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Pasta alla norma in white pot.
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Pasta alla Norma

A Sicilian pasta dish featuring tender, caramelized eggplant in rich tomato sauce, topped with ricotta salata and fresh basil.
Prep Time15 minutes
Cook Time50 minutes
Roasting eggplant45 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 535kcal
Author: Marie

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.

Notes

Traditionally, the eggplant is fried, but this recipe roasts the eggplant for a healthier version. 
 
 

Nutrition

Calories: 535kcal | Carbohydrates: 79g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 19mg | Sodium: 477mg | Potassium: 1059mg | Fiber: 10g | Sugar: 14g | Vitamin A: 660IU | Vitamin C: 18mg | Calcium: 161mg | Iron: 4mg