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Home » Recipes » Main Dish

Last Updated: Jun 20, 2024 by Angela Latimer · 1 Comment

Pasta Alla Norma

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Pin for Bake It With Love's pasta alla Norma recipe using fresh eggplant and canned tomatoes for a hearty vegetarian dish.

This pasta alla Norma recipe is a simple yet flavorful dish made with tender eggplant, sweet tomatoes, and ricotta cheese. It's a classic Sicilian dish that is easy to make and full of comforting flavors and textures that everyone will enjoy. Whether you're a fan of Italian cuisine or simply looking for a new tasty meal, this timeless recipe is a must-try!

Serve your bowl of pasta alla Norma with garlic bread and a Caesar salad for a complete meal. Or some bacon-wrapped asparagus and a fresh Caprese salad would be delicious.

Delicious pasta alla Norma served in an offwhite bowl and garnished with grated Parmesan cheese and chopped basil.
Jump to:
  • 🤔 What Is Pasta Alla Norma
  • 🥘 Ingredients
  • 🔪 How To Make Pasta Alla Norma
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥡 Storing & Reheating
  • ❓ Recipe FAQs
  • 🍝🍜😋 More Tasty Pasta Recipes
  • 📖 Recipe Card
  • 💬 Comments & Reviews

Nothing says comfort food like a piping hot bowl of my savory pasta alla Norma. This hearty and flavorful dish is the epitome of Italian cuisine, featuring a delicious blend of sweet tomatoes, earthy eggplant, and fragrant basil.

🤔 What Is Pasta Alla Norma

Pasta alla Norma is a classic Italian pasta dish that originated in the city of Catania, located in Sicily. It is named after the famous opera "Norma" by Vincenzo Bellini, a native of Catania.

The dish is typically made with pasta, tomato sauce, fried eggplant, grated ricotta cheese, and fresh basil. It's a simple yet flavorful dish showcasing Sicilian cuisine's rich flavors.

🥘 Ingredients

Pasta alla Norma recipe ingredients measured out and ready to cook.
  • Pasta - 1 pound of pasta (such as penne or spaghetti).
  • Olive Oil - EVOO is best in this classic Italian recipe.
  • Eggplant - 1 large eggplant.
  • Onion - 1 small onion (chopped).
  • Garlic - 2 teaspoons of minced garlic.
  • Salt & Pepper - ¼ teaspoon of each, salt & pepper (to taste).
  • Oregano - 1 teaspoon of dried oregano (or a dried oregano substitute).
  • Red Pepper Flakes (optional) - ¼ teaspoon of crushed red pepper flakes for a bit more heat.
  • Tomatoes - 28 ounces of crushed tomatoes (1 28-ounce can). Opt for San Marzano tomatoes if you can find them, they're the most delicious tomatoes imported from Italy.
  • Tomato Paste - 2 tablespoons of tomato paste (or a tomato paste substitute).
  • Parmesan Cheese - Freshly grated Parmigiano Reggiano cheese is best.
  • Basil - Fresh basil leaves (chopped). I prefer to use baby basil leaves if they're available.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Pasta Alla Norma

If you've never made pasta alla Norma before, there's no need to be intimidated. To begin, take out some measuring utensils, a wooden spoon, a large stockpot, a large skillet, and a colander.

This recipe will make around 4 servings. You can easily scale up the ingredients if serving a larger crowd.

Prep & Saute

Cook pasta. Cook the 1 pound of pasta according to the package directions until al dente.

Pasta alla Norma process photo 1 cooked pasta in colander.
Pasta alla Norma process photo 2 cubed, peeled eggplant in frying pan.

Cook eggplant. Meanwhile, heat the 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant and cook until golden brown and tender, occasionally stirring, for 10-15 minutes.

Pasta alla Norma process photo 3 sauteed eggplant cooked until tender.
Pasta alla Norma process photo 4 adding diced onion and minced garlic.

Add onion and garlic. Saute the diced onion and 2 teaspoons of minced garlic. Cook until softened, about 5 minutes.

