Pasta Alla Norma Sicilian Dish (Printable)

Tender roasted eggplant meets rich tomato sauce and salty ricotta salata in this classic Sicilian dish celebrating southern Italian flavors.

# What You’ll Need:

→ Vegetables

01 - 1 large eggplant (approximately 14 ounces), cut into 3/4 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 ounces rigatoni or penne pasta

→ Sauce

06 - 28 ounces canned whole peeled tomatoes or passata
07 - 3 tablespoons extra-virgin olive oil
08 - 1/2 teaspoon dried chili flakes, optional
09 - Salt and freshly ground black pepper to taste

→ Cheese

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

# How-To Steps:

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

# Expert Tips:

01 -
  • The eggplant becomes buttery and caramelized, nothing like the mushy vegetable you might fear.
  • It's deeply satisfying without being heavy, the kind of meal that feels like a hug but doesn't leave you sluggish afterward.
  • You can have it on the table in under an hour, which makes it perfect for that moment when you want something restaurant-quality but actually want to enjoy your evening.
02 -
  • Don't crowd the eggplant on the baking tray—I learned this the hard way when I tried to rush and ended up with steamed cubes instead of caramelized ones, and the whole dish suffered for it.
  • The pasta water is your secret weapon for a silky sauce; it's not optional, it's the starch that helps everything cling together instead of sliding apart.
  • Ricotta salata isn't just a topping, it's the dish's personality—if you can't find it, the dish becomes different, not worse, just different, so know what you're substituting.
03 -
  • If your eggplant releases a lot of liquid while roasting, the variety you chose might be higher in water—it's not a problem, just let it cook a bit longer until the edges are truly golden and any excess moisture has evaporated.
  • The moment the pasta hits the sauce is critical; don't let it sit drained in the colander or it'll stick together—have everything ready and move quickly.
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