You have found the perfect way to make a quick eggplant pasta! This Simple Pasta with Eggplant and Tomatoes is like an easy Pasta alla Norma, jam-packed with flavor from fresh cherry tomatoes and fried eggplant!
Looking for easy pasta recipes? Check out Italian Summer Pasta with Zucchini or 15-Minute Spaghetti with Garlic and Oil.
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Easy "Pasta alla norma"
This easy pasta with eggplant and tomatoes is not a traditional pasta alla norma, which has a deep Sicilian history as it was created in Catania, in the late 1800s. This simple version is much quicker and gets dinner on the table in under 45 minutes.
This recipe is more accessible and is something I make when I want our family to eat some vegetables. Similar to a Pasta Primavera with Broccoli and Asparagus, but with red sauce.
I developed this recipe when my wife brought home a can of marinated eggplant and tomato. I used it for a pasta sauce and thought that I needed to make an easy, homemade version of this!
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Ingredient Notes and Substitutions
- Cherry Tomatoes. I always opt for cherry tomatoes over grape tomatoes, but either can work. I like the way the cherry tomato skin breaks down, which is why I use them in my Creamy Cherry Tomato Risotto. Side note: Always get the cherry tomatoes on the vine. They last much longer.
- Eggplant. I always look for a small firm eggplant. Something that feels light for its size usually means it won't have too many seeds.
- White Wine. Sauvignon blanc is my go-to for cooking, plus it's my choice of white wine to drink, so win-win. Always pick a wine that you would drink, because a bad wine will make a bad dish.
- Seasoning. I season my eggplant with salt and then season the sauce with salt, pepper, and crushed red pepper.
*Please see the recipe card below for more information on the ingredients.
How to Make a Simple Pasta with Eggplant and Tomatoes
This recipe is so easy. A couple of simple steps will lead to a really tasty and light pasta dish.
Step 1: Chop the eggplant and place it in a bowl. Sprinkle the eggplant with salt and let it sit for 10 minutes. Pat dry with a paper towel.
Step 2: In a large saucepan, heat 3 tablespoon of olive oil to medium heat. Once hot, place your eggplant in the pan and fry. Let the eggplant sit undisturbed for 4 minutes before stirring. Brown the eggplant on all sides, frying for about 10 minutes total. This will give you a nice charred eggplant. Remove the eggplant and set it aside.
Step 3: In a large pan, heat 2 tablespoon of olive oil to medium heat. Add the garlic and saute for one minute. In the meantime, bring a pot of water to a boil. Salt the water well when it reaches a boil and add your pasta of choice. Make sure to save 1 cup of pasta water.
Step 4: Add in the black and crushed red pepper. Then stir in the halved cherry tomatoes and 1 teaspoon of salt. Stir well and let the tomatoes break down for 3-5 minutes.
Step 5: Pour in the white wine and simmer until the white wine reduces by about half. The sauce should begin to thicken. You'll notice little bubbles in the sauce.
Step 6: Stir in the basil and add the pasta water. Continue to simmer.
Step 7: Stir in the eggplant. Mix well until everything is completely combined. Let the sauce simmer for 5 minutes.
Step 8: Add in the pasta and combine well. If there isn't enough sauce, slowly add more pasta water. Serve with parmesan and stir in some extra basil.
Definitely serve this delicious, simple pasta with eggplant and tomatoes with some protein like Italian Chicken Cutlets or Cast Iron Chicken Breast! It's an easy meal with vegetables, protein, AND pasta!
Pro-Tip
- Let the tomatoes break down on their own. Let the skins soften before trying to break them all open. I always use cherry tomatoes. I find they break down a lot easier than grape tomatoes.
- The eggplant will soak up a lot of the oil at first. Let them sit for a while, and they will start to let some of it back out as they fry. Add more oil if the eggplant isn't browning and it's just getting "spotted" with brown dots.
- You have to use the pasta water to get the sauce to coat the pasta. This light sauce really needs the extra starch to thicken up.
Recipe FAQs
Pasta alla norma is usually served with salted ricotta. Try adding salted ricotta instead of fresh parmesan for creamier pasta. It's a perfect combination, and the eggplant already adds its own creaminess to the penne.
Personally, I hate reheating most pasta in the microwave. It always dries it out. Since this is already a light sauce, it will completely dry it out. If it is a must, then just add olive oil. Usually, I will add some olive oil to a pan and then heat up the pasta with a little extra olive oil to make sure it doesn't get dry. Then add a little parmesan after and eat up.
Basil, although it adds a hint of flavor in the cooking process, is best added at the end if you want to really taste the basil. I think this is the perfect type of dish to add basil at the end of the cooking process. It makes a huge difference. I've tested it several times with different dishes, and it's a technique I use in a lot of meals now.
More Simple Pasta Recipes
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Simple Pasta with Eggplant and Tomatoes
Equipment
- 1 large pot
- 1 large saucepan
Ingredients
- 3 tablespoon olive oil
- 1 eggplant, chopped into ½ inch pieces
- 2 tsp salt
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper
- ½ teaspoon black pepper
- 1 cup cherry tomatoes, halved
- ½ cup white wine
- 1 handful basil leaves
- ½ cup pasta water
- ½ lb penne or rigatoni
Instructions
- Chop the eggplant and place it in a bowl. Sprinkle the eggplant with salt and let it sit for 10 minutes. Pat dry with a paper towel.
- In a large saucepan, heat 3 tablespoon of olive oil to medium heat. Once hot, place your eggplant in the pan and fry. Let the eggplant sit undisturbed for 4 minutes before stirring. Brown the eggplant on all sides, frying for about 10 minutes total. Remove the eggplant and set it aside.
- Bring a pot of water to a boil. Salt the water well when it reaches a boil and add your pasta of choice. Make sure to save 1 cup of pasta water.
- In a large pan, heat 2 tablespoon of olive oil to medium heat. Add the garlic and saute for one minute. Add in the black and crushed red pepper. Then stir in the halved cherry tomatoes and 1 teaspoon of salt. Stir well and let the tomatoes break down for 3-5 minutes.
- Pour in the white wine and simmer until the white wine reduces by about half. The sauce should begin to thicken. You'll notice little bubbles in the sauce. Stir in the basil and add the pasta water. Continue to simmer.
- Stir in the eggplant. Mix well until everything is completely combined. Let the sauce simmer for 5 minutes. Add in the pasta and combine well. If there isn't enough sauce, slowly add more pasta water.
- Serve with parmesan cheese!
Notes
- Let the tomatoes break down on their own. Let the skins soften before trying to break them all open. I always use cherry tomatoes. I find they break down a lot easier than grape tomatoes.
- The eggplant will soak up a lot of the oil at first. Let them sit for a while, and they will start to let some of it back out as they fry. Add more oil if the eggplant isn't browning and it's just getting "spotted" with brown dots.
- You have to use the pasta water to get the sauce to coat the pasta. This light sauce really needs the extra starch to thicken up.
Vinny says
Great weeknight recipe for the family! We make it all the time!
Peg says
How do I subscribe to get recipes emailed?
Vinny and Marisa says
something we are working on!