Cook The Sauce

Pasta alla Norma process photo 5 add crushed tomatoes and tomato paste.
Pasta alla Norma process photo 6 add the seasoning and stir to combine.

Combine the sauce. Pour the 28 ounces of canned crushed tomatoes and 2 tablespoons of tomato paste into the skillet and bring to a simmer. Season with ¼ teaspoon each of salt and pepper, 1 teaspoon of dried oregano, and ¼ teaspoon of the optional crushed red pepper flakes. Cook for about 10-15 minutes, stirring occasionally.

Combine & Serve

Pasta alla Norma process photo 7 add the cooked pasta.
Pasta alla Norma process photo 8 combined pasta and sauce ready to serve.

Toss pasta & sauce. Drain the pasta and add it to the skillet with the 28 ounces of crushed tomatoes and 2 tablespoons of tomato paste. Toss to combine.

Divide pasta. Divide the pasta among serving plates. Top the pasta with ½ cup of ricotta cheese and chopped basil.

Serve. Serve immediately and enjoy!

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💭 Angela's Pro Tips & Recipe Notes

  • Use Fresh Eggplant. Choose fresh, firm eggplants for the best texture and flavor. Before cooking, salt the eggplant slices and let them sit for about 30 minutes to draw out bitterness and excess moisture.
  • Quality Tomatoes Matter. The sauce's flavor heavily depends on the quality of the tomatoes. Use ripe, fresh tomatoes during peak season or high-quality canned San Marzano tomatoes for a rich and authentic taste.
  • Cheese Substitutions. If Parmesan cheese isn't your liking or available, you can easily substitute it with other hard, grated cheeses like pecorino Romano or Asiago.
  • Vegan Option. You can skip the cheese altogether or opt for a vegan cheese alternative for a vegan recipe version.
  • Adding Heat. If you enjoy a bit of spice in your meals, consider adding a pinch of crushed red pepper or chili flakes.
Wide closeup image of the dished up pasta alla Norma.

🥡 Storing & Reheating

Place your leftover pasta in an airtight container in the fridge and eat it within 3 days. Although this dish is best enjoyed fresh, you can freeze the sauce in a freezer-safe container for up to 2-3 months.

Reheating

Warm your leftovers over medium heat in a saucepan on the stovetop or the microwave in 30-second increments. 

Vertical hero image of the plated pasta alla Norma with wooden spoon and fresh ingredients.

❓ Recipe FAQs

Can I Make This Recipe In Advance?

Yes! You can make the sauce in advance and refrigerate it for up to 2-3 days. When you're ready to serve, reheat the sauce and toss it with freshly cooked pasta.

Can I Freeze Pasta Alla Norma?

Absolutely! You can freeze pasta alla Norma for up to 2-3 months. However, I recommend freezing the sauce separately (in a freezer-safe container) from the pasta to prevent it from becoming mushy. Pasta will always taste the best when fresh, so you can freeze the sauce and make a fresh batch of noodles for the best results.

What Type Of Pasta Should I Use?

Traditionally, short pasta shapes like rigatoni, penne, or macaroni are used in pasta alla Norma. However, you can use any type of pasta you like, even spaghetti!

🍝🍜😋 More Tasty Pasta Recipes

  • Cream Cheese Pasta - Perfectly cooked spaghetti noodles are tossed in a creamy garlic sauce!
  • Cajun Sausage Pasta - This Cajun pasta combines delicious andouille sausage with rich and creamy pasta!
  • Creamy Turkey Pasta Primavera - Whenever you have some leftover turkey and need a tasty recipe to make, this pasta is incredibly easy and flavorful
  • Garlic Parmesan Angel Hair Pasta - If you are a fan of garlic, then this creamy and cheesy pasta is a must-try!
  • Prime Rib Pasta - This hearty pasta recipe is a great way to use up your prime rib leftovers from a holiday dinner!
  • Bang Bang Shrimp Pasta - Bang Bang shrimp pasta is a 20-minute dinner everyone will love!

