This Pasta Alla Norma is the kind of recipe that makes you fall in love with Italian cooking all over again. It's amazing how a few simple ingredients - eggplant, tomatoes, pasta, and ricotta salata - can create something so satisfying.
Pasta Alla Norma may sound fancy because it is named after a famous opera. However, it is a simple dish that started in Sicilian home kitchens. The story says it was a favorite of composer Vincenzo Bellini. That is why it was named after his famous opera "Norma." Even the legendary Enrico Caruso couldn't resist its charms.
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🗝️ Recipe's key points
- The key to great Pasta Alla Norma is to take your time with the eggplant. When fried or roasted well, it becomes tender and creamy without being mushy
- Making the sauce from scratch is worth every minute, as it creates a rich base that brings the whole dish together
- While it's perfect for a weeknight dinner, it's also special enough to serve to guests
- Don't skip the ricotta salata and breadcrumbs at the end - they're what makes this dish truly authentic
If you think Italian pasta dishes only use marinara sauce, try Pasta Alla Norma. It will show you new options. The combination of silky eggplant and rich tomato sauce, finished with salty ricotta salata, creates an irresistible dish!
🛒 Ingredients
This is an overview of the Sicilian eggplant sauce ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Extra-virgin olive oil - don't hold back, it's essential to the dish. Choose a high-quality olive oil!
- Onion and Garlic - they create the flavorful foundation of the sauce
- Salt and Pepper - you can't forget these!
- Red pepper flakes - Adds a bit of heat, but you can leave them out if you prefer
- Fresh basil leaves - brightens everything up
- Chopped canned tomatoes with juice - we like the San Marzano tomatoes for their low acidity.
- Eggplants - look for smaller ones, which tend to be sweeter and less seedy
- Pasta - rigatoni is perfect here, but penne or spaghetti work beautifully too
- Ricotta salata - this dried, salted ricotta adds a wonderful savory finish
- Toasted bread crumbs - homemade if possible, they add a lovely crunch
🗒 Instructions
This is an overview of the eggplant tomato sauce instructions. Full instructions are in the recipe card at the bottom of the page.
- Put 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Add the onions, salt, and pepper.
- Cook the onions until softened, about 10 minutes.
- Add the red pepper flakes for a bit of heat.
- Add the basil leaves and cook for another minute until fragrant.
- Pour in the tomatoes.
- Stir tomatoes into the onion mixture until well combined.
- Bring to a simmer, then reduce heat and cover. Let cook gently for 20 minutes until slightly thickened.
- Heat 4 tablespoons of olive oil in a wide cast-iron pan over medium-high heat.
- Add a single layer of eggplant cubes to the pan and brown on all sides. Remove the browned eggplant to a plate and continue cooking remaining batches, adding oil as needed.
- Bring a large pot of well-salted water to a boil.
- Cook the pasta in the boiling water until it's slightly firmer than al dente. While pasta cooks, bring the tomato sauce back to a simmer. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Add the pasta to the simmering sauce.
- Toss the pasta until well coated and cook for 1 minute more. Add reserved pasta water if needed to thin sauce.
- Add diced eggplant to the pot with the pasta.
- Toss well to combine.
- Transfer to a warmed pasta bowl and top with ricotta salata, breadcrumbs, fresh basil, and a drizzle of olive oil.
🥫 Storage
Store leftover Pasta Alla Norma in an airtight container in the fridge for up to 3 days. The eggplant will soften over time but will still taste delicious. If you want to freeze portions, store the sauce with eggplant separately from the pasta for up to 2 months.
Reheat the pasta and sauce together in a skillet over medium-low heat, adding a splash of water if needed to loosen the sauce. You can also microwave individual portions, though the texture of the eggplant won't be quite as nice. Add the ricotta salata, breadcrumbs, and fresh basil only after reheating.
📚 Variations
- Extra Vegetables: Add roasted red peppers or zucchini along with the eggplant for more color and flavor. Just make sure not to overcrowd the pan when frying them.
- Spicy Kick: Add a good pinch of red pepper flakes or a spoonful of Calabrian chili paste to the tomato sauce. This makes a spicier version that many people enjoy in parts of Sicily.
- Cheese Options: Ricotta salata is traditional, but you can use aged pecorino romano or firm Greek feta if needed. The flavor will be different but still delicious.
- Gluten-free: Use your favorite gluten-free pasta - rice or corn-based varieties work well. Just be sure to check that your breadcrumbs are also gluten-free.
- Pasta Shapes: Though rigatoni is my favorite, you can experiment with other shapes. Casarecce and busiate are traditional Sicilian pasta shapes that work beautifully with this sauce.
👩🏻🍳 Tips
- Salt your eggplant cubes and let them drain in a colander for 30 minutes before cooking if you have time. This helps remove any bitterness and ensures they'll fry up crispy rather than soggy.
- Don't rush the frying. If you overcrowd the pan, the eggplant will steam. This will prevent it from getting a perfect golden brown exterior. Work in batches, even if it takes a bit longer.
- Always reserve some pasta cooking water before draining. The starchy water is perfect for loosening the sauce if it gets too thick when you combine it with the pasta.
- Make sure your ricotta salata is coarsely grated rather than finely grated. The larger pieces add a better textural contrast and more pronounced salty bites throughout the dish.
🤔 FAQs
The dish was named in honor of Vincenzo Bellini's opera "Norma." A Sicilian writer once said that pasta is as perfect as Bellini's masterpiece. That name has stayed.
This is a variation of the classic recipe using cavatelli pasta instead of rigatoni. Cavatelli has a rolled shape and grooved surface that hold rich tomato sauce well. However, rigatoni is still the more traditional choice.
