• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Inside The Rustic Kitchen
  • Recipe Index
  • FREE Italian Food Club
  • Tips & Tricks
  • About Us & Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • My Recipe Box
  • About us
  • Subscribe!
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Pasta

    Pasta Alla Norma (Eggplant Pasta)

    Published: Mar 12, 2021, Last updated: Mar 12, 2021 by Emily This post may contain affiliate links.

    694 shares
    • Facebook2
    • Yummly
    • Reddit
    Recipe Print
    A pinterest graphic of Pasta alla Norma

    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.

    An overhead shot of Pasta alla Norma in a bowl topped with cheese

    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.

    An overhead shot of all the ingredients you need to make pasta alla Norma
    • 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 ½ inch sized cubes there's no need to salt or peel it.

    Add 2 tablespoon 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).

    Step by step photos showing you how to fry eggplant

    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).

    Step by step photos showing how to make Pasta alla Norma pasta sauce

    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.
    Can I roast the eggplant instead of frying?

    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.

    Can I freeze this?

    Although it's safe to freeze I don't recommend it as the eggplant will become really mushy and tasteless.

    What can I use instead of 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.

    Is this pasta vegetarian?

    Ricotta Salata is not a vegetarian friendly cheese so omit the cheese to make this meal completely vegetarian.

    What does Pasta alla Norma mean?

    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.

    A close up of eggplant pasta on a fork

    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 AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
    Save RecipeSaved!
    Prevent your screen from going dark
    A close up of pasta alla norma in a bowl
    Print Pin
    5 from 2 votes

    Pasta Alla Norma

    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.
    Course Main Course
    Cuisine Italian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4 servings
    Calories 482kcal
    Author Emily Kemp

    Ingredients

    • 1 medium/large eggplant (aubergine) cut into ½ 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 tablespoon olive oil
    • salt

    Instructions

    • Cut the eggplant (aubergine) into ½ inch sized cubes there's no need to salt or peel it.
    • Add 2 tablespoon 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.

    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.

    Nutrition

    Calories: 482kcal | Carbohydrates: 83g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 299mg | Potassium: 615mg | Fiber: 5g | Sugar: 7g | Vitamin A: 293IU | Vitamin C: 19mg | Calcium: 102mg | Iron: 3mg
    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.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Italian Pasta Recipes

    • An overhead shot of creamy tomato pasta with Italian sausage in a blue patterned bowl with a serving spoon at the side.
      Creamy Tomato Pasta with Italian Sausage
    • An overhead shot of butternut squash ravioli in a white bowl sitting on a wooden serving board.
      Butternut Squash Ravioli with Sage and Brown Butter Sauce
    • An overhead shot of shrimp spaghetti in a rustic bowl sitting on a wooden surface with a glass of white wine at the side.
      Shrimp Spaghetti with 'Nduja and Lemon
    • Orecchiette pasta with a creamy tomato sauce in a rustic ceramic bowl topped with cheese
      Orecchiette with 'Nduja Sugo

    Reader Interactions

    Comments

    1. Joyce | Pups with Chopsticks

      September 21, 2017 at 5:17 pm

      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!

      Reply
    2. Mindy

      September 21, 2017 at 5:06 pm

      I've been wanting to make this forever! I'm definitely going to try your recipe! 🙂5 stars

      Reply
    3. Jessica @ A Kitchen Addiction

      September 21, 2017 at 3:54 pm

      This looks amazing! Perfect for chilly fall evenings!5 stars

      Reply
      • Inside the rustic kitchen

        September 21, 2017 at 3:57 pm

        Thanks so much Jessica!

        Reply
    4. Catherine

      September 21, 2017 at 3:17 pm

      Dear Emily, your photos are always so beautiful! This dish is no exception! It looks absolutely wonderful and delicious!

      Reply
      • Inside the rustic kitchen

        September 21, 2017 at 3:57 pm

        Aw thank you so much Catherine you're so kind!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ciao, we're Emily and Nathan. Our years living in Italy taught us how to cook authentic and delicious Italian food. We're here to help you put a beautiful meal on the table with tried and tested recipes you can trust. more about us!

    As seen in

    A collage of high profile online publication logos

    Popular Recipes

    • an overhead shot of a tiramisu in a dish with a slice out
      Tiramisu - Authentic Recipe!
    • Mushroom Ravioli With Parmesan Cream Sauce
    • Eggplant Parmigiana (Parmigiana di Melanzane)
    • Close up of an Italian beef ragu in a bowl
      Italian Beef Ragu - A Classic Recipe
    • An overhead shot of lobster ravioli in a bowl
      Lobster Ravioli with Vodka Cream Sauce
    • Italian tomato sauce in a saucepan with two slices of ciabatta bread
      Authentic Italian Tomato Sauce - Quick, Easy & Delicious

    Footer

    ↑ back to top

    About

    • About Us & Contact
    • Privacy Policy & Disclosure
    • Accessibility Statement

    My Recipe Box

    • Sign up for email updates and save all your favourite recipes!

    Recipes

    • Pasta
    • Mains
    • Desserts

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2022 Inside the Rustic Kitchen

    • 2
    694 shares