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📖 Recipe Card

Delicious pasta alla Norma served in an offwhite bowl and garnished with grated Parmesan cheese and chopped basil.
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5 from 2 reviews

Pasta Alla Norma

This pasta alla Norma recipe is a simple yet flavorful dish made with tender eggplant, sweet tomatoes, and ricotta cheese. It's a classic Sicilian dish that is easy to make and full of comforting flavors and textures that everyone will enjoy. Whether you're a fan of Italian cuisine or simply looking for a new tasty meal, this timeless recipe is a must-try!
Author | Angela Latimer
Servings: 4 servings
Calories: 677kcal
Prep 5 minutes minutes
Cooking 40 minutes minutes
Total Time 45 minutes minutes
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Ingredients
 

  • 1 lb pasta (such as penne or spaghetti)
  • 3 tablespoon olive oil (extra virgin)
  • 1 large eggplant (peeled and cut into ½-inch cubes)
  • 1 small onion (chopped)
  • 2 teaspoon garlic (minced)
  • 28 oz crushed tomatoes (1 28-ounce can)
  • 2 tablespoon tomato paste
  • ¼ teaspoon each, salt & pepper (to taste)
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ½ cup Parmesan cheese (or use Romano, or Asiago)
  • fresh basil leaves (chopped)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

Prep & Saute

  • Cook the 1 lb pasta according to the package directions until al dente.
  • Meanwhile, heat the 3 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 large eggplant and cook until golden brown and tender, stirring occasionally for about 10-15 minutes.
  • Add the 1 small onion and 2 teaspoon garlic to the skillet and cook until softened, about 5 minutes.

Cook The Sauce

  • Pour the 28 oz crushed tomatoes into the skillet with 2 tablespoon tomato paste and bring to a simmer. Season with ¼ teaspoon each, salt & pepper, 1 teaspoon dried oregano, and optional ¼ teaspoon crushed red pepper flakes, if using. Cook for about 10-15 minutes, stirring occasionally.

Combine & Serve

  • Drain the pasta and add it to the skillet with the crushed tomatoes and tomato paste. Toss to combine.
  • Divide the pasta among serving plates. Sprinkle with the grated ½ cup Parmesan cheese and chopped fresh basil leaves.
  • Serve immediately and enjoy!

Notes

  • You can substitute the Parmesan cheese with other grated cheeses, such as pecorino romano or Asiago.
  • If you want to make this dish vegan, you can omit the cheese or use a vegan cheese alternative.
  • You can add a pinch of red pepper flakes or chili flakes for some extra heat if desired.
  • To store: Place your leftover pasta in an airtight container in the fridge and eat it within 3 days. Although this dish is best enjoyed fresh, you can freeze the sauce in a freezer-safe container for up to 2-3 months.
  • To reheat: Warm your leftovers over medium heat in a saucepan on the stovetop or the microwave in 30-second increments. 

Nutrition

Calories: 677kcal (34%) | Carbohydrates: 111g (37%) | Protein: 23g (46%) | Fat: 17g (26%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 16mg (5%) | Sodium: 509mg (22%) | Potassium: 1250mg (36%) | Fiber: 12g (50%) | Sugar: 18g (20%) | Vitamin A: 758IU (15%) | Vitamin C: 24mg (29%) | Calcium: 183mg (18%) | Iron: 5mg (28%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dinner Recipes, Main Course, Pasta
Cuisine Italian
« Banana Substitute
Chicken Burrito Bowl »

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    5 from 2 votes (2 ratings without comment)

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  1. Perron says

    March 09, 2023 at 9:15 am

    Un pur délice !MIAM!MIAM!
    J’ai mis du fromage parmesan .
    5 étoiles

    "A pure delight! YUM! YUM!
    I added parmesan cheese.
    5 stars"

    Reply

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Pin for Bake It With Love's pasta alla Norma recipe using fresh eggplant and canned tomatoes for a hearty vegetarian dish.
Author bio photo with cake.

Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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