Pasta A La Norma


  • Prep Time15 mins
  • Total Time40 mins
  • Makes4 servings
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)


  • 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.

  • 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.

  • Roast in top and bottom thirds of oven, switching sheets halfway, until very golden brown, 22 to 24 min.

  • 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.

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