Pasta alla Norma

This Pasta alla Norma is one of my favorite classic Italian pasta recipes to make when I want something deeply flavorful but still simple. It’s built around roasted eggplant, a cozy tomato sauce, fresh basil, and parmesan — the kind of combination that feels classic and comforting, yet completely doable on a weeknight. It’s a meatless dish that never feels like a compromise.

Traditionally, Pasta alla Norma is made by sautéing eggplant in a generous amount of oil before tossing it with tomato sauce and pasta. I take a slightly different approach and roast the eggplant instead. I love this method because it uses much less oil, doesn’t leave my stovetop splattered, and is mostly hands-off. The eggplant turns tender with caramelized edges, then gets folded into the marinara, where it soaks up all that rich tomato flavor.

Once everything is tossed with pasta, fresh basil, and a generous shower of parmesan, the dish really comes together. The eggplant breaks down slightly, adding a wonderful creaminess to the dish. It’s hearty, satisfying, and full of bold flavor. I’ll often serve it as a simple vegetarian main, but it also works beautifully as a side next to grilled chicken or a good steak. It’s one of those recipes I keep coming back to.

• 2 medium globe eggplants (cubed)
• 2 tablespoons olive oil
• ½ teaspoon EACH: salt and pepper

• 1 tablespoon olive oil
• ½ medium onion (finely minced)
• 3 cloves garlic (finely minced)
• 24 ounces marinara sauce
• Salt and pepper (to taste)
• 14 ounces short-shaped pasta
• ½ cup grated parmesan (plus extra for serving)
• Fresh basil (for serving)