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Pasta alla Norma is a traditional Sicilian pasta dish made with eggplant, tomatoes, basil and topped with Ricotta Salata cheese. This flavourful and comforting dish is super simple and easy to make, perfect for weeknights.
Originating in Catania, Pasta alla Norma is one of Sicily’s most famous pasta dishes. It’s made with fried eggplant, tomatoes, basil and topped with shavings of Ricotta Salata.
It’s simple, easy and loaded with flavour perfect for weeknights or when you’re craving a big bowl of comforting pasta.
If you’re not keen on frying the eggplant don’t worry, we have instructions on how to roast it too.
Ingredients – what you need
See the photo below that shows you everything you need to make this delicious eggplant pasta plus some important notes on the ingredients.
Pin this now to find it later
Pin It- Pasta – traditionally Macaroni is use to make Pasta alla Norma but any short pasta will do such as rigatoni (pictured above) or penne.
- Eggplant (aubergine) – look for an eggplant that’s shiny, firm and heavy. You don’t need to salt or peel it before using.
- Canned plum tomatoes – make sure to use high-quality canned tomatoes it’ll make or break your sauce so it’s really important. I recommend using Mutti or Cirio brands Cento is another brand that’s highly recommended in the US but I’ve never tried it.
- Garlic – fresh garlic adds a ton of flavour, don’t use ground or powdered garlic.
- Basil – fresh basil is a must don’t use any dried herbs here.
- Ricotta Salata (salted ricotta) – if you look at the photo above you’ll see that it’s very different from creamy ricotta. If you can’t find this cheese you can just top your pasta with Parmigiano Reggiano or Pecorino.
Step by step photos and instructions
Cut the eggplant (aubergine) into 1/2 inch sized cubes there’s no need to salt or peel it.
Add 2 tbsp of olive oil to a large skillet or frying pan on a medium heat. Once hot add the eggplant and fry until golden and cooked through (5-8 minutes). Remove from the pan and set aside to drain on kitchen paper and sprinkle with a little salt (photos 1-3).
Bring a large pot of salted water to a boil and cook the pasta until al dente (about 2-3 minutes less than the packet instructions).
Meanwhile, make the sauce. Add the finely chopped garlic to the skillet with a little olive oil (photo 4).
Fry for a few seconds until fragrant then add the tomatoes and chopped fresh basil. Use a wooden spoon to break up the whole tomatoes into the sauce, season with salt (photos 5&6).
Simmer the sauce for about 10 minutes until the pasta is ready. Add the pasta to the sauce with the eggplant and toss to combine in the sauce (photos 7&8).
Serve in bowl with a grating of ricotta salata on top.
Recipe tips and FAQs
- Quality of the eggplant – when choosing the eggplant make sure it’s heavy and firm. It shouldn’t feel spongey when pressed or be bruised.
- Salt the eggplant after cooking – there’s no need to salt the eggplant to release excess moisture before cooking but we do need to add flavour afterwards so sprinkle some sea salt over it as it’s draining on kitchen paper.
- Canned tomatoes – I say this over and over but high quality tomatoes are a must for a good tasting sauce especially when the recipe is quick. I use canned whole plum tomatoes but you can also use crushed or tomato passata (tomato puree in the US).
- Make it spicy – if you’d like to add a little heat you could add fresh red chilli in with the garlic or red pepper flakes to the sauce.
Absolutely, roasting the eggplant will make the dish slightly healthier since there is less oil involved but won’t give you an authentic taste. Toss the eggplant in olive oil, scatter on a baking sheet and bake at 220C/430F for 20-30 minutes until golden brown.
Although it’s safe to freeze I don’t recommend it as the eggplant will become really mushy and tasteless.
This can be a tricky ingredient to find outside of Italy. If you don’t have it I suggest using Parmigiano Reggiano or Pecorino. You could also try mixing one of those cheeses with a little feta to try and replicate the tanginess of the ricotta salata.
Ricotta Salata is not a vegetarian friendly cheese so omit the cheese to make this meal completely vegetarian.
