Pasta alla Norma is a rustic Sicilian pasta dish combining roasted eggplant , a simple garlicky tomato sauce , and shavings of ricotta salata . It’s humble yet rich in flavor, thanks to caramelized vegetables, fresh basil, and good olive oil. The ricotta salata adds briny depth and a satisfying bite.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 minsFor the Roasted Eggplant
1 large eggplant (or 2 medium), cut into 1-inch cubes
2 tbsp olive oil
Salt, to taste
Optional: pinch of dried oregano or chili flakes
For the Tomato Sauce
2 tbsp olive oil
3 cloves garlic, thinly sliced
1 can crushed tomatoes (or peeled San Marzano tomatoes, crushed by hand)
½ tsp sugar (optional, to balance acidity)
Salt and black pepper, to taste
Handful of fresh basil leaves, torn
Pasta & Finish
12 oz pasta (rigatoni, penne, or spaghetti work well)
½ cup ricotta salata, shaved or crumbled (or substitute Pecorino if unavailable)
Fresh basil, for garnish
Olive oil, for drizzling
Roast the Eggplant
1
Preheat oven to 425°F (220°C) .
Spread cubed eggplant on a baking sheet. Toss with olive oil , salt , and optional spices.
Roast for 25–30 minutes , tossing halfway, until golden brown and tender.
Make the Tomato Sauce
2
While the eggplant roasts, heat 2 tbsp olive oil in a large skillet over medium heat.
Add sliced garlic and sauté for about 1 minute until fragrant but not browned.
Add crushed tomatoes , salt , pepper , and optional sugar .
Simmer uncovered for 15–20 minutes , stirring occasionally, until slightly thickened.
Stir in torn basil just before turning off the heat.
Cook the Pasta
3
Bring a large pot of salted water to a boil.
Cook pasta al dente according to package instructions.
Reserve ½ cup pasta water , then drain.
Combine
4
Add roasted eggplant to the tomato sauce. Stir gently to combine.
Add pasta to the pan and toss everything together over low heat.
Add a splash of reserved pasta water if needed to loosen the sauce.
Drizzle with a bit of olive oil for gloss and richness.
Serve
5
Plate pasta and top with generous shavings or crumbles of ricotta salata .
Garnish with fresh basil and a final drizzle of olive oil or a pinch of chili flakes if desired.
Tips for Success
6
Roast eggplant well—browning = flavor! Skip soggy steamed cubes.
Ricotta salata is not the same as soft ricotta. If you can’t find it, use Pecorino Romano or feta for a briny kick.
Don’t overcook the pasta—it should hold up against the hearty sauce.
Variations
7
Add capers or olives for a saltier, brinier profile.
Use whole wheat or gluten-free pasta as needed.
Make it spicy with a dash of Calabrian chili paste in the tomato sauce.
Suggested Pairings
8
Serve with: A green salad with lemon vinaigrette or garlic bread
Drink: A glass of Nero d’Avola, Barbera, or sparkling water with orange zest
Occasion: Cozy family dinner, meatless Monday, or Italian-inspired gathering
Ingredients For the Roasted Eggplant
1 large eggplant (or 2 medium), cut into 1-inch cubes
2 tbsp olive oil
Salt, to taste
Optional: pinch of dried oregano or chili flakes
For the Tomato Sauce
2 tbsp olive oil
3 cloves garlic, thinly sliced
1 can crushed tomatoes (or peeled San Marzano tomatoes, crushed by hand)
½ tsp sugar (optional, to balance acidity)
Salt and black pepper, to taste
Handful of fresh basil leaves, torn
Pasta & Finish
12 oz pasta (rigatoni, penne, or spaghetti work well)
½ cup ricotta salata, shaved or crumbled (or substitute Pecorino if unavailable)
Fresh basil, for garnish
Olive oil, for drizzling
Directions Roast the Eggplant
1
Preheat oven to 425°F (220°C) .
Spread cubed eggplant on a baking sheet. Toss with olive oil , salt , and optional spices.
Roast for 25–30 minutes , tossing halfway, until golden brown and tender.
Make the Tomato Sauce
2
While the eggplant roasts, heat 2 tbsp olive oil in a large skillet over medium heat.
Add sliced garlic and sauté for about 1 minute until fragrant but not browned.
Add crushed tomatoes , salt , pepper , and optional sugar .
Simmer uncovered for 15–20 minutes , stirring occasionally, until slightly thickened.
Stir in torn basil just before turning off the heat.
Cook the Pasta
3
Bring a large pot of salted water to a boil.
Cook pasta al dente according to package instructions.
Reserve ½ cup pasta water , then drain.
Combine
4
Add roasted eggplant to the tomato sauce. Stir gently to combine.
Add pasta to the pan and toss everything together over low heat.
Add a splash of reserved pasta water if needed to loosen the sauce.
Drizzle with a bit of olive oil for gloss and richness.
Serve
5
Plate pasta and top with generous shavings or crumbles of ricotta salata .
Garnish with fresh basil and a final drizzle of olive oil or a pinch of chili flakes if desired.
Tips for Success
6
Roast eggplant well—browning = flavor! Skip soggy steamed cubes.
Ricotta salata is not the same as soft ricotta. If you can’t find it, use Pecorino Romano or feta for a briny kick.
Don’t overcook the pasta—it should hold up against the hearty sauce.
Variations
7
Add capers or olives for a saltier, brinier profile.
Use whole wheat or gluten-free pasta as needed.
Make it spicy with a dash of Calabrian chili paste in the tomato sauce.
Suggested Pairings
8
Serve with: A green salad with lemon vinaigrette or garlic bread
Drink: A glass of Nero d’Avola, Barbera, or sparkling water with orange zest
Occasion: Cozy family dinner, meatless Monday, or Italian-inspired gathering
Pasta alla Norma with Roasted Eggplant & Ricotta Salata
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