Pasta Alla Norma (Printable Version)

Sicilian pasta with roasted eggplant, tomato sauce, and ricotta salata.

# What You'll Need:

→ Vegetables

01 - 1 large eggplant (about 14 oz), cut into 0.75-inch cubes
02 - 2 garlic cloves, finely chopped
03 - 1 medium onion, finely chopped
04 - 1 small bunch fresh basil, leaves picked

→ Pasta

05 - 14 oz rigatoni or penne pasta

→ Sauce

06 - 28 oz canned whole peeled tomatoes or passata
07 - 3 tablespoons extra-virgin olive oil
08 - 0.5 teaspoon dried chili flakes, optional
09 - Salt and freshly ground black pepper to taste

→ Cheese

10 - 2.8 oz ricotta salata, grated or crumbled

# How To Make It:

01 - Preheat the oven to 430°F.
02 - Toss the eggplant cubes with 2 tablespoons of olive oil and a pinch of salt. Spread on a baking tray and roast for 25 to 30 minutes, turning once, until golden and tender.
03 - 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.
04 - 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 to 20 minutes, stirring occasionally, until thickened.
05 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 0.5 cup of pasta water, then drain.
06 - Add the roasted eggplant and most of the basil to the tomato sauce. Stir to combine, and simmer for 2 more minutes.
07 - Toss the drained pasta with the sauce, adding reserved pasta water as needed for a silky texture.
08 - Serve in bowls, topped with ricotta salata and extra basil leaves.

# Expert Advice:

01 -
  • The roasted eggplant becomes so tender and slightly crispy at the edges that you'll find yourself sneaking pieces straight from the tray.
  • Ricotta salata adds a salty, creamy contrast that makes every forkful feel intentional and balanced.
  • It's vegetarian, naturally satisfying, and comes together in under an hour without making your kitchen feel like a war zone.
02 -
  • Don't skip salting your eggplant before roasting; it draws out excess moisture and allows the pieces to brown properly instead of turning mushy.
  • Ricotta salata is salty by nature, so taste your sauce before seasoning too aggressively, or you'll end up with something that needs a glass of water afterwards.
03 -
  • Taste your eggplant as it roasts; every oven is different, and you want to catch it at that perfect moment when it's golden and yielding but not collapsing into itself.
  • Don't crowd the baking tray with eggplant pieces or they'll steam instead of roast, and the whole point is to get them golden and slightly crispy.
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