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Easy aubergine pasta with parmesan and basil in a white bowl.

Easy Homemade Aubergine Pasta Alla Norma

This aubergine pasta recipe combines roasted aubergine, fresh herbs, and a hint of harissa spice for a flavourful and hearty meal. Topped with crispy sourdough and basil breadcrumbs, it's a perfect dish for a cosy dinner.
4.84 from 6 votes
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings
Author: Deborah Rainford

Ingredients

  • 1 small aubergine
  • 25 g (¾ cup) sourdough bread crumbs
  • ½ bunch fresh basil
  • ½ bunch parsley
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon tomato purée
  • 1 tablespoon harissa spice
  • 50 g (¼ cup) butter
  • 1 lemon, zest and juice
  • 200 g (¾ lb) rigatoni, penne, or another short pasta
  • 30 g (¼ cup) parmesan cheese, grated

Instructions

Preheat the Oven:

  • Preheat your oven to 200°C. Line a baking tray with foil.

Prepare and Roast the Aubergine:

  • Prick the aubergine with a fork and place it on the baking tray. Bake for 50-60 minutes, turning halfway through, until the skin splits and the flesh is soft.
  • Set aside to cool, then peel and mash the flesh.

Make Sourdough Breadcrumbs:

  • Thinly slice the sourdough bread, drizzle with olive oil, and place on the baking tray for the last 10 minutes of the aubergine's baking time.
  • Blend the crispy sourdough with some of the basil and parsley in a food processor to make green breadcrumbs. *Reserve some of the herbs for garnishing the finished dish.

Cook the Pasta:

  • Cook the pasta according to package instructions. Reserve a cup of pasta water before draining.

Prepare the Sauce:

  • In a large pan, sauté the minced garlic in olive oil until fragrant. Add the tomato purée, harissa spice, and butter.
  • Stir in the mashed aubergine and season with salt and pepper.
  • Add half of the reserved pasta water and mix to create a smooth sauce.

Combine Pasta and Sauce:

  • Add the drained pasta to the pan and toss to coat. Add more pasta water if needed to reach the desired consistency.
  • Stir in the grated parmesan cheese and lemon juice.

Serve:

  • Top with herb breadcrumbs before serving and sprinkle with any remaining herb leaves.

Notes

  • Roasting Time: The exact roasting time for the aubergine may vary based on its size. Ensure it's soft and the skin is split before removing it from the oven.
  • Herb Substitutions: If you don't have basil or parsley, you can substitute with other fresh herbs like oregano or thyme.
  • Spice Level: Adjust the amount of harissa spice to suit your taste. You can also add a pinch of chili flakes for extra heat.
  • Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to loosen the sauce.

Nutrition

Calories: 598kcal | Carbohydrates: 86g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 250mg | Potassium: 433mg | Fiber: 6g | Sugar: 6g | Vitamin A: 420IU | Vitamin C: 17mg | Calcium: 107mg | Iron: 2mg
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