Pasta alla Norma (Sicilian Eggplant Pasta) is truly an iconic pasta dish from Sicily. A simple but delicious recipe that is made with eggplants, tomatoes, ricotta salata, and fresh basil. The flavors all come together to make the most delicious pasta recipe. It's an easy pasta recipe with no meat. Ready in than 30 minutes!
If you love eggplant as much as we do, you'll love this Eggplant Timbale-Timballo di Melanzane, this Roasted Eggplant, Tomato and Zucchini Pasta, and Sheet Pan Eggplant and Tomato Bake.
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When you travel around Sicily you will see Pasta alla Norma on just about every menu. Like so many traditional Italian recipes, every town has its own way of making it and sometimes every family does too. In my family there have been plenty of debates over whose version is the most authentic and of course, whose is the best. That is typical Sicilian food drama and I love it.
The variations are endless. Some people swear by ricotta salata while others choose a different cheese. Eggplants can be sliced thick, thin, or even cubed. Depending on the town, you might see different pasta shapes. But one thing never changes. Pasta alla Norma is always made with pasta, eggplant, tomatoes, ricotta salata, and fresh basil.
For me it is Sicily on a plate. This dish tastes like pure summer, even though I love to make it all year round. Last summer I went back to Sicily to visit my family and of course one of the first things I had to eat was Pasta alla Norma in Sicily itself. There is nothing like it and every bite brings me back home.
How to cook eggplant for pasta alla norma?
- Grill: you could grill the eggplant in large rounds (if you prefer not frying). Just fold in the eggplants at the last minute to the sauce.
- Roast: You could also toss the eggplant chunks in olive oil, sprinkle on some salt, and roast at 400° F until soft and golden brown. Stir into the tomato sauce same as following recipe above for frying eggplant.
- Fry: Important tip if you’re frying (like we did in the recipe), be sure to give the eggplants space in the pan with the oil. Fry it up in batches. The color should be a nice golden brown on both sides.
Before we jump into the recipe, let's go over this name.
Ingredient Notes
Eggplants:
- If you are going to make this the traditional way, the eggplants are sliced in rounds. But there are recipes where the eggplants are cut in small chunks (like I did) and even recipes where the eggplants are sliced in sticks.
- I used American globe eggplants. I should have shopped around for Italian eggplants, as they are a bit sweeter.
- I have come across recipes where Japanese eggplants were used. Totally fine to use them, if that’s what you have on hand.
Tomatoes:
- I was taught to make the pasta with a combination of fresh tomatoes and canned tomatoes.
In Sicily, you would be able to find Picadilly tomatoes. I can personally attest to how amazing Picadilly tomatoes grown in Sicily are. My family actually used to grow them for mass production in Sicily. - You could use San Marzano DOP tomatoes or even a really good brand of passata. If you happen to come across good quality fresh tomatoes, add some of them into the sauce.
Pasta:
- Pasta alla Norma recipe is typically made with a short pasta. That is the authentic way to make the dish. You could use penne, rigatoni, casarecce. I made it with paccheri.
Oil:
- Maybe you’ve heard you shouldn’t fry in extra-virgin olive oil. My Sicilian people do fry in extra-virgin olive oil. I actually use a Sicilian extra-virgin olive oil.
- Go ahead and fry the eggplants in whatever oil you like to fry with. A light vegetable oil or sesame oil is fine.
Cheese:
- IF you can get your hands on some ricotta salata, it is key for this recipe. It is a typical cheese in Catania (where the recipe originated). It’s actually used in many recipes all over Sicily.
- It’s salty and it is a firm cheese, which makes it easy to grate. Grated ricotta salata is my favorite for this recipe. You could use Pecorino Romano (or Sardo)or even caciocavallo.
- In case you're vegan or dairy-free, just leave out the cheese. Or, sprinkle on some vegan grated cheese.
Basil:
- Fresh basil, and fresh basil only! No way could dried basil be used in this recipe. If you do not have basil on hand, just leave it out, no problem (but don't use dried basil).
Seasoning:
- Sea salt and a dash of freshly ground pepper is all you need. Season it to your taste. Red pepper flakes is not typically Sicilian, but you could add them if you enjoy it.
How to make pasta alla norma?
Here is how to make this--------- (the full recipe is below!):
This is an easy recipe to make any weeknight or for a nice Sunday lunch. With just a few steps, this flavorful pasta dish will be ready (all you need is some bread and a nice glass of wine!).
You’ll find the full recipe below, but here is what you'll need to do:
- Once you gather your ingredients, star the easy tomato sauce. It comes together in just minutes!
