Authentic Pasta alla Norma Recipe

Why You’ll Love This Recipe

I enjoy making this recipe because it’s both simple and elegant. The eggplant turns golden and crisp, adding texture, while the tomato sauce becomes sweet and velvety as it simmers. Fresh basil adds brightness, and the salty ricotta salata ties everything together. It’s a dish I can make on a weeknight yet still impressive enough for guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

350 g rigatoni pasta – 12 oz, penne or fusilli are also good choices
500 g eggplant – 1.1 pound (about two eggplants)
200 g ricotta salata cheese – 7 oz
500 g fresh tomatoes – 1.1 pound, grape tomatoes or San Marzano
2 cloves garlic
7-8 leaves fresh basil – for the sauce + more to decorate
fine salt
2 tablespoons extra virgin olive oil
½ liter oil for frying – 2 cups

Directions

I start by rinsing and chopping the tomatoes. In a saucepan, I heat 2 tablespoons of olive oil and sauté the whole garlic cloves for a few minutes.
I add the tomatoes, cover, and let them cook on low heat for about 20 minutes until soft. Once done, I pass them through a food mill to make a smooth sauce. I return the sauce to the pan, season with a pinch of salt, and let it simmer for another 10–15 minutes.
Meanwhile, I slice the eggplants into thin slices, about 5 mm thick. I fry them in hot oil until golden brown, then transfer them onto paper towels to drain excess oil and sprinkle with salt.
I add fresh basil leaves to the tomato sauce while it simmers. At the same time, I cook the pasta al dente in salted water. I drain it and toss it directly with the tomato sauce.
I serve the pasta topped with fried eggplant slices, plenty of grated ricotta salata, and a few basil leaves for garnish.

Servings and Timing

This recipe makes about 4 servings.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Sometimes I cut the eggplant into cubes instead of slices for a chunkier texture. I also like adding a pinch of chili flakes to the tomato sauce for a bit of heat. If ricotta salata is hard to find, I occasionally substitute it with Pecorino Romano, though the flavor is slightly stronger.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the pasta gently on the stove with a splash of water or extra tomato sauce. I keep the fried eggplant separate if possible, so it doesn’t lose its texture.

FAQs

Can I bake the eggplant instead of frying?

Yes, I sometimes bake the slices at 400°F until golden for a lighter version.

What pasta shape works best?

I prefer rigatoni, but penne and fusilli also hold the sauce and toppings well.

Can I make this dish ahead of time?

I prepare the sauce and fry the eggplant ahead, then cook the pasta fresh before serving.

What is ricotta salata?

It’s a firm, salted version of ricotta cheese that grates easily and adds a salty, tangy flavor.

Can I use canned tomatoes?

Yes, I sometimes use high-quality canned San Marzano tomatoes when fresh ones aren’t available.

Do I need to salt the eggplant before frying?

If my eggplants are large, I salt them and let them sit for 30 minutes to reduce bitterness.

Can I use Parmesan instead of ricotta salata?

Yes, but Parmesan has a different flavor. Pecorino Romano is a closer substitute.

Why is it called Pasta alla Norma?

It’s named after Vincenzo Bellini’s opera “Norma,” as a tribute to Sicilian culture.

How do I keep the eggplant from soaking up too much oil?

I fry the slices in hot oil so they cook quickly and don’t absorb as much.

Can I make this vegetarian?

Yes, this recipe is naturally vegetarian.

Conclusion

I love making Pasta alla Norma because it highlights the beauty of simple ingredients done well. The combination of silky tomato sauce, crispy eggplant, fragrant basil, and salty ricotta salata creates a dish that always feels special. It’s a classic that never disappoints and makes me appreciate Sicilian cuisine every time I prepare it.