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Pasta alla Norma

Cooking time: 30 minutes
Servings: 4

Pasta alla Norma is a classic Sicilian pasta dish where a few ingredients are allowed to shine. Tender and lightly caramelized eggplant is tossed with a rich tomato sauce, garlic, and fresh herbs before being combined with pasta and a generous sprinkle of cheese. The result is a simple, flavorful, and authentic dish with plenty of Mediterranean flair, perfect for both a weekday evening and when you want to serve something that feels a little extra special.

Pasta alla Norma

Ingredients

  • 400 g rigatoni
  • 2 eggplants
  • 3 cloves garlic
  • 200 g San Marzano tomatoes
  • 1 can peeled tomatoes
  • 2 handfuls fresh basil
  • Olive oil
  • A pinch of sugar
  • Salt and pepper
  • Parmagiano (Parmesan cheese)

Instructions

  1. Cut the eggplants into bite-sized pieces and fry them over high heat in olive oil until they turn golden. Remove them from the pan.
  2. Chop the garlic and sauté it well in the pan.
  3. Finely chop the tomatoes and add them to the pan with the peeled tomatoes, basil, sugar, salt, and pepper.
  4. Let the tomato sauce thicken, then toss in the eggplants.
  5. Cook the rigatoni al dente and mix it with the sauce.
  6. Serve with freshly grated Parmagiano (Parmesan cheese) and fresh basil.

Pasta alla Norma

Dinner
Pasta alla Norma

Pasta alla Norma is a classic Sicilian pasta dish where a few ingredients are allowed to shine. Tender and lightly caramelized eggplant is tossed with a rich tomato sauce, garlic, and fresh herbs before being combined with pasta and a generous sprinkle of cheese. The result is a simple, flavorful, and authentic dish with plenty of Mediterranean flair, perfect for both a weekday evening and when you want to serve something that feels a little extra special.

Posted on 6/7/2026

Servings

4

Total time

30 minutes

Servings

4

Total time

30 minutes

Ingredients

•
400 g rigatoni
•
2 eggplants
•
3 cloves garlic
•
200 g San Marzano tomatoes
•
1 can peeled tomatoes
•
2 handfuls fresh basil
•
Olive oil
•
A pinch of sugar
•
Salt and pepper
•
Parmagiano (Parmesan cheese)

Instructions

1

Cut the eggplants into bite-sized pieces and fry them over high heat in olive oil until they turn golden. Remove them from the pan.

2

Chop the garlic and sauté it well in the pan.

3

Finely chop the tomatoes and add them to the pan with the peeled tomatoes, basil, sugar, salt, and pepper.

4

Let the tomato sauce thicken, then toss in the eggplants.

5

Cook the rigatoni al dente and mix it with the sauce.

6

Serve with freshly grated Parmagiano (Parmesan cheese) and fresh basil.


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