Pasta alla Norma is a classic Sicilian dish that combines fried eggplant, rich tomato sauce, and fresh basil with hearty pasta. This simple yet flavorful recipe celebrates the beauty of Mediterranean ingredients, creating a satisfying meal with minimal effort.
Why You’ll Love This Recipe
Pasta alla Norma is a comforting and deeply flavorful dish that highlights the best of Italian cuisine. The combination of creamy eggplant, bright tomato sauce, and fresh basil creates a perfect balance of textures and flavors.
This dish requires only a few key ingredients but delivers an incredibly rich and satisfying taste. It’s vegetarian-friendly, making it a great option for both meat-eaters and plant-based eaters alike.
One of the best things about this dish is its simplicity. You don’t need complicated techniques or special equipment. The eggplant’s natural creaminess blends beautifully with the acidity of the tomatoes, while the ricotta salata adds a salty finish.
Whether you’re making it for a family dinner or a casual weeknight meal, Pasta alla Norma is an easy way to bring an authentic taste of Sicily to your table.
Ingredients
For the Eggplant:
- 1 large eggplant, cut into ½-inch cubes
- 1 teaspoon salt
- 3 tablespoons olive oil
For the Sauce:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (28-ounce) can whole peeled tomatoes, crushed
- Salt and black pepper to taste
- 1 teaspoon dried oregano
- ½ cup fresh basil leaves, torn
For the Pasta:
- 12 ounces spaghetti or rigatoni
- Salt for boiling water
Instructions
Step 1: Prepare the Eggplant
Sprinkle the cubed eggplant with salt and let it sit in a colander for about 20 minutes. This step helps draw out any bitterness and excess moisture. After 20 minutes, pat the eggplant dry with a paper towel. Heat olive oil in a large skillet over medium heat and cook the eggplant until golden brown and tender, about 10 minutes. Transfer it to a plate lined with paper towels to absorb any excess oil.
Step 2: Make the Tomato Sauce
While the eggplant rests, heat olive oil in a large pan over medium heat and sauté the garlic for about a minute until fragrant. Add the crushed tomatoes, red pepper flakes, salt, black pepper, and oregano. Stir well and let the sauce simmer for 15–20 minutes, allowing the flavors to develop. Stir in the fresh basil at the end, keeping some leaves aside for garnish.
Step 3: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Before draining, reserve about ½ cup of the pasta water. This starchy water can help bind the sauce to the pasta later.
Step 4: Combine the Dish
Add the fried eggplant to the tomato sauce, stirring well to coat each piece. Add the drained pasta directly into the sauce and toss everything together. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
Step 5: Serve and Enjoy
Serve the Pasta alla Norma immediately. Top each plate with a generous amount of grated ricotta salata, extra fresh basil, and a light drizzle of olive oil. The ricotta salata adds a salty, slightly tangy bite that perfectly complements the eggplant and tomatoes. For an extra touch, serve with a side of crusty bread to soak up any leftover sauce.
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in a pan over medium heat with a splash of water to loosen the sauce.
Final Thoughts
Pasta alla Norma is a fantastic way to enjoy the bold flavors of Sicily in a simple, satisfying meal. The balance of fried eggplant, bright tomato sauce, and creamy ricotta salata creates a dish that is both hearty and light. Whether you’re a pasta lover or just looking for a new vegetarian recipe to try, this dish will quickly become a favorite.
