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.
Servings: 4 people
Calories: 277kcal
Equipment
Ingredients
- 8 oz 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: Good San Marzano tomatoes are key for a rich and flavorful tomato sauce, with the right balance of acidity and sweetness.
Nutrition
Calories: 277kcal | Carbohydrates: 58g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 300mg | Potassium: 784mg | Fiber: 7g | Sugar: 10g | Vitamin A: 267IU | Vitamin C: 22mg | Calcium: 90mg | Iron: 3mg