Vegan pasta alla Norma is a delicious version of a traditional Sicilian dish featuring plump aubergines and a rich tomato sauce. Made with fresh basil and topped with toasted pine nuts, this aubergine pasta sauce is delicious and comforting for a super satisfying weeknight dinner.
Pasta alla Norma originates from Catania and is one of the most famous Sicilian dishes. As legend has it, the pasta was named after Vincenzo Bellini's beloved opera "Norma." The opera premiered at the Teatro alla Scala in Milan in 1831, and it's said that a Sicilian chef created the dish especially for the occasion.
Traditionally, pasta alla Norma is a vegetarian dish made with salted ricotta, but this is a plant-based version that skips the dairy while still retaining the incredible flavours of the original recipe.
What do you need to make the pasta?
As with most Italian dishes, there are lots of versions of pasta alla Norma out there, with some of them including capers and black olives. Some recipes use fresh tomatoes, and others only call for canned tomatoes.
I chose not to add capers and olives so they wouldn't distract from the fried aubergines, and I used a mix of fresh and canned tomatoes.
Tomatoes
Make sure you use quality tomatoes for this recipe, as they can really make or break the sauce. San Marzano tomatoes are a perfect option here because they have a sweeter, stronger taste, and they are also less acidic than regular tomatoes.
Aubergines
You'll also need two medium-sized aubergines cut into 1-inch cubes (or smaller, if you like). To make sure the aubergines don't soak up a lot of olive oil when you fry them, cut them into pieces and then salt them generously. Leave them in a colander for 30 minutes to 1 hour and then drain them well before frying.
Pasta
Pasta alla Norma is often made with spaghetti or rigatoni, but I chose to make it with mafalda corta for these pics. This cute pasta shape has curly edges that make it perfect for adhering to this type of sauce.
Fresh basil
Pasta alla Norma gets its intense flavour from the very aromatic Sicilian basil. It's not easy to get your hands on it if you live outside of Italy, but make sure you use fresh basil for this recipe. Dried basil has a flavour that's closer to mint than fresh basil and it will throw the flavours of.
How do you make vegan pasta alla Norma?
- Bring a large pot of water to boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve some pasta water before draining.
- Meanwhile, heat 1 tablespoon olive oil in a large pan and fry the aubergine cubes for 8-10 minutes until golden. Remove the aubergines from the pan and set them aside.
- In the same pan, add the rest of the olive oil and fry the onion and carrot for 2-3 minutes over medium heat until they soften. Stir in the garlic and cook for another minute until fragrant.
- Next, stir in the cherry tomatoes and continue to cook for 1-2 minutes until they start to release their juices. Add the red wine and cook until the liquid reduces and the alcohol evaporates almost completely.
- Stir in the crushed plum tomatoes, basil, and oregano, add 200 ml pasta water and simmer for 15-20 minutes until the sauce thickens.
- Add the cooked pasta to the pan and toss it until it's well covered in sauce. Add a dash of pasta water if the sauce looks too thick. Season to taste and serve immediately, with some toasted pine nuts on top if you like.
Extra tips and tricks
- You can make gluten-free pasta alla Norma by using gluten-free pasta such as pasta made from peas or a blend of corn, quinoa, and buckwheat.
- If you want to stay true to the original recipe, you can add some plant-based cheese such as ricotta or cashew cheese on top before serving the pasta.
- The leftovers will keep in an airtight container in the fridge for up to four days. The sauce is also freezable and it will keep well for up to 3 months.
If you liked this vegan pasta alla Norma recipe, have a look at some of my other easy vegan pasta recipes:
Vegan Creamy Mushroom Pasta with Walnuts (Tagliatelle ai Funghi)
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Vegan Pasta alla Norma
Vegan pasta alla Norma is a delicious version of a traditional Sicilian dish featuring plump aubergines and a rich tomato sauce. Made with fresh basil and topped with toasted pine nuts, this aubergine pasta sauce is delicious and comforting for a super satisfying weeknight dinner.
Ingredients
- 300 g (10.5 oz) pasta
- 2 tablespoon olive oil, divided
- 2 medium aubergines, cut into 1-inch pieces
- 1 medium onion, finely chopped
- 1 medium carrot, grated or finely chopped
- 2 garlic cloves, finely chopped
- 10 fresh cherry tomatoes, halved
- 75 ml (2.5 fl oz) dry red wine
- 1 x 400 g (14 oz) plum tomatoes, crushed
- 7-8 fresh basil leaves, roughly shredded
- 1 tablespoon oregano
- Salt and pepper to taste
- 30 g (1 ounce) pine nuts, toasted (optional)
Instructions
- Bring a large pot of water to boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve some pasta water before draining.
- Meanwhile, heat 1 tablespoon olive oil in a large pan and fry the aubergine cubes for 8-10 minutes until golden. Remove the aubergines from the pan and set them aside.
- In the same pan, add the rest of the olive oil and fry the onion and carrot for 2-3 minutes over medium heat until they soften. Stir in the garlic and cook for another minute until fragrant.
- Next, stir in the cherry tomatoes and continue to cook for 1-2 minutes until they start to release their juices. Add the red wine and cook until the liquid reduces and the alcohol evaporates almost completely.
- Stir in the crushed plum tomatoes, basil and oregano. Add 200 ml pasta water and simmer for 15-20 minutes until the sauce thickens.
- Add the cooked pasta to the pan and toss it until it's well covered in sauce. Add a dash of pasta water if the sauce looks too thick. Season to taste and serve immediately, with some toasted pine nuts on top if you like.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 389Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 94mgCarbohydrates: 60gFiber: 12gSugar: 15gProtein: 10g
Nutritional information is an estimate provided by an online nutrition calculator.
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