Authentic Sicilian Pasta Alla Norma
Originating in Catania, Sicily, pasta alla Norma pairs caramelized eggplant with a silky tomato sauce, then tops it with ricotta salata and basil. Named for Vincenzo Bellini’s opera Norma, the simple, elegant dish is one of Sicily’s best-loved vegetarian dinners. While any short pasta works, tubular shapes like rigatoni or calamarata are especially good at catching every bit of sauce.
The secret to this version is letting cubes of eggplant sizzle undisturbed until deeply browned on the outside and creamy within, creating plenty of texture. The result is a satisfying summer dinner that comes together in under an hour.
Frequently Asked Questions
What is pasta alla Norma?
Pasta alla Norma is a traditional pasta dish from Catania, Sicily, made with eggplant, tomato sauce, basil, and ricotta salata cheese. It’s one of Italy’s best-known vegetarian pasta recipes.
Do you need to salt the eggplant first?
Not for this recipe. Browning cubed eggplant directly in olive oil drives off excess moisture and creates a creamy interior without the extra step of salting and draining.
What is the best pasta for pasta alla Norma?
Rigatoni, calamarata, mezzi rigatoni, and other sturdy tubular shapes work best because they trap the sauce and pieces of eggplant. Penne and ziti are also excellent choices.
What is ricotta salata? Is there any substitute?
Ricotta salata is an aged sheep’s-milk cheese with a firm texture and pleasantly salty, nutty flavor. While it’s traditional for pasta alla Norma, Parmesan or Pecorino Romano are good substitutes. Fresh ricotta has a much softer texture and milder flavor, so it won’t deliver the same result here.
Can I make pasta alla Norma ahead?
The eggplant-tomato sauce can be made up to three days ahead and refrigerated. Cook the pasta just before serving, then reheat the sauce, toss everything together with a splash of pasta cooking liquid, and finish with ricotta salata and fresh basil.
Ingredients
- 1 (28-oz.) can whole peeled tomatoes
- ⅓ cup plus 2 Tbsp. extra-virgin olive oil
- 1 lb. Japanese or globe eggplant, cut into ½” pieces
- 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
- 3 garlic cloves, thinly sliced
- ½ tsp. crushed red pepper flakes
- 3 Tbsp. double-concentrated tomato paste
- 2 Tbsp. coarsely chopped oregano
- 1 lb. tubular pasta (such as calamarata or rigatoni)
- 4 oz. ricotta salata, shaved
- Torn basil leaves (for serving)
- Freshly ground black pepper
Preparation
Step 1: Dump one 28-oz. can whole peeled tomatoes with juices into a medium bowl; crush tomatoes with your hands. Set aside.
Step 2: Heat ⅓ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 1 lb. Japanese or globe eggplant, cut into ½” pieces, and sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until eggplant is softened and golden brown, 6–8 minutes. Transfer to a bowl.
Step 3: Heat remaining 2 Tbsp. extra-virgin olive oil in same pot over medium-high. Cook 3 garlic cloves, thinly sliced, and ½ tsp. crushed red pepper flakes, stirring constantly, until fragrant, about 1 minute. Add 3 Tbsp. double-concentrated tomato paste and cook, stirring, until darkened in color, about 2 minutes. Add 2 Tbsp. coarsely chopped oregano, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and reserved tomatoes. Bring to a boil and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Return eggplant to pot and cook, stirring occasionally, until eggplant is completely tender and flavors have melded, about 2 minutes.
Step 4: Meanwhile, cook 1 lb. tubular pasta (such as calamarata or rigatoni) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Step 5: Add pasta and ½ cup pasta cooking liquid to sauce. Cook, stirring often and adding more pasta cooking liquid if needed, until sauce is thickened and coats pasta, about 2 minutes.
Step 6: Divide pasta among shallow bowls. Top with 4 oz. ricotta salata, shaved, dividing evenly, and torn basil leaves. Season with freshly ground black pepper.
Recipe Notes
Total Time: 45 minutes. Yield: 4 servings. Editor’s note: This pasta alla Norma recipe was first printed online in July 2022; it has been updated for style.