Yet another shot of the gluten free pasta alla Norma with all the veggies and sauce. So delicious!

Gluten Free Pasta Alla Norma

This gluten free pasta alla Norma is delicious and easy!
Course Pasta
Cuisine Italian
Keyword pasta alla norma
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 438kcal
Author Elaine Benoit


  • 3 tablespoons olive oil divided
  • 4 shallots chopped in slices
  • 3 small eggplants I used graffiti eggplant, cut in chunks with skins on
  • 10 ounces sliced mushrooms
  • 2 teaspoons garlic paste or 2 cloves, crushed
  • 1 teaspoon salt
  • 28 ounces diced tomatoes
  • 14.05 ounces diced tomato
  • 8 ounce box of Tresomega fusilli pasta gluten-free
  • 8 ounce box of Tresomega penne pasta gluten-free
  • 2 tablespoons Salt for pasta water


Make it!

  • Put two separate pans of water on to boil, lightly salt water
  • Heat sauté pan on medium, add 1 tablespoon olive oil
  • Add sliced shallots and sauté for 5 minutes
  • Add 2 tablespoons olive oil and eggplant and sauté for 5 minutes
  • Add sliced mushrooms and garlic paste and sauté for 2 minutes
  • Add pasta to their own pots and stir as they cook.  The fusilli took 11 minutes and the penne took 13 minutes to get al dente
  • As the pasta is cooking, add diced tomatoes, basil, oregano and salt and let it simmer for 10 minutes
  • Drain pasta and put them in separate bowls
  • Plate the pasta and dollop the veggie mixture on top
  • Eat
  • Sigh
  • Enjoy


This makes extra vegetables so you have lots of leftovers.  We eat the eggplant mixture as a side dish when the pasta is done.


Serving: 2cups | Calories: 438kcal | Carbohydrates: 81g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Sodium: 3048mg | Potassium: 1110mg | Fiber: 11g | Sugar: 15g | Vitamin A: 285IU | Vitamin C: 26.4mg | Calcium: 91mg | Iron: 3.9mg