Eggplant is polarizing, but this pasta alla norma recipe takes everything good about eggplant—namely its supremely creamy interior—and puts it into a pasta dish that is equal parts savory and bright. This classic Sicilian dish traditionally fries eggplant in oil, but this recipe instead roasts the eggplant before incorporating it with a sauce made from fresh, roasted tomatoes.

Whether enjoying pasta alla norma for a dressed-up date night or as a slow-cooked weeknight meal, it’s just as satisfying as it is delicious—eggplant lover or not.

pasta alla norma

What is Pasta Alla Norma?

Pasta alla norma is a classic Sicilian pasta dish. Made with a simple tomato and eggplant sauce, this dish is classically topped with basil and ricotta salata. It’s rumored to be named after the Italian opera “Norma”—a loving way of describing it as outstanding. In other words, if the traditions are true, the name of this dish may very well be implied as “masterpiece pasta.”

Pasta Alla Norma Ingredients

Making pasta alla norma requires just a few key ingredients. While the list itself is small, each ingredient makes its presence known. Where possible, try to avoid substitutes.

  • Tomatoes: the base of pasta alla norma. Often made with San Marzano canned tomatoes, this recipe uses fresh tomatoes simmered on the stove, making a delightfully tangy, sweet tomato sauce.
  • Eggplant: this roasted veggie melts into the sauce, making it the hallmark of pasta alla norma.
  • Penne: a tubular pasta that stands up to the thick sauce. Although this recipe specifically uses penne, you could easily substitute rigatoni or even switch things up with a bucatini or spaghetti.
  • Basil: an herbaceous balance to the pasta dish. Incorporate it into the sauce, then tear it over the top just before serving.
  • Ricotta Salata: a pressed and aged version of fresh ricotta. The cheese is firm and shreddable, yet delicate. Its flavor is milky, salty, and a bit grassy, and it’s absolutely essential to this recipe. In a pinch, you can substitute ricotta salata with shaved Parmigiano Reggiano or mizithra cheese.

How to Make This Recipe

This recipe is unfussy and comes together in 30-45 minutes. To make it, follow these steps:

  1. Roast the Eggplant. First, roast the olive oil-tossed eggplant in inch-thick pieces for 30 minutes, then remove them from the sheet pan and set aside.
  2. Make the Sauce. While the eggplant is roasting, cook the tomato paste, vine tomatoes, salt, and garlic. Add the chopped basil and let it simmer on the stove’s lowest setting for about 30-45 minutes.
  3. Marry & Serve. Finally, cook the penne until al-dente, according to package directions. Marry it with the sauce, eggplant, and a bit of pasta water and toss to combine. Serve with fresh basil and ricotta salata.

MAKE NEXT: Spicy Linguine With Homemade Calabrian Chili Paste

What to Serve with Pasta Alla Norma

While pasta is undoubtedly sufficient, we strongly encourage mopping up leftover sauce with a piece of good bread. Along with bread, a bright, peppery salad makes a great addition to the meal.

Pasta Alla Norma

Katie Calton
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Servings: 6 people
Cook Time: 45 minutes
Total Time: 45 minutes
Difficulty: Easy
Made with roasted, creamy eggplant and a slow-simmered tomato sauce, this take on a classic Sicilian dish is ideal for dressed-up date nights and slow-cooked weeknight meals alike.

Ingredients 

  • 2 eggplants, about 2 pounds
  • ⅓ cup extra-virgin olive oil, plus more for eggplant
  • 1 ½ teaspoons kosher salt, plus more for eggplant
  • 2 tablespoons double-concentrated tomato paste
  • 2 pounds on-the-vine tomatoes, cores removed, tomatoes quartered
  • 2 cloves garlic
  • ½ cup fresh basil leaves, packed, plus more for serving
  • 1 pound penne pasta
  • Ricotta salata*, for serving

Instructions

  • Preheat the oven to 450° Fahrenheit and line a rimmed baking sheet with parchment paper. Cut the ends off the eggplant, then quarter the eggplant lengthwise. Cut crosswise into inch-thick pieces and place on the parchment paper. Drizzle the eggplant with 1-2 Tablespoons of extra virgin olive oil, sprinkle with kosher salt, and toss to evenly coat the eggplant pieces. Roast for 20 minutes, flip the eggplant and roast for an additional 10 minutes. Remove from the oven and set aside.
  • Meanwhile, prepare the marinara. Add the extra-virgin olive oil to a large Dutch oven over medium-high heat. Once hot, add the tomato paste and fry for 30 seconds to 1 minute, or until it is fragrant and has deepened in color, stirring occasionally. Add the quartered tomatoes and 1 1/2 teaspoons kosher salt, then grate in each garlic clove. Finally, roughly chop the basil and add to the pot, reserving some for garnish. Stir to combine, using a wooden or silicone spoon to mash the tomatoes. Reduce the heat to low, keep uncovered, and simmer the tomato sauce for 30-45 minutes, stirring occasionally.
  • After the marinara has been cooking for 20-30 minutes, bring a pot of heavily salted water to a boil. Add the pasta and cook according to package directions until just shy of al-dente (usually 8-10 minutes). Reserve 1 cup of pasta water, then drain the pasta and add it, along with the roasted eggplant, to the simmering marinara.
  • Add a splash of pasta water and increase the heat to high. Cook for 2-3 minutes, until the marinara has clung to the pasta and the sauce is glossy. Serve with additional basil and shavings of ricotta salata.

Notes

*If you can’t find ricotta salata at the store, substitute with shavings of Parmigiano Reggiano or even mizithra. 

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