Pasta alla Norma (Sicilian Eggplant Pasta)
Pasta alla Norma is a traditional pasta recipe from Sicily (Italy) with a delicious tomato sauce, fried or roasted eggplant, basil, and abundant grated Ricotta Salata on top. It’s a delicious pasta dish, perfect for a Sunday dinner with family or a dinner party with guests.
This recipe for pasta alla norma may seem like a laborious dish, but it’s actually quite simple and straightforward to do. Guaranteeing a delicious outcome every time. You can also easily double the batch for a crowd, or prepare the sauce in advance to save time. Pair this Sicilian eggplant pasta, with Mediterranean beetroot and chickpea salad for a complete meal.
Video Recipe 📹
Watch the full video recipe to learn how to make the best Pasta alla Norma recipe.
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Why you’ll love this recipe
- Impressive: Whether you serve this Sicilian eggplant pasta to your family or to dinner guest, they’ll be impressed by the colorful and inviting dish.
- Simple Ingredients: Ricotta Salata is the only special ingredient you need to find, the rest is easily available in every grocery store.
- Make in advance: You can prepare the sauce and the roasted eggplant in advance to save time and reduce cooking time.
- Vegetarian: This recipe is naturally vegetarian, and you can also make it vegan by skipping the Ricotta Salata or replace it with plant-based cheese.
Ingredient Notes
- Pasta: The traditional dish is Rigatoni alla Norma, but you can also make Penne alla Norma or use your favorite pasta shape like Spaghetti, Fusilli, etc.
- Eggplant: I used the regular globe eggplant for this recipe, but you can also use different varieties, such as Fairy Tale Eggplant, or Sicilian Eggplant.
- Tomatoes: Good quality peeled tomatoes are essential for a flavorful sauce. Choose a good brand, and preferably San Marzano tomatoes for a less acidic sauce.
- Garlic: Fresh garlic gives an incredible aroma to the tomato sauce. You can also use garlic powder or jarred garlic, but the taste won’t be the same.
- Ricotta Salata: Ricotta Salata is the star ingredient of this Sicilian pasta with roasted eggplant. It’s basically an aged ricotta that has a flavor and texture more similar to Feta cheese, but a bit sweeter and milder.
- Basil: Fresh basil pairs beautifully with this tomato and eggplant sauce. You can also use dried basil, but it won’t have the same powerful aroma as fresh basil.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
What is Ricotta Salata
Ricotta Salata is a Sicilian traditional ingredient made from ricotta that’s pressed, salted, and aged for several months. The result is a bright and fresh flavor, slightly briny, with a texture that’s firmer than ricotta, more similar to Feta cheese.
It’s traditionally grated on top of pasta dishes, such as this Pasta alla Norma, but it can also be grated or crumbled into salads, soups, or bowls.
Ricotta Salata is sold in specialty stores and online, but if you can’t find it, you can substitute it with Feta cheese or Romano cheese.
Substitutions and Variations
If you need to make changes to this recipe for pasta with eggplant, you can use these recommendations:
- Gluten-Free: Use gluten-free pasta for a gluten-free version of Pasta alla Norma.
- Vegan: Skip the cheese or use a plant-based version to make this recipe vegan and dairy-free.
- Different cheese: If you need a substitute for Ricotta Salata, you can add Feta, Romano cheese, or grated Mozzarella on top.
- Different veggie: If you don’t like eggplant, or don’t have enough, you can make this recipe with roasted zucchini, or bell peppers, instead.
How to make Pasta alla Norma
- Cut the eggplant into bite-size pieces and transfer into a bowl, drizzle with about 2 tablespoons of olive oil and season with salt and black pepper
- Spread the eggplant on a baking tray lined with parchment paper and bake until golden.
- Heat olive oil in a large skillet. Add the crushed garlic and sauté about a minute. Add the crushed tomatoes to the pan, season with salt and pepper, and simmer uncovered for 20–25 minutes.
- Cook the pasta until al dente, according to the package instructions. Reserve ½ cup of pasta water before draining.
- Add the fried or baked eggplants to the tomato sauce and stir gently to coat. Add the cooked pasta to the skillet. Add about two-thirds of the cheese, reserving the rest for garnish. Toss everything together over low heat until the pasta is well coated.
- Divide the pasta between bowls. Sprinkle the remaining cheese on top of the individual servings, followed by some extra fresh basil.
Tips and Tricks
- Make sure the eggplant is firm before using to get the best flavor.
- Roasting the eggplant in the oven gives a delicious flavor while keeping it healthier. For an authentic Pasta alla Norma, fry the eggplant in olive oil until golden brown-
- Use high-quality tomatoes. Good San Marzano tomatoes are key for a rich and flavorful tomato sauce, with the right balance of acidity and sweetness.
