I love making Pasta alla Norma because it celebrates fresh, wholesome ingredients and turns them into something extraordinary. The eggplant becomes silky and flavorful as it cooks in olive oil, the tomatoes form a luscious sauce, and the ricotta salata adds that irresistible salty creaminess.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1 lb macaroni, ziti, or penne ▢1 lb eggplant, round and firm ▢½ to 1 cup extra virgin olive oil ▢3 to 4 cloves garlic, sliced ▢1 ½ lb tomatoes, chopped (canned are fine if fresh Roma tomatoes aren’t available) ▢1 teaspoon dried oregano or 1 tablespoon fresh ▢½ cup basil leaves ▢½ to 1 cup salted ricotta, grated ▢salt and pepper to taste
Directions
I start by slicing the eggplant into ½-inch-thick slices, then sprinkle them with salt on both sides. I let them sit for about 30 minutes to draw out excess moisture, then rinse and pat them dry with paper towels.
I heat extra virgin olive oil in a large pan over medium-high heat. Once hot, I fry the eggplant slices in batches, turning them until golden on both sides.
As the eggplant cooks, I sprinkle a pinch of oregano for extra aroma. Once each batch is ready, I set the slices aside on a plate (I don’t drain them on paper towels to preserve flavor).
When all the eggplant is fried, I return it to the pan with a little more olive oil if needed, then add the sliced garlic and lower the heat.
When the garlic turns fragrant, I add the chopped tomatoes and let everything simmer gently for 10–15 minutes, stirring occasionally until the sauce thickens.
Meanwhile, I bring a large pot of salted water to a boil and cook the pasta until al dente. I reserve about one cup of the cooking water before draining.
I tear or chop half the basil and stir it into the tomato and eggplant sauce, seasoning with salt and pepper to taste.
I pour the sauce over the cooked pasta and toss gently, adding a bit of the reserved pasta water if needed to help the sauce coat evenly.
I serve the pasta topped with plenty of grated ricotta salata and garnish with fresh basil leaves.
Servings and Timing
This recipe serves 4 people. Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes
Variations
I sometimes roast the eggplant instead of frying it by cutting it into cubes, tossing with olive oil and salt, and roasting at 400°F until tender and golden. When I want a lighter touch, I grill the eggplant slices instead, adding them to the sauce at the end so they stay firm. For a bit of heat, I add a pinch of red pepper flakes with the garlic. If I’m short on time, I cook the eggplant and tomatoes together for a quicker, simpler version that’s ready in under 30 minutes.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the pasta gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. It’s best enjoyed fresh, but it also makes a delicious next-day lunch.
FAQs
What type of pasta works best for Pasta alla Norma?
I like using short pasta like rigatoni, penne, or ziti because they hold the sauce well, but spaghetti works too.
Can I make this dish without frying the eggplant?
Yes, I can grill or roast the eggplant for a lighter version that’s just as tasty.
What is ricotta salata?
It’s a firm, salted, aged ricotta cheese that grates beautifully and adds a salty, nutty flavor.
Can I use regular ricotta instead?
If I can’t find ricotta salata, I use pecorino or parmesan for a similar flavor, though the texture is slightly different.
Why do I salt the eggplant before cooking?
Salting removes bitterness and moisture, helping the eggplant fry up crisp and flavorful.
Can I use canned tomatoes?
Absolutely. Good-quality canned tomatoes make this dish easy to prepare year-round.
Can I make Pasta alla Norma ahead of time?
I prepare the sauce in advance and cook the pasta fresh before serving for the best texture.
How do I keep the eggplant from absorbing too much oil?
I fry it in batches in hot oil — that way, it cooks quickly and doesn’t become greasy.
Is Pasta alla Norma spicy?
Traditionally, it’s not, but I sometimes add red pepper flakes for a touch of heat.
What wine pairs well with this dish?
I love pairing it with a crisp Sicilian white wine like Grillo or Inzolia to balance the rich flavors.
Conclusion
I love how Pasta alla Norma celebrates the simple beauty of Italian cuisine. The combination of tender eggplant, rich tomato sauce, fragrant basil, and salty ricotta salata creates a dish that’s comforting yet light, rustic yet elegant. It’s one of those timeless recipes that never fails to impress and always brings a taste of sunny Sicily to my table.
A classic Sicilian pasta dish, Pasta alla Norma combines tender fried eggplant, rich tomato sauce, fresh basil, and salty ricotta salata for a simple yet luxurious vegetarian meal that captures the sunny flavors of southern Italy.
Ingredients
1 lb macaroni, ziti, or penne
1 lb eggplant, round and firm
½–1 cup extra virgin olive oil
3–4 cloves garlic, sliced
1½ lb tomatoes, chopped (fresh or canned)
1 tsp dried oregano or 1 tbsp fresh oregano
½ cup basil leaves
½–1 cup ricotta salata, grated
Salt and pepper, to taste
Instructions
Slice eggplant into ½-inch rounds and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture, then rinse and pat dry.
Heat olive oil in a large pan over medium–high heat. Fry eggplant slices in batches until golden on both sides, then set aside.
Return eggplant to the pan with a bit more olive oil if needed. Add sliced garlic and cook gently until fragrant.
Stir in chopped tomatoes and oregano. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens.
Meanwhile, cook pasta in salted water until al dente. Reserve 1 cup of pasta cooking water, then drain.
Add chopped basil to the sauce and season with salt and pepper to taste.
Toss the cooked pasta with the sauce, adding a little reserved pasta water to help coat evenly.
Serve hot, topped generously with grated ricotta salata and garnished with fresh basil leaves.
Notes
Roast or grill eggplant for a lighter variation.
For a spicy twist, add a pinch of red pepper flakes with the garlic.
If ricotta salata isn’t available, substitute with pecorino or parmesan.
Use high-quality canned tomatoes for convenience without sacrificing flavor.
Store leftovers for up to 3 days and reheat gently with a splash of water or olive oil.
