Pasta alla Norma (roasted eggplant tomato pasta)

This Pasta alla Norma is one I make often because my family genuinely loves it. The roasted eggplant turns soft and silky with caramelized edges, soaking into the rich tomato sauce and clinging to every piece of pasta. Finished with fresh basil and plenty of parmesan, it’s deeply satisfying, full of texture, and never lasts long at the table.

📝 Ingredients

• 2 medium globe eggplants (cubed)
• 2 tablespoons olive oil
• 1/2 teaspoon EACH: salt and pepper
• 1 tablespoon olive oil
• 1/2 medium onion (finely minced)
• 3 cloves garlic (finely minced)
• 24 ounces marinara sauce (see notes)
• Salt and pepper (to taste)
• 14 ounces short-shaped pasta
• 1/2 cup grated parmesan (plus extra for serving)
• Fresh basil (for serving)

👨‍🍳 Instructions

1. 1Preheat your oven to 425 degrees Fahrenheit and line an extra-large baking sheet (see notes) with parchment paper. Add the eggplant and toss with the oil, salt, and pepper and then spread the cubes out evenly on the baking sheet. Bake for 30-40 minutes, until the eggplant is very soft.
2. 2While the eggplant is baking, make the sauce. Heat the oil in a wide pan over medium-high heat. Add the onion and cook until it's translucent, about 3 minutes. Add the garlic and cook for another 30 seconds.
3. 3Pour the marinara sauce into the pan and let it warm. Season the sauce to taste with salt and pepper.
4. 4Bring a large pot of well-salted water to a boil, then cook the pasta according to the package directions. Reserve 1 cup of the pasta cooking water, drain the pot, then return the pasta to the pot.
5. 5Pour the marinara sauce over the pasta. When the eggplant is soft, add it to the pot and stir well. Add enough of the pasta cooking water to make a loose, creamy sauce - I usually add most of it, but add a splash at a time.
6. 6Stir in the Parmesan and basil. Serve with a little extra Parmesan and basil on top.