Italy / Main dishes

Pasta alla norma

Name: Pasta alla norma
Prep time: 15 min
Cook time: 35 min
Yield: 4 portions
Cuisine: Italy
Ingredients: 320 g dried pasta; 1 large aubergine, cubed; 500 g passata; 2 garlic cloves, minced; 2 tbsp olive oil; 60 g ricotta salata, grated; 10 g basil leaves

Tomato pasta with roasted aubergine and ricotta salata.

Prep15 min

Cook35 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 210°C. Toss aubergine with half the oil and roast 25–30 minutes until tender, turning once.
Warm remaining oil in a saucepan, cook garlic briefly and add passata. Simmer 20 minutes.
Cook pasta according to packet directions, reserving a mug of cooking water before draining.
Toss pasta with sauce and aubergine, loosening with pasta water. Add basil and ricotta salata and serve.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Wheat, milk; check pasta for egg. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 462 kcal
Protein: 16.2 g
Carbs: 70.1 g
Fat: 13.5 g
Fibre: 6.4 g
Total sugar: 8.2 g
Sodium: 106 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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