Roasted Eggplant is the Key to Easy Prep
With its roots in Sicily, Pasta alla Norma is a true celebration of bold Mediterranean flavors. A combination of caramelized eggplant, garlicky tomato sauce, fragrant basil, and a sprinkling of ricotta salata, it’s a delicious example of simple Southern Italian cuisine.
Roasting the eggplant instead of frying streamlines the process and brings out its natural sweetness without excess oil. The oven does the work, leaving you free to prepare the slow-simmered tomato sauce that, along with fresh basil and ricotta salata, comes together in a lighter Pasta alla Norma that’s both rustic and refined.
Featured Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
EGGPLANT: The star of pasta alla Norma, eggplant develops a rich, slightly sweet flavor when roasted. This method keeps it light and prevents the oiliness that can happen with frying. Look for a firm, glossy eggplant and cut it into evenly sized cubes for the best texture.
RICOTTA SALATA: This firm, salted ricotta is the traditional cheese for pasta with eggplant in Sicily. Its mild, slightly tangy flavor complements the tomato sauce and roasted eggplant well. If you can’t find it, you can substitute feta cheese. Since feta is saltier and tangier, we recommend soaking it in water for an hour to mellow its flavor.
TOMATOES: Fresh tomatoes can be used in season, but canned diced tomatoes are convenient and ensure consistent results year-round. Choose a high-quality brand (like Italian San Marzano-style) to make the flavors shine.
FRESH BASIL: Basil adds freshness and fragrance that brightens the rich tomato and eggplant combination. Stir some into the pasta just before serving and save a little extra for garnish so its flavor stays vibrant.
PASTA: Short, ridged pasta shapes like rigatoni are ideal here because they hold onto the tomato sauce and catch pieces of eggplant. Penne rigate or mezzi rigatoni are good alternatives.
Prep Overview
How to Make Pasta alla Norma
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
This dish builds layers of flavor from simple ingredients. It starts with roasting eggplant until golden and caramelized, which brings out its natural sweetness without requiring lots of oil.
While that’s in the oven, you’ll sauté onion and garlic as the base for a tomato sauce that simmers until it’s rich and well-rounded.
Once the pasta is cooked, everything comes together: the sauce coats each piece, fresh basil adds brightness, and the roasted eggplant gets folded in gently so it keeps its texture.
A final sprinkle of ricotta salata brings a salty, tangy finish that ties all the flavors together into a truly satisfying vegetarian pasta dinner.
Cooking for more people? This recipe doubles easily – check the notes in the printable recipe card for more info.
Serving Suggestions
Pasta alla Norma is the perfect vegetarian pasta dinner, but for a true Sicilian-style meal, pair it with a crisp white wine and a simple salad dressed in lemon and olive oil. Add a few slices of crusty Italian bread for soaking up the tomato sauce and you have a hearty, well-rounded meal.
More Delicious Eggplant Recipes
Craving more ways to cook with eggplant? For a baked option, check out our Italian-Style Eggplant Casserole with layers of marinara, mozzarella, and provolone. Our Eggplant Napoleons with Pesto offer a fresh, stacked presentation, while our Eggplant and Mushroom Pasta is a richly satisfying meatless meal.
Pasta alla Norma
Ingredients
- 4 ounces rigatoni, or other ridged tubular pasta
- 1 large eggplant, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 3/4 cup onion, chopped
- 3 cloves garlic, minced
- 2-1/2 cups canned diced tomatoes, undrained
- 3 ounces ricotta salata, crumbled
- 3 tablespoons chiffonade of fresh basil, divided
- Salt and freshly ground black pepper
- Romano or Parmesan cheese for grating
Instructions
- Preheat the oven to 425°F and bring a large pot of salted water to a boil.
- Toss the cubed eggplant with 2 tablespoons of olive oil, season lightly with salt and pepper, and spread in a single layer on two parchment-lined baking sheets. Roast for 12 to 15 minutes, until tender and golden brown around the edges. Remove from the oven and set aside.
- While the eggplant roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 to 5 minutes. Stir in the garlic and cook for 1 to 2 minutes more.
- Stir in the tomatoes and bring to a simmer. Season with salt and pepper, reduce the heat slightly, and let the sauce cook gently for 20 minutes, stirring occasionally.
- During the last 10 minutes of sauce cooking time, cook the pasta according to package directions. Drain and return it to the pot.
- Add the tomato sauce to the pasta and toss to coat. Stir in most of the basil, reserving a little for garnish.
- Gently fold in the roasted eggplant and crumbled ricotta salata, taking care not to mash the eggplant.
- To serve, divide the pasta between 2 bowls, top with grated Romano cheese, a sprinkling of fresh basil and a little freshly ground black pepper.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
