This Pasta Alla Norma is a roasted eggplant pasta recipe that you will adore! This classic recipe is simple, robust and savory with a slightly spicy tomato sauce.


Have you ever made Pasta Alla Norma? This delicious Sicilian pasta dish is a delicious way to use fresh eggplant!

This is a robust, savory tomato sauce pasta studded with roasted eggplant cubes. Although this is a meat free recipe, the eggplant cubes give it a meaty texture. It’s very satisfying and does well as a main dish!

Pasta Alla Norma (Roasted Eggplant Pasta Recipe


Peak eggplant season runs from July through October, so that’s a great time to grab eggplant at a good price and peak freshness!

A photo of a bowl of pasta alla norma - fresh eggplant pasta


I chose rigatoni pasta for this recipe, but feel free to use whatever pasta you have on hand.

I like to use pasta that has nooks and crannies, so the bits of tomato and eggplant can wedge themselves into the pasta a bit.


Substitutions for this eggplant pasta recipe:

Like with all recipes, this is YOUR meal! Feel free to consider this a base recipe and adjust to your tastes. Here are a few substitutions I’ve tried:

  • Instead of parmesan cheese, add Ricotta Salata
  • Instead of crushed tomatoes, use marinara sauce or your favorite pasta sauce
  • Instead of crushed tomatoes, use fresh tomatoes! You will need between 3 and 4 cups. Allow an extra 10 minutes of time for the tomatoes to sauté and break down. You will also likely need to add between 1/2 cup and 1 cup of pasta water to loosen up the tomatoes.
Pasta Alla Norma (Roasted Eggplant Pasta Recipe_

Looking for other eggplant recipes? I recommend this air fried eggplant parmesan!

Pasta Alla Norma (Roasted Eggplant Pasta Recipe

Pasta alla Norma

This Pasta Alla Norma is a roasted eggplant pasta recipe that you will adore! This classic recipe is simple, robust and savory with a slightly spicy tomato sauce.
4.98 from 47 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories: 340kcal
Author: Michelle Goth

Ingredients

  • 1 eggplant diced into 1-inch cubes, skin on
  • 3 tbsp olive oil divided
  • 12 ounces rigatoni or pasta of your choosing
  • 1/2 yellow onion diced
  • 28- ounce crushed tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon black pepper
  • 1 pinch crushed red pepper flakes
  • ½ cup parmesan or pecorino romano grated
  • fresh basil for garnish optional

Instructions

  •  Preheat the oven to 400 degrees.
  • Add 2 tablespoons oil and eggplant to a baking sheet. Toss to coat. Roast eggplant in oven for 20-25 minutes until it starts to turn golden brown.
  • Cook pasta to package instructions until al dente in a large pot of salted water. Stain and toss in olive oil to keep pasta from sticking together.
  • To a large skillet, add 1 tablespoon olive oil and heat over medium-high heat. Add onion and sauté for 3-4 minutes, until softened.
  • To the skillet, add crushed tomatoes and seasonings. Allow to simmer on low heat for 10 minutes, stirring often.
  • Add roasted eggplant pieces to tomato sauce, allow to simmer for an additional 2-3 minutes.
  • Pour sauce over cooked pasta and sprinkle with Parmesan cheese before serving. 

Notes

If the sauce is too thick, add 1/2 cup of pasta water. A little water will help loosen it up!
I like to top this pasta with fresh herbs and just a little bit of acidity (balsamic vinegar or lemon juice) but give it a taste first!

Nutrition

Serving: 1 | Calories: 340kcal | Carbohydrates: 46g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 15mg | Sodium: 560mg | Fiber: 7g | Sugar: 12g
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