Simple yet spectacular, Pasta Alla Norma proves you only need a few great ingredients to make a truly delicious dish.
While I love a meaty Bolognese, sometimes I just crave a veggie-forward pasta dish that brings a hearty earthiness and a huge punch of flavor. Enter pasta alla Norma.
Is this pasta named after an Italian chef’s mama or nonna? No! Pasta alla Norma is a classic Sicilian dish invented in the town of Catania in the 19th century by a local chef. Legend has it that Italian writer Nino Martoglio took one bite of the dish and exclaimed, “Chista e ‘na vera Norma!” In English, that translates to “That is the true Norma.” He was comparing it to the eponymous opera written by celebrated composer Vincenzo Bellini.
Chefs and foodie writers will tell you that there is no single way to prepare pasta alla Norma. Although eggplant, tomatoes, basil, and ricotta salata are the fundamental ingredients, the eggplant can be fried or sautéed, and some variations of the dish even add meat (like ground beef or prosciutto). Our recipe sticks pretty close to the classic version, though we are baking the eggplant and adding oregano. The recipe is simple, but the melding of flavors is out of this world. Tender eggplant and an herb-infused tomato sauce are elevated by bold bursts of garlic and red pepper flakes. The sauce is then finished with the delicious salty tang from ricotta salata. Bellissimo!
We’re lucky that there are so many really superb jarred marinara sauces on the market, but when I make pasta alla Norma, nothing compares with this tomato sauce. Made with fresh tomatoes, it adds a vibrancy and freshness to pasta alla Norma that can’t be beat.
Ricotta Salata
In English, ricotta salata translates to “salted ricotta,” but this cheese is way more than that!
Ricotta salata is made from the whey of sheep’s milk, which is salted, pressed, and then aged for at least three months. Unlike traditional ricotta, which contains a lot of moisture and is soft and creamy, ricotta salata has a dry, firm texture, which makes it great for crumbling or grating. It also has a much more intense taste: salty and tangy with a hint of sweetness. Ricotta salata is a perfect addition to all sorts of dishes, not the least of which is our pasta alla Norma.
How Do I Store Leftovers?
Completely cooled pasta alla Norma can be stored in the refrigerator for 3-4 days in an airtight container. It can also be stored this way in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
One of the best ways to complete a meal starring pasta alla Norma is with a bright Green Salad drizzled with homemade Italian Dressing and a side of Focaccia served with Whipped Butter.
This is a great weeknight dinner, for sure, but I’ve also turned this meal into a more elaborate feast when I’m entertaining. For my vegetarian friends, I start the dinner with Classic Minestrone and then serve these Vegan Meatballs alongside the pasta alla Norma (and, yes, guests do put the meatballs right on top!). For meat lovers, I’ll serve a first course of White Bean And Sausage Soup, and then pair pasta alla Norma with beef Braciole. For both sets of guests, I usually add another side, like Grilled Green Beans. And no Italian dinner party is complete without dessert! It’s just hard to choose between Tiramisu, Cannoli, or Almond Amaretto Panna Cotta topped with Mascarpone Whipped Cream.
Pasta Alla Norma
Ingredients
- 2 medium eggplants about 2 pounds total
- 1/4 cup extra-virgin olive oil plus more for sautéing and serving
- Kosher salt to taste
- Freshly ground black pepper to taste
- 8 ounces rigatoni or penne pasta
- 3 garlic cloves minced
- 2 1/4 cups marinara sauce
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- 1/3 cup fresh basil chopped (plus more for garnish)
- 3/4 cup ricotta salata cheese finely grated
Instructions
- Preheat the oven to 425°F.
- Slice the eggplants into 1/2-inch thick rounds. Arrange on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt and pepper.
- Roast in the preheated oven until golden and tender, about 30-40 minutes, flipping halfway through.
- While the eggplant roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water.
- In a large skillet over medium heat, add enough olive oil to coat the pan. Add garlic and cook until golden and fragrant. Add marinara sauce and heat through.
- Add roasted eggplant, dried oregano, red pepper flakes (if using), and chopped basil. Stir to combine.
- Add the cooked pasta to the skillet with a splash of reserved pasta water. Toss to coat the pasta evenly. Stir in half of the ricotta salata cheese.
- Serve the pasta hot, garnished with basil and ricotta salata cheese. Drizzle with a little extra olive oil if desired.
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