Aubergine Pasta Alla Norma

PREP TIME: 15mins


A quick and easy delicious family friendly pasta that’s ready in just over 30 minutes.

I am using the last of the aubergines in my garden and in a way this pasta is my ode to a lovely summer.

Tip: I always keep the last of my parmesan or pecorino rinds in the freezer, they add such a lovely taste to sauces and soups. Just remember to remove before serving.

Serves 4


  • 6 tablespoons olive oil
  • 2 aubergines, small diced (5cm if you want to be precise)
  • 1 large red onion, finely diced
  • 4 garlic cloves, sliced
  • 15g parsley, leaves chopped, stalks finely chopped
  • 3 tablespoons chopped rosemary, sage, basil and thyme
  • 200g cherry tomatoes, halved
  • 2 tablespoons tomato paste
  • pinch red chilli flakes (or more)
  • salt and pepper
  • 2 x tins plum tomatoes
  • parmesan rind (opt)
  • 400g rigatoni or penne pasta
  • fresh buffalo mozzarella


  1. Preheat the oven to 200c and 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.
  2. Heat the oil in a medium saucepan, add the onions, herbs, parsley stalks, garlic, chilli and tomatoes, season with salt & pepper and cook, covered on a medium heat until the onions are soft and the tomatoes are falling apart.
  3. Meanwhile, cook the pasta in plenty of salted boiling water until al dente, drain and reserve 1/4 cup pasta water.
  4. Add the tomato paste, roasted aubergines and tins tomatoes, breaking the tomatoes with your hands as they fall in, add the pasta water to the sauce and the parmesan rind, gently let the sauce simmer for 10 minutes. Have a taste and season with salt, pepper and perhaps more chilli flakes. NB: remove the parmesan rind.
  5. Add the pasta to the sauce, roughly tear the mozzarella, drizzle with oil and add the chopped parsley. Enjoy!
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