Pasta alla Norma is a beloved Sicilian pasta dish featuring tender eggplant, a rich tomato sauce, fresh basil, and salty ricotta salata. Simple yet deeply flavorful, it’s a vegetarian classic that brings rustic charm to your table.
Why You’ll Love This Recipe
- Combines simple, wholesome ingredients into a rich, flavorful dish
- Features sweet, caramelized eggplant for meaty texture without meat
- Packed with Mediterranean flavors from tomato, garlic, and basil
- Vegetarian-friendly and can be made vegan
- Quick enough for a weeknight meal
- Perfect use of summer eggplant and tomatoes
- Beautifully garnished with fresh herbs and cheese
- Elegant, satisfying, and budget-friendly
- Easily customizable with pantry staples
- A great introduction to classic Sicilian cuisine
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (rigatoni, penne, or spaghetti)
- Eggplant, diced or sliced
- Olive oil
- Garlic, minced
- Crushed tomatoes or passata
- Salt and pepper
- Red pepper flakes (optional)
- Fresh basil
- Ricotta salata (or substitute with Pecorino or Parmesan if needed)
Directions
- Prepare the eggplant: Salt the eggplant and let sit for 20–30 minutes to draw out moisture. Pat dry.
- Cook the eggplant: Roast at 425°F (220°C) for 25–30 minutes, or pan-fry until golden and soft.
- Make the sauce: Sauté garlic in olive oil, add crushed tomatoes, salt, pepper, and optional red pepper flakes. Simmer for 15–20 minutes.
- Cook the pasta: Boil until al dente. Reserve a bit of pasta water.
- Combine: Toss pasta with sauce and roasted eggplant. Add a splash of pasta water to loosen if needed.
- Finish: Stir in fresh basil and top with grated ricotta salata. Serve immediately.
Servings and timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 30–40 minutes
- Total Time: 50–60 minutes
Variations
- Pan-fry instead of roasting eggplant for deeper flavor
- Use Pecorino or Parmesan if ricotta salata isn’t available
- Add roasted cherry tomatoes for a sweeter sauce
- Sprinkle with toasted pine nuts for added texture
- Make it spicy with extra chili flakes
Storage/reheating
- Store in the fridge for up to 3 days
- Reheat gently on the stove with a splash of water or olive oil
- Not recommended for freezing—eggplant texture may degrade
FAQs
What kind of eggplant should I use?
Italian or globe eggplants are best—look for firm, shiny ones without blemishes.
Why is it called Pasta alla Norma?
It’s named after the opera “Norma” by Bellini—supposedly because the dish was as sublime as the opera itself.
Can I skip salting the eggplant?
You can, but salting helps reduce bitterness and improves texture.
What cheese works as a substitute?
Pecorino Romano or Parmesan are good alternatives to ricotta salata.
Can I make it vegan?
Yes, just omit the cheese or use a dairy-free alternative.
Can I use canned tomatoes?
Absolutely—crushed or whole peeled tomatoes work great.
Is this dish gluten-free?
Use gluten-free pasta to make it gluten-free.
Can I make the sauce ahead of time?
Yes, the sauce can be made a day in advance and stored in the fridge.
Should I peel the eggplant?
No need—eggplant skin adds texture and flavor.
What pasta shape is best?
Rigatoni, penne, or spaghetti all work well—choose your favorite.
Conclusion
Pasta alla Norma is a timeless Sicilian dish that transforms humble ingredients into something truly special. With its rich tomato sauce, tender eggplant, and bright basil, finished with salty ricotta salata, it’s a flavorful, hearty pasta you’ll want to make again and again.
PrintPasta alla Norma
A traditional Sicilian pasta dish featuring tender eggplant, rich tomato sauce, fresh basil, and savory ricotta salata cheese for a flavorful vegetarian meal.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hr
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Fry & Simmer
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 400 g pasta (rigatoni, penne, or spaghetti)
- 2 medium eggplants (about 600 g), cubed
- 4 tbsp olive oil, divided
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 800 g canned crushed tomatoes
- Salt and pepper to taste
- ½ tsp red pepper flakes (optional)
- Fresh basil leaves, torn
- 100 g ricotta salata, grated or crumbled
Instructions
- Salt the eggplant cubes and let them sit in a colander for 20 minutes. Rinse and pat dry.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden and soft. Set aside on paper towels to drain.
- In another pan, heat 2 tbsp olive oil. Sauté onion until soft, then add garlic and red pepper flakes. Cook 1 more minute.
- Add crushed tomatoes, season with salt and pepper, and simmer for 15–20 minutes until slightly thickened.
- Cook pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain.
- Add fried eggplant to the tomato sauce and mix gently. Add pasta and reserved water if needed. Toss to coat.
- Stir in fresh basil and serve topped with ricotta salata.
Notes
- Salting eggplant removes bitterness and reduces oil absorption.
- Ricotta salata gives the dish a signature salty tang. Substitute with Parmesan if needed.
- Prepare the sauce in advance for enhanced flavor.
- Finish with a drizzle of olive oil and fresh basil for extra freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 0 mg