I’ve been experimenting with Eggplant Pasta that bursts with Italian flair. I used rigatoni paired with roasted eggplant cubes simmered in olive oil, garlic, and a dash of red pepper. Fresh basil mingles with crushed tomatoes, while a sprinkle of ricotta salata brings an authentic, delightful finish.

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I recently discovered Pasta Alla Norma and I’ve gotta tell you, it’s a real eye-opener when it comes to Italian eggplant recipes pasta. I wanted a dish that was healthy, yet still full of flavor so I decided to use roasted eggplant instead of frying it.

I cooked up 400 g of my favorite rigatoni and tossed it with cubes of 2 medium eggplants that had been roasted with 2 tablespoons of olive oil. Then I tossed everything in a robust marinara made from 1 can of whole peeled tomatoes and 3 garlic cloves, along with a sprinkle of red pepper flakes for a slight kick, salt, and pepper to taste.

The finishing touch was a handful of fresh basil leaves and a bit of grated pecorino cheese. Whether you’re into pasta eggplant or just love experimenting with eggplant entree, this Pasta Alla Norma is a spicy eggplant pasta dish you really wont wanna miss.

Why I Like this Recipe

I really love how the roasted eggplant brings such a rich, smoky flavor to the dish without the heaviness of frying it. It gives the pasta a lighter, more natural taste that I find super satisfying.

I also dig how the tomato garlic sauce is so simple but packs a lot of flavor. The marinade from the garlic and red pepper flakes really ties the dish together and makes it taste authentic.

Another thing is that cooking the pasta with the sauce and a bit of the pasta water makes everything blend so well. I enjoy being able to adjust the sauce consistency and making sure each bite has a perfect balance of flavors.

Lastly, I appreciate how the fresh basil and grated cheese add a bright finish to the dish. They really elevate the whole meal and give it that classic Sicilian vibe that makes it feel special every time I make it.

Ingredients

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Pasta is a carbohydrate powerhouse that gives energy and makes the meal quite filling.
Eggplants supply fiber and antioxidants while offering a slightly bitter taste and smooth texture.
Olive oil delivers heart-healthy fats along with a rich, fruity flavor that balances the dish.
Crushed tomatoes lend a sweet and tangy base loaded with vitamin C and lycopene goodness.
Fresh basil adds a refreshing herbal aroma and brightens the overall flavor profile.
Ricotta salata or pecorino provides salty, savory notes with extra protein and creaminess.
Garlic gives a subtle pungency and red pepper flakes inject a mild, spicy kick.

Ingredient Quantities

400 g pasta (rigatoni or your favorite type)

2 medium eggplants, cut into cubes

4 tablespoons olive oil, divided

3 garlic cloves, minced

1/2 teaspoon red pepper flakes (if you like a bit of heat)

1 can (28 oz) whole peeled tomatoes, roughly crushed

Salt and pepper to taste

A handful of fresh basil leaves, roughly torn

1/2 cup grated ricotta salata or pecorino cheese

How to Make this

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1. Preheat your oven to 400°F and toss the eggplant cubes with 2 tablespoons of olive oil, salt and pepper then spread them evenly on a baking sheet.

2. Roast the eggplant for about 25-30 minutes and stir them halfway through so they cook evenly.

3. While the eggplant is roasting, heat the other 2 tablespoons of olive oil in a large pan over medium heat and add the minced garlic along with the red pepper flakes; cook for about a minute until you can smell the garlic.

4. Pour in the roughly crushed whole peeled tomatoes along with a bit more salt and pepper and let the sauce simmer for about 10 minutes.

5. Once the sauce has simmered, add the roasted eggplant and roughly torn basil leaves, stirring them all together.

6. Bring a large pot of salted water to a boil then add the pasta and cook until it’s al dente according to the package directions.

7. Reserve about a cup of the pasta water and drain the pasta.

8. Toss the drained pasta with the sauce and if the sauce is too thick add a little bit of the reserved pasta water until it reaches your desired consistency.

9. Stir in half of the grated ricotta salata or pecorino cheese so that it melts into the dish.

10. Plate your pasta and top it off with the rest of the grated cheese and some extra basil if you like, then serve it hot.

Equipment Needed

1. Oven – preheat for roasting the eggplant
2. Baking sheet – spread out the eggplant cubes evenly
3. Mixing bowl – toss the eggplant with oil, salt and pepper
4. Knife and cutting board – chop the eggplant and mince the garlic
5. Large pan – heat oil and cook the garlic with red pepper flakes
6. Large pot – boil salted water for the pasta
7. Wooden spoon – stir the sauce and combine ingredients
8. Colander – drain the pasta once cooked
9. Measuring cup – reserve about a cup of pasta water and measure the cheese

These items are all you need to make this eggplant pasta, and they help keep everything organized while you cook.

