Pasta Alla Norma with Eggplant (Print View)

Roasted eggplant, creamy tomato sauce, and salty ricotta salata combine in this classic Sicilian dish.

# Ingredient List:

→ Vegetables

01 - 1 large eggplant (about 14 oz), 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 oz rigatoni or penne pasta

→ Sauce

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

→ Cheese

10 - 3 oz ricotta salata, grated or crumbled (or substitute with Pecorino Romano)

# Directions:

01 - Preheat the oven to 430°F (220°C).
02 - Toss the eggplant cubes with 2 tablespoons of olive oil and a pinch of salt. Spread on a baking tray and roast for 25-30 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 15-20 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 roasted eggplant develops this incredible creamy texture while still holding its shape, making every bite feel luxurious
  • Something magical happens when the salty ricotta salata hits the sweet tomato sauce like a flavor revelation
  • This is one of those rare recipes that tastes like you spent hours at the stove but actually comes together in under an hour
02 -
  • I once skipped salting the eggplant before roasting and while the dish was still delicious, the texture was not quite as refined
  • The ricotta salata should be grated or crumbled just before serving because it loses its special texture if it sits too long in the sauce
03 -
  • Cut your eggplant cubes uniformly so they roast evenly and finish at the same time
  • Toast your pasta in the dry pan for 30 seconds before adding sauce for an extra layer of nutty flavor
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