Pasta Alla Norma (Printer-friendly)

A vibrant Sicilian favorite featuring roasted eggplant, tomato sauce, and salty ricotta salata for a satisfying southern Italian meal.

# Ingredient List:

→ Vegetables

01 - 1 large eggplant (approximately 14 oz), cut into 0.75 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 - 0.5 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 as substitute

# How-To Steps:

01 - Preheat oven to 425°F. Toss eggplant cubes with 2 tablespoons olive oil and salt. Spread on baking tray and roast for 25 to 30 minutes, turning once, until golden and tender.
02 - Heat 1 tablespoon olive oil in 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.
03 - Crush tomatoes by hand or with spoon, then add with juices to skillet. Season with salt and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened.
04 - Bring large pot of salted water to boil. Cook pasta according to package instructions until al dente. Reserve 0.5 cup pasta water, then drain.
05 - Add roasted eggplant and most of basil to tomato sauce. Stir to combine and simmer for 2 additional minutes.
06 - Toss drained pasta with sauce, adding reserved pasta water as needed for silky texture. Serve in bowls topped with ricotta salata and fresh basil leaves.

# Expert Advice:

01 -
  • The roasted eggplant becomes impossibly tender and slightly caramelized, nothing like the mushy vegetable you might have feared.
  • This is genuinely faster than ordering takeout, yet tastes like you've been simmering sauce all afternoon.
  • The ricotta salata adds this salty-tangy punch that makes every bite taste richer and more intentional than it has any right to.
02 -
  • Don't crowd the baking tray with eggplant; they need space to roast, not steam—if your tray is too small, use two.
  • The pasta water is non-negotiable; it transforms a good dish into something silky and professional-tasting, so don't skip this step.
03 -
  • If you find your eggplant is browning too fast, lower the oven temperature slightly and give it a few extra minutes—every oven is different.
  • A tiny pinch of sugar in the tomato sauce (just 1/4 teaspoon) rounds out the acidity beautifully without making it taste sweet.
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