Pasta Alla Norma Recipe
Pasta alla Norma is a classic Sicilian recipe brimming with tender eggplant, fresh basil, and comforting marinara. This Pasta alla Norma uses roasted eggplant for a lighter, irresistible twist.
The caramelized eggplant melds beautifully with al dente pasta and savory marinara, finished with fragrant basil and a generous dusting of salty cheese. This vibrant vegetarian dish makes any weeknight dinner feel special.
Key Ingredients for Pasta alla Norma
- Eggplant – The star of the dish, roasted to a rich, golden tenderness that soaks up the sauce beautifully.
- Marinara Sauce – Provides the vibrant, tangy base that binds the eggplant and pasta together with robust tomato flavor.
- Pasta (Rigatoni, Ziti, or Spaghetti) – A sturdy shape that holds the sauce and eggplant in each satisfying bite.
- Fresh Basil – Brings freshness and aromatic notes that lift the deep flavors of the eggplant and sauce.
- Ricotta Salata or Parmesan Cheese – Adds a creamy, salty finish that balances the sweetness of the tomatoes and richness of the eggplant.
How to Make This Pasta alla Norma
Begin by roasting the eggplant until deeply golden and tender, bringing out its natural sweetness without any frying fuss. While the eggplant roasts, simmer homemade or store-bought marinara until warm and flavorful.
Boil your pasta until just al dente, reserving a splash of the starchy water to help bind everything together. Gently fold the roasted eggplant into the marinara, along with fresh basil, a hint of oregano, and a touch of red pepper flakes if you like a bit of heat.
Toss the pasta with the rich sauce, adding a sprinkle of cheese to melt through. Serve in warm bowls, topped with more cheese, extra basil, and a final drizzle of good olive oil for a luscious finish.
Tips & Delicious Twists for Pasta alla Norma
Roasting the eggplant instead of frying keeps the dish lighter while still delivering a deeply caramelized flavor. For a subtle kick, don’t hold back on the red pepper flakes. If ricotta salata isn’t handy, a good Parmesan or Pecorino will do wonders.
Switch up the pasta shape if you’d like—rigatoni clings to the sauce, while spaghetti gives a more traditional feel. A few torn sun-dried tomatoes can add an extra punch of umami, or toss in a handful of toasted pine nuts for crunch.
Storing and Reheating Leftover Pasta alla Norma
Leftover Pasta alla Norma keeps beautifully for four to five days in the refrigerator. Store it in an airtight container to maintain freshness. To reheat, warm gently on the stove with a splash of water to loosen the sauce, or microwave in short bursts, stirring between each to avoid drying it out. This dish tastes even better the next day as the flavors meld—perfect for a quick lunch or easy dinner.
Pasta Alla Norma Recipe
Ingredients
- ½ teaspoon dried oregano
- ½ cup chopped fresh basil plus extra small or torn leaves for garnish
- ½ to 1 teaspoon red pepper flakes to taste (optional)
- 2 medium eggplants approximately 2 ¼ pounds total
- 8 ounces rigatoni ziti, or spaghetti
- ¼ teaspoon fine salt more as needed
- 1 batch Super Simple Marinara Sauce or 2 cups (16 ounces) high-quality store-bought marinara
- ¼ cup plus 1 teaspoon extra-virgin olive oil
- ¾ cup 1.5 ounces finely grated ricotta salata and/or Parmesan cheese
Instructions
- If preparing homemade marinara, cook it according to its instructions, keeping it warm over low heat if done early. For store-bought sauce, warm it gently over medium-low heat as the pasta cooks. Preheat the oven to 425°F, positioning racks in the upper and lower thirds. Line two large, rimmed baking sheets with parchment paper for easy cleanup. Using a vegetable peeler, remove long alternating strips of the eggplant skin to create a striped effect, then cut the eggplants into ½-inch thick rounds, discarding the ends. Arrange the slices on the prepared baking sheets, brushing both sides with olive oil and seasoning with the salt and plenty of black pepper. Roast the eggplant until deeply golden and tender, about 35–45 minutes, turning after 20 minutes, then set aside. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve about ½ cup of the pasta water before draining, then return the pasta to the pot. Combine the roasted eggplant with the marinara sauce, adding the remaining teaspoon of olive oil, fresh basil, and red pepper flakes if using. Crush the dried oregano between your fingers as you sprinkle it in. Fold the cooked pasta into the sauce along with a few tablespoons of the reserved pasta water. Incorporate about two-thirds of the grated cheese, reserving the rest for garnish, and adjust seasoning with more salt and pepper as needed. If the sauce appears too thick, loosen it with a bit more pasta water. Portion the pasta into four bowls, topping each with the remaining cheese and extra basil leaves. For additional richness, drizzle with a touch of olive oil. Store leftovers covered in the refrigerator for 4 to 5 days.
