This is a simple recipe for homemade Sicilian-style pasta alla Norma, an eggplant and tomato sauce that’s ready to eat in less than an hour. It combines meltingly tender, chunky pieces of roasted eggplant with tomatoes in a spicy, thick red pasta sauce. Serve it over a tubular-cut pasta, such as penne, rigatoni, or ziti, and top with ricotta salata cheese.

Pasta alla Norma in a serving bowl, topped with fresh basil and grated fresh cheese.

Pasta alla Norma is a classic Sicilian dish of pasta with eggplant and tomato, paired with pasta. It’s one of my classic Italian pasta recipes that just doesn’t get boring, ever.

This downright delicious eggplant pasta sauce is full of roasted eggplant chunks, and spicy red chili pepper in a thick, zesty tomato sauce. But I gotta say, it’s that flourish of salty cheese at the end that really makes it shine.

An authentic alla Norma sauce is a spicy tomato sauce strewn with pieces of fried eggplant and basil, all served over pasta. The finished dish is topped off with dazzlingly white ricotta salata cheese.

How I cook eggplant for pasta sauce

Traditional alla Norma preparation involves frying eggplant in abundant amounts of olive oil before it gets combined with the rest of the sauce. That seems like too much of an endeavor for a weeknight dinner. So, I employed my favorite method for dealing with eggplant on the fly, like this baked eggplant Parmesan.

A round gray plate with a head of garlic, mini eggplants, fresh red chili and small tomatoes.

Roasted on a sheet pan, the eggplant soaks up the flavorful oil, which makes it comes out with golden edges and soft, creamy insides (my idea of perfection).

Like any great eggplant pasta sauce, it’s a perfect match with tomatoes, all of which are perfect with a variety of short pasta shapes. The sauce is basically a variation of an easy my homemade marinara sauce, with the addition of spice and chili pepper.

Alla Norma sauce in a skillet, with eggplant, tomatoes fresh basil and a wood stirring spoon.
A serving of pasta alla Norma in a bowl, topped with fresh basil and grated cheese.
4.82 from 11 ratings

Classic Pasta alla Norma

Karen Tedesco
The easy recipe for homemade pasta alla Norma (pasta with tomato and eggplant sauce) is truly restaurant quality. The Sicilian-style pasta dish combines tender, bite-size pieces of roasted eggplant with chunky tomatoes in a think and spicy red pasta sauce. Serve with a tubular-cut pasta, such as penne, rigatoni or ziti, and top with ricotta salata cheese.
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Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients
 

  • 1½ pounds (680 g) eggplant, peeled and sliced into 1½-2-inch chunks
  • ¼ cup (90 ml) plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • ½ cup (80 g) thinly sliced white or red onion, about 1 medium onion
  • 1 tablespoon finely chopped garlic, 2 or 3 cloves
  • 1 fresh red chili pepper, such as Fresno, finely chopped (optional)
  • ½-¾ teaspoon crushed red chili, to taste
  • 1 14-ounce (400 g) can whole or crushed tomatoes
  • 8 ounces (225 g) tubular pasta, such as penne, rigatoni or ziti
  • ½ cup fresh basil leaves
  • 4 ounces (125 g) ricotta salata cheese, shredded or shaved on a grater into thin slices

Equipment

Instructions
 

  1. Preheat the oven to 450 (230 C) degrees.
  2. Put the eggplant on a large rimmed baking sheet and drizzle with 1/4 cup of the olive oil. Sprinkle with 1 teaspoon salt and toss together to coat the eggplant with the oil. Bake 25 minutes, or until the eggplant is tender and golden brown. You will have about 2 cups of roasted eggplant.
  3. Meanwhile, place a large (10-12-inch) skillet over medium heat. Add the remaining 2 tablespoons olive oil and the onion. Cook about 5 minutes to soften the onion.
  4. Stir in the garlic, fresh chili and crushed red pepper, tomatoes and a big pinch of salt. Cook at a simmer until the tomatoes give up their liquid and reduce to a thick, chunky sauce, about 15 minutes.
  5. Bring a large pot (4-6 quarts) of water to a boil and add 2 tablespoons salt. Cook the pasta according to package directions, or until al dente.
  6. Drain the pasta. Lower the heat under the tomatoes, then stir in the pasta and eggplant until blended with the sauce.
  7. Transfer to a serving dish and top with the basil leaves and cheese.

Notes

  • The eggplant can be roasted up to 2 days ahead. Store in the refrigerator in a covered container.
  • Note on cheese: If you’re not familiar with ricotta salata cheese, I urge you to give it a try. Ricotta salata is a staple in Sicilian kitchens. It’s a creamy fresh (not aged) cheese made with sheep’s milk. You can buy it at many supermarket cheese counters and Italian markets. Here are my recommended substitutes: Feta: A bit creamier and salter than ricotta salata. Mexican cotija or Greek mizithra which is made with a mixture of sheep and goat’s milk. You never go wrong with good fresh mozzarella or burrata.

Nutrition per serving

Calories: 390kcal Carbohydrates: 58g Protein: 12g Fat: 13g Sodium: 34mg Fiber: 7g Sugar: 11g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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