Pasta alla Norma

Pasta alla Norma is a traditional Sicilian pasta dish that celebrates the best of Mediterranean flavors — tender eggplant, rich tomato sauce, fresh basil, and a sprinkle of salty ricotta salata cheese. It’s hearty, comforting, and naturally vegetarian, yet full of depth and character. Named after the opera Norma by Bellini, this dish is truly a culinary masterpiece simple, rustic, and unforgettable.

Try More Dinners Recipes:

• Eggplant Meatballs
• Eggplant Caponata
• Classic Baba Ganoush

🍆 Pasta alla Norma Ingredients

• 2 medium eggplants (about 1½ pounds), cut into 1-inch cubes
• ½ cup olive oil (for frying or roasting)
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed or whole peeled tomatoes
• ½ teaspoon red pepper flakes (optional)
• ½ teaspoon sugar (to balance acidity)
• Salt and pepper, to taste
• 12 ounces spaghetti, rigatoni, or penne
• ½ cup fresh basil leaves, torn
• ½ cup grated ricotta salata (or Parmesan as a substitute)

🍝 How To Make Pasta alla Norma

1. Prepare the eggplant:
   Sprinkle the eggplant cubes generously with salt and let them sit in a colander for 20–30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.
2. Cook the eggplant:
   Heat olive oil in a large skillet over medium heat. Fry the eggplant in batches until golden and tender, about 8–10 minutes. Remove and drain on paper towels.
   Tip: For a lighter version, roast the eggplant at 425°F (220°C) for 25 minutes instead of frying.
3. Make the tomato sauce:
   In the same skillet, add a drizzle of olive oil and sauté garlic for 1 minute until fragrant. Add crushed tomatoes, red pepper flakes, sugar, salt, and pepper. Simmer for 15–20 minutes until thickened.
4. Cook the pasta:
   Meanwhile, cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
5. Combine and toss:
   Add the eggplant to the tomato sauce and stir gently. Toss in the cooked pasta, adding a splash of pasta water if needed to loosen the sauce. Stir in torn basil leaves.
6. Serve:
   Divide among bowls and top with grated ricotta salata or Parmesan cheese. Drizzle with olive oil and garnish with extra basil.

💭 Recipe Tips

• Salting the eggplant: This step removes bitterness and ensures perfect texture.
• Use good tomatoes: San Marzano or plum tomatoes give the best flavor.
• Balance the flavors: A pinch of sugar softens the acidity of the tomatoes.
• Make it vegan: Skip the cheese or use a vegan alternative.
• Add a twist: Toss in roasted zucchini or olives for extra Mediterranean flair.

🥗 What To Serve With Pasta alla Norma?

Serve Pasta alla Norma with a fresh green salad, garlic bread, or roasted vegetables. A glass of red wine like Nero d’Avola or Chianti complements it perfectly.

🎚 How To Store Leftovers Pasta alla Norma?

• Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of water.
• Freeze: Freeze sauce and eggplant mixture separately for up to 2 months. Combine with freshly cooked pasta when ready to serve.

FAQs

More Dinners Recipes:

• Eggplant Pasta Recipe
• Miso Glazed Eggplant
• Eggplant Rollatini

📊 Pasta alla Norma Nutrition Facts

Serving Size: 1 bowl

• Calories: 420 kcal
• Total Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 480mg
• Total Carbohydrates: 63g
• Dietary Fiber: 6g
• Sugars: 10g
• Protein: 13g