Pasta alla Norma is a simple combination of eggplant, tomato sauce and topped with ricotta salata, but it’s a winning formula. Easy to make, easy to enjoy!
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As you may have seen me mention before, we are a house of pasta lovers. However we all too often default to pesto as our way to serve it. Not that that’s bad, of course, but it is nice to change things up too.
This pasta alla Norma makes a great alternative with simple, delicious flavors of tomato, eggplant and basil, and it’s so easy to make.
I have made many other pasta recipes but the thing is, since pasta is one of my go-tos for a quick meal, they don’t all work when I’m short on time. This pasta alla Norma is different. It’s perfect for those busy nights.
Since my basil has just about given up living for the year, Prego’s Farmers’ Market® tomato & basil sauce is a great way to get that fabulous herb flavor out of season. You may know I’m not a huge fan of ready-made things, but this sauce is made with the kind of ingredients I’d find at the farmer’s market. Vine-ripened tomatoes, basil and garlic, each picked and made into this tasty sauce when they were in their peak.
The origins of pasta alla Norma
Pasta alla Norma is a traditional dish from Sicily, a place I’ve only been to for a couple days years ago but which I instantly loved. I hope to get back some time, especially now that I have learned and tried more Sicilian dishes, like stuffed squid and pasta con sarde a mare.
It’s not entirely clear how the dish got it’s name. Some say it’s because it respects ‘the norms’, others say it’s named after the opera called Norma written by a Sicilian composer.
One thing is for sure, though: it uses simple ingredients typical of Sicilian cooking and makes them into something truly delicious.
How to make an easy pasta alla Norma
How to make an easy pasta alla NormaThe Prego sauce makes this already easy pasta alla Norma even easier. I’ve made it more hands-off by roasting the eggplant rather than frying it as well – this also cuts down the amount of oil used.
Once you’ve roasted the eggplant, you simply add it to the warmed sauce along with the cooked pasta then serve toped with some ricotta salata. Since ricotta salata can be hard to find, feta makes a good substitute. Lots of tasty flavors with hardly any work.
Pasta alla Norma makes a great go-to meal for busy nights. It’s an incredibly simple dish but it’s pleasantly filling and has great flavors. Tomato, basil, eggplant and cheese is such a winning combination, you are bound to love it as much as we did. And you can always use another easy pasta recipe, right?
Try these other tasty easy pasta dishes:
- Pasta puttanesca
- Spaghetti alla carbonara with mushrooms
- Sardinian fregola with clams
- Plus get more Italian recipes in the archives.
Pasta alla Norma
Ingredients
- 1.125 lb eggplant aubergine (1 large - approx 1lb 2oz/500g)
- 2 1/2 tbsp olive oil (or a little more if needed)
- 23.5 oz jar Prego's Farmers' Market® tomato & basil sauce
- 1 lb pasta 450g, as you prefer - I used rigatoni which works well
- 2 oz ricotta salata 55g (or feta if not available)
Instructions
- Preheat the oven to 400F/200C.
- Dice the eggplant into approx 1/2in/1cm dice by cutting it in to slices then cutting each slice into cubes. Put them on a baking sheet/tray or in a baking dish and drizzle over the olive oil. Try to drizzle lightly so you don't get a few cubes absorbing all the oil. Toss then bake for approx 20-25min until cooked. Turn them once or twice gently as they cook.
- Meanwhile, boil water to cook the pasta and cook it following the packet instructions.
- Drain the pasta then warm the tomato & basil sauce, add the pasta and cooked eggplant and mix well.
- Serve the pasta with a little ricotta salata/feta crumbled over the top.
Nutrition
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Beth Neels says
That looks absolutely delicious! I love roasted eggplant! Prego has always been my favorite sauce in a jar, but I have not seen this new line yet! I have to go find it!
Caroline's Cooking says
Thanks, roasted eggplant is a favorite of mine too. Enjoy!
Lesli Schwartz says
Love, love, love eggplant parmesan, so this seems similar and something I would definitely go for! Yummy!
Caroline's Cooking says
It’s a bit lighter (at least than the American version) but similar flavors so you should enjoy!
Mayuri Patel says
Haven’t tried eggplant with pasta. Your preparation looks so delicious and a great way to enjoy eggplants too.
Caroline's Cooking says
It’s a great combination, hope you give it a try!
Patty says
Looks scrumptious, just looking at the pictures makes me hungry, I love aubergine with pasta!
Caroline's Cooking says
Thanks, they go so well together I agree!
Geetha Priyanka says
Having ready to use sauce is so handy on busy nights. Eggplant in pasta sounds delicious.
Caroline's Cooking says
I agree, it can definitely be a help and it’s a tasty mix.
Constance says
I love the eggplant in here. Looks delicious!
Caroline's Cooking says
Thanks Constance, it’s so tasty!
zeba Durrani says
Love eggplant and this is such a comforting dish!
Caroline's Cooking says
Thanks Zeba, it is indeed comforting, and so easy too!
Cricket Plunkett says
I’m not always the biggest eggplant fan but I have to say this dish does look just delicious it may change my mind!
Caroline's Cooking says
Well I hope it would, Cricket. Thanks!
Dorothy at Shockingly Delicious says
Eggplant and pasta is my kinda meal. I have seen that new Prego Farmer’s Market brand at the grocery. I’ll have to pick some up!
Caroline's Cooking says
Thanks Dorothy, I agree it’s a tasty combination and the sauce makes it so easy!
Carolyn West says
This is my all-time favorite comfort food. Eggplant and pasta area fantastic together. Yum! #client
Caroline's Cooking says
Thanks Carolyn, I agree they’re great together!