The name Pasta alla Norma is said to have come from a Sicilian playwriter and producer named Nino Martoglio.
As he was eating the pasta he said it was so good he compared it to the opera named “La Norma”.
You can listen to La Norma here composed by Vincenzo Bellini.
More Italian recipes you might like
- Sicilian Pizza (Lo Sfincione)
- Eggplant Parmigiana (Parmigiana di Melanzane)
- Eggplant Lasagna with Prosciutto and Mozzarella
- Italian Stuffed Eggplant (Mozzarella and Tomato)
- Vegetable Ragu with Pappardelle Pasta
- Cavatelli and Broccoli Pasta
If you’ve tried this Pasta alla Norma recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
This post was first published on the 21st of September 2017 but has since been updated.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Pasta Alla Norma
Ingredients
- 1 medium/large eggplant (aubergine), cut into 1/2 inch sized cubes
- 14 oz rigatoni or short pasta shape, (400g)
- 28 oz canned whole plum tomatoes, (800g)
- 2 cloves garlic, finely chopped
- 1 large handful fresh basil, roughly chopped
- Ricotta Salata, for grating on top (see notes)
- 2-3 tbsp olive oil
- salt
Instructions
- Cut the eggplant (aubergine) into 1/2 inch sized cubes there's no need to salt or peel it.
- Add 2 tbsp of olive oil to a large skillet or frying pan on a medium heat. Once hot add the eggplant and fry until golden and cooked through (5-8 minutes). Remove from the pan and set aside to drain on kitchen paper and sprinkle with a little salt .
- Bring a large pot of salted water to a boil and cook the pasta (14oz/400g) until al dente (about 2-3 minutes less than the packet instructions).
- Meanwhile, make the sauce. Add the finely chopped garlic (2 cloves) to the skillet with a little olive oil
- Fry for a few seconds until fragrant then add the tomatoes (2 cans) and chopped fresh basil (large handful). Use a wooden spoon to break up the whole tomatoes into the sauce, season with salt.
- Simmer the sauce for about 10 minutes until the pasta is ready. Add the pasta to the sauce with the eggplant and toss to combine in the sauce.
- Serve in bowls with a grating of ricotta salata on top.
Video
Notes
- Quality of the eggplant – when choosing the eggplant make sure it’s heavy and firm. It shouldn’t feel spongy when pressed or be bruised.
- Salt the eggplant after cooking – there’s no need to salt the eggplant to release excess moisture before cooking but we do need to add flavour afterwards so sprinkle some sea salt over it as it’s draining on kitchen paper.
- Ricotta Salata – This can be a tricky ingredient to find outside of Italy. If you don’t have it I suggest using Parmigiano Reggiano or Pecorino. You could also try mixing one of those cheeses with a little feta to try and replicate the tanginess of the ricotta salata.
- Canned tomatoes – I say this over and over but high-quality tomatoes are a must for a good tasting sauce especially when the recipe is quick. I use canned whole plum tomatoes but you can also use crushed or tomato passata (tomato puree in the US).
- Make it spicy – if you’d like to add a little heat you could add fresh red chilli in with the garlic or red pepper flakes to the sauce.
- Roast instead of frying – roasting the eggplant will make the dish slightly healthier since there is less oil involved but won’t give you an authentic taste. Toss the eggplant in olive oil, scatter on a baking sheet and bake at 220C/430F for 20-30 minutes until golden brown.
- Leftovers & storage – leftovers can be stored in the fridge for 1-2 days. I don’t recommend freezing.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good recipe. We’ve had it twice already and really enjoyed it
Now that I’m older, I have a new love for eggplant 🙂 Loving the flavours of this pasta with the eggplant. Always refreshing to find new eggplant recipes to try out. I also had no idea that ricotta came salted! I will need to hunt for this!
I’ve been wanting to make this forever! I’m definitely going to try your recipe! 🙂
This looks amazing! Perfect for chilly fall evenings!
Thanks so much Jessica!
Dear Emily, your photos are always so beautiful! This dish is no exception! It looks absolutely wonderful and delicious!
Aw thank you so much Catherine you’re so kind!