Pasta alla Norma (aka: the pasta recipe that, two decades ago, got me to fall in love with eggplant!): A true restaurant-worthy pasta for people who adore eggplant and quick red sauces.
This is a traditional Sicilian dish that celebrates the vibrant flavors of Catania in Southern Italy. Named after the famous opera “Norma” by Vincenzo Bellini, this dish is a harmonious blend of savory, sweet, and tangy notes. The key ingredients include rigatoni pasta, roasted cubed eggplant (sometimes fried eggplant is used!), tomato sauce, basil, and ricotta salata cheese (this is firmer than homemade ricotta).
The result is a dish that is both comforting and elegant, perfect for a cozy dinner at home or a special occasion.
If you love eggplant as much as I do, you’ll definitely want to try out more classic Italian dinner recipes like this cheesy layered eggplant parmesan, tender rolled eggplant slices with ricotta cheese, or my sweet and savory stovetop eggplant caponata.
What’s In Pasta alla Norma?
- Rigatoni Pasta: Can be substituted with other short tube pasta like ziti, penne, or large macaroni.
- Eggplant: Select firm and smooth-skinned eggplants for the best quality.
- Extra Virgin Olive Oil: Used for roasting eggplant, sautéing shallots and garlic, and drizzling for added flavor.
- Seasonings like Kosher salt, black pepper, Italian seasoning, and crushed red pepper flakes enhance and balance the flavors of the Pasta alla Norma recipe.
- Aromatics like shallot and garlic infuse the sauce with a rich and aromatic flavor.
- Canned Cherry Tomatoes: Contribute sweetness and acidity to the sauce. Substitute canned cherry tomatoes with fresh halved cherry or grape tomatoes when in season.
- Canned Tomato Purée or Tomato Passata: Forms the base of the tomato sauce. (Though of course you can use store-bought or homemade marinara sauce if you’ve already got that made!)
- Ricotta Salata: Can be substituted with feta cheese, grated Pecorino Romano, or Parmesan cheese (though of course the taste will be different!).
- Fresh Basil Leaves: Added at the end for a fresh flavor and vibrant color.
How To Make Sicilian Eggplant Pasta
- Roast the Eggplant: Toss eggplant cubes or slices with olive oil, salt, and pepper, then roast until tender.
- Cook the Pasta: Boil pasta until al dente, reserving some cooking water before draining.
- Make the Sauce: Sauté shallot and garlic, add Italian seasoning, salt, and red pepper flakes, stir in canned cherry tomatoes and tomato purée, and simmer until thickened.
- Finish on the Stovetop: Stir in roasted eggplant, grated Ricotta Salata, and fresh basil into the sauce. Add drained pasta and reserved cooking water, and cook over medium heat until well mixed.
- Garnish, Then Serve: Drizzle with extra virgin olive oil and garnish with additional Ricotta Salata, basil, and black pepper.
Expert Tips
- When roasting, spread the eggplant in a single layer on the baking sheet to ensure even cooking and browning. Test the doneness of the roasted/sautéed eggplant by inserting a fork; it should be tender and easy to pierce.
- Use good quality crushed tomatoes for the sauce to enhance the overall flavor of the dish.
- Reserve some pasta water! It’s starchy and helps create a silky sauce that clings beautifully to the pasta.
- Grate the Ricotta Salata just before incorporating it into the dish for the freshest taste and texture.
Make-Ahead, Leftovers, & Storage
- Make-ahead, storage, and reheating: You can prepare the roasted eggplant and tomato sauce ahead of time and store them separately in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce, cook the pasta, and assemble as directed.
- Store leftovers in an airtight container in a refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
- To freeze: Cool completely, then transfer into airtight containers or freezer bags, removing as much air as possible. Label with the date and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in a microwave. Adjust the consistency as needed with a splash of water.
How To Serve
Sicilian pasta alla Norma pairs well with a crisp green salad dressed in a light vinaigrette and a glass of Italian red wine such as Nero d’Avola, Nebbiolo, or Chianti. Crusty bread is perfect for soaking up all the delicious sauce.
For dessert, serve some fresh fruit or a classic tiramisu for a perfect ending to the meal.
Ingredient Substitutions To Try!
- Pasta Type: Use ziti, penne, or large macaroni if rigatoni is not available.
- Cheese: Substitute Pecorino Romano for Ricotta Salata if the latter is unavailable.
- Tomatoes: Use fresh cherry or grape tomatoes when in season instead of canned cherry tomatoes. And if you’re really tight for time, you can of course use your favorite store-bought marinara sauce.
- Vegetables: Add sautéed mushrooms or bell peppers for extra depth and variety.
Super flavorful, completely satisfying, and 100% restaurant-worthy. I just know you’re going to love this eggplant pasta!
