Aubergine Pasta Alla Norma
This rich tomato and aubergine base is cooked slow and low for deep, comforting flavour.
Why you’ll love this pasta
This slow-cooked tomato and aubergine sauce is the kind of base I always return to—it’s versatile, richly flavoured, and freezes beautifully. Autumn in Cape Town still gifts us the last of the organic aubergines and tomatoes, but this is a perfect recipe for when tomatoes are no longer at their peak.
What is Pasta alla Norma
Pasta alla Norma is a classic Sicilian dish made with aubergine, slow-cooked tomato sauce, and traditionally finished with ricotta salata. It’s simple and full of flavour—my version keeps it organic and adds a few modern touches.
It’s all about the base
The magic happens when you cook the sauce low and slow, allowing the aubergines to melt into the tomato base.
The sauce would be great
- as a base for a shakshuka with eggs and greens
- stir through tinned beans for a quick bean chilli
- stuffed into peppers, large courgettes or baby gems, then baked at 180°C until collapsing and golden
- spooned over cooked grains or roasted sweet potato
A note on pasta
I use Rummo’s gluten-free pasta here—it holds beautifully and lets the sauce shine. But truly, it’s the sauce that makes this dish one to repeat.
Topping suggestions
- grated pecorino or parmesan
- torn burrata or buffalo mozzarella cheese
- basil pesto
- my chilli oil
Aubergine Pasta Alla Norma
Ingredients
- 6 tablespoons olive oil yes 6!
- 2 aubergines small diced (2,5cm if you want to be precise)
- 2 med red onions finely sliced
- 4 garlic cloves thinly sliced
- 15 g parsley stalks finely sliced, leaves roughly chopped
- 3 tablespoons chopped rosemary sage, basil and thyme
- 200 g cherry tomatoes halved
- 2 tablespoons tomato paste or sundried tomato pesto
- pinch smoked red chilli flakes (optional but recommended)
- 2 x tins organic plum tomatoes
- parmesan rind opt - see into note
- 400 g short pasta like rigatoni or penne pasta
- fresh buffalo mozzarella or burrata cheese
- plenty sea salt & pepper
- lemon zest
Instructions
- Preheat the oven to 200c.
- Tomato sauce: heat the oil in a medium saucepan, add the onions, chopped woody herbs (rosemary, sage, thyme), parsley stalks, garlic, chilli and, season with salt & pepper and cook, covered on a medium heat until the onions are super soft and starting to caramelise without taking on much colour.
- Roast aubergines : while the onions are cooking, line a baking tray with baking paper, add the diced aubergines and drizzle with olive oil and season with salt and pepper, turning once. Roast until soft and caramelised and set aside.
- Tomato sauce: once the onions are soft, add the tomato paste and cherry tomatoes, stir well and cook for a few minutes in order for the cherry tomatoes to start to soften - about 10 minutes.
- Now add the tinned tomatoes, breaking up the tomatoes with a wooden spoon. The mixture at this stage might look quite runny. Season and taste with plenty of salt and pepper. Add the parmesan rind if using and let the tomato sauce gently bubble away while you cook the pasta.
- Cook the pasta: bring a large pot of well salted water to the boil and cook your pasta for about 3-5 minutes less than the packet instructions - that is, till al dente, soft but with a slight bite, drain the pasta.
- Tomato Sauce: At this stage the tomato sauce should have thickened and the aubergine and cherry tomatoes should be completely integrated into the sauce. Have a taste and season with salt, pepper and perhaps more chilli flakes. NB: remove the parmesan rind.
- Assemble: add the pasta to the sauce and toss well to coat every nook and cranny with the delicious sauce. Add to a lovely bowl and roughly tear the mozzarella or burrata over, drizzle with extra virgin olive oil, the lemon zest and add the chopped parsley. Enjoy!
