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Active Time
30 min
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Total Time
50 min
Ingredients
Makes 4 servings
Step 1
First of all, get your nice firm eggplants and cut them into quarters lengthwise. If they've got seedy, fluffy centers, remove them and chuck them away. Then cut the eggplants across the length, into finger-sized pieces. Get a large nonstick pan nice and hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to. Give the eggplants a toss so the oil coats every single piece and then sprinkle with some of the dried oregano—this will make them taste fantastic. Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Remove to a plate and do the same with the second batch.
Step 2
When the eggplants are all cooked, add the first batch back to the pan—at this point I sometimes add a sneaky dried red chili. Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of herb vinegar and the cans of tomatoes, which you can chop or whiz up. Simmer for 10 to 15 minutes, then taste and correct the seasoning. Tear up half the basil leaves, add to the sauce, and toss around.
Step 3
Get your spaghetti into a pan of salted boiling water and cook according to the package instructions. When it's al dente, drain it in a colander, reserving a little of the cooking water, and put it back into the pan. Add the Norma sauce and a little of the reserved cooking water and toss together back on the heat. Taste, and adjust the seasoning, then divide between your plates by twizzling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil, grated cheese, and oil.
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Reviews (39)
Back to TopThis is a great recipe Pasta alla Norma , had fun making it over the weekend. Recreated the meal that I get from https://www.flexpromeals.com/ delivered. Good quality and fresh.
Vadim
9/30/2023
I made this recipe last night and we loved it! The eggplant was silky and delicious. The hint of hot pepper added to the flavor complex. I would definitely make this again.
Pat U
NY
1/23/2023
This pasta dish was one of my favorites at a neighborhood restaurant when I lived in Paris and dated a vegetarian. I’m not sure this recipe works for the home cook though. I’ve made Pasta alla Norma at home before with better results. I mixed the tomatoes and eggplant as per the instructions and it definitely ruined the texture of the eggplant. The flavor of the eggplant was overwhelmed by the tomato. I used the standard American puréed tomatoes which might not be sweet enough. It’s also possible that I over salted which didn’t allow for the contrast that ricotta salata can bring to this dish or the ricotta salata I bought just isn’t right. Anyway, this could be a beautiful dish but I find I only get it right 1 time out of 10. Good luck!
kpilo
Providence,RI
5/12/2021
I honestly think adding the tomatoes totally killed this pasta. The eggplants were so amazing: gooey on the inside but crispy on the outside... I should have trusted my instinct and have gone "in bianco". Once I poured tomatoes over them the texture was completely killed.
Anonymous
Italy
5/6/2019
I just loved this recipe. Added fresh bay leaves, which I had seen in another recipe, and added a pinch of red pepper flakes. I could not get enough of this.
BMills
Los Angeles
12/14/2014
I am Italian and was raised to simmer my sauce overnight. That being said, this was delicious, quick, and easy! I love the addition of eggplant, which is not something we typically eat! We all loved it and will now eat eggplant more as a result! Thank you for a truly simple recipe that is yummy as well! Perfetto!
Tiffany481
10/8/2014
This is great! Not sure why it has so few reviews. Eggplant is substantial and provides great texture: an excellent meatless meal for a couple of meat lovers.
monica10
Amsterdam
8/2/2014
昨晚我和我的男朋友做了这个,我们瞧ved it. We cut the recipe in half, and used 2 c. dried farfalle for 2 people. We had plenty of sauce for the amount of pasta. We had a large eggplant, and we didn't use all of it. We just added it to the tomatoes until we felt the ratio looked good for our taste. We also bumped up the vinegar to around a tablespoon. Plenty of fresh basil is essential. It adds so much fragrance. We will definitely make this again.
little_bluestem
Atlanta, GA
6/12/2014
1 pound of pasta is waaay too much for four servings, and for the amount of veg. Use a fraction of that and it'll be delicious.
laura956
Somerville, MA
9/25/2012
Very disappointed in this recipe considering the many good reviews...flavor was just okay...really needed more spice-wise...would not make again. Did add some sauteed red onion in it, but that couldn't save it.
taebatha
atlanta
10/25/2011
Such an easy peasy delicious dish! I used fresh tomatoes instead of canned, and white wine instead of white wine vinegar. Also, as others have suggested, crushed red pepper worked perfectly for the dried red chili. I will be making this as long as eggplant is in season. Yum!
sunlola
9/6/2011
This dish was very bland. I was short on basil, but I don't believe that would have saved it entirely. There's definitely a need for tomato paste for a flavor and texture boost.
lisa6380
7/20/2011
Thank you Jamie for an easy & delicious eggplant dish. I replaced the linguine with orecchiette or you could try farfalle. I liked adding the chopped basil stems, really tasty. I'll look forward to making it again soon.
mmeckg
Cannes
6/5/2010
Loved it. I sprayed a cookie sheet and put the eggplants on that and sprayed them with olive oil and broiled them till they were looking done. Got fresh Basil from my neighbor and some local fresh eggplant. I used white wine vinegar. Quick and easy! Gotta like that.
Anonymous
5/28/2010
Not being a huge eggplant fan, I was skeptical, but it turned out really great. We only used one eggplant, and used fresh oregano as well as dried, and used white wine vinegar instead of herb. Beware of how much oil the eggplant will soak up at first!! Don't feel like you need to add moreit will eventually come out of the eggplant as you cook.
Newbie_Foodie
Chattanooga, TN
3/19/2010
