Pasta Alla Norma with Chicken

Ingredients

• 225 gspaghetti
• 1aubergine
• 2 tbsp (30 ml)olive oil
• a pinchsalt and black pepper
• 57 gground chicken
• 2 clovesgarlic, minced
• ¼onion, sliced
• 1 tbsp (15 ml)olive oil
• 120 ml (½ cup)tomato paste or tomato purée
• ½ tspItalian herbs
• ½ tspchilli flakes
• a pinchsalt and pepper
• to tastefresh basil
• to tasteParmesan cheese

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (about 400°F). Line a baking tray with baking paper and drizzle it with olive oil.

2. 2

   Roast the aubergine

   Season the aubergine with salt and pepper, then spread it over the tray. Roast for 20 minutes.

3. 3

   Turn and finish

   Flip the aubergine pieces and roast for a further 5 minutes. Take the tray out of the oven and set it aside.

4. 4

   Cook the spaghetti

   Bring a pot of water to the boil with a little oil and salt. Cook the pasta until al dente.

5. 5

   Soften the aromatics

   Meanwhile, heat olive oil in another pan over a medium heat. Sauté the garlic and onion until fragrant.

6. 6

   Make the sauce

   Add the ground chicken, tomato purée, Italian herbs, chilli flakes, a little salt and pepper. Stir until well combined.

7. 7

   Combine the pasta

   Add the roasted aubergine and cooked pasta to the pan, then mix until the pasta is coated in sauce.

8. 8

   Finish and serve

   Serve topped with grated Parmesan and fresh basil leaves.

What is pasta alla Norma?

Pasta alla Norma is a Sicilian pasta dish traditionally centred on aubergine and tomato, often finished with basil and cheese. This version adds ground chicken to the sauce while keeping roasted aubergine as a key feature.

Roasting the aubergine separately helps it soften and brown before it meets the tomato sauce. Spaghetti gives the sauce plenty of strands to cling to.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 12g protein, 46g carbs, 13g fat.

Most of the carbohydrates come from the spaghetti, while olive oil and Parmesan contribute much of the fat. The chicken and Parmesan provide protein, though the amount of chicken in the recipe is modest; pair a serving with a generous salad or vegetables for a more balanced plate.

Roast the aubergine well

Even pieces: cut the aubergine into similarly sized pieces so they cook at roughly the same rate. Spread them out on the tray rather than piling them up.

Turn halfway: flipping after 20 minutes exposes another side to the hot tray. The extra 5 minutes helps finish softening and browning the pieces.

Build a fragrant sauce

Garlic and onion: sauté them in olive oil over a medium heat until fragrant, taking care not to let the garlic burn. This gives the sauce an aromatic base.

Chicken and tomato: stir the ground chicken into the tomato purée with the herbs and chilli flakes. The recipe does not specify a separate cooking time, so make sure the chicken is cooked through before combining everything.

Aim for al dente pasta

Pasta texture: cook the spaghetti until it is tender but still has a slight bite. Check the packet timing as pasta shapes and brands can vary.

Sauce coating: toss the pasta with the sauce and aubergine until evenly coated. If the sauce seems too thick, a small splash of pasta cooking water can help loosen it.

Balance the seasoning

Salt and pepper: the recipe seasons the aubergine and the sauce separately, so taste carefully as you cook. Parmesan also brings saltiness when added at the end.

Chilli: half a teaspoon gives the sauce some warmth. Use less if you prefer a milder plate, or add a little more at the table.

Serve it simply

Fresh finish: grate Parmesan over each serving and scatter on fresh basil leaves just before eating. Their freshness contrasts with the rich tomato and roasted aubergine.

On the side: a green salad or steamed vegetables make an easy accompaniment. Serve the pasta promptly while the sauce is hot and the aubergine is tender.

Recipe notes & tips

• Cut the aubergine into evenly sized pieces so they roast at a similar pace.
• Leave space between the aubergine pieces to help them roast rather than steam.
• Keep the heat moderate when sautéing the garlic so it does not burn.
• Check the spaghetti before the end of its packet cooking time for an al dente texture.
• Taste the sauce before adding extra salt, as Parmesan will add saltiness.
• Add the basil just before serving to keep its flavour fresh.

Variations

• More vegetables: Add sliced courgette to the tray and roast it with the aubergine.
• Milder sauce: Reduce or omit the chilli flakes for less heat.
• Extra basil: Stir torn basil through the pasta as well as scattering it on top.
• Cheese finish: Use a little more grated Parmesan at the table for a stronger savoury finish.
• Pasta swap: Use another long pasta shape, such as linguine, and cook it until al dente.

Common mistakes to avoid

• Crowded tray: The aubergine can steam instead of roast; spread it across the tray in a single layer.
• Burnt garlic: It can turn bitter quickly; sauté over medium heat and keep it moving.
• Overcooked pasta: It softens further when tossed with the sauce; drain it as soon as it is al dente.
• Under-cooked chicken: It should be cooked through before serving; continue cooking the sauce as needed.
• Over-seasoning: Parmesan adds salt; taste the finished sauce before adding more.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions