Pasta alla Norma with Eggplant and Ricotta Salata
Pasta alla Norma
A classic Sicilian pasta with golden eggplant, tomato-basil sauce, and grated ricotta salata for a salty finish.
Pasta alla Norma is one of Sicily's most beloved pasta dishes, built from a few direct ingredients that need careful handling rather than complication. Eggplant is cooked until deeply golden, tomato sauce is kept bright with basil, and ricotta salata adds the firm, salty edge that defines the finished plate.
The key is giving the eggplant enough heat and space so it browns instead of turning soft and greasy. Salting it briefly draws out extra moisture, while frying in batches lets each piece develop a tender center and lightly crisp edges.
Short pasta such as rigatoni, penne, or maccheroni holds the sauce well and catches small pieces of eggplant. Tossing the pasta with the sauce before serving lets the starch bind everything together, so the cheese lands on a glossy, cohesive dish rather than a loose tomato topping.
Serve Pasta alla Norma immediately, while the ricotta salata is freshly grated and the basil is still fragrant. It is hearty enough for dinner on its own, but a simple bitter greens salad makes a good contrast beside the rich eggplant.
Nutrition (per serving)
Directions
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1
Place the eggplant in a colander, toss with 1 teaspoon kosher salt, and let it stand for 20 minutes while preparing the sauce ingredients.
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2
Pat the eggplant very dry with a clean towel so the pieces brown quickly when they hit the hot oil.
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3
Warm the olive oil in a wide skillet over medium-high heat and fry the eggplant in two batches for 6 to 8 minutes per batch, turning until golden and tender; transfer to a plate.
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4
Pour off all but 2 tablespoons oil from the skillet, reduce the heat to medium, and cook the garlic for about 1 minute until fragrant but not browned.
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5
Add the crushed tomatoes, red pepper flakes, and remaining 1/2 teaspoon salt, then simmer for 15 minutes until the sauce thickens slightly.
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6
Stir half of the fried eggplant and most of the basil into the sauce, keeping the rest of the eggplant for topping.
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7
Boil the pasta in well-salted water until just al dente, reserving 1 cup pasta water before draining.
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8
Toss the pasta with the sauce over low heat for 1 to 2 minutes, adding splashes of pasta water until the sauce coats the pasta.
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9
Divide the pasta among warm bowls and top with the reserved eggplant, grated ricotta salata, remaining basil, and black pepper.
Ingredients
- Eggplant, cut into 3/4-inch cubes:1 1/2 lb
- Kosher salt:1 1/2 tsp
- Olive oil:1/3 cup
- Garlic cloves, thinly sliced:3
- Crushed tomatoes:28 oz
- Red pepper flakes:1/4 tsp
- Fresh basil leaves, torn:1/2 cup
- Rigatoni or penne:12 oz
- Ricotta salata, finely grated:3 oz
- Black pepper:to taste
Tips & Notes
- Use firm, glossy eggplant with tight skin; very seedy eggplant can taste bitter and soak up more oil.
- Ricotta salata is dry and grateable, unlike fresh ricotta. Pecorino can work in a pinch, but the dish will taste sharper.
- Do not crowd the skillet when frying the eggplant, or the cubes will steam before they brown.
- Reserve pasta water before draining so the sauce can loosen without becoming watery.
