Pasta alla Norma

This recipe works in combination with: Aubergine Lasagne, Curried Root Vegetables, Root Veg & Cheese Rosti. This recipe features in these meal plans: Veggie Classics 2.

Traditional Sicilian fried aubergine and tomato spaghetti.


  • 1/4 medium onion (approx 185g each), finely chopped
  • 200g of tinned chopped tomatoes
  • 1/2 small aubergine, cut into 1cm cubes
  • 75g of spaghetti
  • 2 tbsp vegetable oil
  • 1 clove of garlic, finely chopped
  • pinch of chilli powder
  • 1 tsp grated Parmesan
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Price per person: £0.75
  • Store cupboard: Basic
  • Calories per serving: 433
  • 5-a-day per serving: 2.9
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Pasta alla Norma photo

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  1. Heat 1 tbsp oil in a frying pan and fry the aubergine for 5-6 minutes, or until lightly browned. Remove from the pan and set aside.
  2. Heat 1 tbsp oil in the same pan and fry the onion and garlic for 3-4 minutes, or until the onion is soft. Add the chilli powder and fry for 30 seconds. Stir in the chopped tomatoes and simmer for 10-15 minutes, or until the sauce develops a thicker, smoother consistency.
  3. Meanwhile, cook the pasta according to the packet instructions to be ready at the same time as the sauce.
  4. Stir the cooked aubergine into the sauce and season to taste with salt and pepper.
  5. Drain the pasta and toss with the sauce. Serve immediately topped with the Parmesan cheese.

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