Pasta Alla Norma Recipe

Pasta alla Norma Recipe: Sicilian Comfort on a Plate

The combination of roasted aubergine, tangy tomato sauce, and creamy ricotta salata makes pasta alla Norma a meal I return to time after time. This recipe brings together just a handful of simple ingredients that, when prepared with a bit of care, deliver comforting Sicilian flavors that stand out for their balance and freshness. I first tried pasta alla Norma in Catania on Sicily’s eastern coast, and ever since then, this dish has been my go-to choice when I want something easy, packed with flavor, and perfect for sharing with family or friends.

One of the things I appreciate about pasta alla Norma is that you don’t need fancy equipment or tough-to-track-down ingredients. Everything you need is easily found at most grocery shops, and the preparation is straightforward. Whether you’re getting into Italian cooking for the first time or searching for a new weeknight dinner option, this pasta dish always delivers.

Why I Love Making Pasta alla Norma

• Simple to prepare. With just a sharp knife and a saucepan, you can put this dish together in under an hour.
• Great for vegetarians. The hearty roasted aubergine and creamy ricotta salata keep this recipe satisfying and meatfree.
• Fresh, bold flavors. Tomato, aubergine, and basil come together for a flavor profile that is classic and vibrant.
• Perfect for any occasion. Works as a laidback dinner or as a dish to impress guests.

Ingredients

Each ingredient plays an important role in pasta alla Norma. Here’s what I use every time:

• 2 medium aubergines (about 600 g), cut into 2 cm cubes
• 400 g dried pasta (traditionally rigatoni or spaghetti)
• 700 g passata (sieved tomatoes) or 1 x 400 g tin whole tomatoes, crushed by hand
• 3 tablespoons extra virgin olive oil, plus extra for roasting
• 3 garlic cloves, finely sliced
• 1 small onion, finely chopped (optional, but I enjoy the added flavor)
• 1 pinch dried chili flakes (if you like some heat)
• Small bunch of fresh basil leaves, torn
• 100 g ricotta salata, grated or crumbled
• Fine sea salt and black pepper, to taste

Step-by-Step Instructions

Prepare the Aubergine

Preheat your oven to 200°C. Arrange the aubergine cubes in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss well and roast for 25 to 30 minutes, turning once, until the cubes are golden and soft. If you’re short on time, you can choose to fry them in batches in a pan with olive oil, but roasting gives you even texture and less hands-on work.

Make the Tomato Sauce

While the aubergine roasts, heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the onion (if using) and sauté for 3 to 4 minutes until translucent, then add the garlic and let it cook for another minute until just fragrant. Next, stir in the chili flakes and pour in the passata or crushed tomatoes. Season with salt and pepper. Let this simmer gently, uncovered, for 15 to 20 minutes, stirring occasionally until the sauce has thickened up.

Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, following the package instructions. Reserve about 125 ml (half a cup) of the pasta water before you drain the pasta.

Combine and Finish

Once the aubergine is roasted and your sauce is ready, stir most of the aubergine cubes into the tomato sauce, saving a few for topping. Mix in half the torn basil leaves. Taste and adjust salt and pepper if you need to. Add the drained pasta to the sauce and toss it all together, using a splash of reserved pasta water if the sauce seems thick. Serve in bowls with the remaining aubergine, more basil, and a generous amount of ricotta salata sprinkled over the top.

Extra Tips and Variations

• Go for the best tomatoes you can find. If you use tinned, grab the San Marzano kind since they’re sweeter and have less acidity.
• Ricotta salata is a firm, salted cheese meant for this dish. If you can’t track it down, try pecorino romano or a well-drained salted ricotta. The flavor changes a little, but it’s still tasty.
• Sometimes I mix in a few capers or olives with the sauce for a punch of briny flavor.
• If you like a creamier sauce, mash a few roasted aubergine cubes into the tomato sauce as it simmers.
• This pasta tastes great even at room temperature, making it a solid option for lunch boxes or picnics the next day.
• If you want a bit of crunch, sprinkle toasted pine nuts on top right before serving. They give a nice texture contrast to the creamy sauce and soft pasta.

Frequently Asked Questions

Q: Why roast the aubergine instead of frying?

Roasting the aubergine with olive oil makes for tender, tasty pieces with less oil, and it’s easier to do. I like how evenly the aubergine cooks in the oven, and the texture mixes into the tomato sauce without getting too soft or falling apart.

Q: What pasta shapes work best?

Rigatoni, penne, and spaghetti all work great since they hold the sauce well. I usually pick rigatoni, but you can use whatever shape you prefer or have handy.

Q: Can I prepare pasta alla Norma ahead of time?

You can make the sauce and roast the aubergine a day in advance if you like. Just cook the pasta right before serving so the texture is best.

Q: What wine goes well with pasta alla Norma?

A dry Sicilian red such as Nero d’Avola is a classic pairing. If you prefer white wine, a crisp white like Grillo also works very well.

Q: Any tips for leftovers?

This pasta reheats quite well, but you may want to add a splash of water to the leftovers before reheating to keep it saucy. Sometimes, I enjoy it cold—a bit like a pasta salad!

Enjoy Your Homemade Pasta alla Norma!

Making pasta alla Norma at home brings a taste of Sicily to my table every time. Whether you are cooking just for yourself or for guests, it’s a recipe that is simple to follow and loaded with flavors that hit the spot. Feel free to put your own twist on it or message me if you have questions. Enjoy your meal, and buon appetito!