Sicilian Pasta alla Norma with Fried Eggplant

Pasta alla Norma is a classic Sicilian dish featuring tomatoes, fried eggplant, fresh basil, and deliciously salty, aged ricotta salata.  Only a few ingredients go into making this pasta dish, but the combination is both satisfying and flavorful!  

The simple tomato sauce is hearty, the eggplant, or melanzana in Italian, is creamy, and the ricotta salata adds the perfect amount of cheesy saltiness to bring everything together. Since there are so few ingredients in this dish, quality, and freshness are important to achieving the optimum flavor. 

Pasta alla Norma represents Sicilian agriculture and cuisine. It is a perfect example of how Sicilians use the ingredients available to them to create a memorable flavor experience.

This pasta recipe has been part of Sicilian cuisine for many years.  It is said to have originated in the city of Catania on the eastern coast of the island. It was named in honor of the famous opera Norma, which was composed by Vincenzo Bellini, a native of Catania.  Apparently, comedian Nino Martoglio tried the dish and exclaimed, “Chista è ‘na vera Norma!” meaning “This is truly a Norma,”  referring to it as a masterpiece.  

My family is Sicilian on both sides, so many of our traditional family recipes come straight from the old country.  Eggplant, tomatoes, and ricotta salata have been common ingredients in our traditional family meals for as long as I can remember.

Growing up, my mother’s Eggplant Caponata and ricotta salata were always in the pantry and on the table. It is much harder to find aged ricotta salata, but we still often make the caponata. 

I can assure you that tracking down some ricotta salata for this dish is so well worth the effort!

Rigatoni Rigati:  We love the hearty texture of rigatoni and the way the ridges hold the sauce.  You can substitute any sturdy pasta shape such as penne rigati, but I recommend selecting a good quality pasta for the best texture and flavor.  

Eggplant:  Traditionally you would use a Sicilian eggplant in this recipe, but they are not always available.  I use a regular globe eggplant most often.  Look for an eggplant that feels heavier than it looks and is firm but not hard. This means it does not have too many seeds.

Salting the eggplant is optional, and I skip this step.  I don’t find it necessary with the eggplants that are available today.

Canned Whole Tomatoes:  I love the chunky texture of using whole canned tomatoes and crushing them by hand.  If you prefer a smoother sauce you can use passata or crushed tomatoes.  

Garlic:  Use fresh garlic cloves if possible and roughly chop it so the pieces aren’t too small.  This will give the garlic plenty of time in the oil to draw the flavor out without burning.

Fresh Basil:  Fresh basil is one of the key components of the dish.  The aroma and flavor of the fresh basil leaves contribute to the overall experience of the dish.  There is no substitute here. 

Aged Ricotta Salata: Ricotta salata is sheep’s milk ricotta that has been pressed to remove moisture, salted, and dried for several months. This salty cheese can be grated or crumbled and brings a distinct flavor to any dish.  If you can’t find it in your grocery store or Italian specialty market, I suggest substituting pecorino romano cheese.  It has a similarly salty bite to the ricotta salata although the texture will be different.    

Extra-Virgin Olive Oil: You will need enough to fry the eggplant and a few tablespoons for making the sauce.

Kosher Salt and Black Pepper 

How to Make this Pasta alla Norma Recipe

• Cut the eggplant into 1/2″ thick slices.  
• Heat olive oil in a large skillet and add a single layer of eggplant. Working in batches, cook the eggplant for 3-4 minutes over medium heat until it is golden brown. Turn it and cook until it is browned on all sides. You will need to add more oil as the eggplant absorbs it. Transfer the cooked eggplant to a paper towel-lined dish.   

• Using the same skillet you cooked the eggplant in, saute the garlic until fragrant, about 30 seconds, and add the crushed tomatoes.  
• Add two sprigs of fresh basil and season with salt and pepper.  Let the sauce simmer for about 15 minutes or until it starts to thicken.  Continue to simmer the sauce while the pasta cooks.

3. Cook the pasta:

• Bring a large pot of water to a rolling boil. Add enough salt to taste it without it being too salty. Add the pasta and cook according to the package directions.  

• When the pasta is al dente, use a strainer or a spider to transfer it to the skillet and reserve a cup of pasta cooking water.  Stir to coat the pasta completely, adding a little pasta water if the sauce is too thick.  
• Stir in the fried eggplant.
• Top the pasta with torn basil leaves and grated ricotta salata.  Pass more cheese for grating at the table.

• You can also roast the eggplant if you don’t want the mess of frying it.  But I do think you are giving up some of the authentic flavor from frying it.

• Adding red pepper flakes to the sauce will spice it up a bit. 

More Traditional Italian Pasta Recipes

We love pasta in our house and my American husband is a super fan!  So, we are always up for trying new recipes, but we never let go of our old family favorites.  

I think Pasta with Broccoli is one of John’s all-time favorites. I can’t blame him; it is cheesy and creamy, and even broccoli haters love it. We also enjoy Tortellini with Pesto Pasta Salad. It is a quick, delicious side dish or even a light lunch.

You can’t beat an Easy Tomato Basil Pasta or Carbonara on a busy weeknight.  But if you have the time why not indulge in a delicious Classic Bolognese Sauce or Short Rib Ragu?  Both are rich, hearty, and comforting! Perfect for a Sunday family dinner.

I love to get your feedback, so if you try this Pasta alla Norma recipe or any other recipe on this website, please leave me a comment below. I hope you enjoy our recipes, and I look forward to hearing from you!

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