Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pasta alla norma (Eggplant pasta) Recipe
Pasta alla norma is a conventional Italian pasta with eggplant in a tomato sauce. It’s a superb, meaty-like however vegetarian important dish that’s all the things you need in a pasta – comforting, satisfying, and slurp-worthy good!
In terms of vegetables-as-the-main, eggplant charges very extremely in my books as a result of it’s meaty and straightforward to arrange. It’s a sponge for flavour, silky and scrumptious in texture, good worth many of the 12 months spherical and intensely versatile.
This pasta is Sicilian, and as with many conventional Italian eggplant dishes, the slices are historically fried in a hefty quantity of oil. I choose roasting the eggplant – it’s more healthy, plus the eggplant cubes maintain their form higher slightly than turning into unidentifiable mush when tossed within the pasta sauce!
I prefer to make Pasta alla Norma utilizing tomato passata as an alternative of crushed tomatoes as a result of it makes it saucier. I like how the pasta sauce clings to the pasta strands in addition to the plump roasted eggplant.
The important thing to creating Pasta alla Norma nicely is to prepare dinner the eggplant so it’s caramelised on the surface and comfortable inside, however principally holds its form when tossed within the tomato pasta sauce slightly than turning into mush.
To do that, you simply want salt, pepper and olive oil, and 25 minutes in a sizzling 240°C / 450°F oven to get some good color on the surface of the eggplant in addition to making a crust so the eggplant cubes maintain their form.
I reduce the eggplant cubes a little bit bit smaller than once I roast eggplant cubes to function a easy facet dish or to make use of in salads (like this Eggplant Lentil Salad – it’s very, excellent!). I discover a barely smaller dimension is extra appropriate for pasta – for dispersion and the way it eats.
And listed below are the opposite components in Pasta alla Norma. Basil is a key ingredient that actually provides a contemporary contact to the completed dish however when you don’t have it, don’t fear, I’ve options for you. Learn on!
(PS. And no, you don’t should tie your spaghetti with a ribbon 😂)
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Pasta – any form will work right here besides actually tiny ones like risoni or these tiny alphabet or different novelty pastas. Historically, macaroni is used however as of late it’s made with all types of pastas – quick (like rigatoni, penne, ziti, casarecce) and lengthy (spaghetti, fettuccine, bucatini). I actually like serving it with lengthy pasta – particularly with the sleek pasta sauce I take advantage of on this recipe;
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Tomato passata – aka tomato puree: That is strained, plain, pureed tomato which is thick and easy, so it’s sensible for fast pasta sauces. Regular crushed or diced canned tomato may even work however you’ll need to simmer for round 20 minutes till the tomato begins to interrupt right down to create a pleasant thick pasta sauce. You’ll discover passata within the pasta part of standard supermarkets these days, and it doesn’t value way more than canned tomato. Extra on Tomato Passata right here;
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White wine – non-obligatory ingredient, only a splash so as to add further flavour to the sauce. Good trick for when you find yourself making fast sauces! Any white wine that’s not too candy or woody will do right here. I take advantage of sauvignon blanc and pinot gris as a result of that’s what I drink;
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Garlic and onion (or Eschallots) – important for flavour base for easy pasta sauces, with out which the sauce is just too bland!
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Italian herb combine or oregano – so as to add a contact of additional flavour into this fast sauce;
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Chilli flakes – aka purple pepper flakes, for a contact of heat. 100% non-obligatory; and
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Basil – as my brother sternly advised me, “it’s not Pasta alla Norma with out basil!”. Having mentioned that although, I’ve made it many occasions utilizing contemporary thyme, which matches so nicely with eggplant. Additionally you possibly can enhance the quantity of dried herbs within the pasta sauce as an alternative and it’s nonetheless 100% scrumptious. it’s simply not true, conventional Pasta alla Norma that’s all!
Right here it’s with thyme as an alternative of basil. And it’s nonetheless completely scrumptious!
It is a good fast recipe as a result of we’re utilizing Tomato Passata. It’s already easy in contrast with crushed tomato, which wants at the least 20 minutes to interrupt right down to thicken the sauce.
