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–+ servings
A plate of Pasta alla Norma with rigatoni, rich tomato sauce, eggplant, basil, and grated cheese is served with a fork on a white lace tablecloth.

Pasta alla Norma (roasted eggplant tomato pasta)

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
This Pasta alla Norma is one I make often because my family genuinely loves it. The roasted eggplant turns soft and silky with caramelized edges, soaking into the rich tomato sauce and clinging to every piece of pasta. Finished with fresh basil and plenty of parmesan, it’s deeply satisfying, full of texture, and never lasts long at the table.

Ingredients

Sauce and Pasta

Instructions 

  • Preheat your oven to 425 degrees Fahrenheit and line an extra-large baking sheet (see notes) with parchment paper. Add the eggplant and toss with the oil, salt, and pepper and then spread the cubes out evenly on the baking sheet. Bake for 30-40 minutes, until the eggplant is very soft.
    2 medium globe eggplants, 2 tablespoons olive oil, ½ teaspoon EACH: salt and pepper
    A baking sheet lined with parchment paper holds evenly spaced, roasted cubes of eggplant, perfect for making classic dishes like Pasta alla Norma or your favorite eggplant pasta.
  • While the eggplant is baking, make the sauce. Heat the oil in a wide pan over medium-high heat. Add the onion and cook until it's translucent, about 3 minutes. Add the garlic and cook for another 30 seconds.
    1 tablespoon olive oil, ½ medium onion, 3 cloves garlic
    Chopped onions and seasonings are sautéing in a white pot with black handles on a marble countertop, forming the flavorful base for Pasta alla Norma or another delicious eggplant pasta dish.
  • Pour the marinara sauce into the pan and let it warm. Season the sauce to taste with salt and pepper.
    24 ounces marinara sauce, Salt and pepper
    A round black-handled pot containing rich red tomato sauce for Pasta alla Norma sits on a white marble surface.
  • Bring a large pot of well-salted water to a boil, then cook the pasta according to the package directions. Reserve 1 cup of the pasta cooking water, drain the pot, then return the pasta to the pot.
    14 ounces short-shaped pasta
    A pot filled with uncooked pasta, perfect for making Pasta alla Norma, sits on a white surface next to a glass measuring cup containing a small amount of milk.
  • Pour the marinara sauce over the pasta. When the eggplant is soft, add it to the pot and stir well. Add enough of the pasta cooking water to make a loose, creamy sauce - I usually add most of it, but add a splash at a time.
    A stainless steel pot filled with rigatoni pasta mixed in a rich tomato pasta sauce, featuring small pieces of vegetables and tender eggplant, sits on a white marble surface.
  • Stir in the Parmesan and basil. Serve with a little extra Parmesan and basil on top.
    ½ cup grated parmesan, Fresh basil
    A pot of rigatoni tomato pasta mixed with sauce, garnished with fresh basil, grated cheese, and tender eggplant on a marble surface.

Notes

pasta alla norma ingredients
 
Baking Sheet: An extra-large baking sheet measures 21" x 15". If you don't have one, use two large baking sheets. 
Marinara sauce: You can certainly make your own marinara sauce, but I usually use a good-quality jarred marinara, which works beautifully in this recipe. 
Serving size: This recipe serves four as a main course. If you're serving it with protein on the side, plan for leftovers or make half the recipe. 
Serving: I will usually cook the marinara sauce in a braiser, but I find it hard to mix everything in it, which is why the directions call for mixing it in the pasta cooking pot. But a braiser is a nice dish to bring to the table, so after mixing it in the pot, I'll usually transfer the pasta back to the braising dish for serving. 
Serving: 1 = ¼ of the recipe, Calories: 620kcal, Carbohydrates: 100g, Protein: 21g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 11mg, Sodium: 1327mg, Potassium: 1303mg, Fiber: 13g, Sugar: 17g, Vitamin A: 898IU, Vitamin C: 19mg, Calcium: 183mg, Iron: 4mg