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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