- Don’t forget the basil! Fresh basil will give a delicious aroma to the sauce and the final pasta dish.
Make Ahead and Storage
- You can roast the eggplant and make the tomato sauce ahead of time. You can then store them at room temperature for a couple of hours, or in the fridge for up to 3 days.
- Store leftover pasta or sauce in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
- Store leftover Ricotta Salata in the fridge in an airtight container, or even better, in a vacuum sealed bag.
More Recipes
If you enjoyed this Pasta alla Norma, you’ll like these other Italian Pasta recipes too:
Pasta alla Norma (Sicilian Pasta with Eggplant)
Pasta alla Norma is a traditional pasta recipe from Sicily (Italy) with a delicious tomato sauce, fried or roasted eggplant, basil, and abundant grated Ricotta Salata on top.
Equipment
Ingredients
- 8 oz (225 g) Pasta traditionally rigatoni, penne, or spaghetti
- 1 Eggplant medium-large
- Olive oil Extra virgin
- Salt to taste
- Pepper to taste
- 3-4 Garlic cloves crushed
- 2 Cans Peeled tomatoes
- Fresh basil
- Ricotta Salata
Instructions
- Prepare the Eggplants: preheat oven to 420F (210C). Cut the eggplant into bite-size pieces and transfer into a bowl, drizzle with about 2 tablespoons of olive oil and season with salt and black pepper. Toss until evenly coated.
- Spread the eggplant on a baking tray lined with parchment paper and bake until golden, about 25-30 minutes.
- Make the Tomato Sauce: Heat 3–4 tablespoons of olive oil in a large skillet over low-medium heat. Add the crushed garlic and sauté until fragrant, about a minute.
- Crush the canned peeled tomatoes with your hands or use a potato masher if using fresh tomatoes. You can do it in a bowl or directly in the pan. Add them to the pan, season with salt and pepper, and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens. Toss in a few basil leaves at the end for added flavor.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package instructions. Reserve ½ cup of pasta water before draining.
- Combine: Add the fried or baked eggplants to the tomato sauce and stir gently to coat. Add the cooked pasta to the skillet, along with a splash of reserved pasta water, if needed, to loosen the sauce. Add about two-thirds of the cheese, reserving the rest for garnish. Toss everything together over low heat until the pasta is well coated.
- Serve: Divide the pasta between bowls. Sprinkle the remaining cheese on top of the individual servings, followed by some extra fresh basil.
Video
Notes
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- Watch the Video Recipe – For a better understanding of the recipe and step-by-step instructions, I highly recommend watching the video recipe. It will help you see the exact texture and consistency of the sauce, eggplant, and pasta.
- Check the FAQs – If you have any questions about ingredient substitutions, storage, or troubleshooting, check out the FAQs section located right below the recipe card.
- Eggplant: Bake or Fry? – Traditionally, the eggplant is deep-fried for a richer taste and crispier texture. However, roasting in the oven, as shown in this recipe, is a great alternative for a lighter and less oily version while still keeping it flavorful.
- Ricotta Salata Substitute – If you can’t find Ricotta Salata, you can substitute it with Pecorino Romano, Feta cheese, or even Parmesan for a similar salty, tangy flavor.
- Storage & Reheating – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water to loosen the sauce.
- Choosing the Right Pasta – Rigatoni, penne, or spaghetti are the most traditional choices for Pasta alla Norma. Rigatoni and penne hold the sauce well, while spaghetti gives a classic feel.
- Best Way to Serve – This dish is best served immediately while the cheese is still slightly melting into the warm pasta. Garnish with extra fresh basil for an authentic Sicilian touch.
- Use high-quality tomatoes:Â Good San Marzano tomatoes are key for a rich and flavorful tomato sauce, with the right balance of acidity and sweetness.
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Nutrition
Calories: 277kcalCarbohydrates: 58gProtein: 10gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 300mgPotassium: 784mgFiber: 7gSugar: 10gVitamin A: 267IUVitamin C: 22mgCalcium: 90mgIron: 3mg
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.
Common Questions
I can’t find Ricotta Salata. Can I use a different cheese?
Yes, you can use Feta cheese, or Pecorino Romano cheese as a substitute. The flavor is not exactly the same, but it will still be good.
What pasta shape should I use?
The traditional dish is Rigatoni alla Norma, but you can use any pasta shape you like, long or short.
Should I peel the eggplant?
It’s not needed, as the peel gives flavor and texture. But you can peel it if you want to decrease the bitterness.
I’ve made several of your pasta recipes and they always come out perfect. I’m going to try this time too.
Love this recipe where we can use eggplant with some pasta. It is so easy and nutricious.
Thank you !