Pasta Alla Norma (Eggplant Pasta)
Pasta Alla Norma is a classic Sicilian dish featuring tender sautéed eggplant combined with perfectly cooked pasta in a simple olive oil sauce, garnished with vegetarian Parmesan and fresh herbs. This flavorful and approachable recipe is perfect for a comforting weeknight dinner.
Servings: 4 servings
Ingredients
- 1-2 eggplants cut into 1-inch cubes (around 1 ½ pounds, 680g total weight)
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 10 ounces dried pasta any shape (penne, rigatoni, or spaghetti work well)
- Parmesan cheese for serving (vegetarian Parmesan recommended)
- chopped fresh parsley for garnish (or basil, if preferred)
Instructions
Step 1: Prepare the Eggplant
- Start by washing your eggplants and cutting them into 1-inch cubes. Place the cubes in a colander and sprinkle with a pinch of salt. Let them sit for about 20-30 minutes to draw out any bitterness and excess moisture. Rinse the eggplant cubes under cold water and pat them dry thoroughly with a kitchen towel or paper towels.
Step 2: Cook the Eggplant
- Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes in a single layer, cooking in batches if needed. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until golden brown and tender, about 8-10 minutes. Transfer to a plate and set aside.
Step 3: Cook the Pasta
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve about ½ cup of pasta cooking water before draining.
Step 4: Combine Pasta and Eggplant
- Return the skillet with any remaining olive oil to low heat. Add drained pasta and sautéed eggplant back into the pan. Toss gently to combine. Add a splash of reserved pasta water if the mixture seems dry to create a loose sauce.
Step 5: Serve
- Divide the pasta among serving bowls or plates. Sprinkle vegetarian Parmesan cheese over the top and garnish with chopped fresh parsley or basil. Serve immediately.
Equipment
- Large Skillet
- Large Pot
- Colander
- Kitchen Towels
Notes
Salt the eggplant to remove bitterness; use good quality extra virgin olive oil; cook eggplant in batches to avoid steaming; reserve pasta water to create a silky sauce; choose short, ridged pasta shapes for best results; use vegetarian Parmesan for a plant-based dish. Variations include adding garlic and chili flakes, using fresh tomatoes for a saucier version, swapping herbs, adding protein like grilled chicken or chickpeas, or making it creamy with plant-based cream or coconut milk. Store leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 1 month.