Vegan Pasta alla Norma is my plant-based take on the classic Sicilian eggplant pasta. Nothing fancy, only nine ingredients, but that’s all you need for this savoury tomato pasta with luscious, melt-in-your-mouth eggplant slices and fresh basil!
History & Origins
You’re probably wondering, who the heck is Norma?
Usually pasta alla means something like “pasta in the way of…” For example, pasta alla vodka is made with vodka, and spaghetti alla nerano means spaghetti in the style of Nerano (an Italian village).
But “eggplant” in Italian is melanzana… so what exactly does “pasta with Norma” mean?
Pasta alla Norma originated in Catania, which is a city in Sicily. One of Catania’s most famous residents was a composer named Vincenzo Bellini, who in 1831 composed a famous opera called Norma. Having read the synopsis of Norma, I’m honestly not sure why this pasta was named after that particular opera. Certainly, no eggplants feature in the story as far as I can tell.
One (apocryphal) explanation is that another Catanian, after tasting the dish for the first time, exclaimed “Chista è ‘na vera Norma!” or “This is a real Norma!” to compare it to Bellini’s masterpiece.
Another interesting tidbit I found is that the original opera singer who played Norma, and the one for whom Bellini created the role, was named Giuditta Pasta. It’s pretty funny that the singer’s name, and the dish that was later created, were both Pasta!
Probably the Catanian locals just wanted to pay homage to a native of their city whom they were all very proud about.
What You’ll Need
A few important notes on some of the ingredients used in Vegan Pasta Alla Norma:
Eggplant: For one serving of pasta alla norma, one small Italian eggplant, around 6 ounces, is the perfect size. Chinese eggplants (the long thin ones) are a good option too.
Tip: If using another eggplant variety, the skin may be tough, so I suggest peeling it lengthwise in alternating strips to remove some of the skin. The result will be striped, like, uh… a zebra. (Why was my first thought The Boy in the Striped Pajamas???) But Italian and Chinese eggplants have thinner, more tender skin, so you shouldn’t have to peel it.
Pasta: There is no consensus on the best pasta shape for Pasta alla Norma. I’ve tried it with short pasta (penne) and long (spaghetti). Both work pretty well.
Marinara Sauce: Marinara sauce is the traditional sauce for Pasta alla Norma, although any tomato sauce will work great. My favourite storebought sauce is Rao’s Marinara Sauce. For homemade options, I like this 30-Garlic Clove Pasta Sauce (yes, it’s an insane amount of garlic but it works surprisingly well with eggplant pasta). Just sub olive oil for the lard. Or you can even use my recipe for Silsi (Eritrean Tomato Sauce) for an Eritrean spin.
Basil: Fresh basil is a must for this pasta dish in particular!
Parmesan Cheese: The original Pasta alla Norma is made with ricotta salata (a type of aged ricotta). The next best alternative is parmesan. I’m using Daiya Vegan Parmesan Shreds. You can also try a sprinkling of nutritional yeast for a less processed option.
For a full list of ingredients and quantities, refer to the recipe card at the bottom of this post.
Step-by-Step Process
Step 1: Boil the pasta in salted water per package directions. Drain.
Step 2: While the pasta is boiling, thinly slice your eggplant into half-moon shapes.
Step 3: Sauté eggplant slices in oil until browned.
Step 4: Pour in marinara sauce. Bring to a simmer.
Step 5: Sprinkle in spices. If the sauce looks dry, mix in some of the pasta cooking water. Keep it simmering on low heat until the pasta is done cooking.
Step 6: Toss the pasta in the marinara sauce until evenly coated, then top with vegan parmesan cheese and basil and serve!
Meal Prep & Storage Tips
Fridge: Pasta alla Norma tastes best when fresh. Overnight, the pasta will become very soft and a bit doughy tasting. But if you do have leftovers, keep them in an airtight container and they should be good to go for up to three days.
Freezer: I do not recommend freezing this pasta.
What to Serve with Pasta Alla Norma
- Bread: Try this Fennel Seed Soda Bread, perfect for soaking up any leftover bits of sauce.
- Side: Polish Dill Potato Soup to wash it all down.
- Dessert: May I suggest a decadent yet easy-to-make Blender Chocolate Cake?
More Vegan Pasta Recipes
Recipe Card
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Vegan Pasta alla Norma
Ingredients
Switch between volume vs weight measurements:
- 1 small eggplant around 6 ounces
- 1 ½ tbsp extra virgin olive oil
- ¾ cup marinara sauce or use this homemade tomato sauce recipe (I sub olive oil for the lard)
- ¼ tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ tsp garlic powder
- 3 to 4 oz dry pasta I used spaghetti here
- ¼ cup vegan parmesan shreds
- 1 small handful basil leaves
Instructions
- Boil 3 to 4 oz dry pasta in salted water per package directions.
- While the pasta is boiling, thinly slice 1 small eggplant into half moons. Slice them as thinly as possible.
- Sauté eggplant slices in 1 1/2 tbsp extra virgin olive oil until browned.
- Pour 3/4 cup marinara sauce over the eggplants. Bring to a simmer.
- Stir in 1/4 tsp dried oregano, 1/4 tsp red pepper flakes, and 1/4 tsp garlic powder. If the sauce looks dry, mix in some of the pasta cooking water. Keep it simmering on low heat until the pasta is done cooking.
- Once the pasta is cooked, toss it in the marinara sauce until evenly coated, then top with 1/4 cup vegan parmesan shreds and 1 small handful basil leaves and serve!
Works for me! Dont usually care for aubergine, but didnt mind them in this recipe. I like challenging myself with dishes.