Pasta alla Norma
Pasta alla Norma is a classic Sicilian pasta made with eggplant, tomato sauce, basil, and cheese. Simple ingredients, careful technique, and a balanced sauce come together to make a vegetarian main that feels complete without needing anything else.
Servings: 4
Calories: 688kcal
Ingredients
- 1 large eggplant cut into 1-inch cubes
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 small onion finely chopped
- 14.5 ounces diced tomatoes 1 can
- 1 cup tomato passata or tomato puree
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- 1 pound pasta rigatoni, penne, or spaghetti
- 1 cup Pecorino Romano grated, or Parmesan cheese
- fresh basil leaves torn (for garnish)
- salt and pepper to taste
Instructions
- Place the eggplant cubes in a colander and sprinkle generously with salt. Let them sit for about 20-30 minutes to draw out excess moisture. This step helps reduce bitterness and prevents the eggplant from becoming soggy during cooking.
- After salting, use paper towels or a clean kitchen towel to thoroughly pat the eggplant cubes dry, removing any excess moisture and salt.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the eggplant cubes and cook, stirring occasionally, until they are golden brown and tender, about 8-10 minutes. You may need to cook them in batches to avoid overcrowding the pan. Remove the cooked eggplant and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the diced tomatoes, tomato passata, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
- Bring the sauce to a simmer and let it cook for about 15 minutes, stirring occasionally, until it thickens slightly.
- While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.
- Add the cooked eggplant to the tomato sauce and stir to combine. Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water to loosen it.
- Divide the pasta among serving plates. Top with grated Pecorino Romano and garnish with torn fresh basil leaves.
Video
Notes
- Eggplant: Take the time to salt and dry it properly. This is what allows it to brown and keep its shape instead of turning soft.
- Tomatoes: Use good quality canned tomatoes. This sauce is simple, so the tomatoes matter more than anything else.
- Cooking the Eggplant: Work in batches and don’t rush it. Color is flavor, and pale eggplant won’t give you the same result.
- Pasta Water: A small splash can bring everything together at the end. It helps the sauce cling to the pasta instead of sitting at the bottom of the bowl.
- Cheese: Ricotta salata is traditional, Pecorino Romano is excellent, and Parmesan works well. Add it at the table, not in the pan.
- Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat gently with a little water or olive oil to loosen the sauce.
Nutrition
Serving: 1serving | Calories: 688kcal | Carbohydrates: 104g | Protein: 26g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 26mg | Sodium: 541mg | Potassium: 953mg | Fiber: 10g | Sugar: 13g | Vitamin A: 464IU | Vitamin C: 20mg | Calcium: 370mg | Iron: 4mg
