Dinner

Pasta alla Norma (Sicilian Eggplant Pasta) Recipe

Name: Pasta alla Norma (Sicilian Eggplant Pasta) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Sicilian
Ingredients: 23oz / 660g Italian eggplants (approx. 2 medium eggplants); Salt (for sweating the eggplants and seasoning); Extra virgin olive oil, for frying (a few tablespoons); 30oz / 850g canned peeled tomatoes; 2 large garlic cloves; ⅓ cup extra virgin olive oil (divided; 1 tbsp for sauce, rest for frying eggplants); Handful of fresh basil leaves; Salt and black pepper to taste; 12oz / 340g short pasta (casarecce preferred); ⅓ cup ricotta salata cheese, grated

ByLila Prescott December 26, 2025December 26, 2025

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Introduction

Pasta alla Norma is a classic Sicilian dish featuring tender eggplant and rich tomato sauce tossed with short pasta. This flavorful vegetarian recipe is simple to prepare and perfect for a comforting weeknight meal.

This dish shows a white bowl filled with short, thick pasta coated in a rich red tomato sauce. Scattered among the pasta are several pieces of grilled eggplant, showing a dark, slightly charred outer skin with a soft, golden inside. On top, two bright green fresh basil leaves add a touch of color contrast. The pasta and eggplant have a shiny, saucy texture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

23 oz (660 g) Italian eggplants (approx. 2 medium eggplants)
30 oz (850 g) canned peeled tomatoes

2 large garlic cloves
⅓ cup extra virgin olive oil

Handful of fresh basil leaves
12 oz (340 g) short pasta (such as casarecce)

Salt and black pepper to taste
⅓ cup ricotta salata cheese, grated

Instructions

Step 1: Slice the eggplants into bite-sized cubes. Optionally, slice a few thin strips for garnish. Place the cubed eggplants in a colander over a plate, sprinkle generously with salt, toss, and let stand for 15–20 minutes to draw out moisture.

Step 2: After resting, pat the eggplants dry to remove excess water and salt.
Step 3: While the eggplants rest, heat 1 tablespoon of olive oil in a pot or saucepan over medium heat. Add the garlic cloves and cook until lightly golden.
Step 4: Add the canned tomatoes, break them up with a wooden spoon, season with salt, tear in the basil leaves, and simmer on low to medium heat with the lid on for 20 minutes.

Step 5: Heat a few tablespoons of olive oil in a large saucepan. Fry the eggplant cubes in batches until golden brown on all sides.
Step 6: Remove fried eggplants and drain on paper towels to absorb excess oil. Repeat until all eggplant is cooked.
Step 7: Remove the tomato sauce from heat and blend it until smooth using an immersion blender or standard blender.

Step 8: Stir half of the fried eggplants into the sauce and simmer on low to medium heat with the lid on for 10 minutes.
Step 9: Meanwhile, cook the pasta in a large pot of heavily salted boiling water. Cook it about 80% of the way (2 minutes less than package instructions) to keep it al dente. Reserve some pasta cooking water before draining.
Step 10: Add the pasta to the sauce along with a splash of reserved pasta water and the remaining fried eggplant pieces (saving some for garnish). Cook together for 2 minutes.

Step 11: Serve the pasta in bowls, garnish with reserved eggplant strips, and sprinkle generously with grated ricotta salata cheese. Enjoy your authentic Pasta alla Norma!

Tips & Variations

Salting the eggplants helps remove bitterness and excess moisture—don’t skip this step for best texture.
If you prefer, substitute ricotta salata with Parmesan or Pecorino Romano cheese.

For a richer flavor, fry eggplants in olive oil until crisp rather than soft.
Add a pinch of chili flakes to the sauce for a spicy kick.

Storage

Store leftover Pasta alla Norma in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil to loosen the sauce if needed.