- Step 1: Make your tomato sauce. In a large sauce pan, add the oil and saute' the onions over medium heat until they're translucent.
- Step 2: Add in the tomatoes (I used fresh and canned). Season with salt and let it simmer while you fry up the eggplant.
- Step 3: Prepare and fry up the eggplant. While the sauce is simmering, fry up the eggplant. I have seen recipes where they use roasted eggplant. And some do eggplant slices instead of eggplant cubes. If that's how you prefer to do it, go ahead and roast the eggplants (they just have to roast them until they're nice and golden.)
- Cut off the end of the eggplant and peel off alternating strips of the skin. Cut into roasted eggplant. Sprinkle a little salt on the eggplant cubes. Heat up the oil in your large pan and fry up the eggplant. Be sure not to crowd it!
- Step 4: Drain the eggplant on paper towel lined dish. Gently stir the eggplant into the sauce and let it simmer.
- Step 5: Cook the pasta. Bring the pot of salted water to boil. It's super important to reserve some of the pasta water. It's going to be added into the sauce when you combine the pasta with the sauce. The starch form the pasta water helps to combine the pasta and the sauce. I typically scoop out some of the water and put in a measuring cup before I drain the pasta (you may forget, and that's ok).
- Step 6: Combine it all together. Add the drained eggplant pieces to the sauce and stir to combine. Add in the drained pasta to the sauce and stir. Grate on some of the ricotta salata and some fresh basil. Ready to enjoy...buon appetito!
What to serve with Paccheri alla Norma?
This eggplant pasta recipe goes nicely with a big salad, any roasted vegetable, or side dish.
- Insalata mista >>> Quick and easy, this Italian salad is a classic.
- Panzanella Toscana >>> A delicious Tuscan salad that is so easy to make and very flavorful.
- Crusty bread >>> Definitely need pieces of a crusty bread to sop of the sauce! Or try this easy psomi spitiko Greek bread.
- Rosemary breadsticks >>> Really easy breadsticks recipes that is very tasty!
- Sicilian Fennel and Orange Salad>>>A vibrant Sicilian salad recipe it is bursting with fresh flavor.
- Easy Mediterranean Chopped Salad>>> Love the fresh flavors in this really healthy salad. Makes a great side dish!
Leftover and Storing
- To refrigerate: Once it's cooled down, any leftovers could be stored in an airtight container for up to 3 days. I do not recommend freezing this recipe.
- To freeze: I do not recommend freezing this pasta.
- To reheat: Reheat in microwave the way you normally reheat pasta or stove top in a pan on medium low heat.
Our Top Tips
- When selecting eggplants, choose ones that are firm and have smooth, shiny skin. Avoid any with bruises or blemishes.
- Before frying the eggplant, it is important to sprinkle salt on them as this helps draw out excess moisture, making them less soggy when cooked.
- To ensure even cooking, make sure to cut the eggplant into equal-sized cubes or slices.
- Use a non-stick pan for frying the eggplant to avoid sticking and burning.
- Adding a pinch of sugar to the sauce can help balance out the acidity of the tomatoes.
- To add even more flavor, you can add other vegetables such as bell peppers or mushrooms to the sauce.
- For a vegetarian option, use vegetable broth instead of chicken broth in the sauce.
- For a healthier alternative, use whole wheat pasta instead of regular pasta.
- To make this recipe vegan-friendly, omit the ricotta salata or substitute it with a plant-based cheese alternative.
FAQ'S
Yes, it is totally meat-free!
"Pasta alla Norma" translates to "pasta in the style of Norma." It's a classic Sicilian dish named after the opera "Norma" by Vincenzo Bellini, a native of Catania, Sicily.
You can see the nutrition facts in the recipe below. There are 239kcal per serving if you make the recipe the way I instruct with the portions listed below.
The main difference between standard eggplant and Sicilian eggplant is size, shape, and taste. Standard eggplant, or globe eggplant, is a larger, deeper purple, more elongated fruit. Sicilian eggplant is a little smaller, rounder, and lighter purple, often streaked with white. It is also slightly sweeter and less bitter than standard eggplant. This makes it a good choice for Italian dishes.
Some other Sicilian recipes you'll love:
Originally published October 2022 and updated for content February 2024.
