Made with lots of gorgeous veggies in a rich tomato sauce, my Pasta alla Norma is a delicious, wholesome twist on a traditional Sicilian pasta dish. My version is slightly healthier, with a lot less cheese – and my recipe can be vegetarian. There’s a vegan option too. Using gluten free pasta makes it gluten free as well.
Pasta alla Norma is a traditional Sicilian dish which consists of pasta served with an eggplant and ricotta cheese sauce. The story goes that back in the 1800’s a famous Sicilian writer and theatre director was so impressed when he tasted this dish for the first time he proclaimed it ‘as good as Norma’, a very popular opera at that time.
Pasta alla Norma – Why Change a Classic?
Now don’t get me wrong, I love a good traditional Pasta alla Norma. However, I always feel it’s a bit lacking in veggies. I love so many other Mediterranean vegetables it seems a shame to just focus on the eggplant. So the first twist on my Pasta alla Norma is that it contains mushrooms, red peppers and zucchini (courgettes) as well. This gives a thick, flavourful sauce chock full of veggies that really hits the spot. It makes the dish more nutritious too.
The second twist is this – Traditionally Pasta alla Norma is made with penne pasta. Of course this sauce works perfectly well with any pasta you would like to use. However, my favourite way to serve Pasta alla Norma is with Fusilli Lunghi, a curly spaghetti that looks like the cords from the telephones we had when I was a kid. For a gluten free version of this recipe, simply use the gluten free pasta of your choice.
I prefer Parmesan cheese to ricotta so for a final twist to this recipe I’ve used that instead. I love the sharp flavour Parmesan provides in contrast to milder, creamier ricotta. Also, as it is a strongly flavoured cheese, you can use less of it to keep the recipe lower in fat and calories. You can use Parmegiano Reggiano or Gran Padano instead if you prefer. A small wedge of any of these Italian cheeses can be expensive but they will keep for absolutely ages well wrapped in the fridge and the flavour is worth the splurge.
Making the Recipe Vegetarian/Vegan
Parmesan cheese, Parmegiano Reggiano and Gran Padano are all sometimes made using rennet made from animal products. Strict vegetarians will want to be sure to use a vegetarian Italian style cheese. For a vegan option, simply leave out the cheese, or use a vegan cheese substitute for your Pasta alla Norma.
Pasta alla Norma – perfect for relaxed entertaining
Perfect for relaxed entertaining, Pasta alla Norma is one of my family’s very favourite meatless dishes. It’s one of mine too because, aside from a little therapeutic vegetable chopping and simmering, this is a really quick and easy recipe to make.
The sauce will ‘hold’ over a low heat for up to an hour after it is cooked. Just stir the sauce occasionally to keep it from sticking to the pan. When you guests arrive, throw the pasta in boiling water, warm up some crusty bread or toss a salad to serve alongside, and you are good to go!
Pasta alla Norma – Printable Recipe
Pasta alla Norma My Way
Ingredients
- 1 pound Fusilli Lunghi roughly 500 grams or enough of your favourite pasta to serve 4
- 3 tablespoons mild olive oil divided
- 1 red onion, peeled and finely chopped
- 1 cup quartered mushrooms
- 1 eggplant eggplant is called aubergine in the UK and Europe
- 1 medium zucchini zucchini are called courgette in the UK and Europe
- 1 red pepper, de-seeded and chopped
- 2½ cups plain tomato sauce or passata passata is sieved tomatoes
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- salt and freshly ground pepper
- Parmesan cheese to serve
Instructions
- Put a large pot of water on to boil for the pasta.
- Peel and finely chop the onion.
- Cut the eggplant in pieces roughly one inch square.
- De-seed the red pepper and cut into pieces roughly one inch square.
- Top and tail the zucchini cut it in half lengthwise and then in half moons roughly half a quarter of an inch thick.
- Heat 1 tablespoon of the mild olive oil in a large deep frying pan (if possible one that has a lid as you’ll need it later) over medium heat.
- Sauté the onion for a minute or two and then add the eggplant.
- Continue to cook, stirring almost constantly so that the eggplant softens.
- You may need to gradually add a bit more oil as eggplant does really absorb it.
- Once the eggplant has begun to soften (about 5 to 7 minutes), add the mushrooms, zucchini and red pepper.
- Sauté the vegetables until they begin to pick up a bit of colour.
- Stir in the tomato sauce or passata as well as the basil and oregano.
- Add a pinch of salt and some freshly ground pepper to taste.
- Put the lid on the pan, lower the heat and simmer the sauce for ten to twenty minutes, stirring occasionally. (The longer the better, up to half an hour.)
