Pasta alla Norma
An authentic recipe for classic Pasta alla Norma, a Sicilian pasta dish with fried eggplant, tomatoes, garlic, basil, and ricotta salata cheese Includes step-by-step instructions, tips, FAQs, and notes on its history and origin.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
- 1 large eggplant, cut into 1/2-inch cubes
- 1/4 cup extra virgin olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup torn fresh basil leaves
- 1 pound of rigatoni or penne pasta
- 1/2 cup grated ricotta salata or pecorino romano cheese
- Salt and black pepper to taste
Step 1: Salt the Eggplant
Step 2: Fry the Eggplant
Heat the olive oil in a large skillet over medium-high heat. Working in batches, add the eggplant cubes and fry until golden brown on all sides, about 2–3 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
Step 3: Cook the Onion and Garlic
Step 6: Add the Eggplant and Basil
Step 7: Mix and Serve
Add the drained pasta and a splash of reserved pasta water to the sauce. Toss to coat the pasta evenly.
Top with grated ricotta salata or pecorino romano cheese. Add more black pepper if desired. Enjoy immediately!