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Pasta alla Norma

Pasta alla Norma


Dive into a Sicily-inspired pasta dish

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    2714kj 646kcal
  • Fat
    Med 28%
  • Saturates
    High 38%
  • Sugar
    Low 23%
  • Salt
    Low 22%

% of adult’s reference intake | Carbohydrates per serving : 85g

Bring Co-op to your front door

Big Bag Option


  • 2 aubergines, cut into 2.5cm cubes
  • 3 tbsp Co-op olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, finely chopped
  • 150ml white wine
  • 1 tsp oregano
  • ½ tsp chilli flakes
  • 2 x 400g cans Co-op Italian chopped tomatoes
  • ½ tsp Fairtrade caster sugar
  • 2 tbsp drained capers
  • 350g Co-op spaghetti
  • Large handful basil, leaves torn and stalks chopped
  • Parmesan, to serve


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Toss the aubergine with 2 tbsp of the oil and season with black pepper
  3. Arrange in a single layer on a large, lined baking tray and roast for 20 mins, then set aside
  4. Heat the remining oil in a frying pan and cook the onion until softened
  5. Add the garlic and cook for 2-3 mins, then add the wine
  6. Cook, stirring, until it is has reduced by about half, then add the oregano, chilli, chopped tomatoes and sugar, stirring well to mix
  7. Simmer for 20 mins
  8. Using a potato masher or fork, break down any lumps of tomato
  9. Stir in the capers and cook for a further 5 mins, until reduced and thickened
  10. Meanwhile, cook the spaghetti according to the pack instructions
  11. Once the sauce is ready, stir in the aubergine, chopped basil stalks, and a splash or two of the pasta cooking water
  12. Toss through the drained pasta and scatter with the basil leaves and parmesan to serve

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