Pasta alla norma made with chopped tomatoes

Pasta alla norma made with chopped tomatoes

Pasta alla Norma is the world-famous Italian dish originating from Sicily. This exquisite Pasta alla Norma recipe is created by the talented food writer and cookbook author Julia Busuttil Nishimura.

Made with Chopped tomatoes

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch Easy


  • 1 eggplant (around 350 g)
  • 60 ml extra virgin olive, plus extra for shallow frying
  • 3 cloves garlic, roughly chopped
  • 400 g tin Mutti Polpa
  • handful Large of basil leaves, plus extra to serve
  • 350 g pasta such as fusilli, maccheroni or rigatoni
  • Ricotta salata or parmigiano, grated, to serve
  • Salt and pepper, to taste

Did you know? 
Pasta alla Norma is said to get its name from the opera Norma by Vincenzo Bellini.

We also recommend this pasta alla napoletana recipe

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Pasta alla norma made with chopped tomatoes: Method

  1. Dice the eggplant into 2cm pieces. Pour enough olive oil into a small saucepan so that it’s around 1cm in depth. Shallow fry the eggplant in batches until golden on the outside and soft on the inside (around 4 minutes). Allow to drain on absorbent paper and set aside.
  2. Meanwhile, warm the 60ml of olive oil in a large pan over a low flame and add the garlic. Allow the garlic to perfume the oil, for about 3 minutes, stirring to avoid it browning. Increase the heat to medium and add in the Mutti Polpa and 1/4 cup of water, stir and allow to simmer for 10 minutes. Stir through the fried eggplant and basil leaves and keep warm.
  3. Cook the pasta in a large pot of generously salted boiling water and cook until just before al dente, following the directions on the packet. Drain the pasta, reserving some of the cooking liquid.
  4. Return the pan with the sauce back onto a medium heat, tumble the pasta into the sauce, along with a ladle full of the cooking water and stir to combine. Allow the sauce and pasta to cook for a few minutes longer until the pasta is just al dente. You can continue to add in some more of the pasta water if the sauce becomes too thick.
  5. Season to taste and serve Pasta alla Norma immediately with extra basil leaves and a generous scattering of ricotta salata.

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Also made with: Chopped tomatoes

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