Name: Pasta alla Norma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 oz pasta (spaghetti, penne, or rigatoni); 2 medium eggplants, cut into cubes; 2 tablespoons olive oil (for frying); 1/2 onion, finely chopped; 3 garlic cloves, minced; 1 can (14 oz) crushed tomatoes; 1 tablespoon tomato paste (optional, for richer flavor); Salt and pepper to taste; 1/2 teaspoon dried oregano; Fresh basil leaves, chopped (for garnish); 1/2 cup ricotta salata, crumbled (or vegan cheese for a dairy-free version); 1 tablespoon extra virgin olive oil (for drizzling)

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Why You’ll Love This Recipe

Pasta alla Norma is a beautifully balanced dish that is both satisfying and simple to prepare. The combination of the tender, slightly crispy eggplant, the rich tomato sauce, and the sharp, salty ricotta salata creates a symphony of flavors that will transport you straight to the heart of Sicily. It’s comforting, fresh, and flavorful, yet doesn’t require many ingredients or much time to prepare. Plus, it’s versatile enough for customization — you can add fresh basil, adjust the seasoning, or add a little chili for heat. It’s a perfect vegetarian option for any pasta lover.

Ingredients

12 oz pasta (spaghetti, penne, or rigatoni)
2 medium eggplants, cut into cubes
2 tablespoons olive oil (for frying)
1/2 onion, finely chopped
3 garlic cloves, minced
1 can (14 oz) crushed tomatoes
1 tablespoon tomato paste (optional, for richer flavor)
Salt and pepper to taste
1/2 teaspoon dried oregano
Fresh basil leaves, chopped (for garnish)
1/2 cup ricotta salata, crumbled (or vegan cheese for a dairy-free version)
1 tablespoon extra virgin olive oil (for drizzling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Eggplant:
- Sprinkle the eggplant cubes with a little salt and place them in a colander to drain for 20-30 minutes. This helps to remove the bitter liquid. Afterward, rinse and pat them dry with paper towels.
Fry the Eggplant:
- Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and fry for 8-10 minutes, stirring occasionally, until they are golden brown and tender. Remove from the skillet and set aside on a paper towel-lined plate to drain any excess oil.
Cook the Pasta:
- While the eggplant is frying, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining the pasta.
Make the Sauce:
- In the same skillet used to fry the eggplant, add the chopped onion and cook for 3-4 minutes, until soft and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
- Stir in the crushed tomatoes, tomato paste (if using), oregano, salt, and pepper. Bring the sauce to a simmer and cook for 10-15 minutes, until it thickens slightly and the flavors meld together. Taste and adjust seasoning as needed.
Combine the Pasta and Sauce:
- Add the cooked pasta to the sauce, along with a little of the reserved pasta water if needed to help the sauce adhere to the pasta. Stir in the fried eggplant and toss everything together until well combined.
Serve:
- Plate the pasta and top with crumbled ricotta salata (or vegan cheese), fresh basil, and a drizzle of extra virgin olive oil. Serve immediately and enjoy!

Servings and Timing

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Spicy Pasta alla Norma: Add a pinch of red pepper flakes to the tomato sauce for some heat.
Vegan Version: Use a plant-based cheese instead of ricotta salata to make the dish completely dairy-free.
Add Nuts: For extra crunch and flavor, sprinkle toasted pine nuts on top of the pasta.
Herb Infused: In addition to basil, you can add fresh mint or parsley for extra herbaceous flavors.
Add Olives or Capers: If you like briny flavors, toss in some Kalamata olives or capers for an extra punch.

Storage/Reheating

Storage: Store leftover pasta in an airtight container in the refrigerator for up to 2-3 days.
Freezing: Pasta alla Norma can be frozen, though the texture of the eggplant may change slightly. Store in an airtight container for up to 1-2 months.
Reheating: To reheat, warm the pasta in a skillet over medium heat, adding a splash of water to loosen the sauce, or microwave until heated through.

FAQs

1. Can I use other vegetables in Pasta alla Norma?

Yes, you can add other Mediterranean vegetables like zucchini, bell peppers, or tomatoes to this dish. Just sauté them along with the eggplant for added flavor.

2. What can I substitute for ricotta salata?

If you don’t have ricotta salata, you can substitute it with feta, goat cheese, or even Parmesan for a salty, creamy topping. For a dairy-free version, use crumbled vegan cheese or nutritional yeast.

3. Can I make Pasta alla Norma ahead of time?

Yes, you can prepare the sauce and eggplant in advance and store them in the fridge for up to 2-3 days. Cook the pasta fresh before serving and combine everything.

4. How do I avoid oily eggplant?

To reduce the oiliness, make sure to salt the eggplant cubes and let them sit for 20-30 minutes before frying. This helps to draw out excess moisture, making the eggplant less absorbent when frying.

5. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes in place of canned tomatoes. Blanch and peel the tomatoes, then chop them up and simmer them in the sauce. You may need to adjust the cooking time to allow them to break down.

6. Can I make this dish gluten-free?

Yes, just use gluten-free pasta instead of regular pasta, and you’ll have a delicious gluten-free version of Pasta alla Norma.

7. How do I know when the pasta is al dente?

Al dente pasta should be firm to the bite but not hard. To check, bite into a piece of pasta: it should be tender but still slightly firm in the center.

8. Can I add more cheese to this dish?

Yes, you can add more ricotta salata or another cheese like mozzarella or Parmesan to make the dish richer and more indulgent.

9. Can I make this recipe spicier?

Yes! For a spicy version, add red pepper flakes to the sauce or stir in some diced fresh chili peppers with the garlic and onion.

10. How can I make this dish vegan?

To make the dish vegan, skip the ricotta salata or use a plant-based alternative. You can also add nutritional yeast for a cheesy flavor without the dairy.

Conclusion

Pasta alla Norma is a classic Italian dish that brings together the vibrant flavors of fried eggplant, rich tomato sauce, and crumbled ricotta salata for a truly satisfying meal. With simple ingredients and easy steps, this dish offers a perfect balance of textures and flavors. Whether you’re cooking for a weeknight dinner or entertaining guests, Pasta alla Norma is sure to impress. You can easily customize it to suit your dietary preferences and enjoy a flavorful taste of Sicily right at home.

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I use other vegetables in Pasta alla Norma?

2. What can I substitute for ricotta salata?

3. Can I make Pasta alla Norma ahead of time?

4. How do I avoid oily eggplant?

5. Can I use fresh tomatoes instead of canned?

6. Can I make this dish gluten-free?

7. How do I know when the pasta is al dente?

8. Can I add more cheese to this dish?

9. Can I make this recipe spicier?

10. How can I make this dish vegan?

Conclusion

Pasta alla Norma

Ingredients

Instructions

Notes

Nutrition