Pasta Alla Norma (Printable Version)

A vibrant Sicilian dish combining roasted eggplant, tomato sauce, and ricotta salata over perfectly cooked pasta.

# What You Need:

→ 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 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 oz ricotta salata, grated or crumbled, or Pecorino Romano

# How to Make:

01 - Set oven to 425°F and allow 10 minutes for preheating.
02 - Toss eggplant cubes with 2 tablespoons olive oil and salt. Spread on a baking tray and roast for 25 to 30 minutes, turning halfway through, until golden and tender.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes until softened. Add garlic and chili flakes if using, and cook for 1 minute until fragrant.
04 - Crush tomatoes by hand and add to skillet with their juices. Season with salt and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until sauce thickens.
05 - Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
06 - Add roasted eggplant and most of the basil to tomato sauce. Stir to combine and simmer for 2 additional minutes.
07 - Toss drained pasta with sauce, adding reserved pasta water as needed to achieve a silky texture and proper coating.
08 - Divide pasta among bowls and top with ricotta salata and fresh basil leaves.

# Expert Tips:

01 -
  • The roasted eggplant becomes almost creamy inside while the edges crisp up just enough to give you something to bite into.
  • One skillet sauce that tastes like it's been simmering all afternoon, ready in under twenty minutes.
  • Ricotta salata brings this salty, tangy punch that makes you understand why this dish belongs in Sicily and not anywhere else.
02 -
  • Don't skip turning the eggplant halfway through roasting—the side touching the tray needs that direct heat to get golden, and turning ensures they cook evenly instead of steaming.
  • Reserve that pasta water before you drain—it's not just starch, it's the binding agent that turns separate pasta and sauce into something unified and creamy.
  • Ricotta salata is not optional if you want this to taste like the real thing; regular ricotta or mozzarella won't give you that salty, slightly grainy texture that defines the dish.
03 -
  • Grate your ricotta salata while it's cold and even slightly firm—it'll give you delicate strands instead of mushy bits that melt into the hot pasta.
  • Never rinse the pasta after draining; that starch on the outside is what helps the sauce cling and creates that silky finish you're after.
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