Pasta Alla Norma (Tomato And Eggplant Pasta)

Ingredients

• 60 ml (4 tablespoons)olive oil
• 1 mediumaubergine, cut into small cubes (about 1 cm²)
• 4 clovesgarlic, crushed or sliced
• ¼ teaspoon (or ½ teaspoon if you like)crushed chillies
• 794 g (28 ounces; two cans)whole tomatoes
• 15 ml (1 tablespoon)balsamic vinegar
• 5 ml (1 teaspoon)sugar or honey
• to tastesalt and pepper
• 1 bunchfresh basil
• 283 g (10 ounces)pasta, preferably medium-sized shapes
• 1 ballmozzarella
• to servefreshly grated Parmesan

Instructions

1. 1

   Cook the aubergine

   Heat the olive oil in a pan, add the aubergine and stir to coat it. Cook for 10–15 minutes, stirring occasionally.

2. 2

   Add garlic and chilli

   Stir in the garlic and crushed chillies, then cook for a couple more minutes, stirring as they cook.

3. 3

   Simmer the tomatoes

   Add the tomatoes and break them up with a wooden spoon. Stir in the balsamic vinegar and sugar or honey, then simmer for about 15 minutes, or until the aubergine is soft.

4. 4

   Season and add basil

   Season the sauce well and stir in most of the basil.

5. 5

   Cook the pasta

   Meanwhile, boil the pasta according to the packet instructions until al dente. Drain it, reserving some of the cooking water.

6. 6

   Toss with sauce

   Add the pasta to the sauce and toss until coated. Add enough reserved cooking water to make the sauce smooth and silky.

7. 7

   Stir in mozzarella

   Tear the mozzarella into the pan and stir briefly.

8. 8

   Serve with toppings

   Serve immediately in bowls, topped with grated Parmesan and the remaining fresh basil.

What is pasta alla Norma?

Pasta alla Norma is a Sicilian pasta dish traditionally built around aubergine, tomato, basil and cheese. It is named after the opera Norma by the Sicilian composer Vincenzo Bellini.

This version keeps the familiar aubergine-and-tomato base and adds mozzarella for a soft, creamy finish. Simmering the aubergine in the sauce also lets it become tender while taking on the tomato and garlic flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 462 calories, 12g protein, 70g carbs, 16g fat.

The pasta and tomatoes provide most of the carbohydrates, while olive oil and mozzarella contribute much of the fat; the pasta and cheeses provide some protein. To balance the meal, serve it with a green salad or another simple vegetable side.

Getting the aubergine tender

Even cubes: Cut the aubergine into small, similarly sized pieces so they cook at a similar pace. Stir them occasionally while they soften in the oil.

Give it time: The aubergine cooks for 10–15 minutes before the tomatoes go in, then continues softening as the sauce simmers. Check that the pieces are tender before combining everything with the pasta.

Building the tomato sauce

Whole tomatoes: Break them up in the pan with a wooden spoon so their juices become part of the sauce. Let the mixture simmer for about 15 minutes.

Balsamic and sugar: The vinegar adds a tangy note, while the small amount of sugar or honey rounds out the tomatoes. Taste after simmering and adjust the salt and pepper.

Choosing and cooking the pasta

Medium shapes: Penne or another medium-sized pasta shape works well because it catches the tomato sauce and aubergine pieces. Follow the packet timing and aim for pasta that is al dente.

Pasta water: Reserve some water before draining. Add it gradually as you toss the pasta with the sauce, stopping when the coating looks smooth and silky.

Finishing with cheese and basil

Mozzarella: Tear the ball into pieces and stir it through briefly at the end. The heat of the pasta and sauce will soften it without needing a long cook.

Basil and Parmesan: Stir most of the basil into the sauce, then use the rest as a fresh topping. Grate the Parmesan over the bowls just before serving.

Timing the meal

The sauce simmers for about 15 minutes, so start boiling the pasta while it cooks. This keeps the pasta from sitting drained for too long before it is tossed with the sauce.

Have the basil, mozzarella and Parmesan ready before the pasta is done. The dish is best served straight away, while the sauce is silky and the mozzarella is soft.

Recipe notes & tips

• Cut the aubergine into evenly sized cubes so the pieces soften at roughly the same time.
• Stir the aubergine occasionally as it cooks so it gets coated in the oil.
• Break up the whole tomatoes thoroughly with a wooden spoon as they simmer.
• Reserve pasta water before draining, and add it a little at a time.
• Tear the mozzarella into the pan just before serving so it stays soft.
• Keep some basil aside for a fresh garnish.

Variations

• Adjust the heat: Use ½ teaspoon of crushed chillies for a hotter sauce.
• Swap the sweetener: Use honey instead of sugar, as suggested in the recipe.
• Change the pasta: Use another medium-sized pasta shape in place of penne.
• Make it extra cheesy: Add more freshly grated Parmesan at the table.
• Use sliced garlic: Slice the cloves instead of crushing them for a different texture.

Common mistakes to avoid

• Uneven aubergine cubes: Cut them to a similar size so they soften evenly.
• Rushing the aubergine: Cook it for the full 10–15 minutes, then simmer until soft.
• Skipping the reserved water: Keep some pasta water to loosen and smooth the sauce.
• Overcooking the pasta: Follow the packet instructions and drain it when al dente.
• Adding all the basil too early: Reserve some to top the finished bowls.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan or microwave, adding a splash of water if the pasta has become dry.

Frequently asked questions