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Classic Pasta Dish

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Fry eggplant after salting and draining. Make sauce with basil and garlic, blending smooth. Stir in eggplant and cooked pasta, then finish with ricotta salata.
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Clare Recipes
Updated on Sun, 06 Apr 2025 15:33:08 GMT
Sicilian Pasta with Eggplant Save
Sicilian Pasta with Eggplant | recipesclare.com

For years, my go-to dinner party showstopper has been this Pasta alla Norma. I picked up the method during a Sicilian vacation when a sweet local nonna taught me in her compact kitchen with sea views. There's something almost magical about how the buttery, soft eggplant chunks mix with the rich tomato base - it's gotten me so many dinner invites I've lost count!

I made this dish for my super critical Italian-American buddy last summer. He took a single bite, shut his eyes briefly, and asked about seconds while still working on his first helping. Now he begs for it whenever he visits - can't get a better thumbs-up than that!

Essential Elements

  • Italian eggplants: These compact, tender ones contain fewer seeds and less bitterness compared to big globe types. When fried right, they turn almost buttery soft.
  • Canned peeled tomatoes: Try to grab San Marzano varieties if possible - they bring natural sweetness and won't taste too acidic.
  • Extra virgin olive oil: Go for the good stuff! This creates that luxurious feel, particularly when cooking the eggplant.
  • Ricotta salata: This firm, salty ricotta adds that classic tangy finish. No luck finding it? Pecorino romano works pretty well too.
  • Fresh basil: The wonderful smell of fresh basil runs through the sauce, creating that unmistakable Italian flavor profile.
Pasta alla Norma Homemade Save
Pasta alla Norma Homemade | recipesclare.com

Pasta Tricks

Salt process:
Don't rush the eggplant salting step - those 20 minutes pull out water and any bitter taste. The end texture will thank you.
Frying approach:
Cook eggplant in small batches or you'll end up steaming instead of getting that beautiful golden crust. Take your time and don't crowd the pan.
Split sauce method:
The secret's in mixing some completely broken-down eggplant into the sauce while keeping other pieces whole - this builds amazing layers of flavor.
Pasta cooking:
Leave your pasta slightly undercooked at first so it can finish perfectly in the sauce, soaking up all the tasty stuff without getting soggy.
Save that pasta water:
This starchy liquid is your best friend - it helps everything come together smoothly and creates just the right thickness. Don't be shy with it.
Eggplant topping:
Keep some pretty eggplant pieces for the top - beyond just looking good, they add a wonderful texture contrast in every mouthful.

I went through lots of versions before getting this recipe just right. I learned that the traditional way of cooking eggplant in stages - some melted into sauce, some kept chunky - makes the most interesting flavor. My first tries had too much garlic that overwhelmed the delicate eggplant taste. Another time I skimped on oil and ended up with spongy instead of silky pieces. This version hits the sweet spot - true to Sicilian roots but totally doable at home.

Pairing Suggestions

Dish this pasta up in warm bowls so it stays hot longer. Add a basic green salad with lemon and olive oil for a nice fresh contrast to the rich main dish. When guests come over, start with simple bruschetta and finish with light panna cotta for a complete Italian-inspired meal.

Fun Variations

Toss in some red pepper flakes to add gentle heat that works well against the sweetness. Want something heartier? Brown some Italian sausage into the sauce. If you're big on cheese, try adding a spoonful of fresh ricotta on top of each serving for extra creaminess.

Pasta alla Norma Recipe Save
Pasta alla Norma Recipe | recipesclare.com

I've cooked this Pasta alla Norma for countless get-togethers, family meals, and quiet nights when I need a taste of Sicily without leaving home. There's something incredibly rewarding about turning simple eggplant into such a luscious meal. It somehow manages to be both rustic and refined - really showcasing how Sicilian cooking can transform everyday ingredients into something you won't forget.

