Pasta Alla Norma

Pasta Alla Norma is a quintessential Sicilian classic, capturing the rustic and sun-drenched flavors of southern Italy in a single bowl. This vibrant dish centers around tender roasted eggplant and a rich, savory tomato sauce, all brought together with the sharp, salty finish of ricotta salata. It is a satisfying vegetarian meal that celebrates simple ingredients and Mediterranean tradition.

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While the eggplant roasts to golden perfection in the oven, a simple but deep sauce is prepared on the stovetop. The combination of hand-crushed tomatoes, garlic, and a hint of chili creates a robust base that beautifully coats every piece of rigatoni, ensuring a comforting experience in every bite.

Ingredients

• Vegetables: 1 large eggplant (about 400 g), cut into 2 cm cubes; 2 garlic cloves, finely chopped; 1 medium onion, finely chopped; 1 small bunch fresh basil, leaves picked
• Pasta: 400 g rigatoni or penne pasta
• Sauce: 800 g canned whole peeled tomatoes (or passata); 3 tbsp extra-virgin olive oil; 1/2 tsp dried chili flakes (optional); Salt and freshly ground black pepper, to taste
• Cheese: 80 g ricotta salata, grated or crumbled (or substitute with Pecorino Romano)

Instructions

Step 1

Preheat the oven to 220°C (430°F).

Step 2

Toss the eggplant cubes with 2 tablespoons of olive oil and a pinch of salt. Spread on a baking tray and roast for 25–30 minutes, turning once, until golden and tender.

Step 3

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and chili flakes (if using), and cook for 1 minute.

Step 4

Crush the tomatoes by hand or with a spoon, then add them (with juices) to the skillet. Season with salt and pepper. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened.

Step 5

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.

Step 6

Add the roasted eggplant and most of the basil to the tomato sauce. Stir to combine, and simmer for 2 more minutes.

Step 7

Toss the drained pasta with the sauce, adding reserved pasta water as needed for a silky texture.

Step 8

Serve in bowls, topped with ricotta salata and extra basil leaves.

Zusatztipps für die Zubereitung

To ensure the best texture, make sure the eggplant cubes are spread out in a single layer on the baking tray so they roast rather than steam. Using a high-quality extra-virgin olive oil will significantly enhance the flavor of the tomato base.

Varianten und Anpassungen

For a vegan version, simply omit the cheese or use a plant-based alternative. If ricotta salata is hard to find, you can substitute it with Pecorino Romano or even a salty feta for a similar profile. Gluten-free pasta works perfectly as well.

Serviervorschläge

Serve this dish warm with a generous sprinkling of the remaining fresh basil. To complete the experience, pair it with a crisp Sicilian white wine such as Grillo or a light-bodied red like Frappato.

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Pasta Alla Norma remains one of the most beloved dishes of Sicily, offering a timeless combination of ingredients that is both healthy and incredibly flavorful. Whether it's a weeknight dinner or a special gathering, this recipe is sure to become a favorite in your kitchen.

Recipe FAQs

→ What does Pasta Alla Norma mean?

The name honors Norma, a famous opera by Sicilian composer Vincenzo Bellini. Legend says a chef was so moved by the opera that he created this dish, declaring it "norma"—meaning perfection.

→ Can I make this dish ahead?

The sauce and roasted eggplant can be prepared up to 2 days in advance and refrigerated. Reheat gently before tossing with freshly cooked pasta for the best texture.

→ Why is my eggplant bitter?

Modern eggplants rarely need salting to remove bitterness. If you notice bitterness, try sprinkling cubes with salt and letting them sit for 30 minutes before rinsing and roasting.

→ What pasta shapes work best?

Rigatoni or penne are traditional choices—their ridges and tubes catch the sauce beautifully. Fusilli, ziti, or macaroni also work wonderfully with this preparation.

→ Is ricotta salata necessary?

Its salty crumble is traditional, but Pecorino Romano makes an excellent substitute. For a different twist, aged feta offers similar saltiness and texture.