Pasta Alla Norma (Printer-friendly)

A classic Sicilian pasta featuring roasted eggplant, tomato sauce, and ricotta salata.

# What You'll Need:

→ Vegetables

01 - 1 large eggplant (about 14 oz), cut into ¾ 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 - ½ tsp dried chili flakes (optional)
09 - Salt and freshly ground black pepper, to taste

→ Cheese

10 - 2.8 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 ½ 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 Advice:

01 -
  • The roasted eggplant becomes impossibly creamy while developing a sweet smoky depth that perfectly balances the bright tomato sauce
  • Its a restaurant quality meal that comes together in under an hour with mostly pantry staples
  • The combination of salty ricotta salata and fresh basil creates this incredible flavor contrast that keeps every bite interesting
02 -
  • Salt your eggplant before roasting if you have time. Letting those cubes sit with salt for 30 minutes draws out bitter compounds and excess moisture, which helps them roast instead of steam. Pat them dry before tossing with oil.
  • Don't skip the pasta water step. That starchy liquid is the difference between sauce that coats your pasta and sauce that sits at the bottom of the bowl. I learned this the hard way after many disappointing dinners.
03 -
  • If your sauce looks too thick before adding the pasta, don't thin it with water. Use that reserved pasta water instead. The starch helps emulsify everything into a silky, restaurant quality sauce.
  • Grate the ricotta salata rather than crumbling it for the most even distribution. A microplane gives you those pretty wisps that melt slightly on contact with hot pasta.
Return