Pasta alla norma (aubergine pasta)
Nutrition per serving
The great Sicilian classic: pasta with a tomato sauce and tender aubergines (roasted, not fried), topped with ricotta salata. Comforting and fragrant, it is a generous, lightened vegetarian dish.
Prep: 15 min | Cooking: 30 min | Servings: 4 | Difficulty: Easy
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 302 kcal · 10 g protein · 38 g carbohydrate · 11 g fat
Ingredients
- 300 g pasta
- 2 aubergines
- 2 tins chopped tomatoes
- 2 cloves of garlic
- 60 g ricotta salata (or feta)
- 1 bunch of basil
- 2 tbsp olive oil
Method
- Dice the aubergines and roast them in the oven (instead of frying them).
- Make a tomato sauce with garlic.
- Add the aubergines to the sauce.
- Toss with the pasta and sprinkle with ricotta salata and basil.
Nutritional benefits
By roasting the aubergines in the oven rather than frying them, this Sicilian classic is much lighter. Aubergine provides fibre, tomato provides lycopene, and ricotta salata adds flavour and calcium (in a small amount). A generous, fragrant vegetarian dish, lighter than the traditional fried version.
Variations and substitutions
- With feta if you have no ricotta salata.
- With wholewheat pasta.
- Vegan: use nutritional yeast instead of cheese.
- Spicier: add chilli.
Storage and making ahead
Keeps for 2 days; the aubergine sauce can be made ahead.
💡 Good to know
Roasting the aubergines in the oven (rather than frying them) stops them soaking up oil: the dish is just as tender and much lighter.
Related reading
Discover more vegetarian recipes · healthy & balanced recipes.
Ingredients in this recipe: pasta · aubergines · tomatoes · garlic · ricotta salata.
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