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Pasta alla Norma

Pasta alla Norma

  • Prep
  • Cook


Ingredients for 4 people

  • 1 box Barilla Plus® Penne
  • 2 Medium Eggplants Diced
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 Medium Red Onion Chopped In 1/4-Inch Dice
  • 4 cloves Garlic Sliced
  • 28 ounces canned Italian plum tomatoes
  • 3 sprigs Fresh Basil
  • 1 sprig Fresh Thyme
  • 2 tablespoons Salt
  • 1 cup Ricotta Salata Cheese Freshly Grated
  • 2 tablespoons Fresh Italian Parsley Chopped

Made with



  1. 1
    Preheat oven to 475°f

  2. 2
    Cook Plus Penne 1 minute less than the package directions

  3. 3
    Drain well and pour the hot pasta into the pan with the eggplant mixture
  4. 4
    Toss over medium heat to mix and then pour into a heated serving dish

  5. 5
    Sprinkle with grated cheese, parsley, chili flakes and torn basil leaves

  6. 6
    Drizzle with olive oil and serve

  7. 7
     Place eggplants on a dry sheet pan and place in oven to bake until soft and dark golden brown, about 12-14 minutes

  8. 8
     Remove and allow to cool

  9. 9
    Bring 6 quarts water to a boil and add 2 tablespoons salt

  10. 10
    Heat olive oil in a 12 to 14-inch skillet until smoking

  11. 11
    Add the onion and the garlic and cook until soft but not yet browned, about 5 to 6 minutes
  12. 12
    Add tomatoes, basil, and thyme bring to a boil

  13. 13
    Simmer for 15 minutes, and season, to taste, with salt and pepper

  14. 14
    Add eggplant and simmer about 6 minutes remove from heat and set aside

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