Pasta a la Norma

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15 min


40 min



Pasta a la Norma

Photography by Erik Putz; Recipe by Irene Ngo.

This pasta with eggplant and cherry tomatoes is simple and delicious.


  • 1 large eggplant , washed and trimmed
  • 3 tbsp olive oil , divided
  • 1 tsp salt , divided
  • 2 255-g pkgs cherry tomatoes , halved
  • 1 garlic clove , minced
  • 454-g pkg tortiglioni , or rigatoni pasta
  • ½ cup fresh basil leaves , torn
  • Grated or shaved Parmigiano-Reggiano cheese , (optional)


  1. Arrange racks in top and bottom thirds of oven, then preheat to 425F. Line 2 baking sheets with parchment. Boil a large pot of water.
  2. Cut eggplant lengthwise into quarters. Slice each quarter into ¼-in. thick slices. Toss with 2 tbsp oil and 1/2 tsp salt on prepared baking sheets, then arrange in a single layer. Season with pepper.
  3. Roast in top and bottom thirds of oven, switching sheets halfway, until very golden brown, 22 to 24 min.
  4. Heat a very large non-stick frying pan over medium-high. Add remaining 1 tbsp oil, then tomatoes and remaining ½ tsp salt. Cook until tomatoes start to soften, 3 to 4 min. Stir in garlic and stir 1 more min. Season with pepper.
  5. Cook pasta following package directions, 9 to 11 min. Drain then add to sauce along with eggplant, tossing to coat. Divide amongst plates. Sprinkle with basil and cheese.

Kitchen Tip

Make this recipe plant-based by omitting cheese or substituting with a plant-based Parmesan.

Nutrition (per serving)

  • Calories
  • 570,
  • Protein
  • 16 g,
  • Carbohydrates
  • 95 g,
  • Fat
  • 13 g,
  • Fibre
  • 7 g,
  • Sodium
  • 490 mg.