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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)

This classic Sicilian pasta dish features tender eggplant fried to perfection, tossed with a rich tomato sauce, basil, and salted ricotta cheese. It's a comforting and flavorful meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 320 g short pasta (like rigatoni or paccheri)
Eggplant
  • 2 medium eggplant, cut into 1/2-inch cubes
  • 1 tsp salt
  • 2 cups vegetable oil, for frying
Tomato Sauce
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 700 g crushed tomatoes (passata)
  • 1/2 cup fresh basil leaves, torn
  • salt to taste
  • black pepper to taste
For Serving
  • 1/2 cup ricotta salata, grated
  • fresh basil leaves, for garnish optional

Equipment

  • colander
  • large pot
  • deep skillet
  • slotted spoon
  • paper towels
  • large pan

Method
 

Fry the Eggplant
  1. Place eggplant cubes in a colander, sprinkle with salt, and let sit for 30 minutes to draw out moisture, then pat dry.
  2. Heat vegetable oil in a large pot or deep skillet to 350°F (175°C) and fry the eggplant in batches until golden brown and tender; remove with a slotted spoon and drain on paper towels.
Make the Tomato Sauce
  1. In a large pan, heat olive oil over medium heat, then add minced garlic and sauté until fragrant (about 1 minute).
  2. Pour in the crushed tomatoes, add half of the fresh basil, and simmer for 20-25 minutes, stirring occasionally, until the sauce thickens; season with salt and pepper.
Assemble the Dish
  1. Cook the pasta according to package directions in salted boiling water until al dente, then drain, reserving about 1 cup of pasta water.
  2. Add the cooked pasta and fried eggplant to the tomato sauce, along with the remaining fresh basil, and toss to combine; if the sauce is too thick, add a bit of reserved pasta water.
  3. Serve immediately, garnished with grated ricotta salata and extra fresh basil, if desired.

Notes

For an authentic taste, use good quality San Marzano tomatoes for the sauce. You can also bake the eggplant instead of frying to reduce oil, but it won't have the same traditional texture.