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A vibrant bowl of Pasta alla Norma featuring tender eggplant, rich tomato sauce, and grated ricotta salata.

Pasta alla Norma (Eggplant)

Pasta alla Norma is a classic Sicilian dish featuring a rich tomato sauce, tender fried eggplant, and salty ricotta salata. This recipe offers a reliable method for preparing this flavorful and satisfying meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium eggplant cut into 1/2-inch cubes
  • 1 tablespoon salt plus more for seasoning
  • 0.5 cup olive oil for frying, plus 2 tablespoons
  • 3 cloves garlic minced
  • 28 ounces crushed tomatoes
  • 0.25 cup fresh basil chopped
  • 1 pound rigatoni pasta
  • 0.5 cup ricotta salata shredded or shaved
For Serving (Optional)
  • red pepper flakes to taste

Equipment

  • Colander
  • Large skillet
  • Slotted spoon
  • Paper towels
  • Large pot

Method
 

Prepare Eggplant
  1. Place cubed eggplant in a colander, sprinkle with 1 tablespoon of salt, and let it sit for about 30 minutes to draw out excess moisture.
  2. Pat the eggplant dry with paper towels to ensure it fries up crispy.
Fry Eggplant
  1. Heat 1/2 cup of olive oil in a large skillet over medium-high heat.
  2. Fry the eggplant in batches until golden brown and tender, then remove with a slotted spoon and set aside on paper towels to drain excess oil.
Make Tomato Sauce
  1. In the same skillet, drain off most of the oil, leaving about 2 tablespoons.
  2. Add minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
  3. Stir in the crushed tomatoes, bring to a simmer, and cook for 15-20 minutes, or until the sauce slightly thickens.
  4. Season the sauce with salt and pepper to taste, then stir in the fresh basil.
Cook Pasta and Combine
  1. While the sauce is simmering, cook the rigatoni pasta according to package directions in a large pot of salted boiling water until al dente.
  2. Drain the pasta, reserving about 1/2 cup of the pasta water.
  3. Add the cooked pasta to the skillet with the tomato sauce, along with the fried eggplant.
  4. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
Serve
  1. Serve warm, garnished generously with shredded ricotta salata and red pepper flakes, if desired.

Notes

For an extra depth of flavor, consider roasting the eggplant instead of frying. Be sure to drain the eggplant thoroughly to prevent a soggy dish. Ricotta salata is key to the authentic flavor; do not substitute with fresh ricotta.