clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pasta alla norma

Vegan Pasta alla Norma

  • Author: Kate Kasbee
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegan


This recipe for Pasta alla Norma is inspired by the traditional Sicilian pasta dish and features eggplant, tomatoes, and basil.


Units Scale
  • 1 large eggplant or 2 small eggplants (about 1 pound total)
  • 3 tablespoons + 1 teaspoon olive oil, divided
  • 1 1/2 teaspoons sea salt, divided
  • A few twists of freshly ground black pepper
  • 12 ounces of rigatoni pasta
  • 2 garlic cloves, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 1 3/4-ounce package of fresh basil leaves, torn (reserve a few for garnish)
  • 1 28-ounce can of San Marzano peeled tomatoes
  • Vegan ricotta, for serving (optional)


  1. Preheat your oven to 425F degrees.
  2. Using a vegetable peeler, peel 1-inch strips of skin all the way around the eggplant, creating a stripe pattern.
    Cut the eggplant into 1-inch chunks and divide them between two baking sheets (or one really large baking sheet). Drizzle with 3 tablespoons of olive oil and toss immediately - eggplant is like a sponge and will soak up the oil quickly.
  3. Sprinkle the eggplant with 1 teaspoon of salt and a few twists of black pepper. Roast the eggplant for 35 to 40 minutes, flipping the pieces halfway through. When done, the eggplant should be tender and caramelized.
  4. Meanwhile, start on the pasta and sauce. Bring a large pot of heavily salted water to a boil over high heat. Add the rigatoni and boil according to the package directions, until al dente. Drain the pasta and set aside.
  5. Heat the remaining teaspoon of olive oil in a large, deep skillet over low heat. Add the garlic, the remaining ½ teaspoon of salt, and red pepper flakes; sauté for 1 minute. Add the fresh basil leaves to the skillet and sauté until wilted, another minute.
  6. Add the San Marzano tomatoes to the skillet and use a wooden spatula to gently break up the tomatoes into large chunks.
  7. Add the roasted eggplant to the skillet and stir the ingredients together. Simmer the sauce over low heat while the pasta finishes cooking, 5 to 10 minutes.
  8. When done, transfer the cooked rigatoni to the skillet and stir to coat the pasta in the sauce. Remove from heat.
  9. Divide the Pasta alla Norma between plates and top with vegan ricotta (if using) and garnish with fresh basil. 


Nutrition information does not include vegan ricotta.


  • Serving Size:
  • Calories: 321
  • Sugar: 8.8 g
  • Sodium: 418.3 mg
  • Fat: 8 g
  • Saturated Fat: 1.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 53.2 g
  • Fiber: 6.6 g
  • Protein: 9.5 g
  • Cholesterol: 0 mg