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Aubergine pasta with chopped basil and Parmesan flakes on top and garlic dough ball served around the edge of the pasta dish in the cast iron pan
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5 from 21 votes

Aubergine Pasta (Pasta alla Norma)

This Italian pasta recipe is an easy midweek meal for the family. Aubergine gently fried before creating a homemade pasta sauce using tinned chopped tomatoes, garlic, chilli, pepper.
Cooked fusilli, macaroni, rigatoni or penne pasta stirred through a Sicilian tomato-based sauce. Finally, a sprinkle of shaved Parmigiano-Reggiano or Ricotta Salata and fresh basil are added.
Pasta alla Norma can be served cold or warm.
Great for lunch or a pasta salad sharing plate at family gatherings or BBQ's.
Prep Time5 minutes
Active Time20 minutes
Total Time25 minutes
Course: Dinner, Lunch, Vegetarian
Cuisine: Italian
Keyword: 30 minute meal, aubergine, aubergine and pasta recipes, aubergine pasta, aubergine pasta recipe, aubergine pasta recipe uk, BBQ pasta salad, eggplant, Homemade, Pasta Sauce, serve cold or hot, Sicillian
Yield: 6 People
Calories: 320kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 2 Aubergine (Eggplant) diced
  • 1 teaspoon Salt
  • 5 tablespoon Olive Oil
  • 500 grams Fusilli Pasta or other pasta such as macaroni, spaghetti, penne.
  • 2 tins Chopped Tomatoes
  • 4 cloves Garlic finely chopped or pureed
  • 1 Chilli finely chopped or minced
  • Black Pepper to taste
  • 60 grams Parmigiano-Reggiano or Ricotta Salata shaved to serve
  • Basil fresh chopped to serve

Instructions

  • Cut the aubergine into cubes and sprinkle with salt.
    2 Aubergine (Eggplant), 1 tsp Salt
    Chopped aubergine being poured into a black cast iron dish
  • Heat the olive oil in a pan over medium heat. Add the Aubergine, gently fry until soft and golden, about 8 minutes.
    5 tbsp Olive Oil
    Aubergine cooking in olive oil in a cast iron pan
  • Add chopped tomatoes, garlic, chilli & black pepper with the aubergine. Turn to high heat.
    Once bubbling, turn the temperature down to low and simmer.
    2 tins Chopped Tomatoes, 4 cloves Garlic, 1 Chilli, Black Pepper
    Aubergine, chopped tomatoes cooking in a cast iron pan with Garlic and chilli puree on top
  • Whilst the sauce simmers, cook the pasta to the instructions on the packet.
    500 grams Fusilli Pasta
    Pasta cooking in boiling water in a silver pot
  • Drain the pasta. Stir into the thickened pasta sauce.
    pasta being poured into the cast iron pan to mix together the tomatoes and aubergine mixture
  • Top with fresh basil and shaved Parmigiano-Reggiano or Ricotta Salata.
    Season to taste with salt and pepper.
    Serve warm or cold!!
    Basil , 60 grams Parmigiano-Reggiano or Ricotta Salata
    Flakes of Parmesan sprinkled over the aubergine pasta dish

Video

Nutrition

Calories: 320kcal | Carbohydrates: 36g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 7mg | Sodium: 559mg | Potassium: 428mg | Fiber: 6g | Sugar: 6g | Vitamin A: 185IU | Vitamin C: 15mg | Calcium: 143mg | Iron: 2mg