Pasta alla Norma with Eggplant (Printable)

Tender roasted eggplant with rich tomato sauce and salty ricotta salata creates this classic Sicilian pasta dish.

# What You Need:

→ Vegetables

01 - 1 large eggplant (about 14 oz), cut into 3/4 inch cubes
02 - 2 garlic cloves, finely chopped
03 - 1 medium onion, finely chopped
04 - 1 small bunch fresh basil, leaves picked

→ Pasta

05 - 14 oz rigatoni or penne pasta

→ Sauce

06 - 28 oz canned whole peeled tomatoes or passata
07 - 3 tablespoons extra-virgin olive oil
08 - 1/2 teaspoon dried chili flakes, optional
09 - Salt and freshly ground black pepper to taste

→ Cheese

10 - 2.8 oz ricotta salata, grated or crumbled, or Pecorino Romano

# How-To:

01 - Preheat the oven to 430°F.
02 - Toss the eggplant cubes with 2 tablespoons of olive oil and a pinch of salt. Spread on a baking tray and roast for 25 to 30 minutes, turning once, until golden and tender.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and chili flakes if using, and cook for 1 minute.
04 - Crush the tomatoes by hand or with a spoon, then add them with juices to the skillet. Season with salt and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened.
05 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
06 - Add the roasted eggplant and most of the basil to the tomato sauce. Stir to combine, and simmer for 2 more minutes.
07 - Toss the drained pasta with the sauce, adding reserved pasta water as needed for a silky texture.
08 - Serve in bowls, topped with ricotta salata and extra basil leaves.

# Expert Hacks:

01 -
  • The eggplant gets crispy and golden in the oven, losing that rubbery texture most people fear and becoming something genuinely craveable.
  • It's completely vegetarian but tastes so deeply satisfying that nobody misses meat.
  • Everything comes together in under an hour, making it perfect for weeknight dinners when you want something that feels special.
  • The ricotta salata adds this unexpected salty bite that makes you reach for another forkful.
02 -
  • Don't skip salting the eggplant before roasting—it draws out moisture and lets them actually caramelize instead of just getting soft.
  • Reserve that pasta water without fail; a splash or two transforms the dish from good to genuinely luxurious by emulsifying everything together.
  • Ricotta salata really does taste noticeably different from Pecorino or feta, so hunt for it if you can, but don't let its absence stop you from making this.
03 -
  • Spread your eggplant cubes in a single layer on the tray so they roast instead of steaming—this one detail changes everything about the final texture.
  • Add fresh basil in two parts: most of it simmered into the sauce for depth, and a handful at the very end so you get that bright fresh note on every bite.
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