Jamie Oliver Pasta alla Norma

This easy Pasta alla Norma by Jamie Oliver is a quick, hearty, and nutritious meal packed with tender aubergines, aromatic garlic, and a rich tomato sauce. Perfect for weeknights, it uses common pantry ingredients and wholewheat pasta for extra fiber. Topped with fresh basil and pecorino, it’s a flavorful dish everyone will love!

Ingredients Needed

• 2 aubergines (eggplants)
• 3 cloves of garlic
• ½ bunch of fresh basil (15g or ½ oz)
• 1 teaspoon dried oregano
• 1 teaspoon dried chili flakes
• Sea salt and black pepper
• Olive oil
• 1 tablespoon baby capers
• 1 tablespoon red wine vinegar
• 1 x 400g tin of quality plum tomatoes (14 oz)
• 320g dried wholewheat spaghetti (11 oz)
• 50g pecorino cheese (1¾ oz)
• Extra virgin olive oil

How To Make Pasta alla Norma

1. Prepare the aubergines: Chop the aubergines (eggplants) into rough 2cm (¾ inch) chunks. Place them in a colander, sprinkle with sea salt, and leave for 20 minutes to draw out moisture.
2. Prepare the garlic and basil: Peel and finely slice the garlic. Pick the basil leaves and finely slice the stalks.
3. Rinse and season the aubergines: Rinse the aubergines well under cold water, then pat them dry. Toss them in a large bowl with oregano, chili flakes, olive oil, and a pinch of sea salt and black pepper.
4. Cook the aubergines: Heat a splash of olive oil in a large frying pan over medium heat. Fry the aubergines in a single layer for 5–8 minutes, stirring occasionally, until golden and softened (cook in batches if needed).
5. Make the sauce: Add another splash of olive oil to the pan with the garlic, capers, and basil stalks. Cook for 2 minutes until golden. Stir in the vinegar and tinned tomatoes, breaking them up with a spoon. Lower the heat and simmer for 15–20 minutes until the sauce is thick and glossy.
6. Cook the spaghetti: Boil the spaghetti in salted water for 8 minutes or until al dente (soft but slightly firm). Reserve 1 cup (240ml) of pasta water before draining.
7. Combine pasta and sauce: Add a splash of the reserved pasta water to the aubergine sauce. Grate in half the pecorino cheese and tear in most of the basil leaves. Drizzle with extra virgin olive oil and season to taste.
8. Finish and serve: Toss the cooked spaghetti into the sauce, adding more reserved pasta water if needed to loosen. Divide into bowls, grate over the remaining cheese, and garnish with the rest of the basil leaves.

Recipe Tips

• Salt the aubergines properly: Salting removes bitterness and excess moisture, making them tender and flavorful. Don’t skip this step for the best results.
• Cook aubergines in batches: Avoid overcrowding the pan, as this prevents them from browning properly. Fry in a single layer for even cooking.
• Save pasta water: Reserve some starchy pasta water to loosen the sauce and help it cling to the spaghetti perfectly.
• Grate cheese fresh: Freshly grated pecorino melts better and adds more flavor than pre-grated options. It’s worth the extra effort!

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Pasta alla Norma cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: Allow the Pasta alla Norma to cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2 months. To use, thaw overnight in the fridge before reheating.
• Reheat: Add the pasta to a pan with a splash of water or olive oil. Heat over medium heat for 5–7 minutes, stirring gently until warmed through.

Nutrition Facts

Serving Size: 1 serving (approximately 237g)

• Calories: 409
• Total Fat: 13g
• Saturated Fat: 3.9g
• Total Carbohydrate: 60.6g
• Dietary Fiber: 10.1g
• Sugars: 8.4g
• Protein: 16.3g

Try More Jamie Oliver Recipes:

• Jamie Oliver Zucchini Pasta
• Jamie Oliver Meatball Pasta
• Jamie Oliver Courgette Pasta
• Jamie Oliver Butternut Squash Pasta