Sicilian Pasta Alla Norma
This authentic recipe for Sicilian Pasta alla Norma is a classic that combines golden eggplant with a rich tomato sauce, fresh basil, and salty ricotta salata. The secret to simplifying this traditional recipe lies in my easy oven-fry eggplant method, which results in perfectly crisp, golden eggplant without the mess of frying. It’s easier, cleaner, and still gives you that rich, satisfying taste of Sicily!
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When we were in Sicily, I ordered Pasta alla Norma every time I saw it on a menu. We were there in late summer, when eggplant is at its peak, and I couldn't wait to go home and make it with the eggplant in my garden.
What makes my version different is my unique oven-fry method for the eggplant. It uses little oil, so it's lighter, easier and less messy than stovetop frying, but still maintains all the flavor of true Norma.
What is Pasta Alla Norma?
Pasta alla Norma, sometimes called pasta alle melanzane e pomodoro (eggplant and tomato pasta), is a classic Sicilian pasta dish. It originated in Catania, hometown of Vincenzo Bellini, and is supposedly named after Bellini's famous opera "Norma."
This traditional pasta alla norma recipe features some of the most classic flavors of Sicily. Al dente pasta gets tossed with oven fried eggplant, a simple tomato sauce, fresh basil leaves, and topped with ricotta salata cheese. It's authentic Sicilian cooking at its best.
Want more authentic Sicilian recipes? Try my crispy authentic arancini with a molten cheese center, agrodolce eggplant caponata, or these rolled and stuffed beef spiedini, an old family recipe.
Why This is the Best Pasta Alla Norma Recipe
- My oven-fry method creates golden brown eggplant with less oil than traditional fried eggplant.
- Using pasta water creates a silky sauce that clings perfectly to pasta.
- Produces restaurant-worthy results, even for first time makers!
Pasta Alla Norma Ingredients
Eggplant - The key ingredient in this eggplant pasta. Use classic globe eggplants or the round Sicilian variety with firm, shiny skins. Cut into eggplant cubes or thin slices, depending on your preference. I prefer to peel it, but you don't have to.
Extra Virgin Olive Oil - Use good quality extra-virgin olive oil for authentic flavor. The oil should have a fruity aroma and slightly peppery finish.
Tomatoes - Traditional recipes use fresh tomatoes passed through a food mill when in season, but I use canned whole peeled tomatoes for a simple tomato sauce. You can also use my homemade marinara sauce in a pinch.
Pasta - Short pasta shapes work best for catching the sauce. Rigatoni's ridges are ideal, though penne works well too. Long pasta like spaghetti is less traditional, but can still be delicious in this pasta recipe. Learn more about which pasta shapes to use in my guide to Italian dried pasta.
Ricotta Salata Cheese - This firm, salted ricotta cheese is traditional for this dish. Pecorino Romano or feta cheese can substitute in a pinch, though the flavor profile will differ.
Herbs and Spices - Dried oregano and red pepper flakes provide depth, while fresh basil brightens the dish. Learn more about Italian herbs and spices in my guide.
Tomato Paste - A small amount of tomato paste enriches and thickens the red sauce, transforming it into a rich tomato sauce worthy of this Sicilian classic.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Sheet pan for roasting eggplant
- Parchment paper to prevent sticking
- Large pot of salted water for pasta
- Heavy skillet for the sauce
- Wooden spoons for stirring without damaging your pans
- Slotted spoon to transfer eggplant pieces
How to Make Pasta Alla Norma
- Preheat your oven and line a sheet pan with parchment paper.
- Cut eggplant into cubes, toss with olive oil and arrange in a single layer.
- Roast until golden brown, tossing halfway for even browning.
Pro Tip: Don't overcrowd the eggplant on the baking sheet. If necessary, use two sheet pans to ensure the eggplant roasts rather than steams.
- Season roasted eggplant with salt and black pepper, then set aside.
- Bring a large pot of salted water to a boil for the pasta.
- Heat olive oil in a skillet over medium heat. Add garlic and cook until softened.
- Add oregano and red pepper flakes, then tomato paste. Cook until slightly darkened.
- Add tomatoes and break them into smaller pieces. For a spicy tomato sauce, add more red pepper flakes to taste.
Pro Tip: Let the tomato paste caramelize until it darkens slightly before adding the tomatoes. This simple traditional technique adds incredible depth to your alla norma sauce.
- Simmer your homemade tomato sauce over medium-low heat until slightly thickened, then stir in the roasted eggplant along with any excess oil on the baking sheet.