A medium-bodied Sicilian red wine like Nero d'Avola pairs beautifully with this dish. The wine's natural acidity complements the tomato sauce while standing up to the richness of the fried eggplant.
You can stick to the traditional recipe with few spices. However, feel free to add more red pepper flakes to the sauce. You can also mix in fresh oregano with the basil. Just remember that authentic Italian cooking often lets the main ingredients shine without too many added spices.
While many Italian recipes do use wine in pasta sauces, traditional Pasta alla Norma doesn't call for it. The focus is on the pure flavors of eggplant, tomatoes, and herbs.
📗 Related Recipes
Want more Sicilian and eggplant recipes? You'll love these!
🍽 What to serve with Pasta Alla Norma
A big bowl of Pasta alla Norma is tasty by itself. However, a few simple sides can make it a full Italian meal.
Start with a fresh green salad like Arugula Salad. You'll definitely want some good crusty bread like Pugliese Bread or Ciabatta on the table to mop up all that amazing sauce.
Since this is a Sicilian dish, why not embrace the theme? A glass of local Sicilian wine works perfectly, and for dessert, keep it simple with a scoop of Cappuccino Gelato. If you're entertaining, you could start with some marinated olives or Italian Antipasto Caprese Salad - just don't go too heavy on the appetizers since the pasta is quite filling on its own.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Dutch oven or deep pan
- Pasta pot
- Skillet
- Cheese grater
- Chef's knive
- Cutting board
- Dry measuring cup
- Wooden spoon
📞 Chiacchierata (chat)
Pasta alla Norma is not just an Italian recipe; it's a warm hug on a plate. Whether you are cooking a cozy dinner for your family or trying to impress guests, this eggplant pasta dish is a great choice. It always steals the show!
Imagine your loved ones gathered around the table, their faces lighting up with joy as they take that first bite. The creamy eggplant and aromatic tomato sauce create a delicious mix of flavors. Everyone will be asking for seconds -- and maybe even the recipe.
So don't hesitate to print out this delicious recipe! It's as simple as a few steps and a sprinkle of love. Trust me, once you've savored this Southern Italian comfort food, you'll wonder how you ever lived without it. So grab your apron, get cooking, and let the magic happen in your kitchen. Buon appetito!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
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📖 Recipe
Classic Pasta Alla Norma For A Taste of Sicily
Equipment Needed
Ingredients
- Extra-virgin olive oil
- 1 small onion diced
- Salt and pepper
- 2 garlic cloves peeled
- Pinch of crushed red pepper
- 12 basil leaves plus a few basil sprigs for garnish
- 4 cups peeled chopped canned tomatoes with juice like San Marzano
- 3 to 4 small eggplants about 2 pounds, peeled and cut into 1-inch cubes
- 1 pound pasta such as rigatoni, penne, or spaghetti (I prefer the rigatoni for tossing)
- 1 cup coarsely grated ricotta salata
- ¼ cup toasted bread crumbs preferably homemade
Instructions
- Make a quick tomato sauce: Put 2 Tablespoons of olive oil in a large, deep skillet over medium-high heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.
- Stir in garlic, red pepper, and basil leaves and cook for 1 minute. Add tomatoes, stir, and bring to a simmer. Reduce heat to low and let the sauce simmer gently for 20 minutes until slightly thickened. Taste and adjust seasoning. Set aside. (Sauce may be prepared up to 2 days in advance.)
- Meanwhile, bring a large pot of well-salted water to a boil. Then, reduce the heat to low and cover the pot until the pasta is ready.
- Put a wide cast-iron pan over medium-high heat. Add 4 Tablespoons olive oil to coat the surface of the pan. When the oil is wavy, test by adding a cube of eggplant. It should begin to sizzle and brown immediately. Fill the pan with a single layer of eggplant cubes. Turn the eggplant cubes on all sides with a spatula or tongs and brown nicely. Lower the heat as necessary to maintain an even temperature; if the pan is too hot, the eggplant will burn.
- Remove the cooked eggplant to a plate and fry the remaining eggplant in batches, adding more oil as necessary. Season the finished eggplant with salt and pepper. You can also roast the eggplant on a baking sheet at 400 degrees. Drizzle it lightly with oil and roast until it is cooked and browned, which takes about 20 minutes.
- To assemble and serve, boil the pasta until al dente, leaving it a little firmer than normal. Bring the tomato sauce to a simmer. (Save the fried eggplant until the very end when you’re ready to serve.) Reserve a cup of cooking water, drain the pasta, and add the pasta to the sauce. Using 2 wooden spoons or tongs, toss the pasta and sauce and let it cook for 1 minute more—thin the sauce if necessary, with some of the reserved cooking water.
- Mix in the fried eggplant cubes.
- Transfer to a warmed wide pasta bowl. Sprinkle with grated ricotta salata and bread crumbs.
- Garnish with torn or whole basil leaves and a drive of olive oil.
Notes
- Salt your eggplant cubes and let them drain in a colander for 30 minutes before cooking if you have time. This helps remove any bitterness and ensures they'll fry up crispy rather than soggy.
- Don't rush the frying. If you overcrowd the pan, the eggplant will steam. This will prevent it from getting a perfect golden brown exterior. Work in batches, even if it takes a bit longer.
- Always reserve some pasta cooking water before draining. The starchy water is perfect for loosening the sauce if it gets too thick when you combine it with the pasta.
- Make sure your ricotta salata is coarsely grated rather than finely grated. The larger pieces add a better textural contrast and more pronounced salty bites throughout the dish.
Nutrition
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