Pasta Alla Norma (Printable)

Tender roasted eggplant meets rich tomato sauce and salty ricotta salata in this classic Sicilian dish.

# What You’ll Need:

→ Vegetables

01 - 1 large eggplant (approximately 14 oz), cut into 3/4 inch cubes
02 - 2 garlic cloves, finely chopped
03 - 1 medium onion, finely chopped
04 - 1 small bunch fresh basil, leaves picked

→ Pasta

05 - 14 oz rigatoni or penne pasta

→ Sauce

06 - 28 oz canned whole peeled tomatoes or passata
07 - 3 tablespoons extra-virgin olive oil
08 - 1/2 teaspoon dried chili flakes, optional
09 - Salt and freshly ground black pepper to taste

→ Cheese

10 - 2.8 oz ricotta salata, grated or crumbled, or Pecorino Romano as substitute

# How To Make:

01 - Preheat oven to 425°F. Toss eggplant cubes with 2 tablespoons olive oil and a pinch of salt. Spread on a baking sheet and roast for 25 to 30 minutes, stirring once halfway through, until golden and tender.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes until softened. Add garlic and chili flakes if using, and cook for 1 minute until fragrant.
03 - Crush tomatoes by hand or with a spoon, then add them with their juices to the skillet. Season with salt and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until sauce thickens.
04 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
05 - Add roasted eggplant and most of the basil to the tomato sauce. Stir to combine and simmer for 2 additional minutes.
06 - Add drained pasta to the sauce and toss thoroughly, adding reserved pasta water as needed to achieve a silky consistency.
07 - Divide pasta into serving bowls. Top with grated ricotta salata and fresh basil leaves.

# Top Tips:

01 -
  • The roasted eggplant gets golden and almost buttery, losing that rubbery texture that makes people skeptical about the vegetable.
  • Your kitchen will smell like a Palermo tratoria, and the sauce comes together so naturally you'll wonder why you don't make it every week.
  • It's genuinely impressive to serve but requires no fancy techniques, just honest ingredients and a little attention.
02 -
  • Don't skip turning the eggplant halfway through roasting—the second side needs that heat too, otherwise you end up with one golden side and one pale, unevenly cooked side.
  • The pasta water is genuinely important here; it's starchy and helps the sauce coat everything evenly rather than just sitting in a puddle at the bottom of the bowl.
03 -
  • Grate your ricotta salata just before serving so it stays fluffy and light rather than compacting into dense clumps.
  • Taste the sauce just before serving and adjust the salt and pepper one final time—this small moment of attention transforms good into unforgettable.
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