You can absolutely never go wrong with a hearty bowl of pasta. Sometimes simple is best, which is why our mouths are watering over Mary and Isabella’s Pasta Alla Norma recipe. Originating in Catania, Sicily, Pasta Alla Norma (translating to "pasta with eggplant") is a beautiful mix of roasted eggplant with fresh tomato and basil, making it the perfect autumn meal.
ON THE TABLE
Mary & Isabella's Pasta Alla Norma
@cuginicucina
Mary and Isabella share a passion for cooking and creating dishes inspired by their Italian roots. As first cousins from Adelaide, Australia, they founded @cuginicucina in 2021, a platform where they can showcase their traditional family recipes and modern European styles of cooking. Mary and Isabella's culinary repertoire includes a wide range of dishes, from timeless family favourites passed down from their Nonna, aunties, and mothers to contemporary fusion creations inspired by renowned chefs such as Yotam Ottolenghi, Gennaro Contaldo, and Julia Ostro. They love nothing more than experimenting and creating new recipes that reflect their passion for cooking.
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Pasta Alla Norma (Pasta with Eggplant)
YOU WILL NEED
500g pasta of choice (Linguine used in recipe)
2 large eggplants, cubed
3 garlic cloves, crushed
2 x 400g tins crushed tomato
¼ cup pecorino cheese
Ricotta Salata, for topping
2 tbs olive oil, for frying
Handful fresh basil
Salt and pepper, to taste
METHOD
- In a large fry pan (explore Berndes pans) on medium to low heat, add in the olive oil (shop oil bottles) and crushed garlic. Cook for 1-2 minutes or until the garlic is aromatic.
- Add in the chopped eggplant (view our Essentials chop board collection) and cook until golden and crispy. Stir through the fresh basil and cook for a further 2 minutes. Remove the eggplant from the pan and set aside.
- Using the same pan on low heat, add in the 2 tins of crushed tomato and season with salt and pepper. Cook for 25 minutes and add the eggplant back into the sauce within the last 5 minutes for the flavours to combine.
- While the sauce is cooking, bring a large saucepan of water to a boil. The pasta will need to be cooked once the sauce is ready.
- Cook the pasta as per the packet instructions and remove once al dente (shop our Acacia colander) as it will continue to cook once you add it to the sauce mixture. Reserve ½ cup of pasta water as this will be added to the sauce and pasta when brought together.
- Once the pasta is al dente, add the pasta to your sauce mixture on low heat. Add in the pasta water and pecorino cheese (explore Acacia grater) and stir until the pasta and sauce are combined and the texture is silky. Remove from the heat and serve immediately. Top with freshly grated ricotta salata.
SERVING UP
To complete the meal, serve with anitpasto (shop Alto platters) and enjoy with a refreshing Spritz - you can't go wrong with cult faves like an Aperol or Limoncello. (serve up in Classic). Add fun napkins for a touch of texture and enjoy!
SET YOUR TABLE