Pasta alla Norma is a Sicilian classic and one of my favorite ways to celebrate peak summer produce. When I first tried it, it had a very familiar and comforting flavor profile. After all, Sicily’s cuisine has been shaped over centuries by the many cultures that have passed through the island, and you can taste that rich Mediterranean history in its food.
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Why My Recipe Works
- Easy to make: The ingredient list is short and the entire dish comes together using straightforward techniques: fry the eggplant, simmer the tomato sauce, cook the pasta, and toss everything together.
- Perfect for mid-late summer: Pasta alla Norma makes excellent use of midsummer tomatoes, eggplant, and basil when they’re abundant in the garden, at farmers’ markets, and at the grocery store.
- Easy to pair: This hearty vegetarian pasta can stand on its own, but it’s also delicious alongside a Mediterranean salad, grilled vegetables, crusty bread, or other Mediterranean-inspired dishes.
Ingredients
Celebrate late summer with these simple ingredients.
- Eggplant: A large globe eggplant works perfectly. Italian eggplant can also be used.
- Tomatoes: Use canned diced tomatoes, or use my Roasted Tomato Sauce for an even more delicious version.
- Pasta: I prefer rigatoni or penne because the tubular shapes catch the sauce and little pieces of eggplant particularly well.
- Ricotta salata: The traditional salty finishing cheese. Pecorino Romano works well as a substitute, or use vegan Parmesan to keep the dish vegan.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
Expert Tips
- Give the eggplant room. Don’t overcrowd your pan. Frying in batches allows the eggplant to become beautifully golden rather than steaming.
- Let the eggplant brown. Resist the urge to constantly move it around. Giving the pieces a little uninterrupted contact with the hot pan helps develop a golden exterior while keeping the inside creamy.
- Save that pasta water. Starchy pasta cooking water is your secret weapon. A small splash helps loosen the sauce and encourages it to cling to the pasta rather than pooling at the bottom of the bowl.
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Pasta alla Norma
Pasta alla Norma is a Sicilian classic and one of my favorite ways to celebrate peak summer produce. When I first tried it, it had a very familiar and comforting flavor profile. After all, Sicily’s cuisine has been shaped over centuries by the many cultures that have passed through the island, and you can taste that rich Mediterranean history in its food.
Ingredients
- ¼ Light olive oil
- 1 Large eggplant (cut into 1-inch cubes)
- ½ teaspoon Kosher salt
- 2 Garlic cloves (minced)
- ¼ teaspoon Chili flakes – use more or less, to taste
- 1 teaspoon Dried oregano
- 2 cups Canned diced tomatoes
- ½ cup Basil leaves (chopped into strips)
- 12 oz Rigatoni or penne – or preferred short pasta
- Garnish with grated ricotta salata or pecorino Romano
Instructions
- Add oil to a large sauté pan or Dutch oven and warm on medium heat. Carefully place cubed eggplant in oil, lightly season with ½ teaspoon of salt, and shallow fry until golden on all sides, about 5–7 minutes. Using a slotted spoon, transfer cooked eggplant to a plate lined with paper towels and set aside. You may need to do this process in batches to avoid crowding the pan.
- Once all the eggplant has been fried, use the same pan to prepare the sauce. If the pan is dry, add a tablespoon of olive oil. Bring the pan up to medium-low heat and sauté the garlic and chili flakes for 1–2 minutes, stirring constantly to avoid scorching.
- Add the tomatoes and oregano. Cook the sauce down to your desired consistency. Season to taste.
- Cook your pasta in salted hot water, reserving some of the cooking liquid.
- Transfer the cooked pasta to the sauce pot, along with the fried eggplant and basil leaves. Stir well to combine. Use a splash of pasta cooking water to help loosen the sauce up if it is too thick.
- Serve with grated ricotta salata or pecorino Romano.
Notes
Tips for Success:
- Give the eggplant room. Don’t overcrowd your pan. Frying in batches allows the eggplant to become beautifully golden rather than steaming.
- Let the eggplant brown. Resist the urge to constantly move it around. Giving the pieces a little uninterrupted contact with the hot pan helps develop a golden exterior while keeping the inside creamy.
- Save that pasta water. Starchy pasta cooking water is your secret weapon. A small splash helps loosen the sauce and encourages it to cling to the pasta rather than pooling at the bottom of the bowl.
Nutrition
Calories: 370kcal, Carbohydrates: 76g, Protein: 13g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.2g, Sodium: 472mg, Potassium: 701mg, Fiber: 8g, Sugar: 9g, Vitamin A: 371IU, Vitamin C: 15mg, Calcium: 82mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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