Pasta alla Norma is the classic Italian eggplant pasta recipe made with fried eggplant and rigatoni pasta. This simple and delicious recipe is a traditional Sicilian dish full of fresh flavor.
This is the only Pasta alla Norma recipe you will need! It’s the authentic Italian eggplant pasta recipe made with a few simple fresh ingredients and perfect to make whenever you have eggplant. Plus, it’s naturally vegetarian pasta recipe and great for any occasion.
If you love eggplant, then be sure to try this Eggplant Caponta, Ciambotta, or the classic Eggplant Parmesan. To make the most amazing eggplant hoagie, give this Eggplant Parmesan Sandwich a try! For another classic Italian dish, don’t miss this Carbonara with Pancetta, or Risotto alla Milanese!
You’ll Love Pasta alla Norma!
Authentic Italian Pasta alla Norma is a great recipe to have on hand for any occasion. Made with just a handful of ingredients, this recipe comes together fast and is a classic Italian dish.
If you love eggplant, this is the perfect dish for you. The creamy and slightly crispy eggplant has the perfect texture and pairs perfectly with the other ingredients.
The key to making delicious Pasta alla Norma is to properly prepare the eggplant. When done right, this dish is sure to please both vegetarians and meat eaters!
This recipe will show you how to make the real Norma sauce. You’ll notice that the rich tomato sauce doesn’t have a lot of other ingredients and focuses on the flavors of the tomatoes.
So, whether you’ve never eaten eggplant pasta before or it’s one of your favorites, you need to give this recipe a try. It’s full of authentic Italian flavors you’re going to love.
Ingredients
- Eggplant: for this recipe you will need about 2 pounds of cubed eggplant. Or, approximately 2 medium-sized eggplants. You can use whatever eggplant you are able to find – traditional or Japanese eggplants work.
- Olive Oil: use a good quality extra-virgin olive oil for both frying the eggplant and in the tomato sauce.
- Kosher Salt: you will need about two tablespoons of kosher salt. This is to sprinkle on the eggplant to draw out the moisture before cooking.
- Red Pepper Flakes: crushed red pepper flakes add a spicy bite to the sauce. Feel free to omit them or add more to taste.
- Garlic: you will need about 4 garlic cloves for this recipe, but you can use more or less depending on taste preference.
- Crushed Tomatoes: use a good quality canned crushed tomatoes. You can also use canned diced tomatoes, fresh tomatoes, or canned whole tomatoes that you crush with your hand. In a pinch, you could use a good quality jarred marinara sauce.
- Italian Seasoning: I like to use a simple Italian seasoning blend for the sauce, but you can use dried oregano instead.
- Rigatoni: rigatoni is the classic pasta used in Pasta alla Norma. You can substitute a similar shape and texture like penne or ziti.
- Basil: fresh basil is the perfect way to finish off the simple sauce for this dish.
- Cheese: the traditional way to serve Pasta alla Norma is with ricotta salata on top. However, you can always substitute fresh whole milk ricotta, grated parmesan, or pecorino romano.
How to Make Authentic Pasta alla Norma
Pasta alla Norma is a delicious Italian eggplant pasta recipe served with a simple tomato sauce.
Step 1: prepare the eggplant
Firstly, you will need to prepare the eggplant by cutting the eggplant into ½ inch cubes. You can either peel the eggplant or keep the skin on depending on your preference.
To remove the moisture and bitterness from the eggplant, you will need to salt it and let is sit for about 30 minutes before using. To do this, place the eggplant cubes in a large colander and sprinkle with about 2 tablespoons of kosher salt. Toss to combine.
Step 2: fry the eggplant
Once the eggplant has salted for about 30 minutes (you can go up to an hour), rinse with cold water to remove the salt. Place the eggplant cubes on a paper towels and pat dry.
In a very large skillet or large dutch oven, heat oil over medium-high heat. Add the dried eggplant and fry until golden brown. Remove with a slotted spoon and set aside.
Step 3: make the tomato sauce
In the same pot over medium heat, add the remaining olive oil. Add in the minced garlic and crushed red pepper flakes and cook until fragrant; about a minute.
Then, add in the canned tomatoes, Italian seasoning and salt and black pepper. Let simmer over low heat for about 10 minutes.
While the sauce simmers, cook the pasta in a large pot of salted water according to package instructions until al dente. Save a cup of pasta water; drain and set aside.
Step 4: finish the alla Norma sauce
Once the sauce has reduced slightly, add in the roasted eggplant and the al dente pasta. Toss to combine and sprinkle with chopped basil.
This classic Sicilian dish is served topped with salty ricotta salata cheese. You can also serve with fresh ricotta cheese, parmesan, or pecorino romano.
Tips for Making Pasta alla Norma
- You can remove the skin from the eggplant or leave it on depending on preferences.