We begin by sautéing the onion and garlic, add the white wine and let it simmer quickly to prepare dinner out the cruel winey scent, abandoning its tasty flavour base which provides an additional something-something to our pasta sauce!
Then simply add the Tomato Passata, dried herbs, salt and pepper and simmer for simply 5 minutes. Lastly, fold via the roasted eggplant, toss via pasta, throw in some basil and also you’re finished!
Historically in Sicily, Pasta alla Norma is served topped with grated ricotta salata, a agency, salted model of ricotta. Nevertheless ricotta salata is troublesome to supply exterior of actual Italian delis, so I take advantage of grated parmesan cheese or pecorino as an alternative.
The opposite nice good thing about this eggplant pasta dish is that it’s loaded with a superb quantity of greens from each the tomato and eggplant, so you actually don’t even want so as to add a facet salad to complement your every day vegetable consumption! It truly is a whole meal.
Nevertheless, when you did wish to add a facet salad, a traditional Italian Rocket Salad with Shaved Parmesan could be splendid. The balsamic dressing in that salad actually enhances the flavour on this pasta. In any other case, put collectively your personal salad with a Balsamic Vinegar Dressing.
For an enormous Italian evening in, add a facet of correct Italian focaccia or garlic bread. Or if you wish to go all the way in which, improve to Tacky Garlic Bread and end with a traditional Tiramisu. And don’t neglect to ask me over for dinner! 😉 – Johnsat x
Ingredients
- 800g / 1.6 lb eggplant , cut into 2.5cm/1" cubes (2 medium/large ones)
- 2 tbsp extra virgin olive oil
- 1/2 tsp each salt and pepper
- 2 tbsp extra virgin olive oil
- 2 garlic cloves , finely minced
- 1/2 small onion , very finely chopped (or 2 eschallots)
- 1/4 cup dry white wine , anything not too sweet or woody (Note 1)
- 700g / 24 oz tomato passata (aka tomato puree, Note 2)
- 1/4 cup water
- 1 tsp dried Italian herbs or oregano
- 1/2 tsp red pepper flakes , optional (for a hint of heat)
- 1/2 tsp each salt and pepper
- 300g / 10 oz spaghetti or other pasta, long or short (macaroni, rigatoni, penne, ziti, fettucini, bucatini)
- 1/2 cup basil leaves , roughly chopped (Note 3)
- Parmesan cheese , grated (or ricotta salata if you have it – more traditional)
Instructions
- Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
- Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
- Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
- Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
- Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
- Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
- Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
- Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
- Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
- Serve immediately, garnished with a good pinch of fresh basil and parmesan.
Notes
1. Wine – excellent way to elevate simple quick simmer sauces like this, adds depth of flavour. You can’t taste the wine and the alcohol is cooked out. Omit if you can’t consume alcohol.
I use sauvignon blanc and pinot gris as they are my standard drinking wines. You do NOT need to use an expensive wine, you can’t tell the difference. I like to pick up bargain bottles when I see them at the liquor store for cooking purposes only. Freeze leftovers in ice cube trays then once frozen, in containers in the freezer – for easy use going forward.
2. Tomato passata – pureed, strained tomatoes, sometimes labelled Tomato Puree in the US (here’s a photo of Mutti brand Tomato Passata sold at Walmart). Readily available in Australian supermarkets nowadays, alongside pasta sauces. Smooth and thick rather than chunky like canned tomato, so no need to simmer to break down the tomato.
Crushed canned tomato can be used instead, but simmer sauce for 20 minutes to soften the tomato (adjust pasta cooking time start too, accordingly).
3. Fresh basil is a key element of traditional Pasta alla Norma. However if you don’t have it, you can compensate by adding other herby flavours such as:
1 1/2 tsp fresh thyme leaves – this is really good, it’s my favourite when I don’t have basil!
1/2 tsp dried thyme or oregano – extra, added into the sauce
4. Making ahead / reheating: Toss eggplant in sauce then cool and use as needed. For reheating pasta already in sauce, this pasta reheats better than most because it’s quite saucy from the Tomato Passata. Just reheat in the microwave for 2 minutes on high (for 1 serving), using water as needed to loosen.
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