Pasta alla Norma is a classic Sicilian pasta made with eggplant, tomatoes and fresh basil, finished with grated Ricotta Salata. It’s a comforting, flavourful dish that’s easy to prepare and ideal for weeknight dinners. If you prefer not to fry the eggplant, you can roast it instead for a lighter version.
Originating in Catania, Pasta alla Norma is one of Sicily’s most beloved dishes. The combination of tender eggplant, bright tomato sauce and aromatic basil makes for a simple yet deeply satisfying pasta.
Ingredients – what you need
Below is a summary of the ingredients and a few notes to help you get the best results.
- Pasta – Traditionally macaroni was used, but any short pasta like rigatoni or penne works well.
- Eggplant (aubergine) – Choose a shiny, firm and heavy eggplant. You don’t need to salt or peel it before cooking.
- Canned plum tomatoes – Use high-quality canned tomatoes; they make a big difference in the sauce.
- Garlic – Fresh garlic adds the best flavour; avoid powdered garlic.
- Basil – Use fresh basil for aroma and brightness.
- Ricotta Salata – A firm, salted ricotta for grating. If unavailable, Parmigiano Reggiano or Pecorino are good substitutes.
Step by step photos and instructions
Cut the eggplant into 1/2-inch cubes; there’s no need to salt or peel it.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and fry until golden and cooked through, about 5–8 minutes. Remove and drain on kitchen paper, then sprinkle lightly with salt.
Bring a large pot of salted water to a boil and cook the pasta until al dente—about 2–3 minutes less than the package directions.
Meanwhile, make the sauce. In the same skillet, add a little olive oil and the finely chopped garlic. Fry for a few seconds until fragrant, then add the canned tomatoes and chopped basil. Break up the whole tomatoes with a wooden spoon and season with salt.
Simmer the sauce for about 10 minutes while the pasta cooks. Drain the pasta and add it to the sauce along with the fried eggplant. Toss gently to combine and let the pasta finish cooking in the sauce for a minute or two.
Serve in bowls and grate Ricotta Salata over each portion.
Recipe tips and FAQs
- Choose firm eggplants – Pick eggplants that feel heavy and are free from bruises or soft spots.
- Salt after cooking – You don’t need to salt raw eggplant; sprinkle sea salt over the fried pieces while they drain to season them.
- Canned tomatoes matter – Good-quality canned tomatoes are essential for a fast, tasty sauce. Whole plum tomatoes, crushed tomatoes or passata all work.
- Make it spicy – Add chopped fresh red chilli when frying the garlic or sprinkle in red pepper flakes to taste.
Yes. Roasting uses less oil and yields a lighter dish. Toss eggplant cubes in olive oil, spread on a baking sheet and bake at 220°C/430°F for 20–30 minutes until golden and tender.
Freezing is not recommended—eggplant tends to become mushy and lose flavor after freezing.
Use Parmigiano Reggiano or Pecorino, or a mix of one of those cheeses with a little feta to mimic the tang of ricotta salata.
Yes—omit the Ricotta Salata (or choose a vegetarian cheese) to keep the dish fully vegetarian.
The name is said to refer to the Sicilian dramatist Nino Martoglio, who compared the dish to the opera “Norma” by Vincenzo Bellini, praising its excellence.
More Italian recipes you might like
- Sicilian Pizza (Lo Sfincione)
- Eggplant Parmigiana (Parmigiana di Melanzane)
- Eggplant Lasagna with Prosciutto and Mozzarella
- Italian Stuffed Eggplant (Mozzarella and Tomato)
- Vegetable Ragu with Pappardelle Pasta
- Cavatelli and Broccoli Pasta
If you tried this Pasta alla Norma recipe, please rate it and leave a comment with your notes. I love hearing how the recipe turned out for you.
This recipe was first published on 21 September 2017 and has been updated since.
Pasta Alla Norma
Pasta alla Norma is a traditional Sicilian pasta made with eggplant, tomatoes, basil and topped with Ricotta Salata. Simple, comforting and perfect for weeknights.
Ingredients
- 1 medium/large eggplant, cut into 1/2 inch cubes
- 14 oz (400 g) rigatoni or other short pasta
- 28 oz (800 g) canned whole plum tomatoes
- 2 cloves garlic, finely chopped
- 1 large handful fresh basil, roughly chopped
- Ricotta Salata, for grating on top (or Parmigiano/Pecorino)
- 2–3 tbsp olive oil
- Salt, to taste
Instructions
- Cut the eggplant into 1/2-inch cubes; no salting or peeling required.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Fry the eggplant until golden and cooked through, 5–8 minutes. Drain on kitchen paper and sprinkle with a little salt.
- Bring a large pot of salted water to a boil and cook the pasta until al dente (about 2–3 minutes less than package instructions).
- In the skillet, add a little olive oil and the chopped garlic. Fry briefly until fragrant.
- Add the canned tomatoes and chopped basil. Break up the tomatoes with a spoon, season with salt, and simmer for about 10 minutes.
- Combine the drained pasta and the fried eggplant with the sauce. Toss to coat and let the pasta finish cooking in the sauce for a minute.
- Serve in bowls and grate Ricotta Salata over each portion.
Notes
- Choose firm, unbruised eggplants.
- Salt fried eggplant while it drains to season it—no pre-salting needed.
- High-quality canned tomatoes are essential for a quick, flavorful sauce.
- To add heat, include chopped fresh red chilli or red pepper flakes.
- Roasting the eggplant (220°C/430°F for 20–30 minutes) is a good lower-oil alternative.
- Store leftovers in the fridge for 1–2 days; freezing is not recommended.
Nutrition (approx.)
Calories: 482 kcal | Carbohydrates: 83 g | Protein: 16 g | Fat: 10 g | Fiber: 5 g