Pin It Pasta Alla Norma is a classic Sicilian pasta dish featuring tender roasted eggplant, a rich tomato sauce, and the unmistakable touch of salty ricotta salata. It is a vibrant, satisfying meal that celebrates the flavors of southern Italy, providing a perfect vegetarian option for any main course.
Pin It What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
With a preparation time of 15 minutes and a cooking time of 35 minutes, this dish takes a total of 50 minutes to create. It beautifully balances the earthy eggplant with the sharp saltiness of the cheese.
Ingredients
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
- Vegetables: 1 large eggplant (about 400 g) cut into 2 cm cubes, 2 garlic cloves finely chopped, 1 medium onion finely chopped, 1 small bunch fresh basil (leaves picked).
- Pasta: 400 g rigatoni or penne pasta.
- Sauce: 800 g canned whole peeled tomatoes (or passata), 3 tbsp extra-virgin olive oil, 1/2 tsp dried chili flakes (optional), salt and freshly ground black pepper to taste.
- Cheese: 80 g ricotta salata, grated or crumbled (or substitute with Pecorino Romano).
Instructions
- Step 1
- Preheat the oven to 220°C (430°F).
- Step 2
- Toss the eggplant cubes with 2 tablespoons of olive oil and a pinch of salt. Spread on a baking tray and roast for 25–30 minutes, turning once, until golden and tender.
- Step 3
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and chili flakes (if using), and cook for 1 minute.
- Step 4
- Crush the tomatoes by hand or with a spoon, then add them (with juices) to the skillet. Season with salt and pepper. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened.
- Step 5
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Step 6
- Add the roasted eggplant and most of the basil to the tomato sauce. Stir to combine, and simmer for 2 more minutes.
- Step 7
- Toss the drained pasta with the sauce, adding reserved pasta water as needed for a silky texture.
- Step 8
- Serve in bowls, topped with ricotta salata and extra basil leaves.
Zusatztipps für die Zubereitung
To prepare this recipe, you will need a large baking tray, a large skillet, a large pot, a wooden spoon, and a grater. Each serving contains approximately 510 calories, 13 g total fat, 78 g carbohydrates, and 16 g protein.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Varianten und Anpassungen
For a vegan version, omit the cheese or use a plant-based alternative. If ricotta salata is unavailable, substitute it with feta or Pecorino Romano. This dish contains wheat (gluten) and dairy; for gluten-free diets, use gluten-free pasta and always check labels for allergies.
Serviervorschläge
Pair this classic Sicilian dish with a crisp Sicilian white wine such as Grillo or a light red like Frappato to enhance the Mediterranean experience.
Pin It This Pasta Alla Norma recipe is a celebration of simple Italian ingredients that come together to create a sophisticated and deeply flavorful vegetarian main dish.
Recipe FAQs
- → What makes Pasta alla Norma authentic?
Authentic Pasta alla Norma features three key components: roasted or fried eggplant, a simple tomato sauce with garlic and onion, and ricotta salata—a salted, aged sheep's milk cheese typical of Sicily. The dish originates from Catania in Sicily and was named to honor the opera Norma by Vincenzo Bellini.
- → Can I substitute the ricotta salata?
Yes, if ricotta salata isn't available, Pecorino Romano makes an excellent alternative with its similar salty profile. Feta can work in a pinch, though it's tangier and creamier. For a vegan version, simply omit the cheese or use a plant-based feta-style crumble.
- → Should I fry or roast the eggplant?
While traditional recipes often fry the eggplant, roasting is a lighter, easier approach that still yields beautifully tender results with caramelized edges. Roasting at 220°C for 25-30 minutes gives the eggplant that deep flavor without absorbing excessive oil.
- → What pasta shape works best?
Rigatoni or penne are ideal choices because their tube shapes catch the sauce and small pieces of eggplant. Other short pasta like cavatelli or maccheroni also work well. Long pasta can be used, but the sauce tends to slide off more easily.
- → Can I make this ahead of time?
The tomato sauce with roasted eggplant reheats beautifully and actually tastes better the next day as flavors meld. Make the sauce component up to 2 days ahead and store in the refrigerator. Cook the pasta fresh when ready to serve, tossing with reheated sauce and adding pasta water to loosen if needed.
- → How do I prevent the eggplant from becoming bitter?
Modern eggplant varieties are rarely bitter enough to require salting beforehand. However, if using larger, older eggplant, you can salt the cubes and let them sit for 30 minutes before rinsing and patting dry. This draws out moisture and any potential bitterness.