FAQ

Q: Can I use a different type of pasta?

A: Yep, you can use any pasta you like. Rigatoni works great, but if you have a fav other shape, go for it.

Q: Do I have to fry the eggplant?

A: Not totally. Frying gives a nice crisp texture but you can also roast them for a lighter dish if you prefer a less oily method.

Q: What if my tomato sauce seems too thick?

A: If that happens, add a bit of pasta water or extra olive oil to loosen it up. Its all about getting that perfect consistency.

Q: How spicy is this dish exactly?

A: It's mildly spicy with just a hint of heat from the red pepper flakes. If you dont like too much spice, you can reduce the amount or skip it completely.

Q: Can I swap ricotta salata or pecorino cheese with another type?

A: Yeah, you can try parmesan or another hard cheese if you want. The flavor changes slightly, but it's still delish.

Pasta Alla Norma Recipe Substitutions and Variations

If you don’t have rigatoni, you could use penne or even spaghetti if that’s what you have on hand
Can’t find eggplants? Try using zucchini or summer squash instead, they work just fine in this recipe
If you’re out of olive oil, avocado oil or even grapeseed oil can be a decent substitute
Don’t have red pepper flakes? Fresh chopped chili can give you that heat but use a little less
If ricotta salata or pecorino cheese ain’t available, parmesan or feta cheese will do the trick

Pro Tips

1) When roasting the eggplant, make sure you spread the cubes out nicely on the tray so they dont get all mushy instead of getting those nice crispy edges.
2) Keep a close eye on the garlic and red pepper in the oil because if it burns it’ll give the whole dish a bitter taste and trust me nobody wants that.
3) Save about a cup of pasta water before draining the pasta; it helps loosen up the sauce and makes everything stick together way better.
4) Try adding half the cheese while mixing in the pasta so it melts in, then sprinkle the rest on top when serving for extra creaminess and flavor.
5) Taste and adjust the seasoning as you go, sometimes you need a bit more salt or pepper to really bring out the flavors, so dont be shy in tweaking it.

Pasta Alla Norma Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I've been experimenting with Eggplant Pasta that bursts with Italian flair. I used rigatoni paired with roasted eggplant cubes simmered in olive oil, garlic, and a dash of red pepper. Fresh basil mingles with crushed tomatoes, while a sprinkle of ricotta salata brings an authentic, delightful finish.

Servings

servings

Calories

600

kcal

Equipment: 1. Oven – preheat for roasting the eggplant
2. Baking sheet – spread out the eggplant cubes evenly
3. Mixing bowl – toss the eggplant with oil, salt and pepper
4. Knife and cutting board – chop the eggplant and mince the garlic
5. Large pan – heat oil and cook the garlic with red pepper flakes
6. Large pot – boil salted water for the pasta
7. Wooden spoon – stir the sauce and combine ingredients
8. Colander – drain the pasta once cooked
9. Measuring cup – reserve about a cup of pasta water and measure the cheese

These items are all you need to make this eggplant pasta, and they help keep everything organized while you cook.

Ingredients

400 g pasta (rigatoni or your favorite type)
2 medium eggplants, cut into cubes
4 tablespoons olive oil, divided
3 garlic cloves, minced
1/2 teaspoon red pepper flakes (if you like a bit of heat)
1 can (28 oz) whole peeled tomatoes, roughly crushed
Salt and pepper to taste
A handful of fresh basil leaves, roughly torn
1/2 cup grated ricotta salata or pecorino cheese

Directions

Preheat your oven to 400°F and toss the eggplant cubes with 2 tablespoons of olive oil, salt and pepper then spread them evenly on a baking sheet.
Roast the eggplant for about 25-30 minutes and stir them halfway through so they cook evenly.
While the eggplant is roasting, heat the other 2 tablespoons of olive oil in a large pan over medium heat and add the minced garlic along with the red pepper flakes; cook for about a minute until you can smell the garlic.
Pour in the roughly crushed whole peeled tomatoes along with a bit more salt and pepper and let the sauce simmer for about 10 minutes.
Once the sauce has simmered, add the roasted eggplant and roughly torn basil leaves, stirring them all together.
Bring a large pot of salted water to a boil then add the pasta and cook until it's al dente according to the package directions.
Reserve about a cup of the pasta water and drain the pasta.
Toss the drained pasta with the sauce and if the sauce is too thick add a little bit of the reserved pasta water until it reaches your desired consistency.
Stir in half of the grated ricotta salata or pecorino cheese so that it melts into the dish.
Plate your pasta and top it off with the rest of the grated cheese and some extra basil if you like, then serve it hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.