If you’re looking for a classic Italian eggplant pasta recipe, Pasta alla Norma is a must-try! This roasted eggplant pasta dish hails from Sicily and combines sweet tomato sauce, fresh basil, and perfectly cooked pasta for a meal that feels like an Italian vacation in every bite.
I first fell in love with this eggplant and tomato pasta during a trip to Catania, where locals shared how “alla Norma” refers to something truly exceptional. It’s one of those eggplant recipes that’s hearty, comforting, and surprisingly easy to make. Whether you’re learning how to cook eggplant for the first time or looking for a vegan eggplant pasta option, this dish is your answer.
Pasta alla Norma (Italian Eggplant Pasta)
This Eggplant Pasta recipe from Sicily pairs roasted eggplant with Rigatoni pasta and marinara for a saucy, satisfying vegetarian dinner. Topped with fresh basil and cheese, it’s a dish sure to impress.
EQUIPMENT (PAID LINKS)
- Large baking sheet
- Vegetable peeler
Ingredients
- 2 medium eggplants peeled in strips and sliced into ½-inch rounds
- 2 tablespoons extra-virgin olive oil
- 8 ounces rigatoni or spaghetti
- 2 cups marinara sauce homemade or store-bought
- ½ cup fresh basil leaves chopped
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Freshly ground black pepper to taste
- ½ cup ricotta salata or Parmesan cheese grated
Instructions
- Prepare Eggplant: Peel the eggplants in alternating strips to create a striped effect, then slice them into rounds.2 medium eggplants
- Roast Eggplant: Preheat the oven to 425°F. Arrange eggplant slices on a baking sheet, brush both sides with olive oil, and roast for 25-30 minutes, flipping halfway, until golden and tender.2 tablespoons extra-virgin olive oil
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Reserve ½ cup of pasta water before draining.8 ounces rigatoni or spaghetti
- Make Marinara Sauce: If making homemade marinara, prepare it while the eggplant roasts. Heat it gently in a skillet or saucepan.2 cups marinara sauce
- Combine Ingredients: In a large skillet, mix the cooked pasta with the marinara sauce. Add roasted eggplant, basil, oregano, red pepper flakes, and reserved pasta water. Toss well to coat.½ cup fresh basil leaves, ½ teaspoon dried oregano, ¼ teaspoon red pepper flakes, Freshly ground black pepper
- Add Cheese: Stir in most of the grated cheese. Save some for garnishing. Season with salt and pepper to taste.Salt, ½ cup ricotta salata or Parmesan cheese
- Serve: Divide the pasta into bowls. Top with remaining cheese and additional basil, if desired. Serve warm.
Notes
- Vegan: For a vegan option, skip the cheese or use a plant-based alternative. Store leftovers in an airtight container for up to 3 days.
- Marinara Sauce: Make your marinara by following this recipe here, for authentic flavor, but a high-quality store-bought option (like Rao’s) works perfectly if you’re short on time.
- Eggplant: There’s no need to salt modern eggplants before cooking. Look for medium-sized eggplants with shiny, unblemished skin.
- Cheese: The traditional recipe uses ricotta salata, which can be hard to find in the U.S. You can replace it with a mix of ricotta salata and Parmesan, or opt for Grana Padano, Pecorino Romano, or even mozzarella for a different twist.
- Pasta Choices: Rigatoni, Ziti, or Spaghetti are all great options—choose your favorite or whatever you have on hand.
- Spices: Adjust the red pepper flakes for heat or omit them if you’re sensitive to spice.
