Pasta Alla Norma with Eggplant (Print page)

Roasted eggplant and tomato sauce with ricotta salata create this classic Sicilian pasta dish.

# What You Need:

→ Vegetables

01 - 1 large eggplant (about 14 oz), cut into 0.75 inch cubes
02 - 2 garlic cloves, finely chopped
03 - 1 medium onion, finely chopped
04 - 1 small bunch fresh basil, leaves picked

→ Pasta

05 - 14 oz rigatoni or penne pasta

→ Sauce

06 - 28 oz canned whole peeled tomatoes or passata
07 - 3 tablespoons extra-virgin olive oil
08 - 0.5 teaspoon dried chili flakes, optional
09 - Salt and freshly ground black pepper to taste

→ Cheese

10 - 2.8 oz ricotta salata, grated or crumbled, or Pecorino Romano substitute

# Directions:

01 - Preheat oven to 425°F. Toss eggplant cubes with 2 tablespoons olive oil and salt. Spread on baking tray and roast for 25 to 30 minutes, turning once, until golden and tender.
02 - Heat 1 tablespoon olive oil in large skillet over medium heat. Add onion and cook 5 minutes until softened. Add garlic and chili flakes if using, cook 1 minute until fragrant.
03 - Crush tomatoes by hand or with spoon, then add with juices to skillet. Season with salt and pepper. Simmer uncovered 15 to 20 minutes, stirring occasionally, until thickened.
04 - Bring large pot of salted water to boil. Cook pasta according to package instructions until al dente. Reserve 0.5 cup pasta water, then drain pasta.
05 - Add roasted eggplant and most of basil to tomato sauce. Stir to combine and simmer 2 minutes. Toss drained pasta with sauce, adding reserved pasta water as needed for silky texture.
06 - Serve in bowls topped with ricotta salata and extra fresh basil leaves.

# Expert Advice:

01 -
  • It tastes like summer but works just as well on a random Tuesday when you need something that feels like a celebration.
  • The eggplant becomes silky and sweet when roasted, not mushy or sad like it can be if you're not careful.
  • You feel fancy without breaking a sweat, and it genuinely impresses people even though it's straightforward to make.
02 -
  • Don't skip salting the eggplant before roasting—it seasons the flesh from the inside and helps it release moisture so it gets creamy instead of waterlogged.
  • If your sauce tastes flat after 15 minutes, it probably needs more salt and pepper than you think—seasoning is what transforms a decent sauce into one that makes people ask for the recipe.
  • The pasta water is your secret weapon—it's starchy and helps the sauce cling to the pasta in a way that makes every bite feel luxurious.
03 -
  • If ricotta salata is impossible to find, Pecorino Romano or aged feta will do the same work—what matters is that salty, creamy contrast at the end.
  • Make this on days when you have good tomatoes in season, and you'll taste why Sicilians guard their tomato recipes like secrets.
  • The pasta water is not a last resort; it's an ingredient—it's what makes the sauce flow and coat instead of clump, so don't be stingy with it.
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