Pasta alla Norma

Name: Pasta Alla Norma
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 large Eggplant, chopped; 3.5 tablespoons Extra Virgin Olive Oil; 4 cloves Garlic, chopped; 1 Red Onion, chopped; 1.5 cups Marinara Sauce; Salt, to taste; Pepper, to taste; 1 teaspoon Mixed Herbs; 1 tablespoon Nutritional Yeast; 200 gm. / 7 oz Penne Pasta; 1/2 cup reserved Pasta Water; Handful of freshly chopped Basil

Introduction

Pasta Alla Norma is a simple yet flavorful Italian dish that brings together roasted eggplant, marinara sauce, and pasta for a comforting meal. The eggplant is baked to perfection, offering a smoky, tender texture that pairs wonderfully with the tomato-based sauce. Penne pasta is typically used, though other pasta shapes work just as well. It's a dish that's easy to prepare, filling, and satisfying.

The recipe begins with roasting the eggplant. Chopped pieces are coated in olive oil and seasoned before being baked until golden brown. The roasting process enhances the natural sweetness of the eggplant, making it a key component of this dish. While the eggplant bakes, the pasta is cooked and drained, with some of the cooking water reserved for later use to help thicken the sauce.

Once the eggplant is ready, garlic and onion are sautéed in olive oil to create a base for the sauce. Marinara sauce is then added, followed by seasonings like mixed herbs, salt, and pepper. A bit of nutritional yeast is stirred in to add depth and a subtle cheesy flavor. The reserved pasta water is also added to help the sauce cling to the pasta.

The pasta is tossed with the roasted eggplant and sauce, allowing all the ingredients to combine and coat the pasta. Fresh basil is stirred in at the end, providing a burst of herbal freshness to balance the richness of the sauce. This dish is great on its own or can be complemented with additional toppings like vegan parmesan or chili flakes.

Pasta Alla Norma is a versatile and approachable meal that’s perfect for any occasion. It’s hearty enough for a satisfying dinner but light enough to enjoy on a warm day. Whether you're new to plant-based cooking or an experienced cook, this dish provides a great balance of flavors and textures in a simple, no-fuss recipe.

Ingredients

1 large Eggplant, chopped
2 tablespoons + 1.5 tablespoons Extra Virgin Olive Oil
4 cloves Garlic, chopped
1 Red Onion, chopped
1.5 cups Marinara Sauce
Salt, to taste
Pepper, to taste
1 teaspoon Mixed Herbs
1 tablespoon Nutritional Yeast
200 gm. / 7 oz Penne Pasta, or use Gluten-Free Penne for GF option
1/2 cup reserved Pasta Water
Handful of freshly chopped Basil

Instructions

Prep Eggplant: Line a baking sheet with parchment paper. Spread the chopped eggplant evenly on the sheet.
Season & Coat: Drizzle 2 tablespoons of extra virgin olive oil over the eggplant. Sprinkle salt and pepper to taste, then massage to coat evenly.
Bake Eggplant: Bake at 230°C (450°F) for 30 minutes, flipping halfway through, until the eggplant is golden brown and tender. Once done, set aside.
Cook Pasta: Set a saucepan over high heat and add 4 cups of water and 1 tablespoon of salt. Bring to a boil. Add the penne pasta and cook until al dente over medium heat (usually 8–10 minutes). Reserve 1/2 cup of pasta water before draining. Set the pasta aside.
Heat Oil: In a large pan over medium heat, add 1.5 tablespoons of extra virgin olive oil.
Sauté Aromatics: Once the oil is hot, add the chopped garlic and red onion. Sauté for 2–3 minutes until golden and fragrant.
Add Sauce & Spices: Pour in the marinara sauce, then season with salt (if needed), pepper, and mixed herbs. Mix well and cook for 2–3 minutes.
Add Nutritional Yeast: Stir in the nutritional yeast and reserved pasta water. Cook for 1 minute to combine.
Combine Ingredients: Add the cooked pasta and baked eggplant to the pan. Toss well to coat everything in the sauce.
Final Touch: Stir in the freshly chopped basil and mix again.
Serve: Pasta alla Norma is ready! Garnish with extra nutritional yeast, basil, vegan parmesan, or chili flakes if desired. Enjoy!

Recipe Notes

Use parchment paper to line the baking sheet for easy cleanup.
Be sure to coat the eggplant evenly with olive oil to ensure it roasts properly.
Save at least 1/2 cup of pasta water before draining; it helps thicken the sauce and makes it cling better to the pasta.
Don’t overcook the pasta; aim for al dente for the best texture.
Adjust the seasoning with salt and pepper to your taste as the marinara sauce may vary in saltiness.
Nutritional yeast adds a subtle cheesy flavor but can be omitted if you prefer a different taste.
If you don’t have penne, feel free to use any other pasta shape, such as rigatoni or spaghetti.
For a more savory twist, try adding olives or capers to the sauce.
Garnish with fresh basil, vegan parmesan, or chili flakes for extra flavor and texture.
Serve with a side of greens or a light salad to balance the meal.

Frequently Asked Questions

Is there a substitute for nutritional yeast?

Yes, you can use vegan parmesan or any other plant-based cheese.

Can I use a different vegetable instead of eggplant?

Yes, you can substitute zucchini or mushrooms for eggplant. While the dish will still be delicious, it won’t be considered a traditional Pasta Alla Norma, as eggplant is a key ingredient in the classic recipe.

How can I make this dish spicier?

Add chili flakes, fresh chopped chilies, or chili oil for extra heat.

Can I add protein to this dish?

Yes, add tofu, tempeh, or vegan meatballs for extra protein.

How do I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Can I freeze the leftovers?

It’s not recommended to freeze as the eggplant’s texture may change.