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Pasta Alla Norma A plate of thick spaghetti coated in rich tomato sauce, sprinkled generously with grated cheese and fresh basil, with a glass of white wine beside it.

Pasta Alla Norma

Authentic Sicilian Pasta alla Norma featuring silky fried eggplant, bright tomato sauce, fragrant basil, and salty ricotta salata. A simple, vegetarian summer pasta full of bold Mediterranean flavors.
5 from 1 vote
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Course: Dinner, Main Course, pasta
Cuisine: American, Sicilian
Keyword: Pasta alla Norma air fryer, Pasta alla Norma baked eggplant, Pasta alla Norma Ottolenghi, Pasta alla Norma sauce, Pasta alla Norma Tucci, Simple pasta alla Norma recipe
Prep Time: 40 minutes
Cook Time: 35 minutes
Eggplant Salting Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4 servings
Calories: 620kcal
Cost: $18

Equipment

  • 1 Large heavy-bottomed skillet (For frying eggplant)
  • 1 Large pot (For boiling pasta)
  • 1 Colander (Draining pasta)
  • 1 Wooden spoon (For stirring sauce and tossing pasta)
  • 1 Grater (For ricotta salata)

Ingredients

For the Pasta alla Norma

  • 1 pound rigatoni or penne
  • 2 large eggplants
  • ¼ cup coarse salt - For salting eggplant
  • 1 cup olive oil - For frying
  • 1 small onion - Finely diced
  • 4 cloves garlic - Minced
  • 28 oz San Marzano tomatoes - Hand-crushed
  • ¼ cup fresh basil leaves - Torn
  • 4 oz ricotta salata - Grated
  • – – salt & pepper - To taste

Optional / Best Results

  • – – red pepper flakes - Optional heat
  • – – extra virgin olive oil - For finishing
  • – – fresh basil - For garnish
  • – – extra ricotta salata - For serving

Instructions

  • Salt and dry the eggplant slices thoroughly before cooking
    A pile of freshly sliced eggplant rounds showing vibrant purple skin and creamy white flesh, arranged on a wooden cutting board.
  • Fry the eggplant pieces until golden, soft, and perfectly tender
    A skillet filled with chunky tomato sauce simmered with olive oil and scattered with fresh basil leaves and grated cheese on top.
  • Simmer tomatoes with onions, garlic, and basil for rich flavor
  • Cook the pasta until just shy of al dente for ideal texture
    Pasta Alla Norma A plate of thick spaghetti coated in rich tomato sauce, sprinkled generously with grated cheese and fresh basil, with a glass of white wine beside it.
  • Mix pasta, sauce, and eggplant together and finish with ricotta

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 620kcal (31%) | Carbohydrates: 76g (25%) | Protein: 17g (34%) | Fat: 28g (43%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 15mg (5%) | Sodium: 620mg (27%) | Potassium: 930mg (27%) | Fiber: 10g (42%) | Sugar: 13g (14%) | Vitamin A: 1100IU (22%) | Vitamin C: 18mg (22%) | Calcium: 240mg (24%) | Iron: 3.3mg (18%)
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