- When you are ready to serve, cook the pasta in boiling salted water according to package directions.
- When the pasta is cooked, drain and divide between four plates, spooning the sauce over top.
- Garnish with grated or shaved Parmesan, Parmegiano Reggiano or Gran Padano cheese.
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You are so right summer has so many veggies that is a shame to be left out! Awesome dish!
Thank you, Katerina 🙂
Hi April,
I just love the history of this dish. We would really enjoy the deep flavors of this fabulous Pasta dish. Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Come Back Soon!
Miz Helen
Thank you, Miz Helen! I hope your weekend was wonderful too 🙂
What a nice vegetable sauce for pasta. My son loves eggplant and I am a huge fan of mushrooms. Good to know that Parm can be used rather than ricotta (ricotta is not one of my favorite things!).
Thank you for sharing with See Ya in the Gumbo this week, April.
Thank you, Michelle 🙂 It’s interesting, I feel exactly the same way about ricotta as you do!
Thank you so much for adding your recipe link at our Grand Opening of #PureBlogLove . Your recipe look delicious! I hope to see you next week at 8 pm EST!
Have a great day
XoXo
Heidy
My pleasure, Heidy! xoxo
Hi April, wow I love this pasta dish you shared today at the Cooking & Crafting Link Up Party! Thanks and hope you come back again!
I’m so glad you like it, Julie! Thank you for hosting the party 🙂
Oh my gosh. This sounds so delicious! I could totally eat a HUGE bowl of this!
Thanks for joining Cooking and Crafting with J & J!
I’m so glad you like it, Jess! Thank you for hosting 🙂
Yum, this sounds delicious, I love that you’ve added more wonderful veggies!
Thanks for sharing at What’d You Do This Weekend? I hope you will join us again next Monday!
Thank you, Joy 🙂 Have a lovely weekend!
This looks delicious. I love authentic family recipes. Great idea.
Thank you so much, Rini 🙂
It’s been so long since I’ve had this, I’ve forgotten all about it! I’m so happy to see your recipe! YUM – one of my faves!
Thank you, Patricia 🙂 It really is a lovely dish!
Dear April, I make a similar dish during busy weeks…it is so easy to whip up and always delicious. This is my idea of comfort food…a nice plate of pasta such as this, and what more do you need?! xo, Catherine
I agree, Catherine, there is nothing like a comforting dish of pasta 🙂 xo
Your dish looks so warm and welcoming April Pinned and shared!
Thank you, Joanne and thank you for pinning and sharing too!
That looks great! You’d not miss the meat 🙂
Thank you, Sarah! The aubergine gives a really meaty texture 🙂
This is looking delish, can’t wait to make it!!
Thank you, Tara. I hope you and yours enjoy it!
This looks fantastic, love all the fresh flavors and how easy to make this is, yum!
Thank you so much, Florian!
I love any tomato based pasta with eggplant. And I guess the veggies you added enriched the flavor more! Looks so delicious and flavorful! Pinning and tweeting!
Me too, Hadia, it’s just such a great combination. Thank you for sharing my post!
What a terrific family-friendly dinner April and I love that I have a new meatless choice to try. Have a wonderful week my friend!
Thank you so much, Linda. I hope your week is lovely too! xo
My gosh, I can’t wait to try Fusilli Lunghi! And I love dishes which are packed full of veggies, so thank you for this one!
I’m so glad you like the sound of it, Pauline! Let me know what you think when you try it 🙂
I would love this, I am so hungry and it looks delicious!!! I have to make tomato based sauces just for me sometimes. Thank you for sharing on #omhgff this week!
Have a lovely weekend!
Thank you, Karren! I love tomato based sauces too. Hope you have a lovely weekend as well!
That sounds so good! I have been trying to add more meatless meals into our menu planning; Pinned!
Thank you so much, Joanne, and thank you for pinning too!
I love eggplant, but it is just not very nutritious compared to most vegetables, so adding a variety of veggies to a dish is definitely an improvement! I have just been learning and writing about the nutritional benefits of mushrooms, which are often considered a vegetable but actually aren’t even plants–and did you know they are the only non-animal source of Vitamin D? So there are good nutritional as well as flavor reasons to include mushrooms in this dish when you eliminate the meat and reduce the dairy!
I thought so too, Becca. It is amazing how nutritious mushrooms are. I didn’t realise they were the only non-animal source of Vitamin D. Luckily they are a favourite of mine!
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
Thank you for pinning and sharing, Marilyn!
Looks and sounds yummy! Thanks so much for linking up with me at #AThemedLinkup 13 for Vegan Recipes, open March 15 to 25. All entries shared on social media if share buttons installed.
Thank you, Dee!