Pasta alla Norma

Name: Pasta alla Norma
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Spanish
Ingredients: 100 ml/3½ fl oz/scant ½ cup olive oil; 2 aubergines (eggplant), cut into large cubes (about 500g/1lb 2oz); 2 aubergines (eggplant), cut into large cubes (about 500g/1lb 2oz); 3 garlic cloves, crushed; 12 cherry tomatoes, cut in half; 250 ml/1 cup/9 fl oz perfect tomato sauce; 500 g/1 lb 2 oz dried penne pasta; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 30 g/1 oz fresh basil leaves, torn, to serve; 150 g/5½ oz Pecorino or Parmesan cheese, grated, to serve; 150 g/5½ oz Pecorino or Parmesan cheese, grated, to serve

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
40 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

100 ml/3½ fl oz/scant ½ cup olive oil
2

Europe
Italy
Spain
Main course
Vegetarian
Gluten-free
Mediterranean

Method

I’ve enjoyed this recipe several times in Italy, and few dishes capture the soul of Sicily quite like Pasta alla Norma. Named in honour of Bellini’s opera Norma, it’s another celebration of all those sun-soaked vegetables, time-honoured tradition and the simplicity of the Mediterranean kitchen. It somehow manages to be both refined and rustic all at the same time.

Heat the oil in a heav