Pasta · Sicily
Pasta alla Norma Recipe
This pasta alla Norma recipe pairs tender tomato sauce and basil with crisp fried eggplant and salty ricotta salata for a balanced Sicilian supper.
By Lucia Moretti (pen name) · · Editorial policy
Pasta alla Norma is a Sicilian pasta dish with fried eggplant, tomato, basil, and ricotta salata. It is especially associated with Catania, on Sicily’s east coast, where eggplant and salty aged ricotta make a familiar pairing. The cheese is firm enough to grate over the finished pasta, and its sharp, savory flavor balances the sweetness of cooked tomatoes.
I fry the eggplant separately so it browns instead of turning soft in the sauce. Then I simmer the tomatoes while the pasta cooks, and bring them together at the end with a little starchy pasta water. Cook the pasta al dente (firm to the bite); it will soften slightly as it finishes in the sauce. Keep the eggplant on top when serving if you want to preserve its crisp edges. For another pasta night, try Easy Cacio e Pepe Recipe, or make Authentic Pappa al Pomodoro Recipe when you want a tomato-rich meal without pasta. This version works because the eggplant stays golden and the ricotta salata brings a bright, salty finish.
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The recipe
Pasta alla Norma
Ingredients
for 4 servingsEquipment
- Deep, heavy skillet
- Wire rack
- Sheet pan
- Saucepan
- Large pot
- Colander
- Instant-read or frying thermometer
Method
Cut the eggplant into 1/2-inch (1.25 cm) pieces and pat them dry with paper towels. Set a wire rack over a sheet pan for draining.
Pour the frying oil into a deep, heavy skillet to a depth of about 1/2 inch (1.25 cm) and heat to 350°F (175°C). Fry the eggplant in batches, turning once, until golden brown and tender, about 3–4 minutes per batch. Transfer to the rack and season with the 1/4 teaspoon salt.
Warm the olive oil in a saucepan over medium-low heat. Add the garlic and cook for about 30 seconds, just until fragrant but not browned. Add the crushed tomatoes and 1/2 teaspoon salt. Simmer uncovered, stirring now and then, until thickened and no longer watery, about 18–20 minutes. Remove the garlic.
Bring the water to a boil in a large pot, add 1 tablespoon salt, and cook the pasta until al dente, about 1 minute less than the package directions. Before draining, reserve 1 cup (240 ml) of pasta water.
Add the drained pasta to the tomato sauce with about 1/4 cup (60 ml) of pasta water. Toss over medium heat for 1 minute, adding another splash of water if the sauce looks tight. The sauce should cling to the pasta, not pool at the bottom.
Turn off the heat and fold in half the basil and half the fried eggplant. Taste and adjust the salt and pepper.
Divide the pasta among warm bowls. Top with the remaining eggplant and basil, then grate the ricotta salata generously over each serving. Serve right away while the eggplant edges are still crisp.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The eggplant turns greasy instead of golden. | Why The oil was too cool, or too much eggplant went into the pan at once. | Fix Bring the oil back to 350°F (175°C) between batches and fry in a single layer. |
| The eggplant is browned outside but still firm inside. | Why The pieces are too large or the oil is too hot. | Fix Cut pieces evenly and keep the oil near 350°F (175°C); give each batch another minute if needed. |
| The sauce tastes thin or watery. | Why It has not simmered long enough, or too much pasta water was added. | Fix Simmer until the sauce thickens, then add pasta water a splash at a time. |
| The pasta tastes bland. | Why The pasta water or sauce was underseasoned, or the ricotta salata was omitted. | Fix Season the cooking water, taste the sauce before tossing, and finish with a generous grating of ricotta salata. |
| The eggplant loses its crisp edges before serving. | Why It was mixed into the sauce too early. | Fix Fold only some eggplant into the pasta at the end and pile the rest on top just before serving. |
Questions
What pasta is best for Pasta alla Norma?
Rigatoni or spaghetti both work well. Rigatoni catches the sauce in its ridges, while spaghetti is a common choice for a smooth, twirlable bowl.
Do I need to salt eggplant before frying it?
No, salting is not necessary for this recipe. Patting the cut eggplant dry helps it brown in the hot oil.
Can I make Pasta alla Norma without ricotta salata?
Yes, though the flavor will be different. Use finely grated Pecorino Romano for a salty finish, or omit the cheese for a dairy-free version.
Can I make the sauce ahead?
Yes, the tomato sauce can be made up to 3 days ahead and refrigerated. Fry the eggplant and cook the pasta close to serving time for the best texture.
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