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A deep white bowl filled with penne with veggies on it - square

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


  • 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