Name: Pasta Alla Norma (Sicilian Eggplant Pasta) Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Sicilian
Ingredients: 1 (28-ounce) can whole peeled tomatoes; 1⅓ cup extra-virgin olive oil, plus more for serving; 1½ teaspoons kosher salt, plus more to taste; 3 garlic cloves, smashed; 1 teaspoon dried oregano; 10 fresh basil leaves, plus more for serving (optional); 1 (2-pound) eggplant; 1 pound rigatoni or penne pasta; Freshly grated ricotta salata or Parmesan; Flakey salt; Red pepper flakes (optional)

Jump to Recipe· 3.8 from 11 reviews

If you’re craving a dish that’s bursting with vibrant Mediterranean flavors, the Pasta Alla Norma (Sicilian Eggplant Pasta) Recipe is an absolute must-try. This classic Sicilian pasta celebrates the rich, silky texture of fried eggplant paired with a luscious, homemade tomato sauce infused with garlic, oregano, and fresh basil. The dish is finished with tangy ricotta salata and a drizzle of extra-virgin olive oil, creating a melody of tastes and textures that feels like a warm Italian embrace on your plate. It’s the kind of recipe that turns weeknight dinners into celebrations and invites you to savor every bite.

Ingredients You'll Need

The image shows ingredients for pasta arranged neatly on a white marbled surface. In the center, there is a white bowl filled with dry rigatoni pasta, light beige with a smooth texture. To the left, a glossy dark purple whole eggplant sits next to a white bowl filled with bright red whole peeled tomatoes in thick red sauce. Behind the eggplant, there is a glass container with golden yellow olive oil. Below, two small black stone bowls hold white sea salt and white table salt. On the right side, a white bowl of grated white cheese with a rough texture sits above a small white bowl of red pepper flakes. Next to these, a wooden bowl contains fresh green basil leaves with smooth texture. Below is another small white bowl with light green dried oregano and one with two peeled garlic cloves. Photo taken with an iphone --ar 4:5 --v 7

This Pasta Alla Norma (Sicilian Eggplant Pasta) Recipe relies on simple, fresh ingredients that work in harmony to build layers of flavor. Each element is essential, from the tender eggplant to the fresh basil, ensuring every bite is authentic and satisfying.

Whole peeled tomatoes (28-ounce can): The foundation of the sauce, offering rich, natural sweetness and vibrant color.
Extra-virgin olive oil (1⅓ cups, plus more): Adds depth and a luscious mouthfeel, perfect for frying eggplant and finishing the dish.
Kosher salt (1½ teaspoons, plus more): Enhances every flavor, making sure the dish tastes bright and balanced.
Garlic cloves (3, smashed): Infuses a warm, aromatic note that’s unmistakably Italian.
Dried oregano (1 teaspoon): Brings a subtle earthiness to the sauce, complementing the tomatoes beautifully.
Fresh basil leaves (10, plus more for serving): Provides a fresh, peppery lift and an unmistakable Italian fragrance.
Eggplant (2-pound): The star of the dish, offering creamy texture and mild sweetness after frying.
Rigatoni or penne pasta (1 pound): The perfect shape to hold onto the chunky sauce and tender eggplant pieces.
Freshly grated ricotta salata or Parmesan: Adds a salty, tangy finish that balances the dish.
Flakey salt: For a final seasoning touch that adds delightful bursts of texture.
Red pepper flakes (optional): Give a subtle heat kick, if you like a bit of spice.

How to Make Pasta Alla Norma (Sicilian Eggplant Pasta) Recipe

Step 1: Make the Sauce

Start by combining whole peeled tomatoes with their juices in a large pot, crushing them gently by hand to release their fresh flavor. Add a generous splash of olive oil, smashed garlic, oregano, salt, and fresh basil leaves. Bring this mix to a boil over medium-high heat, then let it simmer uncovered, stirring frequently, until it thickens and the tomatoes become tender, usually about 30 to 45 minutes. Use an immersion blender to reach your preferred sauce consistency, smoothing it out while keeping some rustic texture. Taste and adjust salt as needed — this rich sauce is the heart of your dish, so getting it just right is key.

Step 2: Slice the Eggplant

While the sauce simmers, slice your eggplant into half-inch thick rounds, then cut each round into strips about half an inch wide. This shape allows the eggplant to fry evenly and soak up flavors without becoming mushy. It’s a crucial step for that signature tender, golden-fried texture that makes Pasta Alla Norma so beloved.

Step 3: Cook the Eggplant

When your tomato sauce has about 15 minutes left to simmer, heat half a cup of olive oil in a large skillet over high heat until shimmering. Fry the eggplant in batches — about a third at a time — allowing it to brown undisturbed for 2 to 3 minutes per side. The goal is a crisp, golden exterior with a silky interior. Transfer each batch to a paper towel-lined plate and sprinkle lightly with salt to enhance the flavor and draw out any excess oil. Remember to add a bit more olive oil in between batches for perfect frying every time.

