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Creamy and rich, this garlicky Eggplant Pasta is full of fresh vegetables that are tossed with perfectly cooked spaghetti!
Also known as Pasta alla Norma, this traditional Italian pasta dish can be a side dish or the main meal. Even the pickiest eaters will love this simple eggplant spaghetti!
Roasted eggplant pasta uses a cream-based, homemade tomato sauce instead of a jarred red tomato sauce! This delicious and rich tomato sauce is light and not too thick.
Eggplant Pasta Recipe Ingredients
To make this aubergine pasta recipe, you will need the following ingredients (scroll down to the recipe card below for exact amounts and directions):
- Spaghetti: Whole grain spaghetti tastes really good in this dish as well. You can use any other type of pasta in this dish that you wish.
- Extra virgin olive oil
- Yellow onion
- Garlic
- Eggplant: also known as aubergine
- Tomatoes
- Salt
- Ground black pepper
- Crushed red pepper flakes: You can omit if you prefer no spice.
- White wine: You can use chicken broth or vegetable broth instead. A dry white wine, such as pinot grigio, is best, but you can also use sauvignon blanc or a dry chardonnay. I would avoid using a sweet white wine.
- Heavy whipping cream
- Fresh basil: You can use whole or chopped fresh basil.
- Fresh thyme
How to Make Pasta Alla Norma (Pasta with Eggplant)
- Set a large pot of water to boil over high heat and salt generously then add the pasta noodles and cook pasta to al dente according to the instructions on the package.
- Heat the olive oil in a large pan or Dutch oven over medium heat then add the onion and stir and cook until they become translucent.
- Stir in the garlic then cook just until it becomes fragrant, about 30 seconds.
- Stir in the eggplant, tomatoes, salt and pepper, and red pepper flakes and cook for 12-15 minutes or until the vegetables have reduced significantly.
- Stir in the wine and let the alcohol cook off for 3-4 minutes.
- Stir in the heavy cream and bring it back to a simmer then stir in the basil and thyme and let it continue to simmer for 5-6 minutes.
- Drain the pasta from the water then add it to the pan and toss and stir for 5-6 minutes until the pasta starts to emulsify and get very creamy.
- Add more salt to taste then serve with fresh basil leaves for garnish if desired. Sprinkle with grated parmesan cheese.
Recipe Tips
- Reserve some of the pasta water in case you need to add more liquid.
- Test the pasta for doneness by biting into it. If the center is white, it is not done cooking.
- Don’t move the eggplant around too much when you are cooking it, as you don’t want it to be too mushy.
Variations
Roasted Eggplant – If you prefer, you can make roasted eggplant in the oven with the other veggies. There is not any real difference between sautéed eggplant and roasted eggplant.
Red Sauce – You can simplify this recipe even more by using a store-bought jar of pasta sauce or marinara sauce. You can also substitute crushed tomatoes. If you are looking for a simple and authentic pasta sauce, try tomato passata. This Italian tomato purée may be found at your local Italian market.
Cream Sauce – For a creamier version, you can add a splash of heavy cream or a dollop of ricotta cheese to the eggplant sauce.
Serving Suggestions
Because eggplant is meaty and filling, you should serve eggplant pasta with lighter sides, such as an Italian Salad, caprese salad, garlic bread, stuffed mushrooms, or roasted artichoke.
Storage Instructions
This pasta alla norma recipe can be stored in an airtight container in the fridge for up to 4 days.
FAQs
Aubergine is the French word for eggplant. If you travel to Europe, you will hear this word in place of eggplant. They mean the exact same thing.
Eggplant should be slightly firm – not hard, but not mushy. It will look smooth and shiny, not brown.
More Tasty Pasta Recipes You Can’t Resist
- Parmesan Chicken and Cheese Tortellini
- Garlic Shrimp Pasta
- Chicken Stroganoff
- One Pot Sausage Pasta
- Garlic Parmesan Noodles
- Creamy Boursin Pasta
Eggplant Pasta
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 5 cloves garlic finely minced
- 1 large eggplant about 1 ½ pound, cut into 1-inch pieces
- 3 slicer tomatoes deseeded and diced
- ¼ teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 cup white wine
- 1 cup heavy whipping cream
- ¼ cup fresh basil packed
- 3 sprigs fresh thyme with the leaves taken off the stems
Instructions
- Set a large pot of water to boil over high heat and salt generously then add the pasta and cook to al dente according to the instructions on the package.
- Heat the olive oil in a large pan or Dutch oven over medium heat then add the onion and stir and cook until they become translucent.
- Stir in the garlic then cook just until it becomes fragrant, about 30 seconds.
- Stir in the eggplant, tomatoes, salt, pepper and red pepper flakes and cook for 12-15 minutes or until the vegetables have reduced significantly.
- Stir in the wine and let the alcohol cook off for 3-4 minutes.
- Stir in the heavy cream and bring it back to a simmer then stir in the basil and thyme and let it continue to simmer for 5-6 minutes.
- Drain the pasta from the water then add it to the pan and toss and stir for 5-6 minutes until the pasta starts to emulsify and get very creamy.
- Add more salt to taste then serve with fresh basil for garnish if desired.
Video
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.
Emily Enchanted
Thursday 1st of December 2022
I love this recipe because it is a delicious and filling vegetarian dish that everyone will love.