Pasta Alla Norma with Eggplant

Pasta Alla Norma is a classic Sicilian dish that captures the essence of southern Italy in every bite. This vibrant meal features tender roasted eggplant cubes tossed in a rich, savory tomato sauce, perfectly complemented by the sharp, salty notes of ricotta salata cheese and fresh basil.

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Whether you choose rigatoni or penne, the pasta acts as the perfect vessel for the chunky tomato sauce and golden eggplant, making each mouthful a celebration of Mediterranean tradition.

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.
• Cheese: 80 g ricotta salata, grated or crumbled.

Instructions

1. Roast the Eggplant

Preheat the oven to 220°C (430°F). Toss the eggplant cubes with 2 tablespoons of olive oil and a pinch of salt. Spread them on a baking tray and roast for 25–30 minutes, turning once, until they are golden and tender.

2. Prepare the Aromatics

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and optional chili flakes, cooking for another 1 minute.

3. Simmer the Sauce

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

4. Cook the Pasta

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.

5. Combine the Components

Add the roasted eggplant and most of the basil to the tomato sauce. Stir to combine and simmer for 2 more minutes. Toss the drained pasta with the sauce, adding the reserved pasta water as needed for a silky texture.

6. Finish and Serve

Serve the pasta in bowls, topped with the grated ricotta salata and the remaining fresh basil leaves.

Zusatztipps für die Zubereitung

Ensure the oven is fully preheated to 220°C to achieve that perfect golden-brown exterior on the eggplant. Using a large skillet allows the tomato sauce to reduce and thicken properly within the 15-20 minute simmering window.

Varianten und Anpassungen

For a vegan version, omit the cheese or use a plant-based alternative. If ricotta salata is unavailable, you can substitute it with feta or Pecorino Romano for a similar salty finish. For those with gluten sensitivities, gluten-free pasta works perfectly with this sauce.

Serviervorschläge

To complete the authentic Sicilian experience, pair this dish with a crisp white wine such as Grillo or a light, chilled red like Frappato. Serve with a simple side salad to balance the richness of the eggplant.

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With a preparation time of just 15 minutes and a cooking time of 35 minutes, this medium-difficulty dish is an ideal choice for a satisfying weeknight dinner that feels like a special occasion.

Recipe Questions & Answers

→ What makes Pasta Alla Norma authentic?

Authentic Pasta Alla Norma features roasted eggplant, simple tomato sauce, basil, and salty ricotta salata. The eggplant should be roasted until tender and golden, never fried. The cheese must be ricotta salata—a firm, aged sheep's milk cheese—not fresh ricotta.

→ Can I prepare the components ahead?

Yes. Roast the eggplant and prepare the tomato sauce up to a day in advance. Store them separately in the refrigerator. Reheat gently before tossing with freshly cooked pasta for the best texture and flavor.

→ What pasta shapes work best?

Rigatoni or penne are ideal because their ridges and tubes catch the sauce and small pieces of eggplant. Short, sturdy pasta shapes hold up well to the chunky texture of this dish.

→ Is there a substitute for ricotta salata?

Pecorino Romano is the closest alternative, offering similar saltiness and sheep's milk tang. Aged feta works in a pinch, though it's creamier. Avoid fresh ricotta—it's too mild and soft for this preparation.

→ Should I salt the eggplant before cooking?

Modern eggplants are typically less bitter, so salting isn't strictly necessary. However, if you have time, salting the cubes for 30 minutes and patting them dry can improve texture and reduce oil absorption during roasting.

→ How do I prevent the eggplant from becoming mushy?

Roast at high heat (220°C/430°F) and spread the cubes in a single layer without overcrowding the tray. Turn once during cooking for even browning. The eggplant should be golden and tender, not falling apart.