Description
A classic Sicilian pasta dish made with tender eggplant, rich tomato sauce, fresh basil, and salty ricotta salata. Comforting, flavorful, and beautifully simple.
Ingredients
1 lb (450g) pasta (rigatoni or spaghetti)
2 medium eggplants, diced
3 tbsp olive oil
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1/2 tsp red pepper flakes (optional)
Salt & pepper to taste
Fresh basil, torn
Ricotta salata, shaved or crumbled
Instructions
1. Salt the diced eggplant and let sit for 20–30 minutes to remove bitterness. Pat dry.
2. Heat olive oil in a large pan and sauté eggplant until golden and softened. Remove and set aside.
3. In the same pan, sauté garlic until fragrant.
4. Add crushed tomatoes, red pepper flakes, salt, and pepper. Simmer 10–15 minutes.
5. Stir the eggplant into the sauce and cook 5 more minutes.
6. Cook pasta according to package directions. Reserve 1/2 cup pasta water.
7. Toss pasta with sauce, adding pasta water if needed.
8. Serve topped with fresh basil and ricotta salata.
Notes
Traditional Pasta alla Norma uses ricotta salata — not ricotta cheese.
For a lighter version, roast the eggplant instead of frying.
Rigatoni or spaghetti work best, but any pasta shape is fine.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: pasta alla norma, Italian pasta, eggplant pasta