Pasta alla Norma 


The husband is so fixated on white sauce pastas that I hardly get a chance to try the others. Even when we eat out he refuses to try pesto or arabitta. So I was delighted when I chanced upon this dish. 

Pasta Alla Norma is originally from Sicily, Italy. It derives its name from Vincenzo Bellini’s masterpiece opera ‘Norma’. Apparently, a Sicilian writer by the name of Nino Martoglio was so amazed when he tasted this dish that he exclaimed “This is Norma” (in Italian, I guess) and hence the name.

I have no idea how the opera was but at the risk of sounding immodest, I have to say this is one of the best pasta dishes I have tasted. It’s a must try!

The best part of the recipe is that it’s simple and the ingredients would usually be available in our fridge and pantry. I have adapted my recipe from this one.

Serves 4


200 gms eggplant

4 medium to large tomatoes

1 tbsp Extra Virgin Olive Oil
1 clove of garlic, chopped

1 large onion, chopped

200 gms spaghetti 

Fresh rosemary to taste (3-5 leaves)

Dried oregano to taste 

salt and pepper to taste
Grated Parmesan cheese to garnish


  • Cut the eggplant into cubes, salt them and set aside for half hour to draw out water. 
  • Make slits in the tomatoes and add them to boiling salted water for 5 minutes to blanch them
  • Once the skin on the tomatoes loosen, peel them and chop them
  • Drain the water from the eggplant and dry them on paper towels for a few minutes
  • Add the oil in a frying pan and saute the onion and garlic.
  • Add the eggplant, tomatoes, salt and pepper and cook for 15 minutes
  • Cook the spaghetti  in salted boiling water and when cooked, toss it with the sauce.


  •  Add Rosemary and dried oregano and mix well
  •  Grate some cheese on top and serve.


  1. I used spaghetti. You can use any other pasta like fusilli or penne
  2. You can use canned tomatoes or tomato purée instead of fresh tomatoes
  3. From what I read, basil was the most recommended herb for this dish. I didn’t have and hence the Rosemary.
  4. The traditional dish uses ricotta.

This is my post for the Blogging Marathon hosted by Srivalli.

Check out the Blogging Marathon page for other marathoners doing this BM

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