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Pasta Alla Norma

Bringing back a taste of Italy.

This pasta dish is one of my favourite Italian pasta's, particularly because of the delicious roasted eggplant it offers, so delicate it just melts in your mouth. I love how such simple ingredients can produce such an amazing taste.

This pasta Alla Norma has a bit of a twist to it, with the addition of pork mince. Adding a protein to this pasta is a great way to help make you fuller for longer and gives the dish an extra delightful taste. Top this dish of with a sprinkle of parmesan cheese and fresh basil leaves.

See below for a video tutorial to follow along with!

To make this dish vegetarian, simply remove the pork mince. It tastes delicious either way!

If you enjoyed this recipe, I would love to hear from you!

Pasta Alla Norma

Serves: 4 Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins


1 large eggplant

2 tbsp extra virgin olive oil

Salt and pepper to taste

350g gluten free penne (I used San Remo)

500g pork mince

Pasta Sauce:

2 tbsp extra virgin olive oil

2 garlic cloves, minced

1 small brown onion, finely chopped

¼ cup dry white wine (optional)

700g tomato passata

2 tsp Italian herbs

½ tsp red pepper flakes

Salt and pepper to taste

1 cup fresh basil leaves, finely chopped

1 tsp parmesan cheese for garish


  1. Preheat the oven to 180° C (fan forced) and line a tray with baking paper.

  2. In a large bowl, toss together the eggplant, olive oil, salt and pepper. Spread on the tray and roast in the oven for 25 minutes or until golden. Set aside.

  3. In a medium pot, bring the water to a boil and cook the pasta as per packet instructions. Drain and set aside.

  4. In a small pan over a medium to high heat, cook the pork mince until cooked through. Season with salt and pepper. Set aside.

  5. In a large skillet over a medium heat, heat the oil and garlic, cook stirring for 30 seconds. Add the onion and cook for a further 2 to 3 minutes or until translucent.

  6. If using white wine, increase the heat to medium-high and add the white wine. Simmer until the wine evaporates.

  7. Add the tomato passata. I recommended adding about ¼ cup of water into the passata bottle to get the remaining sauce out.

  8. Add the Italian herbs, red pepper flakes, salt and pepper. Stir and simmer for 10-15 minutes without the lid.

  9. On a low heat, stir in the roasted eggplant, basil and cooked pork mince. Add the cooked pasta, stir gently until thoroughly coated. Turn the heat off.

  10. Serve and garnish with a pinch of parmesan.

  11. Enjoy!

Store this dish in an airtight container in the fridge for up to 3 days.

Nutrition Information (per serve):

Calories: 690

Fat: 31g

Carbohydrates: 81g

Protein: 37g

Nicole Marie


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