Pasta alla Norma is a traditional Sicilian pasta dish made with a tasty tomato and eggplant sauce. Learn how to make it with this easy recipe!
Eggplant lovers, this pasta alla Norma recipe is for you! Eggplant skeptics, I think you too will endorse this Sicilian pasta. It features a garlic tomato sauce filled with tender eggplant slices. The eggplant practically melts into the sauce, thickening it and adding rich flavor. I top it off with ricotta salata cheese and a shower of fresh basil.
Pasta alla Norma is a classic Italian pasta dish originating from Sicily, in the city of Catania. My recipe has traditional flavors, with tomato sauce with eggplant, ricotta salata and basil, but I roast the eggplant instead of frying it. I think roasting is easier: it requires no intervention, leaving you free to cook the pasta and prepare the tomato sauce. I also love that the eggplant caramelizes in the oven with less oil than you would use on the stovetop.
This pasta alla Norma recipe is one of the eggplant recipes I make every summer.along with eggplant parmigiana, caponata, ratatouille… Like all those dishes, it is a delicious and classic way to use eggplant while it is in season. I hope you like it as much as I do!
Pasta Alla Norma Ingredients
Here’s what you’ll need to make this pasta alla Norma recipe:
- Eggplant, of course! I usually use Italian globe eggplants or graffiti eggplants in this recipe. I don’t peel eggplants, so I like that these types have a higher pulp-to-skin ratio than, say, Japanese eggplants. Look for those with tight skin that feel heavy for their size.
- Extra virgin olive oil – For wealth.
- Canned Whole Peeled Tomatoes – They form the base of the sauce. I crush them with my hands before cooking them; I love its irregular and natural texture. In a pinch, use canned crushed tomatoes as a substitute.
- tomato paste – Thickens canned tomatoes and adds concentrated umami flavor.
- Garlic, dried oregano and red pepper flakes – They add aromatic depth of flavor to the sauce. If you are sensitive to spices, feel free to omit or reduce the red pepper flakes.
- Salted ricotta – This is not the same ricotta you would use in lasagna. Ricotta salata is a firmer aged cheese with a salty and original touch. It’s the classic choice for pasta alla Norma, but if you can’t find it, pecorino Romano is a good substitute. In a pinch, parmesan works too.
- Rigatoni or ziti pasta – I love how these tube-shaped pastas capture the thick eggplant sauce, but you can use almost any type of pasta you like. I’ve had great results with long shapes like spaghetti and linguine!
- fresh basil leaves – For freshness. Fresh parsley, thyme, or oregano are also delicious.
- And salt and pepper – To make all the flavors stand out!
Find the full recipe with measurements below.
How to make pasta alla norma
This pasta alla Norma recipe has four easy steps:
1. Start by roasting the eggplant. Cut into thin half-moons, season with olive oil, salt and pepper, and roast at 425°F until tender and golden, 25 to 35 minutes.
2. Cook the pasta in a large pot of boiling salted water until al dente. I like to time this with the sauce simmering so I don’t have to drain the pasta. See tips below!
3. Simmer the sauce. Sizzle the garlic, oregano and red pepper flakes in a large frying pan, then add the tomato paste and stir in the crushed tomatoes. Simmer for 10 minutes or until sauce thickens slightly.
4. Mix it all together. Use a spider or slotted spoon to transfer the pasta from the pot to the pan with the sauce. Toss to coat, then add the eggplant, followed by 1/2 cup ricotta salata. Stir until cheese is melted, adding pasta water as needed to help.
Season to taste and serve!
Recipe Tips
- Time to cook the pasta with the sauce over low heat. My number one tip for making pasta sauce with simple ingredients is Add the pasta directly from the pot. That way, it is lightly covered with pasta cooking water, which flavors the sauce and adds starches that help the sauce coat the pasta. This works best when the sauce is ready at the same time the pasta is al dente. Be sure to prepare the sauce ingredients before tossing the pasta, and then simmer the sauce while it cooks.
- Add water to the pasta to help the cheese melt. If the ricotta salata does not melt smoothly into the sauce, you can add pasta water, a little at a time, to warm the cheese and help it release into the sauce. It also helps to sprinkle the cheese evenly over the pasta (rather than adding it in a big pile).
- Get ahead. Do you want to simplify this recipe? Feel free to cook the eggplant up to 3 days in advance and store it in the refrigerator until you are ready to make the sauce. You can also prepare the entire sauce in advance. It keeps well in the refrigerator for up to 3 days and freezes well for up to 3 months.
More eggplant recipes to try
If you love this pasta alla Norma, try one of these delicious eggplant recipes below:
Pasta to the norm
serves 4
Pasta alla Norma is a classic Italian pasta dish that comes from Sicily. It is mixed with a rich and tasty tomato sauce with eggplant and ricotta salata cheese. In this recipe, I roast the eggplant instead of frying it for easier preparation. It’s a delicious and satisfying vegetarian dinner!
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Preheat the oven to 425°F and line two large baking sheets with parchment paper.
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Place the tomatoes and their juice in a large bowl and use your hands to mash them. Set aside.
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Cut the eggplants in half lengthwise, then cut each half into ¼- to ½-inch-thick half-moons. Cut the very large crescents in half to form wedges.
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Divide the eggplant between the two baking sheets. Drizzle each leaf with 2 tablespoons olive oil (4 tablespoons total) and sprinkle generously with salt and pepper. Toss to coat and spread evenly onto baking sheets. Roast for 25 to 35 minutes, or until tender and lightly browned.
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Bring a large pot of salted water to a boil. Prepare pasta according to package instructions, cooking until al dente.
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Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the garlic, oregano, and red pepper flakes and simmer for 30 seconds. Add the tomato paste, then add the crushed tomatoes, salt and some ground pepper. Simmer for 10 minutes or until slightly thickened.
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When the pasta is al dente, use a spider or slotted spoon to transfer it from the pot to the pan with the sauce. Add the roasted eggplant and toss to coat. Add the cheese and stir until melted, adding pasta water as needed to help it melt into the sauce.
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Season to taste and serve topped with basil and more cheese, if desired.