- Cook the pasta until perfectly al dente, following the package instructions.
- Drain pasta, reserving some pasta water, and add pasta to the sauce.
- Toss pasta with sauce over medium-high heat, adding pasta water gradually until the sauce clings to each piece.
- Stir in torn fresh basil leaves just before serving.
- Serve immediately with grated ricotta salata on top.
Tips for Success
- If using large eggplants, you may want to peel them before roasting as the skins can get tough and bitter. Smaller eggplants tend to have mild-tasting and softer skins that don’t need to be peeled.
- Salt your pasta water generously to taste like the sea.
- Cook pasta about 1 minute less than package instructions for al dente, since it will continue cooking when combined with the hot sauce.
- For an extra taste of Sicilian cuisine, finish with some toasted bread crumbs on top!
How to Serve Pasta Norma
Serve as a main dish with a simple green salad dressed with olive oil and lemon juice, or a refreshing fennel orange salad just as they would in the city of Catania.
For an authentic Sicilian feast or special occasions, start with my refreshing tuna crudo antipasto, then serve the pasta alongside some scaccia, double down with this unbreaded eggplant parmesan, and finish with creamy ricotta cannoli for dessert.
You can't go wrong with a crisp glass of a Sicilian white wine like Grillo or Zibbibo!
How to Store Leftover Pasta alla Norma
Store leftover pasta alla norma sauce in an airtight container in the refrigerator for up to three days.
If you want to prepare components ahead of time, the roasted eggplant and tomato sauce can be made up to 2 days in advance. Store the remaining eggplant and sauce separately, then combine with freshly cooked pasta when ready to serve.
FAQs
Modern eggplants are generally less bitter than older varieties. You can salt eggplant slices and let them sit for 30 minutes before rinsing and patting dry with a paper towel, but it's usually not necessary.
Pecorino Romano works well in this delicious sicilian pasta dish, though it's sharper. Feta cheese offers a similar salty-tangy profile. Regular ricotta has a different texture and won't provide the same effect.
Simmer the sauce longer before adding pasta, and add pasta water gradually until you reach the desired consistency. Using good quality, thick tomato paste helps create a proper sauce consistency.
Absolutely! Use peak-season tomatoes for the most authentic flavor in your classic Italian dish. You'll want to peel them after a quick blanch in boiling water followed by cold water, then chop them before using. This is one of the best pasta dishes for showcasing fresh tomatoes.
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Ingredients
- ⅓ cup extra-virgin olive oil plus 2 tablespoons, divided
- 1 pound eggplant cut into 1-inch cubes
- Kosher salt and freshly ground black pepper to taste
- 3 cloves garlic very thinly sliced
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes or to taste
- 2 tablespoons tomato paste
- 28 ounce whole peeled tomatoes 1 can
- 1 pound rigatoni or another short shaped pasta
- ½ cup fresh basil leaves packed, plus more for garnish
- 3 ounces ricotta salata grated
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.*
- Toss the eggplant with ⅓ cup of olive oil, then spread it out in an even layer on the prepared sheet pan.
- Roast for 20–25 minutes, tossing halfway through, until golden brown and evenly browned.
- Season the roasted eggplant with salt and pepper, then let it cool on the sheet pan.
- Meanwhile, bring a large pot of salted water to a boil.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the garlic and sauté for about 1 minute, until softened.
- Stir in the oregano and red pepper flakes, cooking for about 30 seconds until fragrant.
- Add the tomato paste and cook, stirring frequently, for 2 minutes or until the paste darkens slightly.
- Pour in the canned tomatoes. Use a potato masher or the back of a wooden spoon to break them up into smaller pieces.
- Simmer the sauce for about 5 minutes, or until slightly thickened. Stir in the roasted eggplant, taste, and adjust the seasoning as needed.
- Cook the pasta according to package directions until al dente. Drain, reserving some of the pasta water.
- Add the pasta to the skillet with the sauce. Toss to combine, gradually adding reserved pasta water until the sauce clings to the noodles.
- Stir in the basil just before serving, reserving a few leaves for garnish if desired.
- Serve immediately, topped with grated ricotta salata.
Notes
- If using large eggplants, you may want to peel them before roasting as the skins can get tough and bitter. Smaller eggplants tend to have mild-tasting and softer skins that don’t need to be peeled.
- Salt your pasta water generously to taste like the sea.
- Cook pasta about 1 minute less than package instructions for al dente, since it will continue cooking when combined with the hot sauce.
- For an extra taste of Sicilian cuisine, finish with some toasted bread crumbs on top!
