Classic Pasta alla Norma
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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 is a classic Sicilian dish of pasta with eggplant and tomato, paired with pasta. It’s one of my classic Italian pasta recipes that will never get boring!
This downright delicious eggplant pasta sauce is full of roasted eggplant chunks, and spicy red chili pepper in a thick, zesty tomato sauce.
I know it sounds really simple, but the combination of ingredients in this pasta is out-of-this-world tasty. The meaty eggplant makes this dish feel so satisfying. But I gotta say, it’s that flourish of salty cheese at the end that really makes it shine.
Pasta alle melanzane e pomodoro in Italian, is a classic simple dish with an eggplant tomato sauce that packs in flavor with simple Mediterranean ingredients.
The name of the dish is said to come from a famous Sicilian opera (yes, it’s Norma) composed by Vincenzo Bellini.
Alla Norma sauce is typically a spicy tomato sauce, strewed with pieces of fried eggplant and basil, all served over pasta. The finished dish is strewn with dazzlingly white ricotta salata cheese so that it’s “like snow falling on the mountain.“
How to 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: baked eggplant Parmesan.
- Peel (if you want) and slice the eggplant into chunks.
- Toss with extra-virgin olive oil on a rimmed baking sheet.
- Put into a 450-degree oven and roast for about 25 minutes.
The eggplant soaks up all the flavorful oil, which makes it comes out with golden edges and soft, creamy insides. That is what you would call eggplant 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.
Good substitutes for ricotta salata
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. In the event you have trouble tracking it down, here are some cheeses that will work beautifully in this recipe instead:
- Feta is a bit creamier and salter than ricotta salata, but will taste delicious in this dish.
- Mexican cotija or Greek mizithra which is made with a mixture of sheep and goat’s milk, will both taste great.
- And, you can never go wrong with good fresh mozzarella or burrata.
Classic Pasta alla Norma
Equipment
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
Instructions
- Preheat the oven to 450 (230 C) degrees.
- 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.
- 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.
- 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.
- 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.
- Drain the pasta. Lower the heat under the tomatoes, then stir in the pasta and eggplant until blended with the sauce.
- Transfer to a serving dish and top with the basil leaves and cheese.
Karen’s Notes and Tips
- The eggplant can be roasted up to 2 days ahead. Store in the refrigerator in a covered container.
- If you don’t have ricotta salata cheese, you can substitute with feta, cotija or creamy fresh mozzarella or burrata cheese.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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Damn this sauce is good! I used canned cherry tomatoes packed in puree and extra chili. Looking forward to leftovers for lunch tomorrow!
Do you use the whole fresh red pepper diced?
Yes – thanks for pointing that out! The fresh red chili pepper should be chopped fine.