- It is necessary to salt the eggplant ahead of time to remove the excess moisture and bitterness from the eggplant. Be sure you rinse the salt off the eggplant and pat it very dry before frying in the oil.
- To speed up cooking time, you could fry the eggplant separately while you make the red sauce.
- Traditionally, Pasta alla Norma is served with ricotta salata cheese. You can substitute with parmesan cheese, pecorino romano, or whole milk ricotta cheese.
Frequently Asked Questions
Pasta alla Norma is a traditional Italian pasta dish that originated in the Sicilian city of Catania. This beloved Sicilian pasta dish that showcases the region’s rich culinary traditions. It’s named after the famous opera “Norma” by Sicilian composer Vincenzo Bellini. The dish’s name is said to reflect the opera’s beauty and excellence, comparing it to the deliciousness of the pasta.
Ricotta Salata: This is a firm, salted ricotta cheese that’s typically grated over the pasta just before serving. It adds a creamy, slightly salty element to the dish.
If you can’t find ricotta salata for your Pasta alla Norma, there are several alternative cheeses you can use to achieve a similar flavor and texture. 1.) Pecorino Romano: This is a sharp and salty Italian sheep’s milk cheese that adds a tangy and savory element similar to ricotta salata. 2.) Feta Cheese: Crumbled feta cheese, while not Italian, can provide a creamy and tangy contrast to the dish. 3.) Parmesan or Pecorino Romano: Grated Parmesan or Pecorino Romano can be used as a substitute. While they have a different flavor profile compared to ricotta salata, they can still enhance the dish with their salty and nutty notes.
More Classic Italian Pasta Recipes
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Pasta alla Norma
Equipment
- large skillet or dutch oven
Ingredients
- 2 eggplant (about 2 pounds)
- 2 tablespoons kosher salt
- ½ cup olive oil, divided
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- 28 ounce can crushed tomatoes
- 1 teaspoon Italian seasoning blend (or dried oregano)
- salt and pepper to taste
- 1 pound rigatoni
- ½ cup basil, torn or chopped
- ricotta salata for serving (parmesan, pecorino romano, or whole milk ricotta can be substituted)
Instructions
- Wash and trim the eggplants. You can peel them if you prefer, but it's not necessary. Cut the eggplants into ½-inch cubes. Place the eggplant cubes in a colander, sprinkle them with 2 tablespoons kosher salt, and let them sit for about 30 minutes. (This helps remove excess moisture and bitterness.) Afterward, rinse with cool water and pat them dry with paper towels.
- Heat a large skillet or pot over medium high heat. Add in ¼ cup of olive oil and add in eggplant cubes. Fry the eggplant until golden in color; about 10 minutes. Remove the eggplant from the pan with a spoon and set aside.
- In the same pan, heat the remaining ¼ cup olive oil over medium heat.Add the minced garlic and red pepper flakes (if using), and sauté for about 1-2 minutes until fragrant. Pour in the canned crushed tomatoes, Italian seasoning, and season with salt and black pepper. Simmer the tomato sauce for about 10 minutes, stirring occasionally, until it thickens and the flavors meld.
- Add the fried eggplant cubes to the tomato sauce and let them simmer together for a few more minutes to combine the flavors. Adjust the seasoning if needed.
- While the sauce is simmering, cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain.
- Toss the cooked pasta with the eggplant and tomato sauce mixture.Stir in torn or chopped fresh basil leaves.
- Divide the Pasta alla Norma among plates or bowls.Finish by grating the ricotta salata cheese over each serving. If you can't find ricotta salata, whole milk ricotta cheese, pecorino romano or parmesan cheese works well as a substitute.
Notes
- You can remove the skin from the eggplant or leave it on depending on preferences.
- It is necessary to salt the eggplant ahead of time to remove the excess moisture and bitterness from the eggplant. Be sure you rinse the salt off the eggplant and pat it very dry before frying in the oil.
- To speed up cooking time, you could fry the eggplant separately while you make the red sauce.
- Pasta alla Norma is traditionally served with ricotta salata, but you could top with parmesan cheese, pecorino romano, or whole milk ricotta cheese.
I love eggplant! Cannot wait to try this!
This recipe is simple and delicious! One of my favorite parts is that it is on the table for around 30 min! Perfect for my busy days!
Your Pasta alla Norma is a knockout! The flavors meld together so well, it’s like a symphony in every bite. The eggplant was cooked to perfection, and that tomato sauce—simply divine. This dish has easily become a staple in my kitchen. Thanks for sharing such a gem!
What marvelous flavors in this hearty and comforting pasta dish. I’m looking forward to trying it.
I’ve been looking for some new pasta recipes and I tried this. We don’t usually add vegetables on pasta but this was so great. this is our new favorite. Plus I can now use my newly harvested eggplant.
I am looking for a good pasta recipe where I can use the burrata in my fridge before it spoils! Can I substitute this for the ricotta?
yes! Burrata would be great here!