Pasta Alla Norma with Roasted Eggplant

Name: Pasta Alla Norma with Roasted Eggplant
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 800 g eggplant; 300 g spaghetti or other pasta; 1/2 small onion; 2 cloves garlic; 2 tbsp extra-virgin olive oil; 700 g tomato passata; 1/4 cup dry white wine; 1/4 cup water; 1 tsp dried Italian herbs; 1/2 tsp red pepper flakes; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 cup basil leaves; Parmesan cheese

This Pasta alla Norma is a classic Sicilian-style pasta made with tender roasted eggplant, a rich tomato sauce, fresh basil, and Parmesan. It is hearty, deeply savory, and simple enough for a weeknight dinner while still feeling special at the table.

Servings4 Portions

Prep Time10 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

eggplant
800 g
spaghetti or other pasta
300 g
small onion
0.5
garlic
2 cloves
extra-virgin olive oil
2 tbsp
tomato passata
700 g
dry white wine
0.3 cup
water
0.3 cup
dried Italian herbs
1 tsp
red pepper flakes
0.5 tsp
salt
0.5 tsp
black pepper
0.5 tsp
basil leaves
0.5 cup
Parmesan cheese

Step-by-Step Instructions

Preheat the oven to 240°C / 450°F (220°C fan). Line a large baking tray with parchment paper.

Cut the eggplant into bite-size chunks, then toss with the olive oil, salt, and black pepper. Spread in a single layer on the tray.

Roast for 20 minutes, turn the pieces, and roast for 5 minutes more until the eggplant is lightly browned and tender. Leave it on the tray to cool slightly so it holds its shape.

Meanwhile, bring a large pot of salted water to a boil for the pasta.

Heat a large skillet over medium heat. Add the onion and cook for 2 to 3 minutes until softened, then add the garlic and cook for about 20 seconds until fragrant.

Pour in the white wine, if using, and let it simmer until mostly evaporated. Stir in the tomato passata, water, dried Italian herbs, and red pepper flakes. Simmer the sauce for 5 minutes.