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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.

Top view of the Pasta alla Norma in a saucepan, garnished with parsley.

Pasta is and always will be one of my favorites.

Simple recipes full of flavor like this Lemon PastaCreamy 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.

Ingredients for the Pasta alla Norma collected and placed on a wooden board.

Showing a large pot in which pasta is being cooked and a small pan showing the eggplant dices.

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.

Saucepan with fried eggplant cubes and diced tomatoes given over them.

Red vinegar and capers are given to the eggplant-tomato mixture in a saucepan.
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

Showing the addition of the spices to the eggplant sauce.

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.

Pasta alla Norma in a saucepan without and with pasta mixed in the sauce.

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.

Top view on a saucepan with the Pasta alla Norma.

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.

Showing how fresh parsley is used as a garnish for this recipe.

Other pasta sauces you need to try:

Collage of two pictures of the Pasta alla Norma with recipe title text.

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

Top view of the Pasta alla Norma in a saucepan, garnished with parsley.

Pasta alla Norma

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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.

Ingredients

  • 8 oz pasta (use gf if needed)
  • 1 eggplant, cut into cubes
  • 1/3 cup olive oil
  • 1 14 oz can diced tomatoes
  • 4 cloves garlic, peeled and sliced
  • 2 Tbsp red vinegar
  • 1/4 cup capers
  • 2 tsp oregano
  • 1 tsp chili flakes
  • 2 tsp smoked paprika
  • salt, pepper to taste

Instructions

  1. Start with cooking your pasta according to the directions.
  2. 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. 
  3. 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.
  4. Combine everything well and bring to a simmer again. Let the sauce cook for about 5 minutes on low heat.
  5. Drain your pasta and add it to the sauce in the pan. Garnish with parsley on top and serve.
Nutrition Information:
Yield: 4 Serving Size: 2.5 cups
Amount Per Serving: Calories: 409Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 299mgCarbohydrates: 54gFiber: 10gSugar: 3gProtein: 16g
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