Pasta alla Norma (Eggplant Pasta Recipe)

eggplant pasta in bowl topped with cheese

Pasta alla Norma (Eggplant Pasta Recipe)

Pasta alla Norma (Eggplant Pasta) is classic Sicilian pasta dish consisting of a few fresh ingredients: eggplants, tomatoes, garlic, basil and the essential ricotta salata for serving. Dinner will be on the table in no time!

Course main

Cuisine Sicilian

Keyword pasta with eggplant sauce

Prep Time 20

Cook Time 30

Servings servings

Calories 412kcal

Author Nadia Fazio

Ingredients

4 tbsp extra-virgin olive oil divided
2 eggplants approximately 1 1/2 lbs, cut into 1-inch cubes
salt to taste
red pepper flakes optional
2 cloves garlic minced
796 ml can whole Italian plum tomatoes
450 grams rigatoni or pasta of your choice
handful fresh basil leaves chopped coarsely
freshly grated ricotta salata for serving

Instructions

Preheat the oven to 400F and line a baking sheet with parchment paper.
Toss eggplant cubes with 3 tbsp of olive oil, salt lightly and place on a baking sheet. Bake for 30 minutes, or until the eggplants are golden and tender.
In a large skillet, heat the remaining tbsp. of olive oil and add garlic. Using your fingers (or a potato masher), crush the tomatoes into small pieces, add to the skillet and bring to a boil. Season with salt and red pepper flakes (if using) and lower to a simmer while the eggplant cooks, about 20 minutes.
Meanwhile, bring a large pot of water to a boil, salt generously and cook pasta until al dente.
Add the roasted eggplant to the sauce and stir to combine. Simmer on very low heat until the pasta is ready.
Add the cooked pasta to the pan with the eggplant sauce and stir to combine. Garnish with chopped basil leaves.
Serve with grated ricotta salata.

Notes

I decided to lighten up this recipe by oven roasting my eggplant but if you prefer sticking to the traditional method, fry your cubed eggplant in batches in plenty of olive oil until golden and tender. Place on a paper towel covered plate or tray to absorb excess oil before stirring in the sauce.
Although this recipe is rather quick to prepare, you can speed up the process by roasting your eggplant a day in advance.
Use any short or medium length pasta of your choice such as rigatoni, gemelli, or penne to name a few.
Keep leftovers refrigerated for up to 3 days.
Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.

Nutrition