Everyday Kitchen

Italian · Dinner

Pasta alla Norma

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg

Pasta alla Norma is a Italian dish. Roast eggplant until tender through, not merely browned.

Prep
20 min
Cook
35 min
Total
55 min
Servings
4
Difficulty
Medium
Cuisine
Italian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Pasta alla Norma.
Representative photograph of Pasta alla Norma. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
0 of 3 steps complete

Screen wake-lock status will appear when cooking view starts.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Eggplant

Sauce

Pasta

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Roast · About 25 min

  1. Heat oven to 220°C / 425°F. Toss 600 g eggplant, cubed, 50 ml olive oil and roast 25 minutes, turning once.

    Check: The food must be hot through at 220°C / 425°F.

Sauce · About 20 min

  1. Simmer 15 g garlic, sliced, 600 g chopped tomatoes, ¾ tsp salt, 20 g basil in a pan 20 minutes; fold in roasted eggplant.

Pasta · About 7 min

  1. Boil 400 g rigatoni, 3000 ml water, 1 tsp salt per packet, drain and toss with sauce. Add 100 g ricotta salata, grated.

Tips

  • Roast eggplant until tender through, not merely browned.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use vegetarian hard cheese instead of ricotta salata if needed.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Pasta alla Norma one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Pasta alla Norma?

Roast eggplant until tender through, not merely browned.

What can I substitute in Pasta alla Norma?

Use vegetarian hard cheese instead of ricotta salata if needed.

Can I prepare Pasta alla Norma ahead?

Prepare the measured ingredients for Pasta alla Norma one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes