Food And Drink, Recipes

Taste of the County: Pasta alla Norma 

Pasta alla Norma

You’ll want Norma at your table! Pasta alla Norma is a delicious Sicilian pasta dish with eggplant, sauce and basil.

I’m excited to introduce you to this dish because it is a completely satisfying vegetarian dinner. If you enjoy eggplant you’re going to love pasta alla Norma.


tomato sauce
1 eggplant, cubed and roasted @leeandmarias 
¼ cup extra-virgin olive oil
¼ teaspoon fine salt, more to taste
½ cup chopped fresh basil
½ to 1 teaspoon red pepper flakes, to taste (optional)
½ teaspoon dried oregano
¾ cup parmigiano cheese


Cook the sauce before you’re ready to assemble this pasta dish.

Keep on low simmer as you prep other ingredients.

Meanwhile, place the well-coated olive oil and salted eggplant on a parchment paper-lined baking sheet.

Try to spread them out and avoid crowding the pieces.

Roast in the oven for 25-30 minutes at 375F.

Bring a large pot of salted water to boil and cook the pasta until al dente, according to package directions.

Reserve some pasta cooking water before draining (about ½ cup should be plenty).

Return the pasta to the pot.

When the eggplant is done and the sauce is finished cooking, gently stir the roasted eggplant into the sauce.

Add some olive oil, fresh basil, red pepper flakes (skip if you don’t like spice, or load it up if you do).

Crush the dried oregano between your fingers as you drop it in.

Add the pasta to the sauce with a couple tablespoons of the reserved pasta cooking water, and gently stir it in.

Add about two-thirds of the cheese, reserving the rest for garnish.

Plate the pasta.

Sprinkle the remaining cheese on top followed by some extra fresh basil.

For added richness, drizzle the servings lightly with olive oil.


Click here for Pasta alla Norma Reel on Instagram

Click here to find more delicious recipes at @rbm_cooking

All photos by Rosa Basile-Marrello


  1. Avatar Nancy Burgoyne

    How much sauce is needed? 2 cups? 3,4?

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