Go Back
+ servings
A round bowl contains a dairy-free version of Pasta alla Norma, which has been prepared with eggplant, tomatoes, and capers. A gray linen napkin is positioned nearby.
3.55 from 22 votes

Best Vegan Pasta alla Norma

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 25 minutes
Eggplant salting time 15 minutes
Total Time: 45 minutes
Yields: 4 servings

Ingredients

  • Kosher salt
  • 2 medium-small eggplants (about 8-10 ounces each) or 1 large eggplant (about a pound)
  • 2 tablespoons olive oil
  • 8 ounces rigatoni (or another tubular pasta shape)
  • 4 cloves garlic, minced
  • 28 ounces chopped tomatoes
  • 2 tablespoons capers
  • 1 cup loosely packed basil leaves (plus extra for garnish)
  • Crushed red pepper (to taste)
  • Cashew cheese (or another vegan cheese of choice)

Instructions

  • Cut the eggplant into 3/4-inch cubes. Place the cubes in a colander and sprinkle them generously with kosher salt. Allow the eggplant to sit for about 15 minutes. Rinse the eggplant, then pat it as dry as possible with a tea towel or paper towels.
  • Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions.
  • While the water is reaching a boil and pasta is cooking, heat the olive oil in a large, deep skillet over medium high heat. Add the eggplant. Cook, stirring from time to time, for 8-10 minutes, or until the eggplant is crisping at the edges and tender in the center.
  • Add the garlic to the skillet. Cook, stirring constantly, for a minute, or until the garlic is quite fragrant. Stir in the tomatoes, capers, and basil. Bring the sauce to a simmer, and then reduce the heat to low. Simmer the pasta sauce, uncovered, for 5-10 minutes, or until it has thickened up considerably. Add kosher salt and crushed red pepper to taste.
  • When the pasta is ready, drain it, reserving 3/4 cup of the pasta cooking water. Add the drained pasta to the sauce. Stir well, then add a little of the pasta water to loosen the mixture up.
  • Divide the pasta into serving bowls and top each portion with extra basil and vegan cheese, if desired. Serve right away.