Pasta alla Norma

This Pasta Alla Norma is super easy to make and packed with delicious flavors. All you need are pantry staples like olive oil, diced tomatoes, eggplants and garlic. Even pickiest eaters will want a second plate and you can’t even taste it is vegan.

Pasta is and always will be one of my favorites.

Simple recipes full of flavor like this Lemon Pasta, Creamy Mushroom Pasta, or my Asparagus Pasta are what we all need on busy days and anytime we just need a plate full of comfort food.

If you are looking for more Pasta Recipes, use my search bar to get much more dinner ideas.

Why this is the most amazing Pasta Alla Norma

If you make this recipe, you can be sure you get something that is super easy to make and extremely flavorful. 

The combination of capers which garlic, smoked paprika and chili flakes just brings it to another level.

After a lot of testing I found that this together make really an amazing difference and add so much flavor. From the first to last bite you it is a winner.

I will also show you step by step pictures with all the details. No questions or unclarities about what needs to be done and how to get the perfect result every time.

That way you can relax and enjoy everything on your plate, because you can count on an amazing result.

Eggplants make a fantastic texture, while diced tomatoes provide a saucy feeling. A winning combo that everyone will devour, therefore it is so good and satisfying.

 

What you need for this Pasta alla Norma recipe

• Pasta
• Diced tomatoes
• Olive oil
• Eggplants
• Garlic

 

• Capers
• Red vinegar
• Chili flakes
• Oregano
• Smoked paprika
• Parsley

How to make Pasta alla Norma

Start with cooking your pasta according to the directions.

While the pasta is cooking, heat a skillet with olive oil. Add the eggplants (diced into small cubes) and season with salt and pepper. Let them fry until they are golden brown.

This can take about 5 minutes. Add garlic and fry for 3 minutes more.

Now add the remaining ingredients like smoked paprika, capers, chili flakes, oregano, red vinegar, and diced tomatoes to the eggplant mix. Season with a pinch salt of paper.

Combine everything well and bring to a simmer again. Let the sauce cook for about 5 minutes on low heat.

Drain your pasta and add it to the sauce in the pan. Garnish with parsley on top and serve.

Storage and freezing

Leftovers will good to go for around 5 days in an airtight container stored in the fridge.

I don’t recommend freezing the Pasta alla Norma because of the eggplants.

Freezing will destroy the amazing texture they have after frying. You are absolutely welcome to try this, but I can’t vouch for delicious results. Anyways, I can’t wait to hear your experience if you give this a try.

Other pasta sauces you need to try:

• Lemon Pasta Sauce
• Spaghetti Sauce
• Puttanesca Sauce
• Alfredo Sauce

If you try this Pasta alla Norma, tag me on Instagram or Facebook.

Take a picture so I can see all your remakes.

Cheers, Florian