer, season with salt, and let it drain for at least 5 minutes. The aubergine will release a bitter liquid.
    2. Cook the pasta according to package instructions.
    3. Heat a large pan over medium to high heat. When hot, sauté the aubergine until soft and then remove from the pan and set aside.
    4. Add a bit more olive oil to the pan and sauté the garlic and a few basil leaves for 1 minute or until golden.
    5. Then, add the tomato puree and more basil leaves and cook for 5 minutes on low heat, stirring occasionally.
    6. Add the pasta, and eggplant, season with salt and black pepper and mix everything.
    7. Finally, add the parmesan on top, garnish with more basil leaves and serve immediately.

    Notes

    Don't overcook the pasta: Pasta must be al dente! Keep an eye on it, and don't let it get too soft.

    If pasta is too dry: If you overcook the tomato sauce and your pasta ends up being too dry, add a little bit of the pasta cooking water, and voila, it will be creamy again!

    Storage: Store leftovers in the fridge in an airtight container for up to 4 days.

    Vegan version: Replace the parmesan cheese with vegan parmesan and regular pasta with vegan pasta.

    Keywords: pasta alla norma, eggplant pasta, aubergine pasta

    Did you make this recipe?

    Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can't wait to see what you've made!

    More Pasta Recipes

    • a bowl with zucchini noodles with shrimp garnished with grated parmesan cheese and basil leaves
      Zucchini Noodles With Shrimp
    • close up of a plate with shrimp, pasta, cucumber, arugula, feta cheese, avocado and cherry tomatoes
      Shrimp Pasta Salad
    • a bowl with a Greek pasta salad
      Greek Pasta Salad
    • a large bowl with lemon pasta, a small bowl with grated parmesan and parsley on top of a board
      Lemon Pasta

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Rita and Ricardo are in the kitchen posing for the photo and making a cake recipe.

    Hi, We're Rita and Ricardo! Welcome to Coco & Camellia! Here you'll find wholesome recipes inspired by nature and seasonal produce.

    More about us →

    Popular Recipes

    • a large plate with crepes and whipped cream inside the crepes. The crepes are garnished with berries, chocolate sauce, and flowers. A kitchen towel on the side.
      Thermomix Crepes
    • a hand is dipping a chip into the hummus.
      Thermomix Hummus
    • a plate served with pancakes, berries, yogurt, flowers, and maple syrup
      Thermomix Pancakes
    • one hand dipping a tortilla chip inside a bowl with guacamole
      Thermomix Guacamole

    Footer

    ↑ back to top

    Info

    • Home
    • Privacy Policy
    • Terms & Conditions

    Follow

    • Facebook
    • Instagram
    • Pinterest
    • Youtube

    Contact

    • About Me
    • Contact

    Copyright © 2023 Coco & Camellia