Step 4: Cook the Pasta

While you finish frying, bring a large pot of salted water to a boil. Cook your rigatoni or penne until just al dente, which means the pasta should have a slight bite to it but still be tender enough to soak up that luscious sauce. Drain the pasta well, reserving some pasta water if you like for adjusting sauce consistency later.

Step 5: Combine Ingredients

Finally, bring everything together by adding the drained pasta and fried eggplant directly into the pot with your tomato sauce. Toss gently but thoroughly, making sure every noodle is coated with the fragrant, flavorful sauce, and every piece of eggplant is nestled deliciously throughout. This mix is the true essence of your Pasta Alla Norma (Sicilian Eggplant Pasta) Recipe — simple, vibrant, and deeply satisfying.

How to Serve Pasta Alla Norma (Sicilian Eggplant Pasta) Recipe

A round silver pan sits on a white marbled surface with two handles on opposite sides. Inside the pan, the bottom layer is a bright red tomato sauce with a smooth texture, covering half of the pan. On the right side of the pan, there is a layer of short, light beige tube pasta pieces, slightly shiny and arranged loosely. On the left side of the pan, there is a pile of dark brown, cooked eggplant strips with a slightly wrinkled texture, piled above the tomato sauce. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serving Pasta Alla Norma is all about those finishing touches that elevate the dish from great to unforgettable. Scatter generous shavings of ricotta salata or Parmesan on top for a salty, creamy contrast. Fresh basil leaves add bright, herbal notes and a pop of color, while a sprinkle of flakey salt gives satisfying bursts of crunch. If you enjoy a little heat, a dash of red pepper flakes will add a delightful kick that wakes up the palate beautifully.

Side Dishes

This hearty pasta pairs wonderfully with simple side dishes that won’t overwhelm the main event. A fresh green salad tossed with lemon vinaigrette or a platter of roasted seasonal vegetables are perfect partners. Crunchy bread, like a crusty Italian loaf or focaccia, is also ideal for soaking up any leftover sauce, making it feel like a lovingly complete meal.

Creative Ways to Present

For a special dinner, try serving your Pasta Alla Norma in individual shallow bowls garnished with basil and cheese, so each guest can admire their own vibrant plate before digging in. Drizzling a little extra virgin olive oil around the edges adds a beautiful glossy finish. For a sharing-style dinner, a large rustic serving dish with fresh basil bouquets on the side invites casual, family-style enjoyment that encourages conversation and savoring each bite together.

Make Ahead and Storage

Storing Leftovers

Leftover Pasta Alla Norma keeps beautifully in the fridge for up to 3 days. Store the pasta and sauce in an airtight container to preserve the freshness of the flavors. When ready to eat, you’ll find that the sauce has deepened in complexity overnight, making the second meal just as delightful as the first.

Freezing

If you want to save a portion for later, this recipe freezes well. Pack cooled pasta and sauce into freezer-safe containers, leaving a little space for expansion. Frozen Pasta Alla Norma will keep for up to 2 months. Just thaw in the fridge overnight before reheating for a comforting, quick meal on busy days.

Reheating

To reheat, warm the pasta gently on the stovetop over low heat, adding a splash of water or olive oil if it feels dry. Stir often to recoat the noodles in sauce and keep the eggplant tender. If you prefer, the microwave also works well — cover loosely and heat in short bursts to avoid overcooking.

FAQs

What type of eggplant is best for Pasta Alla Norma?

Globe eggplant is ideal due to its size and fleshy, less bitter flesh. Look for firm, unblemished eggplants to ensure the best texture after frying.

Can I use a different type of pasta?

Absolutely! While rigatoni or penne are traditional and great for holding sauce, other short, tubular pastas or even spaghetti can be used depending on your preference.

Is ricotta salata necessary?

Ricotta salata offers a salty, tangy punch that's traditional to the dish, but Parmesan can also work well if you can’t find it. For a vegetarian version, just omit cheese or try a plant-based alternative.

Can I make this recipe vegan?

Definitely! Simply skip the cheese or replace it with a vegan alternative. The sauce and eggplant provide so much richness that no one will miss the dairy.

How do I prevent the eggplant from becoming greasy?

Frying the eggplant in batches and using enough oil ensures even, quick cooking. Transfer the pieces to paper towels immediately after frying to absorb excess oil and sprinkle with salt to draw moisture.

Final Thoughts

There’s something truly special about making and enjoying the Pasta Alla Norma (Sicilian Eggplant Pasta) Recipe. With its perfect balance of flaky, tender eggplant, vibrant tomato sauce, and savory cheese, it’s a dish that invites you to experience a taste of Sicily in your own kitchen. Whether you’re cooking for friends or treating yourself, this recipe promises comfort, color, and a whole lot of joy. So grab your ingredients, roll up your sleeves, and dive into one of Italy’s most beloved pasta dishes — your taste buds will thank you!

Pasta Alla Norma (Sicilian Eggplant Pasta) Recipe

Ingredients You'll Need