Pasta alla Norma is a traditional Sicilian pasta dish made with a flavorful tomato sauce and eggplant. Learn how to make it with this easy recipe!
Eggplant lovers, this pasta alla Norma recipe is for you! Eggplant skeptics, I think you’ll actually get behind this Sicilian pasta too. It stars a garlicky tomato sauce filled with tender eggplant slices. The eggplant practically melts into the sauce, thickening it and adding rich flavor. I round it out with ricotta salata cheese and a shower of fresh basil.
Pasta alla Norma is a classic Italian pasta dish that originated in Sicily, in the city of Catania. My recipe has traditional flavors, featuring a tomato sauce with eggplant, ricotta salata, and basil, but I roast the eggplant instead of frying it. I think roasting is easier—it’s entirely hands-off, leaving you free to cook the pasta and start the tomato sauce. I also love that the eggplant caramelizes in the oven with less oil than you’d use on the stovetop.
This pasta alla Norma recipe is one of the eggplant recipes I make every summer, along with eggplant Parmesan, caponata, ratatouille… Like all those dishes, it’s a delicious, classic way to use eggplant while it’s in season. I hope you love 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 typically use Italian globe eggplants or graffiti eggplants in this recipe. I don’t peel the eggplant, so I like that these types have a higher ratio of flesh to skin than, say, Japanese eggplants do. Look for ones with taut skins that feel heavy for their size.
- Extra-virgin olive oil – For richness.
- Canned whole peeled tomatoes – They make up the base of the sauce. I crush them with my hands before cooking—I love the irregular, natural texture. In a pinch, use canned crushed tomatoes as a substitute.
- Tomato paste – It thickens the 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’re sensitive to spice, feel free to skip or reduce the red pepper flakes.
- Ricotta salata – This isn’t the same ricotta you’d use in lasagna. Ricotta salata is a firmer aged cheese with a salty, funky bite. 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 could use just about 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 pop!
Find the complete recipe with measurements below.
How to Make Pasta Alla Norma
This pasta alla Norma recipe has four simple steps:
1. Start by roasting the eggplant. Slice it into thin half-moons, season it with olive oil, salt, and pepper, and roast at 425°F until tender and browned, 25 to 35 minutes.
2. Cook the pasta in a large pot of salted boiling water until al dente. I like to time this with simmering the sauce so that I don’t need to drain the pasta. See the tips below!
3. Simmer the sauce. Sizzle the garlic, oregano, and red pepper flakes in a large skillet, then stir in the tomato paste and add the crushed tomatoes. Simmer for 10 minutes, or until the sauce thickens slightly.
4. Mix it all together. Use a spider or slotted spoon to transfer the pasta from the pot to the skillet with the sauce. Stir to coat, then add the eggplant, followed by 1/2 cup ricotta salata. Stir until the cheese melts, adding pasta water as needed to help it along.
Season to taste and serve!
Recipe Tips
- Time cooking the pasta with simmering the sauce. My #1 tip for building a pasta sauce with simple ingredients is to add the pasta directly from the pot. That way, it’s lightly coated in pasta cooking water, which seasons the sauce and adds starches that help the sauce coat the pasta. This works best when your sauce is ready at the same time your pasta is al dente. Make sure to prep the sauce ingredients before you drop the pasta, then simmer the sauce while it cooks.
- Add pasta water to help the cheese melt. If the ricotta salata isn’t melting smoothly into the sauce, you can add pasta water, a little at a time, to warm the cheese and help it loosen into the sauce. Sprinkling the cheese evenly over the pasta (vs adding it in one big pile) helps too.
- Get ahead. Want to streamline this recipe? Feel free to cook the eggplant up to 3 days ahead and store it in the fridge until you’re ready to make the sauce. You can make the full sauce in advance too. 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 next:
- Eggplant Parmesan
- Caponata
- Ratatouille
- Or any of these 11 Easy Eggplant Recipes!
Pasta alla Norma
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves 4
Pasta alla Norma is a classic Italian pasta dish that comes from Sicily. It's tossed in a rich, flavorful tomato sauce with eggplant and ricotta salata cheese. In this recipe, I roast the eggplant instead of frying it for easier prep. It's a delicious, satisfying vegetarian dinner!
Preheat the oven to 425°F and line two large baking sheets with parchment paper.
Place the tomatoes and their juices in a large bowl and use your hands to crush them. Set aside.
Halve the eggplants lengthwise, then cut each half into ¼- to ½-inch-thick half-moons. Cut any very large half-moons in half to form wedges.
Divide the eggplant between the two baking sheets. Drizzle each sheet with 2 tablespoons of the olive oil (4 tablespoons total) and sprinkle generously with salt and pepper. Toss to coat and spread evenly on the baking sheets. Roast for 25 to 35 minutes, or until tender and lightly browned.
Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic, oregano, and red pepper flakes and sizzle for 30 seconds. Stir in the tomato paste, then add the crushed tomatoes, salt, and several grinds of pepper. Simmer for 10 minutes, or until slightly thickened.
When the pasta is al dente, use a spider or slotted spoon to transfer it from the pot to the skillet with the sauce. Add the roasted eggplant and stir to coat. Add the cheese and stir until melted, adding pasta water as needed to help it melt into the sauce.
Season to taste and serve topped with basil and more cheese, if desired.
Nutrition Facts Pasta alla Norma
Amount Per Serving Calories 627
Calories from Fat 216 % Daily Value* Fat 24g37% Saturated Fat 5g31% Polyunsaturated Fat 3g Monounsaturated Fat 14g Cholesterol 16mg5% Sodium 531mg23% Potassium 1219mg35% Carbohydrates 89g30% Fiber 12g50% Sugar 16g18% Protein 19g38% Vitamin A 591IU12% Vitamin C 26mg32% Calcium 180mg18% Iron 4mg22% * Percent Daily Values are based on a 2000 calorie diet.
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