Aubergine Pasta (Pasta alla Norma)

You are going to love this tasty aubergine pasta recipe.

Pasta Alla Norma is an Italian pasta recipe. A classic Sicilian pasta dish enjoyed by pasta lovers all over Italy.

Gently fry aubergine (eggplant) in olive oil before adding it to a homemade pasta sauce.

Add cooked pasta to the aubergine sauce, with a sprinkle of shaved Ricotta Salata cheese (or Parmigiano-Reggiano). With fresh basil leaves added to serve.

It can be served hot or as a cold pasta salad in the summer. You can also add chilli peppers if you like spicy.

Continue reading or jump to see the whole ingredients and instructions on the recipe card.

Jump to:

• Why is it called Pasta Alla Norma?
• Ingredients
• Homemade Pasta Tomato Sauce
• Aubergine Pasta Bake
• Cold Pasta Salad
• Serving Suggestions
• 📖 Step by Step Recipe
• Aubergine Recipes
• Italian Recipes
• 💬 Readers Comments

See our step by step slide show on how to make this aubergine pasta norma.

Why is it called Pasta Alla Norma?

Pasta Alla Norma is a popular Italian pasta dish originating from Sicily.

The name of the dish came from an Italian Writer Nino Martoglio.

When he tasted this aubergine pasta dish, he compared it with the perfection of the fantastic Italian opera Norma.

Ingredients

I will go through all the ingredients needed to make this aubergine pasta recipe, including suitable substitutions.

Aubergine

Aubergines and eggplants are the same things; they have different names in different countries.

The aubergine is the star of this pasta dish so choose ones that are fresh and in season.

They should be shiny and have a firm texture, without any blemishes. Avoid ones that are soft or have brown spots.

Try to choose aubergines with thinner skins or baby aubergines for the best results.

How to prepare aubergine?

Years ago, aubergines needed to be heavily salted and sat with a heavy weight to draw out moisture and bitterness.

However, aubergine (eggplant) varieties have been modified and no longer have bitterness in them.

Wash and dice into cubes, and add a teaspoon of salt before frying in a generous amount of olive oil.

Olive Oil

Aubergines / Eggplants love to soak up olive oil, making them deliciously soft inside when sautéed.

Homemade Pasta Tomato Sauce

The ingredients in this homemade pasta sauce are tomatoes, garlic cloves, fresh chilli salt and pepper.

Tomatoes

You can use fresh chopped cherry tomatoes or tinned tomatoes.

I like to use fresh tomatoes when they are in season. However, tinned chopped tomatoes work well.

For extra richness add tomato puree to the tomato pasta sauce.

Garlic & Chilli

Use fresh garlic minced or finely chopped for this pasta bake sauce.

You can use fresh chillies or chilli flakes.

I also love spice in this aubergine pasta dish; however, if you don't, omit it.

Try using Gia Garlic Puree and Gia Chilli Puree for a quicker aubergine pasta tomato sauce.

Allow the sauce to simmer and thicken whilst cooking the pasta. Add a splash of balsamic vinegar and mixed dried herbs for extra flavour.

Pasta

Cook the pasta in boiling salted water, stirring occasionally. Follow cooking time to packet instructions or a little less if you like it al dente.

Add drained pasta into the aubergine and tomato sauce.

What pasta shape to use?

In a traditional Pasta Alla Norma tubed pasta shapes are used.

However, any pasta shape will work in this pasta dish.

I like to use rigatoni, penne pasta or fusilli. Check out the fantastic giant fusilli pasta in the pictures for this aubergine pasta bake.

Cheese

In Italy, Ricotta Salata cheese finishes this cooked pasta dish.

Ricotta Salata is an Italian sheep's milk cheese.

It is firm and heavily pressed and salted. It can be grated or shaved over pasta and salad.

However, in the UK, it is not so readily available.

Substitute Cheese

If you can't source Ricotta Salata for this recipe, try using Parmigiano-Reggiano (parmesan cheese).

It has a similar texture and gives a great Italian flavour.

Basil

Add plenty of fresh basil leaves cut into small pieces to serve. If using dried basil, use sparingly.

Should I cut or tear basil?

There is a considerable debate here. When served as a garnish, some believe fresh basil should always be torn, not cut. So as not to bruise the basil.

On the other hand, others believe the bruising of the basil releases the flavour.

I use kitchen scissors to cut my fresh herbs as I find it doesn't bruise as much as a knife.

Is this the right way? I don't know but it always works for me!

Aubergine Pasta Bake

You can turn this into an aubergine pasta bake. Transfer the cooked pasta and pasta sauce into an oven baking dish.

Add torn mozzarella on top, ready to be oven-baked for 10 minutes.

To keep this aubergine pasta vegan friendly, omit the cheese or use a vegan option.

Cold Pasta Salad

The first time I tried this dish in Italy, I had it cold, known as Pasta alla Norma Fredda. (Fredda translates to cold in Italian).

We enjoy it hot and cold, so we make it serve 6!

It makes dinner for the 4 of us. There is enough left to serve as a cold pasta salad for lunch the next day.

Add to a lunch box or a cold pasta salad sharing plate at family gatherings or BBQs.

Serving Suggestions

This pasta dish is great served as a main course with our homemade dough balls on the side.

It can also be served with olive and herb focaccia or garlic bread.

Whether vegetarian or vegan, this aubergine pasta alla norma recipe is perfect for the whole family!

📖 Step by Step Recipe

This aubergine pasta recipe post was initially posted 15/06/2020 and was updated 04/05/2022 to include substitute ingredients, new images and an easy recipe card.

Aubergine Recipes

Try our Turkey and Rice Stuffed Aubergines for more recipes using aubergines, Thai Green Beef Curry. Or come back soon as we have just created an aubergine curry!

Italian Recipes

If you love Italian food, check out our Rice Salad which pairs well with Italian Chicken Drumsticks.

We also have a delicious Italian Pot Roast With Pasta, or try our Italian Eggs Benedict for breakfast.

I hope you enjoyed this recipe; we would love to hear your thoughts below or leave a review of our recipe.