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A vibrant bowl of Pasta alla Norma featuring tender eggplant, rich tomato sauce, and grated ricotta salata.

Proven way to grow 4 Pasta alla Norma (Eggplant)

This classic Pasta alla Norma is a delicious Sicilian dish with fried eggplant, a simple tomato sauce, and grated ricotta salata cheese. It's comforting and full of flavor.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Eggplant
  • 2 medium eggplants
  • 1 tablespoon salt
  • 0.5 cup olive oil for frying
For the Sauce
  • 2 garlic cloves
  • 28 ounce can crushed tomatoes
  • 0.25 cup fresh basil leaves
  • 0.5 teaspoon sugar optional
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
For the Pasta
  • 1 pound rigatoni or penne pasta
  • 0.5 cup ricotta salata cheese grated
  • 1 tablespoon fresh basil for garnish

Equipment

  • Large skillet
  • Paper towels
  • Large pot

Method
 

Prepare the Eggplant
  1. Slice the eggplants into 1/2-inch thick rounds, sprinkle with salt, and let them sit for 30 minutes to draw out moisture.
  2. Pat the eggplant slices dry with paper towels, then heat olive oil in a large skillet over medium-high heat.
  3. Fry the eggplant in batches until golden brown on both sides, then transfer to a plate lined with paper towels to drain excess oil.
Make the Sauce
  1. In the same skillet, if needed, add a little more olive oil and sauté minced garlic until fragrant.
  2. Stir in crushed tomatoes, fresh basil, sugar (if using), salt, and pepper; bring to a simmer and cook for 15-20 minutes, allowing flavors to meld.
Cook the Pasta
  1. Cook pasta according to package directions in salted boiling water until al dente, reserving 1 cup of pasta water before draining.
Assemble and Serve
  1. Add the cooked eggplant to the tomato sauce, then combine with the drained pasta, tossing to coat.
  2. If the sauce is too thick, gradually add some reserved pasta water until the desired consistency is reached.
  3. Serve immediately, garnished with grated ricotta salata and fresh basil.

Notes

For an extra layer of flavor, you can roast the eggplant instead of frying. Adjust the amount of red pepper flakes to your spice preference.