Delicious Pasta alla Norma

If you ask me, pasta alla norma is a true Italian classic.

This hearty Sicilian dish combines tender eggplant and pasta with a simple tomato sauce that’s both rich and comforting. Fresh basil and salty ricotta salata add the perfect finishing touch to every bite.

It’s made with eggplants that are fried until golden brown, then tossed with al dente pasta and a garlicky tomato sauce that coats everything just right. The cheese melts slightly into the hot pasta, creating little pockets of savory goodness.

It’s a satisfying meal that feels like a warm hug from an Italian grandmother, perfect for cozy dinner nights at home.

What Kind of Eggplant Should I Use?

For pasta alla norma, you’ll want to use Italian or Globe eggplants – those big, dark purple ones you commonly see at the grocery store. These work perfectly because they have a meaty texture and mild flavor that soaks up all the delicious sauce. While you could use other varieties like Japanese or Chinese eggplants, they’re smaller and would require more prep time to get the same amount of cubes. When picking your eggplants, look for ones that feel heavy for their size and have smooth, shiny skin without any soft spots. Give them a gentle squeeze – they should be firm but not hard as a rock, and smaller ones tend to have fewer seeds and less bitterness than their larger counterparts.

Options for Substitutions

This classic Sicilian pasta dish is pretty adaptable, though some ingredients are key to keeping its authentic character. Here’s what you can swap:

• Eggplant: This is the star ingredient and really shouldn’t be substituted – it’s what makes this dish ‘alla Norma.’ However, you can use any variety of eggplant, whether it’s Italian, Japanese, or regular globe eggplant.
• Tomato passata: If you can’t find passata, use crushed tomatoes or whole peeled tomatoes that you’ve blended until smooth. In a pinch, you could use marinara sauce, just skip adding extra herbs and adjust salt to taste.
• White wine: Don’t cook with wine? Simply replace it with the same amount of vegetable stock or water with a splash of white wine vinegar for that acidic kick.
• Pasta: While traditionally made with spaghetti or rigatoni, any pasta shape works well here. For a gluten-free option, use your favorite GF pasta.
• Cheese: Traditional ricotta salata can be hard to find. Aged pecorino, regular ricotta (drained well), or Parmesan all work nicely as alternatives.
• Fresh basil: If fresh basil isn’t available, you can use dried basil (about 2 teaspoons), though the fresh stuff really makes the dish pop. In summer, try adding some fresh mint along with the basil.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Pasta alla Norma is not properly salting and draining the eggplant before cooking – take time to sprinkle salt over the cubed eggplant and let it sit for 30 minutes to remove excess moisture, then pat dry with paper towels. Another common error is overcrowding the pan when frying the eggplant, which leads to steaming instead of achieving that golden-brown exterior – work in batches if needed, giving each piece enough space to develop a crispy crust. The sauce’s success depends on properly caramelizing the onions and garlic as a base – rushing this step will result in a less flavorful sauce, so let them cook slowly until soft and fragrant. For the perfect pasta texture, remember to save a cup of pasta water before draining – this starchy liquid helps bind the sauce to the pasta and creates the ideal consistency when tossed together at the end.

What to Serve With Pasta alla Norma?

This classic Sicilian pasta dish is pretty filling on its own, but a few simple sides can really round out your meal. A light green salad dressed with lemon and olive oil makes a perfect starter, helping to balance the richness of the eggplant and tomato sauce. For bread lovers, some warm focaccia or crusty Italian bread on the side is great for soaking up any extra sauce left on your plate. If you want to add more vegetables to your meal, try serving some simple roasted zucchini or a platter of marinated artichokes alongside – these Mediterranean flavors work really well with the pasta.

Storage Instructions

Keep Fresh: Got leftovers? Place your pasta alla norma in an airtight container and pop it in the fridge – it’ll stay good for up to 3 days. The flavors actually get even better the next day as everything mingles together! Just keep in mind the eggplant might soften a bit more over time.

Make Ahead: You can prepare the eggplant and tomato sauce separately up to 2 days ahead. Store them in separate containers in the fridge, then just cook fresh pasta when you’re ready to serve. This is super handy for busy weeknights!

Warm Up: To enjoy your leftover pasta alla norma, warm it gently in a pan over medium-low heat with a splash of water or olive oil. Give it a few stirs while heating to make sure everything warms evenly. A quick zap in the microwave works too – just cover the bowl and heat in 30-second intervals.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-40 g
• Fat: 40-50 g
• Carbohydrates: 180-200 g

Ingredients

For the eggplant:

• 1/2 tsp salt
• 1.6 lb eggplant (diced into 1-inch cubes)
• 1/2 tsp black pepper
• 2 tbsp olive oil

For the sauce:

• 1/4 cup water
• 1/2 tsp black pepper
• 24 oz tomato passata (I use Mutti Passata)
• 2 garlic cloves (finely minced for best flavor)
• 2 tbsp olive oil (I like Pompeian Pure Olive Oil for this)
• 1 tsp dried Italian herbs
• 1/4 cup dry white wine (like Pinot Grigio, adds depth)
• 1/2 small onion, chopped
• 1/2 tsp red chili flakes (adjust to your spice preference)
• 1/2 tsp salt

For the pasta and garnish:

• grated Parmesan cheese (freshly grated for superior flavor)
• 10 oz spaghetti (use a good quality bronze-die cut spaghetti for best sauce adherence)
• 1/2 cup fresh basil leaves, chopped

Step 1: Roast the Eggplant

Preheat your oven to 240°C / 450°F (220°C fan).

Line a baking tray with parchment paper.

Toss the eggplant with a bit of oil, salt, and pepper.

Spread the eggplant evenly on the prepared tray and roast for 20 minutes.

Flip the eggplant pieces over and roast for an additional 5 minutes.

Allow the eggplant to cool on the tray; this helps retain its shape when tossing into the pasta.

Step 2: Cook the Pasta

While the eggplant is roasting, bring a large pot of salted water to a boil.

Start cooking the pasta at a point a few minutes after you begin making the sauce (will explain in the next steps), cooking until the pasta is al dente or to your liking.

Drain the pasta once it’s done.

Step 3: Make the Sauce

Heat some oil in a very large skillet over medium heat.

Add garlic and cook for about 20 seconds until golden.

Add the onions and cook for 2 to 3 minutes until they become translucent and well-cooked.

Increase the heat to medium-high and, if using, add wine.

Let it simmer, scraping the base of the pan to deglaze, until the wine has mostly evaporated.

Step 4: Simmer the Sauce

Add tomato passata to the skillet.

Fill the empty passata bottle with water, shake well, and pour it into the skillet (this way, you waste nothing!).

Add in dried herbs, red pepper flakes, salt, and pepper.

Stir everything and let the sauce simmer for about 5 minutes.

Step 5: Combine Pasta and Eggplant with Sauce

Stir in the roasted eggplant into the sauce.

Then add the cooked and drained pasta to the skillet.

Gently toss the pasta until it’s well-coated with the sauce, being careful to prevent the eggplant from turning into mush.

Step 6: Serve and Garnish

Serve the pasta immediately.

Garnish each serving with a generous pinch of fresh basil and a sprinkle of parmesan cheese to enhance the flavors.

Enjoy your freshly made roasted eggplant pasta!