Pasta alla Norma, vegan
Sicilian pasta with silky roasted aubergine in a rich tomato and basil sauce, finished with toasted breadcrumbs.
- Time45 min
- LevelEasy
- Costabout £1.01 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Toss the aubergine with 3 tbsp of the oil and a good pinch of salt on a large tray. Roast for 25 minutes, turning once, until golden and soft.
25 min - 2
Heat 1 tbsp oil in a saucepan, add the garlic and chilli and cook for 30 seconds without browning. Add the tomatoes and sugar and simmer for 20 minutes until thick.
20 min - 3
Fry the breadcrumbs in the last spoon of oil for 3 minutes until golden and crisp, and set aside.
3 min - 4
Boil the pasta in plenty of salted water until al dente, following the packet. Keep a mugful of the cooking water.
- 5
Toss the drained pasta with the sauce, aubergine and half the basil, loosening with a splash of cooking water if needed.
- 6
Serve topped with the crunchy breadcrumbs and the rest of the basil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.