Hearty tomato and aubergine tortiglioni pasta

Ciao, welcome back to my blog!

Today I am going to show you how to make a delicious Italian dish called "Pasta alla Norma", which is made by preparing a hearty tomato and aubergine sauce that will top the tortiglioni pasta.

It is a classic Italian pasta dish from the South, precisely from Sicily, that is now a very popular summer recipe in the whole country because of its irresistible taste!

To know more about this dish, check this article from La cucina italiana:

Pasta alla Norma, Its History and the Secrets of How to Make It

It is very easy to make and the result is lip smacking!

If you skip the cheese or choose a plant based one, it is also a great vegan dish option.


-250 gr tortiglioni pasta

-3 aubergines

-A bottle of tomato passata

-100g Ricotta salata cheese

-Extra virgin olive oil

-A quarter tbsp of chilli

-Two cloves of garlic

-A bunch of fresh basil leaves

-A teaspoon of salt

-Wash the aubergines and chop them into cubes.

-Put the water of the past on and only when it is boiling, add some sea salt.

-Peel off the garlic and divide the two cloves into half.

-Pour two generous tablespoons of oil into a pan and add the garlic, the basil (or as an alternative, dried oregano will do) and the chilli. Let them warm up on high heat for a couple of minutes.

- Add the aubergines cubes to the pan and let them golden.

-When they are softer, add the tomato passata and season with salt. Cover with a lid and let it cook for around ten minutes (which is also more or less the cooking time of the pasta).

-Drain the pasta when it is almost cooked (taste one tortiglione to check it: if it's rather soft but it has still a bit of white inside it's almost done), but set aside some water in case the sauce will need some.

-Add the tortiglioni into the sauce and stir well with the sauce. It should take a couple of minutes for the pasta to be fully cooked and to absorb the sauce. In case of the sauce it's a bit too dry, add some pasta water to make it looser again.

-Serve hot and grate on top a bit of ricotta salata cheese (if you don't have it Parmesan or cheddar will be ok too).

Enjoy with a glass of good quality red wine and don't forget to "fare la scarpetta' with a slice of bread with the remaining sauce directly from the pan!

To know what "fare la scarpetta" means, check out this article:

"The Italian ritual of "fare la scarpetta" from Italy magazine

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If you liked it check out also another of my pasta recipes:

Low calories pasta with broccoli sauce