Pasta alla Norma is a traditional Sicilian pasta dish made with tomato sauce and eggplant. Learn how to make it with this easy recipe!
For those who love eggplant, this pasta alla norma recipe is for you! Eggplant skeptics, I actually think you’ll endorse this Sicilian pasta too. It features a garlicky tomato sauce stuffed with tender eggplant slices. The eggplant melts into the sauce, thickening it and adding a rich flavor. I finished it off with ricotta salata cheese and a shower of fresh basil.
Pasta alla Norma is a traditional Italian pasta dish that originated in Sicily. In the city of Catania. My recipe has a traditional flavor featuring eggplant, ricotta salata, and tomato sauce with basil, but I bake the eggplant instead of frying it. I think roasting is easier. Because it gives you the freedom to cook pasta and start tomato sauce, completely hands-free. I also like how the eggplant caramelizes in the oven using less oil than I would on the stovetop.
This pasta alla norma recipe is one of the eggplant recipes I make every summer.With eggplant parmesan, caponata and ratatouille… A delicious and classic way to use eggplant when it’s in season, as with all dishes. I hope you love it as much as I do!
Ingredients for Pasta Alla Norma
Here’s what you need to make this pasta alla norma recipe:
- Eggplant of course! I typically use Italian globe eggplants or graffiti eggplants in this recipe. I like that these types of eggplants have a higher flesh-to-skin ratio than Japanese eggplants because the eggplants are not peeled. Look for products with tight skin that feel heavy for their size.
- extra virgin olive oil – For abundance.
- Canned Peeled Tomatoes – It becomes the base of the sauce. I tend to mash it by hand before cooking. I like the irregular, natural texture. In this case, try using canned crushed tomatoes instead.
- tomato paste – It thickens canned tomatoes and adds a concentrated umami flavor.
- Garlic, dried oregano, red pepper flakes – Adds depth of fragrant flavor to the sauce. If you are sensitive to spicy food, you can omit or reduce the red pepper powder.
- salted ricotta – This is not the same ricotta you use in lasagna. Ricotta salata is a harder aged cheese with a salty, tangy flavor. It’s a classic choice for Pasta alla Norma, but if you can’t find it, Pecorino Romano is a good substitute. In a crisis, Parmesan cheese also works.
- rigatoni or ziti pasta – I love how the thick eggplant sauce goes well with tube-shaped pasta, but you can use any type of pasta you like. I’ve had good results with long shapes like spaghetti or linguine!
- fresh basil leaves – For freshness. Fresh parsley, thyme, and oregano are also delicious.
- and salt and pepper – To make every flavor stand out!
Find the full measured recipe below.
How to Make Pasta Alla Norma
This pasta alla norma recipe involves four simple steps.
1. Grill the eggplant first. Cut into thin half-moons, season with olive oil, salt and pepper, and bake at 425°F for 25 to 35 minutes until tender and browned.
2. Boil the pasta. In a large pot of salted boiling water until al dente. I like to time the sauce as it simmers so I don’t have to drain the pasta. See tips below!
3. Boil the sauce. In a large skillet, sauté the garlic, oregano, and red pepper flakes, then add the tomato paste and crushed tomatoes. Simmer for 10 minutes or until sauce thickens slightly.
4. Mix everything. Using a spider or slotted spoon, transfer pasta from pot to skillet with sauce. Stir to combine, then add the eggplant and 1/2 cup ricotta salata. Stir until cheese is melted, adding more pasta water as needed to mix well.
Season to taste and serve!
Recipe Tips
- It’s time to boil the sauce and cook the pasta. The first tip for making pasta sauce with simple ingredients is Add pasta directly from the pot. This light coating of pasta cooking water adds seasoning to the sauce and adds starch that helps the sauce coat the pasta. This works best when the sauce is prepared at the same time the pasta is al dente. Prepare the sauce ingredients before adding the pasta, and simmer the sauce while the pasta cooks.
- Adding pasta water will help melt the cheese. If the ricotta salata does not melt smoothly into the sauce, add a little pasta water to warm the cheese and help it melt into the sauce. Sprinkling the cheese evenly over the pasta (versus adding the cheese in a lump) also helps.
- Stay ahead. Want to simplify this recipe? Cook the eggplant up to 3 days in advance and store in the refrigerator until ready to make the sauce. You can also make the full sauce in advance. It will keep well in the refrigerator for up to 3 days, or frozen for up to 3 months.
More Eggplant Recipes to Try
If you love this pasta alla Norma, try one of these delicious eggplant recipes:
Pasta alla Norma
serve 4
Pasta alla Norma is a traditional Italian pasta dish from Sicily. Tossed in a rich and flavorful tomato sauce with eggplant and ricotta salata cheese. In this recipe, the eggplants are prepared by baking rather than frying. This is a delicious and satisfying vegetarian dinner!
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Preheat oven to 425°F and line two large baking sheets with parchment paper.
Place the tomatoes and juice in a large bowl and mash with your hands. Set aside.
Cut the eggplant in half lengthwise, then slice each half into half-moons ¼ to ½ inch thick. Cut a very large half moon in half to create a wedge.
Divide eggplants between two baking sheets. Drizzle each sheet with 2 tablespoons of olive oil (4 tablespoons total) and sprinkle generously with salt and pepper. Coat the baking sheet and spread evenly. Bake for 25 to 35 minutes, or until tender and lightly browned.
Bring a large pot of salted water to a boil. Prepare pasta according to package directions and cook until al dente.
Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add garlic, oregano, and red pepper flakes and sizzle for 30 seconds. Mix the tomato paste, then add a few pieces of crushed tomatoes, salt and pepper. Boil for 10 minutes or until slightly thickened.
Once the pasta is cooked al dente, use a spider or slotted spoon to transfer the pasta from the pot to the skillet with the sauce. Add roasted eggplant and stir to coat. Add cheese and stir until melted. Add more pasta water as needed to dissolve into sauce.
Season to taste and serve with more basil and cheese, if desired.
