Pasta alla Norma

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Pasta alla Norma

The combination of Tomatoes and Eggplant is a famous one as you can see in classic dishes like Ratatouille from France. In Italy, this combination gave rise to a delicious pasta preparation called Pasta alla Norma which vaguely translates to the masterpiece pasta!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Italian
Servings: 2 people
Calories: 633kcal
Cost: 200


For the Roasted Eggplant

For the Pasta


Roasting the Eggplant

  • In a baking tray, place the cubed eggplant and pour the olive oil onto the eggplant.
  • Sprinkle with salt and pepper and mix well to coat all of the eggplant.
  • Roast the eggplant at 230 C for 10 to 15 minutes.

Making the Pasta

  • In a wide pot over medium heat, add the olive oil.
  • Add the onion and garlic and cook until translucent, about 2 to 3 minutes.
  • Add the marinara sauce and pasta water and mix well to combine.
  • Add the mixed herbs, salt, and pepper to the sauce.
  • Add the cooked pasta and mix well to coat the pasta completely.
  • Add the roasted eggplant to the pasta and mix well again.
  • Finish with the chopped basil and serve piping hot with some toasted bread.


Serving: 250g | Calories: 633kcal | Carbohydrates: 81g | Protein: 15g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 21mg | Potassium: 1385mg | Fiber: 18g | Sugar: 20g | Vitamin A: 368IU | Vitamin C: 19mg | Calcium: 88mg | Iron: 3mg
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