Baked Pasta alla Norma

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This baked pasta alla norma is a clever, oven-finished twist on the classic Sicilian favourite. By roasting the aubergine and cherry tomatoes together in a single pan, you create a rich, concentrated sauce base that develops a wonderful depth of flavour. The addition of eggs and plenty of Parmesan allows the spaghetti to set into a golden, slightly crispy cake, offering a satisfying texture that differs from a standard bowl of pasta.

As a hearty vegetarian main course, this dish is perfect for sharing with family or friends. The combination of salty capers, aromatic basil and sweet roasted tomatoes makes it a vibrant and comforting meal. Serve it in generous wedges straight from the pan alongside a crisp green salad for a simple yet impressive midweek dinner that celebrates authentic Mediterranean ingredients.

Ingredients for Baked Pasta alla Norma

1 medium globe aubergine, peeled, cut into 1/2" pieces
1125ml cherry tomatoes
8 vitlöksklyftor, krossade
60ml extra-virgin olive oil, plus more for skillet
1/2 teaspoons crushed red pepper flakes, plus more for sprinkling
Koshersalt
2 stora ägg
2 matskedar tomatpuré
110g finely grated Parmesan, divided
450g spaghetti
2 matskedar avrunna kapris
1/2 cup torn basil, plus a few whole leaves

How to make Baked Pasta alla Norma

Preheat oven to 218°C. Combine aubergine, tomatoes, garlic, 60ml oil, and 1/2 teaspoons red pepper flakes in a large ovenproof skillet, preferably cast iron. Season generously with salt and toss to combine. Roast, shaking skillet once or twice, until aubergine is tender and tomatoes burst, 25–35 minutes. Let vegetables cool while you prepare the pasta (watch out for the hot handle when you take the skillet out of the oven). Reduce oven temperature to 204°C.

Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.

Cook spaghetti in a pot of boiling salted water, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.

Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and 1/2 cup basil and toss again to combine.

Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining Parmesan, a few whole basil leaves, and an extra sprinkle of red pepper flakes.

Bake pasta until surface is nicely browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges for serving.

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