Recipe FAQs

→ Why should I salt the eggplant?
Salting takes out extra moisture and reduces bitterness, giving the eggplant a better texture. It also keeps it from soaking up too much oil.
→ What's ricotta salata? Any substitutes?
Ricotta salata is firm, salted ricotta cheese. If you can’t find it, use pecorino romano or feta. Flavors won’t match exactly but will still taste great.
→ Can I swap the pasta type?
Absolutely! Short pastas like penne or rigatoni hold the sauce best, but feel free to use whatever you prefer.
→ Any tips for using less oil?
Bake the eggplant instead! Lightly coat it in olive oil, season, and roast at 425°F (220°C) for about 25-30 minutes until nicely browned.
→ Can I prepare it in advance?
Yes! Make the sauce with eggplant a day or two ahead and refrigerate. When ready, cook pasta fresh and warm the sauce on the stove.

Pasta alla Norma

Tender fried eggplant, savory tomato sauce, and salty ricotta salata come together in this comforting Sicilian favorite that's irresistibly rich.

Preparation Time
25 min
Cooking Time
35 min
Total Time
60 min

Category: Main Dishes

Skill Level: Intermediate

Cuisine Type: Italian

Makes: 4 Serves

Dietary Preferences: Vegetarian

Ingredients

→ Pasta Ingredients

01 12 oz (340g) short pasta (like casarecce)
02 23 oz (660g) ripe Italian eggplants (about 2 medium ones)
03 30 oz (850g) whole canned tomatoes, peeled
04 2 big garlic cloves
05 1/3 cup high-quality olive oil
06 A small bunch of fresh basil
07 Black pepper and salt as needed
08 1/3 cup grated ricotta salata cheese

Steps

Step 01

Cut your eggplant into small cubes. If you'd like, slice a couple of thin strips for decorating later. Toss the cubes with plenty of salt in a colander. Leave them for 15 or 20 minutes over a plate to drain. Afterward, wipe them dry with paper towels to get rid of extra water and salt.

Step 02

As the eggplant rests, warm up a tablespoon of olive oil in a saucepan. Toss in the garlic and cook it until it's a soft golden color. Add the canned tomatoes and crush them a bit using a spoon. Sprinkle with salt, tear the basil leaves into pieces, and let everything bubble gently with the lid on for 20 minutes.

Step 03

Pour a bit of olive oil into a bigger pan and heat it. Fry the eggplant cubes in small batches, letting each side brown lightly. Scoop out the cooked pieces onto a plate lined with paper towels to lose some of the oil. Do this for all the cubes until they're done.

Step 04

Turn off the heat under the tomato sauce and blend it until smooth. You can use either a stick blender or a regular blender for this step.

Step 05

Stir half of the fried eggplant into the blended tomato sauce. Cover it with a lid and keep it simmering gently for about 10 minutes.

Step 06

Bring a big pot of salted water to a rolling boil. Add the pasta, cooking it a couple of minutes shy of the al dente instructions on the package. Scoop out a bit of the starchy cooking water before draining the pasta.

Step 07

Add your drained pasta to the simmering sauce, along with a splash of the reserved pasta water and the rest of the eggplant (save some for the topping). Let it cook together until the pasta has soaked up some sauce and reaches al dente perfection.

Step 08

Spoon the Pasta alla Norma into serving bowls. Decorate with the remaining eggplant pieces and a nice helping of grated ricotta salata.

Helpful Notes

  1. Salting the eggplant helps it release water and lose any bitterness.
  2. Ricotta salata is a firmer, salty version of ricotta. If you don’t have it, pecorino romano makes a good stand-in.

Required Tools

  • Strainer or colander
  • Big pot for boiling pasta
  • Medium saucepan for sauce
  • Large frying pan for eggplant
  • Blender or immersion blender for sauce

Allergen Info

Check each ingredient for potential allergens and seek medical advice if unsure.
  • Includes dairy (ricotta salata)
  • Includes gluten (pasta)

Nutritional Info (per serving)

These are general insights and don’t replace professional medical advice.
  • Calories: 590
  • Fat: 23 g
  • Carbs: 83 g
  • Protein: 17 g