Pasta alla Norma
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Pasta alla Norma is a Sicilian meatless classic that combines caramelized roasted eggplant and tomatoes with al dente pasta, all topped with ricotta salata.
This meatless wonder is surprisingly simple to throw together. If you’re an eggplant lover like me, you’ll appreciate how the velvety, caramelized chunks combine with the tomato sauce. What makes it irresistible is that perfect balance of silky sauce, pasta, and the salty crumble of cheese—all with minimal prep work. It’s the kind of rustic meal that proves vegetarian dishes can be just as hearty and crave-worthy as their meaty counterparts.
Ingredient Notes
Eggplant: Choose firm, glossy, heavy for size. Smaller = fewer seeds. Room temperature before roasting for even cooking.
Tomatoes: Use high-quality canned crushed tomatoes. San Marzano preferred but not required.
Ricotta Salata is a unique Italian cheese made from the whey part of sheep milk, which is pressed, salted, and aged for at least 90 days. Unlike the creamy and spreadable ricotta cheese most are familiar with, Ricotta Salata is firm and has a salty, milky flavor with a slightly dry texture. If unavailable, Pecorino Romano, Parmigiano-Reggiano, or feta can work as substitutes, though feta should be used more sparingly due to its more substantial salt content.
Wine: Dry red wine. Skip if unavailable but adds depth.
Pasta: Rigatoni/penne best – grooves catch sauce. Salt pasta water heavily (should taste like sea water).
Basil: Fresh only, not dried. Add at end to preserve flavor.
Oil: Use extra virgin olive oil – quality matters for flavor.
Method
To prepare this delicious pasta alla Norma dish, start by preheating your oven to 400°F (200°C).
Cube the eggplant and toss it with olive oil, red pepper flakes, and sea salt on a baking dish or sheet pan. Bake in a single layer for about 45 to 50 minutes or until it’s golden brown and caramelized, stirring occasionally. Once done, transfer the eggplant to a large bowl for later use.
Next, create a rich tomato sauce by cooking garlic, tomato paste, and red pepper flakes in olive oil over medium heat until the paste darkens slightly.
Add red wine (if using), stirring until fully incorporated, then mix in crushed tomatoes and salt. Simmer the sauce with the lid slightly open for 20 to 30 minutes until it thickens to a jam-like consistency.
While the sauce simmers, cook your pasta in boiling salted water until al dente. Reserve some pasta water before draining. Combine the pasta and baked eggplant with the tomato sauce, adjusting the thickness with the reserved pasta water as needed.
For complete instructions, please see the recipe card below.
Tips & Techniques
- Tender eggplant: Whether you choose to roast or fry the eggplant, aim for deeply caramelized pieces. Roasting is a healthier option and can add a nice depth of flavor.
- Timing: Proper caramelization takes 45-50 minutes; watch carefully after 30 minutes to prevent burning
- Seasoning: Don’t forget to season your sauce properly with salt, pepper, and if you like, a pinch of sugar to balance the acidity of the tomatoes.
- Al dente pasta: Follow the package instructions but start tasting a couple of minutes before it suggests. Pasta should be firm to the bite.
- Pasta water: The starchy pasta water is the secret to connecting the sauce and pasta. It helps in adjusting the sauce’s consistency and makes it cling better to the pasta.
- Garnish heavily: Finish the dish with a generous grating of Ricotta Salata and fresh basil. The saltiness of the cheese and the freshness of the basil lift the dish to new heights.
- Serve hot: Pasta alla Norma is best served hot, right after it’s made to enjoy the full spectrum of flavors and textures.
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📖 Recipe
Pasta alla Norma
Ingredients
For the Eggplant:
- 4 or 5 small eggplants unpeeled, cut into 1″ cubes
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- Sea salt to taste
For the Tomato Sauce:
- 28 ounce crushed tomatoes
- 2 tablespoons olive oil or more to taste
- 2 cloves garlic minced
- 3 tablespoons tomato paste
- 1/2 cup red wine optional but highly recommended
- 1/2 teaspoon salt careful with salt as cheese at later stage will lend a lot of saltiness
- Black and red pepper flakes to taste
To Assemble the Final Dish:
- 1 lb pasta rigatoni or penne suggested, cooked al dente
- 1 cup pasta water for adding to final dish if needed.
- Fresh basil leaves chiffonade, for garnish
- 8 ounces grated ricotta salata cheese feta is a good substitute or grated Parmesan cheese, for mixing and serving
Instructions
Prepare the Eggplant:
- Preheat to 400°F. Spread eggplant cubes in a single layer and toss with oil, pepper flakes, and salt. Roast (I like to place mine in the lower half of the oven) for 45-50 minutes or until deeply golden and caramelized, stirring twice. Be sure to check the eggplant after 30 minutes to prevent burning.
To Make the Sauce:
- In the meantime, cook garlic in oil over medium heat for 30 seconds or until lightly fragrant. Be careful, as garlic can burn quickly! Add tomato paste and pepper flakes, and cook for 3-4 minutes until darkened. Add wine and whisk smooth. Add crushed tomatoes and salt. Simmer for 20-30 minutes until thick and wine has cooked off.
To Finish and Assemble the Dish:
- Cook pasta al dente; reserve at least 1 cup of water. Combine pasta, eggplant (reserve some for garnish if desired), tomato sauce, and half the cheese. Add pasta water if needed. Taste and adjust seasoning if needed (salt, black and red pepper). Top with remaining cheese, basil, and oil drizzle.
- Note: For traditional version, fry eggplant instead of roasting. Sauce should coat spoon when ready.