Go Back

Pasta alla Norma

Pasta alla Norma is a rustic Italian dish featuring tender, smoky eggplant slices simmered in a rich tomato sauce, then tossed with al dente pasta. The dish is finished with crumbled salty ricotta salata and fresh basil, creating a vibrant and hearty vegetarian meal with a satisfying texture and bold flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large eggplant sliced into 1/2-inch rounds
  • 400 g crushed tomatoes preferably San Marzano
  • 100 g ricotta salata grated
  • 4 cloves garlic crushed or sliced
  • a handful fresh basil leaves whole
  • 1/4 teaspoon red pepper flakes optional, for heat
  • 3 tablespoons olive oil
  • 400 g pasta such as spaghetti or penne
  • to taste salt for pasta water and seasoning

Equipment

  • Large skillet
  • Colander
  • Chef’s knife
  • Wooden spoon
  • Measuring spoons

Method
 

  1. Sprinkle salt generously over the sliced eggplant and let sit for 20 minutes to draw out bitterness. Rinse thoroughly and pat dry with paper towels.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully add the eggplant slices in a single layer, avoiding overcrowding.
  3. Cook the eggplant until golden brown and tender, about 4-5 minutes per side, then transfer to paper towels to drain excess oil.
  4. In the same skillet, add crushed garlic and red pepper flakes, cooking until fragrant, about 30 seconds. Be careful not to burn the garlic.
  5. Pour in the crushed tomatoes, stir, and simmer over low heat for 15-20 minutes until the sauce thickens and develops a rich aroma.
  6. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, about 8 minutes, then drain, reserving a cup of pasta water.
  7. Add the cooked pasta to the skillet with the tomato sauce, tossing gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
  8. Tear basil leaves and sprinkle over the pasta, then gently fold in the grated ricotta salata. Serve hot, garnished with extra basil if desired.

Notes

Ensure eggplant is well drained to prevent excess oil absorption. Add basil at the end to keep its fresh aroma and vibrant color. Adjust red pepper flakes to your spice preference.