Pasta Alla Norma (Printable)

Sicilian pasta with roasted eggplant, tomato sauce, and salty ricotta salata—a classic southern Italian comfort food.

# What You 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

# How To Make It:

01 - Preheat the oven to 430°F
02 - Toss eggplant cubes with 2 tablespoons of olive oil and a pinch of salt. Spread on a baking tray and roast for 25 to 30 minutes, turning once, until golden and tender
03 - 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
04 - 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 to 20 minutes, stirring occasionally, until thickened
05 - 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
06 - Add the roasted eggplant and most of the basil to the tomato sauce. Stir to combine, and simmer for 2 more minutes
07 - Toss the drained pasta with the sauce, adding reserved pasta water as needed to achieve a silky texture
08 - Serve in bowls, topped with ricotta salata and extra basil leaves

# Helpful Tips:

01 -
  • The roasted eggplant gets creamy on the inside while the edges turn crispy and caramelized, creating this incredible textural magic.
  • It's one of those dishes that tastes like you've been cooking for hours but comes together faster than you'd expect.
  • Ricotta salata adds a salty, almost nutty finish that makes you realize the whole dish was just waiting for that one ingredient.
02 -
  • Don't skip roasting the eggplant properly—if you try to cook it in a pan instead, it'll absorb oil like a sponge and taste greasy instead of creamy.
  • The pasta water is your secret weapon for silkiness; that starch helps the sauce cling to every strand and makes the whole dish feel luxurious.
03 -
  • Taste the sauce on its own before adding the pasta—this is your last chance to adjust the seasoning and make sure it sings.
  • The reserved pasta water is liquid gold; add it a splash at a time until the sauce coats the pasta like a silky second skin rather than pooling at the bottom of the bowl.
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