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Pasta alla Norma (Sicilian Eggplant Pasta)
Pasta alla Norma is a classic Sicilian dish featuring rigatoni pasta topped with roasted eggplant, a flavorful tomato sauce with shallots and garlic, and a generous sprinkling of grated Ricotta Salata. It is such a satisfying dish and takes just an hour to make from start to finish!
Servings: 6 servings
Calories: 494kcal
Ingredients
- 1 lb rigatoni pasta
- 3 medium Italian eggplant or 2 larger globe eggplant, cut into ¾-inch cubes, about 1½ lbs
- ¼ cup + 2 Tbsp extra virgin olive oil, divided
- 1½ tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 1 large or 2 medium shallot, finely chopped
- 3 cloves of garlic, finely chopped
- 1 tsp Italian seasoning, or dried oregano
- ¼ tsp crushed red pepper flakes
- 1 (14 oz) canned cherry tomatoes, can substitute with canned diced tomatoes
- 1 (15 oz) canned tomato purée or tomato passata
- 1 cup (100g) Ricotta Salata, freshly grated or shredded, plus more for serving
- 15-20 fresh basil leaves, about ½ cup
- High quality extra virgin olive oil, for serving
Instructions
- Roast the eggplant. Preheat an oven to 450°F (230°C). Place eggplant cubes on a parchment lined baking sheet, then drizzle with ¼ cup extra virgin olive oil, 1 tsp Kosher salt, and ¼ tsp black pepper. Toss well, then ensure the eggplant is in a single, flat layer. Roast for 30 minutes, or until the eggplant is tender.
- Cook the pasta. Bring a large pot of water to a rapid boil, then season generously with a few tablespoons of Kosher salt. Add pasta, then cook according to package directions until al dente, about 11 minutes. Reserve about ½-1 cup of cooking water, then drain pasta in a colander.
- While the pasta cooks, make the sauce. Heat remaining 2 Tbsp olive oil in a large skillet over medium-low heat. Add chopped shallot then cook, stirring occasionally, until translucent and softened, about 3-4 minutes. Add 3 cloves chopped garlic, then season with 1 tsp Italian seasoning, ½ tsp Kosher salt, and ¼ tsp crushed red pepper flakes, then stir and cook 1 minute more. Stir in 1 (14oz) can of cherry tomatoes and 1 (14oz) can tomato purée. Stir well, bring the heat up slightly to simmer, then allow to cook for about 10 minutes.
- Finish on the stovetop. When the sauce has thickened slightly, stir in the roasted eggplant, 1 cup (100g) grated Ricotta Salata, and 15 fresh basil leaves until well mixed. Taste, adjust seasoning as needed, then add the drained pasta. Stir well, cooking over medium heat, then add about ¼-½ cup of reserved pasta cooking water to help thicken the sauce. You can add more, as needed. Give one final taste, then divide between bowls.
- Garnish, then serve! Drizzle each portion with a little extra virgin olive oil, then garnish with additional Ricotta Salata, basil, and black pepper. Enjoy!
Notes
- If fresh tomatoes are in season, you can substitute the canned cherry tomatoes with 1 pint halved cherry or grape tomatoes.
- If you don’t have rigatoni, use another short tube pasta such as ziti, penne, or large macaroni
- Eggplant can be sautéed on a stovetop, if preferred. Heat ½ cup olive oil in a large deep skillet, then work in batches to pan-fry the eggplant for about 10 minutes, until golden brown and tender on all sides. Season with Kosher salt and black pepper as instructed above.
- When selecting eggplant, loof for ones that have smooth skin and are firm.
- If you can’t find ricotta salata, substitute with 1 cup grated Pecorino Romano.
- I pretty much always cook an entire box of pasta at one time because I never know what to do with smaller leftover portions. However, if you prefer a heavier ratio of eggplant to pasta, reduce the dried pasta to ¾ lb and reserve the rest for another time.
- Make-ahead, storage, and reheating: You can prepare the roasted eggplant and tomato sauce ahead of time and store them separately in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce, cook the pasta, and assemble as directed. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
- To freeze: While pasta dishes with tomatoes may experience texture changes upon freezing, Pasta alla Norma can be frozen. Portion the cooled dish into airtight containers or freezer bags, removing as much air as possible. Label with the date and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave, and adjust the consistency as needed with a splash of water.
Nutrition
Calories: 494kcal | Carbohydrates: 73g | Protein: 17g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 46mg | Potassium: 772mg | Fiber: 10g | Sugar: 11g | Vitamin A: 317IU | Vitamin C: 6mg | Calcium: 132mg | Iron: 2mg
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Photography by: Alana of Your Home Made Healthy
Another winner! Super easy to prep and super tasty! Even my kids who don’t like eggplant (2 of 3!) said this was awesome. I’ve made it twice now — once with mushrooms and once with ricotta instead of ricotta salata. Both great. Thanks, Ari!
Whoa mama, this looks good! I’m always so impressed with your kiddos, Tamara — they are going to thank you BIG TIME one day for all the delicious food! And thank you for sharing the photo — yay! Ari