Italian
Pasta alla Norma
A Sicilian classic from Catania with pasta tossed in a bright tomato and basil sauce, topped with fried eggplant and grated ricotta salata. The eggplant is cooked properly until silky and golden, giving the dish its deep, savory character.
Watch it madeSteve | The Vivaldi Way · 2:15
Ingredients
- Short pasta such as maccheroni, rigatoni, or sedani180g
- Eggplant1 medium, about 300g
- Fine sea saltto taste
- Extra-virgin olive oil4 tbsp, plus more for frying if needed
- Garlic1 clove, lightly crushed
- Canned whole peeled tomatoes400g
- Fresh basil leaves8 to 10
- Ricotta salata50g, finely grated
- Freshly ground black pepperto taste
Method
- Trim the eggplant and cut it into 1.5 cm cubes or thick half-moons, then place in a colander, sprinkle lightly with salt, and let drain for 20 minutes.
- Pat the eggplant very dry with a clean towel.
- Warm enough olive oil to shallow-fry in a wide pan over medium-high heat, then fry the eggplant in batches until golden and tender.
- Lift the eggplant onto paper towels and season lightly with salt while hot.
- Pour off excess oil from the pan, leaving about 1 tablespoon, then add the crushed garlic and cook gently until fragrant but not browned.
- Crush the tomatoes by hand and add them to the pan with a pinch of salt.
- Simmer the sauce uncovered for 15 to 20 minutes, stirring occasionally, until thickened and glossy.
- Remove the garlic, tear in most of the basil, and stir half of the fried eggplant into the sauce.
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Drain the pasta, reserving a small cup of cooking water.
- Toss the pasta in the tomato and eggplant sauce over low heat, adding a splash of pasta water if needed to coat it well.
- Serve immediately topped with the remaining fried eggplant, grated ricotta salata, the remaining basil, and a little black pepper.
Common questions
Can I substitute a different cheese for ricotta salata in Pasta alla Norma?
Yes. If you can’t find ricotta salata, use pecorino Romano for a saltier, sharper finish, or a firm feta in a pinch. Avoid fresh ricotta, which is too soft and won’t grate or give the same salty bite.
How long does Pasta alla Norma take from start to finish?
Plan on about 40 to 50 minutes total. The eggplant needs 20 minutes to drain, frying takes 10 to 15 minutes, and the tomato sauce usually simmers for 15 to 20 minutes while the pasta cooks.
What are the most common mistakes when making Pasta alla Norma?
The biggest mistakes are not drying the eggplant well, crowding the pan, and browning the garlic. Also avoid overcooking the pasta or making the sauce too thin; it should be glossy and cling to the pasta.
How do I store and reheat leftovers of Pasta alla Norma?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce. Add fresh basil and extra ricotta salata after reheating.
What’s the best way to serve Pasta alla Norma?
Serve it immediately, topped with the remaining fried eggplant, torn basil, and a generous shower of ricotta salata. A drizzle of good olive oil and black pepper are optional but help finish the dish nicely.