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Easy Pasta alla Norma – Sicilian Eggplant Pasta

My authentic Pasta alla Norma is a classic Sicilian eggplant pasta made with tomatoes, basil, and ricotta salata. An easy Italian recipe ready in 30 minutes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dinner, lunch
Cuisine: Italian
Keyword: pasta recipes, tomato pasta, vegetarian pasta
Servings: 4
Calories: 648kcal

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

  1. Heat oil: In a large saute' pan or medium saucepan, heat 3 tablespoons olive oil over medium-high until it's shimmering.
  2. Add onion: Add the onion and cook until translucent (no more than a minute, or it will brown).
  3. 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).
  4. 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.
  5. Lower heat: Once the sauce comes to a boil for a few minutes, lower heat to a simmer.
  6. Season sauce: Season with the salt, and let the sauce cook and thicken.
  7. Check the consistency of sauce: If it's getting too thick, add a little bit of water (start with a ¼ cup).
  8. Add fresh basil: Finally, stir in the fresh basil and stir to combine (and parsley, if you're using).
  9. Simmer sauce: Let sauce simmer for 20 minutes total. Check the salt and add more if needed.

Fry the eggplants

  1. 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.
  2. Season + heat oil: Sprinkle a little salt on the eggplant. Heat up oil 350°F in a large frying pan.
  3. 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.
  4. 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

  1. Boil water: While the sauce is simmering and eggplant is frying, bring a large pot of salted water to boil.
  2. Cook up pasta: Cook your pasta until it is 1 minute less than al dente.
  3. Drain + reserve some pasta water: Drain the pasta when it is just before reaching al dente. Reserve ½ cup of the pasta water.
  4. 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.
  5. 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

Pasta alla norma step by step.

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.

Nutrition

Calories: 648kcal | Carbohydrates: 22g | Protein: 9g | Fat: 61g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 41g | Cholesterol: 24mg | Sodium: 52mg | Potassium: 889mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1285IU | Vitamin C: 23mg | Calcium: 138mg | Iron: 1mg
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