Pasta alla Norma

Golden fried eggplant, rich tomato sauce, fresh basil and salty ricotta salata — Pasta alla Norma is Sicily's most beloved pasta, rustic and generous. It is a vegetarian dish that eats like a celebration.

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Servings

4 servings

Calories

560

Ingredients

• 12 oz (340 g) rigatoni or penne pasta
• 2 medium eggplants (about 1.5 lb), cut into 1-inch cubes
• 1/2 cup olive oil, for frying
• 3 cloves garlic, thinly sliced
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon red chili flakes
• 1/2 cup grated ricotta salata, plus extra to serve
• 1/2 cup fresh basil leaves, torn
• Salt and black pepper to taste

Instructions

1. Toss the eggplant cubes with 1 teaspoon salt and rest in a colander for 20 minutes to draw out bitterness. Pat very dry with paper towels.
2. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant in batches for 5 to 6 minutes per batch until golden and tender, then drain on paper towels.
3. Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
4. In the same skillet, warm 2 tablespoons of the frying oil over medium heat. Add the garlic and chili flakes and cook for 30 seconds until fragrant.
5. Pour in the crushed tomatoes and oregano, season with salt, and simmer for 12 minutes until the sauce thickens.
6. Add the drained pasta and fried eggplant to the sauce with a splash of pasta water. Toss gently for 2 minutes so the eggplant stays in soft cubes.
7. Remove from the heat, fold in half the ricotta salata and most of the basil, and serve with the remaining cheese and basil on top.

Pro tips

• Salting and drying the eggplant well is the secret to golden, non-greasy cubes — wet eggplant soaks up oil.
• Fry in batches; a crowded pan steams the eggplant instead of crisping it.
• Ricotta salata is firm and salty — if you cannot find it, use a good Pecorino Romano instead.
• Fold the eggplant in gently at the end so it keeps its shape.

Frequently asked questions