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📖 Recipe
📖 Recipe
Easy Pasta alla Norma – Sicilian Eggplant Pasta
Equipment
Ingredients
- ½ to 1 cup extra-virgin olive oil
- 1 medium onion finely diced sweet red, or 1 large shallot
- 1 lb fresh tomatoes I used plum tomatoes
- 1 can 28-ounces whole peeled San Marzano DOC tomatoes
- 1-2 teaspoons sea salt plus salt for the pasta water 1-1 ½ tablespoons for the pasta water
- ¼-½ cup chopped fresh basil plus a handful more basil leaves for garnish
- 2 medium eggplants about 2 ¼ pounds total
- ¼ teaspoon freshly ground pepper
- 1 lb paccheri or any short pasta like penne casarecce, rigatoni
- ¾ cup finely grated ricotta salata
Instructions
Cook the sauce
- Heat oil: In a large saute' pan or medium saucepan, heat 3 tablespoons olive oil over medium-high until it's shimmering.
- Add onion: Add the onion and cook until translucent (no more than a minute, or it will brown).
- Tomatoes: Add in the fresh tomatoes. Cook together with the onions for a few minutes. Next, add in the canned tomatoes and the juice(I break up the tomatoes with my hands,, removing the hard end before adding to the sauce).
- Bring to a boil: Bring the sauce to a boil and use a wooden spoon to stir, breaking up the tomatoes while they're cooking.
- Lower heat: Once the sauce comes to a boil for a few minutes, lower heat to a simmer.
- Season sauce: Season with the salt, and let the sauce cook and thicken.
- Check the consistency of sauce: If it's getting too thick, add a little bit of water (start with a ¼ cup).
- Add fresh basil: Finally, stir in the fresh basil and stir to combine (and parsley, if you're using).
- Simmer sauce: Let sauce simmer for 20 minutes total. Check the salt and add more if needed.
Fry the eggplants
- Prep + fry eggplants: While the sauce is simmering, prep and fry up the eggplants. Cut the end off the eggplants. With a vegetable peeler, shave off long alternating strips of eggplant peel. Cut the eggplant into chunks.
- Season + heat oil: Sprinkle a little salt on the eggplant. Heat up oil 350°F in a large frying pan.
- Fry eggplant: Fry the eggplant until they turn golden brown, turning them every minute or so. Cook the eggplant in batches, so you don't crowd them. Using a slotted spoon, remove cooked eggplants and place them on a paper towel lined sheet.
- Combine with sauce: Add the eggplant to the sauce and gently stir together. Let it simmer on medium low heat while you cook up the pasta.
Make the pasta
- Boil water: While the sauce is simmering and eggplant is frying, bring a large pot of salted water to boil.
- Cook up pasta: Cook your pasta until it is 1 minute less than al dente.
- Drain + reserve some pasta water: Drain the pasta when it is just before reaching al dente. Reserve ½ cup of the pasta water.
- Combine pasta + sauce: Raise the heat of the sauce a little. Add the pasta to the saute' pan with the sauce. Gently stir to combine and add a little bit of pasta water (a tablespoon at a time) if the sauce is too thick to loosen it up a little.
- Prep the plates: Plate up the pasta and grate on some ricotta salata. Add on some chopped fresh basil and a drizzle of extra-virgin olive oil before serving. ENJOY!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Substitutions & Variations
These are just ideas, not traditional, on how to change up this recipe.- Eggplant – The star of Pasta alla Norma. I like to cut mine into cubes and cook it until golden and soft. If you are not a fan of eggplant or do not have it on hand, you can swap it for zucchini which gives a similar texture and mild flavor.
- Pasta – Traditionally this Sicilian dish uses short pasta like penne, paccheri, or rigatoni, but spaghetti and linguine also work beautifully. Use your favorite pasta or even a gluten free option if needed.
- Extra virgin olive oil – I always recommend using a good extra virgin olive oil for flavor, but if you only have another oil on hand, that works too.
- Tomatoes – A simple tomato base is essential. I prefer San Marzano if I can find them, but use what you have in your pantry—canned or fresh.
- Ricotta salata cheese – This crumbly, salty cheese is traditional and adds the perfect finish. If you cannot find it, you can use parmesan, pecorino, or even feta for a slightly different flavor.
- Fresh basil – A handful of basil leaves brings the whole dish to life. You could also try parsley, oregano, or thyme for a twist.
- Sea salt and black pepper – Season as you go and taste the sauce as it simmers. The balance of salt and pepper makes all the difference.
Cheryl Smith says
Made this for dinner tonight and absolutely loved it. Really simple and economical dish.
Lora says
Hi Cheryl-Super happy you enjoyed our pasta alla Norma!! Thank you for taking the time to let us know!