Pasta alla norma is a classic Sicilian recipe with fried eggplant and tomatoes. It is creamy and savory while also being easy to make on a weeknight for the family!
If you want more authentic Italian dishes similar to this one, try Classic Linguine Alla Puttanesca or Italian Summer Pasta with Zucchini.
Want more Italian Classics? Try Spaghetti Carbonara, Bucatini Amatriciana, or Chicken Saltimbocca!
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Why this dish
Pasta alla norma is a pasta you will see on almost every menu in Sicily. It is a delightful dish with meaty fried eggplant and spicy marinara sauce, served over pasta. It's a classic Italian dish like Authentic Fettuccine Alfredo.
What I like about cooking eggplant this way is that it maintains its shape. For this particular dish, I don't like when eggplants are torn apart and mush. Some simple eggplant pastas are served that way, which can be great for adding a creamy texture but doesn't exactly work in pasta alla norma.
Whenever I see authentic pasta alla norma on the menu, I have to order it. There are some recipes like this or Italian Short Ribs that are a "must-order" when I see them in a restaurant.
Ingredient Notes and Substitutions
Whole plum tomatoes. Don't substitute crushed tomatoes unless you don't have whole. You want there to be some texture in this dish, and crushed tomatoes are too processed for this.
Extra Virgin Olive Oil. The eggplant is going to suck up that olive oil. If you don't use high-quality olive oil, you will taste a difference.
Ricotta salata. Typically, ricotta salata is the cheese paired with this dish and it is normally a pretty funky cheese but not so much here in America. I suggest using grana padano or pecorino romano. I used grana padano.
*Please see the recipe card below for more information on ingredients.
Choosing your Eggplant
When choosing your eggplant, it is important to remember a few things.
- Try to pick the smallest eggplant you can. You want it to feel heavy for how small it is though.
- There are a lot of different eggplant varieties out there and the ones just labeled with general "eggplant" are typically larger and full of seeds. If you can find some varieties like Japanese eggplant, graffiti eggplant, or Sicilian eggplant, these will have a better texture for this dish.
- Look for a firm vegetable that doesn't bruise to the touch.
Step-by-Step Directions
This is an easy recipe. Like most Italian recipes, the simple, high-quality ingredients and careful following of the steps make this dish great.
Step 1: Start by slicing the eggplant into slightly thinner than ½-inch slices. Lay them out on a flat surface and salt both sides of them. Wait 20 minutes and then pat them dry with a paper towel to remove all water. Then cut them into quarters or halves depending on their size. No bigger than 1 inch by 1 inch pieces.
Step 2: Add olive oil to a large saucepan and heat to medium heat. Once the oil is shimmering, add the eggplant in a single layer. Fry until both sides are golden brown about 5 minutes per side. You will need to add extra olive oil after each batch because the eggplants will suck up a lot of oil.
Step 3: Add a tablespoon of olive oil to the pan. Lower the heat, to medium-low. Add garlic, oregano, and crushed red pepper and saute for 30 seconds or until the garlic is fragrant.
Step 4: Add in the tomato paste and stir to combine. Cook for 30 more seconds until the tomato paste is lightly caramelized.
Step 5: Add the peeled tomatoes. Gently break apart the tomatoes with a wooden spoon. Add in the basil and salt then bring to a simmer for 15 minutes. In the meantime, bring a pot of water to a boil and boil your spaghetti.
Step 6: Then add the eggplant back in along with ¼ cup of the starchy pasta water.
Step 7: Strain the pasta and stir it into the sauce until well combined. Serve with ricotta salata or grana padano
Pro-Tips
- Frying the Eggplant: This will feel like it's taking longer than it should. Be patient and shake the pan occasionally. Moving the eggplant around can help it fry evenly.
- Eggplants are filled with water. If you skip the salting step, it'll be harder to get the eggplant to come out golden brown when frying it. It will also cause them to steam while cooking them.
- Carefully mix the eggplant with the pasta to not crush it and make it mush
Pasta alla norma is typically served as a prime or "first dish" in an Italian restaurant. It's often followed up by braised or grilled meat like Authentic Italian Braciole, Classic Italian Fried Meatballs, or Grilled Stuffed Pork Chops.
Recipe FAQs
Like most pasta, it is better to reheat it in a pan with a little extra olive oil.
A Montepulciano will pair nicely with this pasta dish. With its deep fruit flavor and a hint of herbal notes, this would be a great Italian wine to pair with this Italian classic.
This translates to "a masterpiece" in Italian.
More Meatless Pasta
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Pasta alla Norma
Equipment
- 1 large saucepan
- 1 4-6 qt pot
Ingredients
- 1 eggplant, sliced in ½ inch slices
- 1 28 oz can peeled tomatoes
- 1 tbsp tomato paste
- 1 teaspoon salt, plus more for eggplant
- 4 cloves garlic, minced
- 1½ teaspoon oregano
- 1 teaspoon crushed red pepper
- 4-5 basil leaves
- ½ cup high quality extra virgin olive oil
- ricotta salata or grana padano for garnish
- 1 lb spaghetti
Instructions
- Slice eggplant into ½-inch slices. Lay them out on a flat surface and salt both sides of them. Wait 20 minutes and then pat them dry with a paper towel to remove all water. Slice them into quarters or halves.
- Add 1/.4 cup of olive oil to a large saucepan and heat to medium heat. Once the oil is shimmering, add the eggplant. Fry until both sides are golden brown, about 5 minutes per side. You may need to add extra olive oil for each batch because the eggplants tend to suck up a lot of oil.
- Set the eggplant aside. Add a tablespoon of olive oil and lower the heat to medium low. Add garlic, oregano, and crushed red pepper and saute for 30 seconds or until the garlic is fragrant. Add in the tomato paste and stir to combine. Cook for 30 more seconds and then add the peeled tomatoes. Gently break apart the tomatoes with a wooden spoon. Add in the basil and salt then simmer for 15 minutes.
- In a pot, bring water to a boil, add salt, and then cook the pasta as directed on the bag to al dente. Strain the pasta, add it to the sauce along with ¼ cup of starchy pasta water, and combine while hot. Then add the eggplant back in and stir together. Serve with ricotta salata.
Notes
- Frying the Eggplant: This will feel like it's taking longer than it should. Be patient and shake the pan occasionally. Moving the eggplant around can help them fry evenly.
- Eggplants are filled with water. If you skip the salting step, it'll be harder to get the eggplant to come out golden brown when frying it. It will also cause them to steam while cooking them.
- Carefully mix the eggplant with the pasta to not crush it and make it mush
Vinny
This is a Sicilian classic and my wife's favorite pasta dish! Enjoy the recipe!