Pasta alla Norma is a Sicilian masterpiece that celebrates the humble eggplant in all its glory. This classic dish from Catania combines silky, fried eggplant with a rich tomato sauce, aromatic basil, and salty ricotta salata for a perfect balance of flavors that dance on your palate.
Named after Bellini’s opera “Norma,” this pasta dish deserves its own standing ovation. The contrast between the tender pasta, meltingly soft eggplant, and the bright acidity of tomatoes creates a symphony of textures and flavors that has delighted families for generations. It’s rustic Italian cooking at its finest—simple ingredients transformed into something truly extraordinary.
Why You’ll Love This
- Simple pantry ingredients transformed into a restaurant-quality meal
- Perfect balance of textures with silky eggplant and al dente pasta
- Vegetarian-friendly main dish that satisfies even dedicated meat-eaters
- Makes excellent leftovers as flavors deepen overnight
- Impressive enough for guests but easy enough for weeknight cooking
Ingredients
- 23 oz (660g) Italian eggplants (approximately 2 medium eggplants)
- 30 oz (850g) canned peeled tomatoes
- 2 large garlic cloves
- 1/3 cup extra virgin olive oil
- Handful of fresh basil leaves
- 12 oz (340g) short pasta (casarecce recommended)
- Salt and black pepper to taste
- 1/3 cup ricotta salata cheese, grated
Instructions
- Slice the eggplant into bite-sized cubes. If desired, separately slice a few thin strips of eggplant for garnish. Place the cubed eggplant in a colander with a plate underneath. Sprinkle generously with salt, toss, and let stand for 15-20 minutes. After this time, the eggplant should release moisture. Pat dry with paper towels to remove excess water and salt.
- While waiting for the eggplant, add 1 tablespoon of olive oil to a pot or saucepan along with the garlic cloves. Once the garlic is lightly golden, add the canned tomatoes and break them up with a wooden spoon. Season well with salt, tear in the basil leaves, and allow it to simmer on low-medium heat with the lid on for 20 minutes.
- Heat a few tablespoons of olive oil in a large saucepan. Working in batches, add some of the eggplant cubes and fry for a few minutes on each side until golden brown. Remove the fried eggplant and place on a plate lined with paper towels to absorb excess oil. Repeat with the remaining eggplant.
- Take the sauce off the heat and blend until smooth using an immersion blender or standard blender.
- Add half of the fried eggplant to the sauce, stir through, and allow it to simmer on low-medium heat for 10 minutes with the lid on.
- While the sauce is simmering, boil the pasta in a large pot of heavily salted water. Cook until 80% done (about 2 minutes less than package instructions for al dente). Reserve some pasta cooking water before draining.
- Add the partially cooked pasta directly to the sauce along with a splash of the reserved pasta water and the remaining eggplant pieces (saving some for garnish). Cook everything together in the pan for 2 minutes until the pasta is perfectly al dente and has absorbed some of the sauce.
- Serve the Pasta alla Norma in bowls, garnish with the reserved eggplant pieces and a generous sprinkle of grated ricotta salata cheese.
Tips & Variations
- For a lighter version, you can roast the eggplant cubes at 425°F for 25-30 minutes instead of frying.
- If ricotta salata is unavailable, substitute with feta or pecorino romano.
- Add a splash of red wine to the tomato sauce for extra depth of flavor.
- For a protein boost, add a can of drained and rinsed cannellini beans when you add the eggplant back to the sauce.
- Fresh mozzarella torn over the top just before serving creates a delicious variation.
- The sauce (without pasta) can be made a day ahead and reheated gently before serving.
Serving Suggestions
Pasta alla Norma is traditionally served as a main course with a simple green salad dressed with olive oil and lemon juice on the side. A slice of crusty Italian bread is perfect for mopping up the last bits of sauce.
For a complete Sicilian experience, start the meal with a small antipasto of olives and marinated vegetables, and finish with a glass of sweet Marsala wine or a scoop of lemon sorbet.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The eggplant should be tender but still hold its shape in the final dish.
- For authentic flavor, use the highest quality olive oil and tomatoes you can find.
- Pasta alla Norma tastes even better the next day as the flavors continue to develop.
FAQs
- Can I make this ahead of time? Yes! The sauce can be made up to 2 days ahead and stored in the refrigerator. Just cook fresh pasta when ready to serve.
- Is salting the eggplant necessary? While modern eggplants are less bitter than they once were, salting helps improve the texture and flavor absorption.
- Can I use a different pasta shape? Absolutely. While rigatoni and penne are traditional, any pasta that can catch sauce in its ridges or hollows works well.
- How can I make this vegan? Simply omit the cheese or replace with a sprinkle of nutritional yeast or vegan parmesan alternative.
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