Pasta alla Norma aka Pasta with Eggplant and Tomatoes

An iconic pasta dish made into a weeknight meal with a robust sauce that everyone will love!

Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Thyme in my Kitchen


  • 1 slice Pancetta 1/4” thick, diced
  • 3 tbsp Olive oil
  • 1 lb Eggplant Peeled & cubed
  • 12 stalks Asparagus Trimmed and sliced
  • 2 cloves Garlic minced
  • 1/2 tsp Red pepper flakes to taste
  • 1 Can Roma tomatoes or Cherry tomatoes
  • 1/4 cup Fresh Basil chopped
  • 1 Tbsp Oregano
  • 1 tbsp Italian Seasoning
  • 1 lb Fresh pasta


  1. Add pancetta to a large skillet over medium high heat. Cook 3 to 5 minutes until browned.
  2. Add olive oil, asparagus and eggplant, stirring occasionally, until well browned and tender -about 10 minutes.

  3. Add the garlic, herbs and red pepper. Sauté for one minute and add tomatoes. Bring to a simmer, stirring occasionally until the tomatoes burst and the sauce is slightly thickened. 8 to 10 minutes

  4. Add the eggplant to the sauce and cook until heated through about 3 to 5 minutes. Add basil and season with salt and pepper to taste.

  5. Bring salted water to boil in a large pot and cook your pasta according to package directions. Reserve a cup of cooking water as you drain the pasta.

  6. Return the pasta to the large pot and add the sauce. Toss to combine and adjust the consistency with the reserved cooking water.

  7. Serve in pasta bowls  and top with Parmesan cheese or ricotta salata if desired