Pin Some Sunday afternoons just smell like Sicily. I first made this on a rainy Tuesday when a craving struck hard, the kind where nothing else will do but something deeply tomatoey and rich. The kitchen filled with the scent of roasting eggplant and I knew this was becoming a regular thing. Something about the way the salty ricotta hits that sweet tomato sauce just works.
I served this to friends last summer and watched everyone go quiet around the table. The kind of quiet that means something is really good. Someone asked for seconds before anyone had even finished their first bowl. That is when you know a recipe has earned its place in the regular rotation.
Ingredients
- 1 large eggplant: Cutting into 2 cm cubes gives the perfect ratio of crispy edges to tender creamy centers
- 2 garlic cloves: Finely chopped so they melt into the sauce rather than staying in distinct pieces
- 1 medium onion: The foundation that creates depth and sweetness in the tomato base
- 1 small bunch fresh basil: Pick the leaves gently, tearing larger ones by hand for better flavor release
- 400 g rigatoni or penne pasta: These shapes hold onto the sauce beautifully in every tube and curve
- 800 g canned whole peeled tomatoes: Crushing them by hand gives you the ideal rustic texture
- 3 tbsp extra-virgin olive oil: This is where you want to use the good stuff, it carries so much flavor
- 1/2 tsp dried chili flakes: Just enough warmth to make things interesting without overwhelming
- Salt and freshly ground black pepper: Season gradually and taste as you go, building layers of flavor
- 80 g ricotta salata: Grate it fresh if you can, that salty crumble is the whole point of this dish
Instructions
- Roast the eggplant until golden:
- Preheat your oven to 220°C (430°F) and toss those eggplant cubes with 2 tablespoons of olive oil and a pinch of salt. Spread them out on a large baking tray, giving each piece room to breathe. Roast for 25 to 30 minutes, turning once halfway through, until they are golden and tender throughout.
- Build the sauce base:
- While the eggplant roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and let it soften for about 5 minutes until translucent and fragrant. Toss in the garlic and chili flakes if you are using them, cooking for just 1 minute until you can smell the garlic.
- Simmer the tomatoes:
- Crush the tomatoes by hand right into the pan or use a spoon for a chunkier texture. Add everything including those precious juices and season with salt and pepper. Let it simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce has thickened nicely.
- Cook the pasta perfectly:
- Bring a large pot of generously salted water to a rolling boil and cook the pasta until al dente. Before draining, scoop out and reserve about 1/2 cup of that starchy pasta water, it is going to make your sauce silky and cohesive. Drain the pasta but do not rinse it.
- Bring everything together:
- Add those beautiful roasted eggplant cubes and most of your fresh basil leaves into the tomato sauce. Stir gently to combine and let it simmer for just 2 more minutes so all the flavors can get to know each other. Toss the drained pasta right into the skillet, adding splashes of reserved pasta water until you achieve that perfect silky consistency.
- Serve with the finishing touch:
- Divide into warmed bowls and scatter the grated ricotta salata generously over the top. Tuck a few extra basil leaves here and there for color and freshness. Bring it to the table while it is still steaming and watch everyone reach for seconds.
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This dish has become my go to when I want something that feels like a hug but also tastes sophisticated and special. It is the recipe I make when I have had a long day and need something restorative. The kind of food that makes everything feel like it will be alright.
Making It Your Own
Sometimes I add a handful of olives or capers for an extra briny punch that plays beautifully with the ricotta salata. Other times I will toss in some roasted red peppers for sweetness. The recipe is wonderfully forgiving and welcomes whatever you are craving or have on hand.
Timing Your Pasta
I have learned to put the pasta water on before I even start the sauce, because timing everything to finish together is key. There is nothing worse than perfectly roasted eggplant sitting around while pasta water takes forever to boil. A little planning makes the whole experience seamless and stress free.
Serving Suggestions
A simple green salad with a bright lemon vinaigrette cuts through the richness beautifully. Crusty bread is non negotiable for sopping up any remaining sauce. A glass of crisp Sicilian white wine makes the whole meal feel transported.
- Let the dish rest for a few minutes before serving so the sauce can settle and thicken slightly
- Grate the ricotta salata fresh at the last moment for the best texture and flavor
- Always save extra pasta water, you might need more than you think to get the consistency right
Pin This is the kind of recipe that makes you feel like you have traveled somewhere without leaving your kitchen. Serve it with love and watch it disappear.
Recipe Questions & Answers
- → What makes Pasta Alla Norma authentic?
Authentic Pasta Alla Norma requires three key components: properly roasted eggplant that's golden and tender, a simple tomato sauce enhanced with garlic and basil, and ricotta salata for its characteristic salty finish. The dish originates from Catania, Sicily, and was named in honor of Bellini's opera Norma.
- → Why is my eggplant bitter?
Modern eggplants are rarely bitter, so salting isn't always necessary. If you notice bitterness, sprinkle the cubes with salt and let them rest for 30 minutes before cooking. Rinse thoroughly and pat dry before roasting. This draws out moisture and any bitter compounds.
- → Can I use ricotta salata substitutes?
Pecorino Romano works beautifully as a sharper alternative, while feta provides a tangier, saltier profile. For a dairy-free version, try nutritional yeast or a plant-based feta alternative. The key is maintaining that salty contrast against the sweet eggplant and tomato.
- → What pasta shape works best?
Rigatoni or penne are traditional choices because their ridges and tubes capture the sauce effectively. Other short pasta like fusilli or cavatappi also work well. The key is selecting shapes with enough surface area to hold the chunky eggplant-tomato sauce.
- → How do I prevent the sauce from becoming too watery?
Simmer the tomato sauce uncovered to allow evaporation and natural thickening. When tossing with pasta, add the reserved pasta water gradually—just enough to create a silky consistency. The roasted eggplant should be well-drained before adding to prevent excess moisture.
- → Can I prepare this dish in advance?
The sauce and roasted eggplant can be made up to 2 days ahead and refrigerated. Reheat gently before tossing with freshly cooked pasta. For best results, add the basil just before serving and top with freshly grated ricotta salata.