Pasta alla Norma Recipe

Italian (Sicilian) · Main course · 40 min total

A classic Sicilian pasta dish featuring fried eggplant, rich tomato sauce, and salty ricotta salata cheese.

Ingredients

• 1 large eggplant (about 1 lb), cut into 1/2-inch cubes
• 1 teaspoon salt, plus more for pasta water
• 1/4 cup olive oil, divided
• 3 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes (optional)
• 1 can (28 oz) crushed tomatoes
• 1/2 cup fresh basil leaves, torn
• 12 oz dried pasta (e.g., rigatoni or penne)
• 1/2 cup grated ricotta salata cheese, plus more for serving

Instructions

1. Place eggplant cubes in a colander, sprinkle with 1 teaspoon salt, and let drain for 20 minutes. Pat dry with paper towels.
2. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
3. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant in a single layer (work in batches if needed) and cook, stirring occasionally, until golden brown and tender, about 8 minutes. Transfer to a plate.
4. Reduce heat to medium. Add remaining 2 tablespoons olive oil and garlic; cook until fragrant, about 1 minute. Add red pepper flakes if using, then stir in crushed tomatoes. Simmer for 10 minutes, stirring occasionally.
5. Add cooked eggplant and half the basil to the sauce. Stir in drained pasta, adding reserved pasta water a little at a time if needed to loosen the sauce.
6. Remove from heat. Stir in ricotta salata. Serve topped with remaining basil and extra cheese.

Tips

• Salting the eggplant draws out bitterness and helps it brown better.
• For a vegetarian version, ensure the ricotta salata is vegetarian-friendly (some use animal rennet).
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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