Our guide on How To Make Pasta alla Norma for you to try at home.
Pasta alla Norma is a classic Sicilian pasta dish featuring tender eggplant, rich tomato sauce, and fresh basil, topped with a sprinkle of ricotta salata cheese. It’s simple yet full of bold flavors and a perfect choice for a comforting Italian meal.
Pasta alla Norma is a simple yet flavorful Italian pasta dish that highlights the natural flavors of eggplant, tomatoes, and basil. With this recipe guide and tips, you’ll be able to make a delicious Pasta alla Norma at home that’s sure to please family and friends.
Here’s a step-by-step guide to making Pasta alla Norma, with tips and calorie information.
Read here best Italian food, vegetarian food in Italy, best drinks in Italy and best breakfast in Italy
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How to Make Pasta alla Norma
Pasta alla Norma Recipe Ingredients
12 oz (340g) pasta (spaghetti, rigatoni, or penne work well)
1 large eggplant, diced into 1-inch cubes
3 tablespoons olive oil
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes or 4 fresh tomatoes, diced
Salt and black pepper, to taste
Fresh basil leaves, chopped (about 1/4 cup, plus extra for garnish)
1/2 teaspoon red pepper flakes (optional for a spicy kick)
1/2 cup grated ricotta salata or Pecorino Romano cheese
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Step By Step How to Make Pasta alla Norma
Prepare the Eggplant
Place diced eggplant in a colander, sprinkle with salt, and let it sit for 20-30 minutes. This helps draw out excess moisture and reduce bitterness.
Rinse the eggplant thoroughly under cold water to remove the salt. Pat it dry with a paper towel.
Cook the Eggplant
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the eggplant and cook until golden brown and tender, about 8-10 minutes. Remove the eggplant from the skillet and set aside.
Make the Tomato Sauce
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and red pepper flakes (if using), and sauté for 1-2 minutes until fragrant.
Add the crushed tomatoes to the skillet, stirring well. Season with salt and black pepper. Let the sauce simmer for 10-15 minutes, until it thickens slightly and flavors combine.
Cook the Pasta
While the sauce is simmering, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve a cup of pasta water, then drain the pasta.
Combine and Serve
Stir the cooked eggplant and chopped basil into the tomato sauce. Add the drained pasta to the skillet with the sauce, tossing to combine. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.
Divide the pasta among plates and sprinkle with grated ricotta salata or Pecorino Romano. Garnish with extra basil leaves and a drizzle of olive oil if desired.
Tips To Make Pasta alla Norma
Fresh, firm eggplant holds its shape and texture better. Salting the eggplant helps remove excess moisture and improves flavor.
This slightly salty, firm cheese adds a nice contrast to the rich sauce. If unavailable, Pecorino Romano or feta can be used as substitutes.
While optional, a pinch of red pepper flakes adds a slight heat that complements the dish.
Adding a splash of pasta water to the sauce helps bind the sauce to the pasta, creating a silkier texture.
How Many Calories Have Pasta alla Norma
Calories: Approximately 450-500 kcal per serving
Protein: 15-18g
Fat: 15-20g
Carbohydrates: 65-70g
Variations
After combining the pasta and sauce, transfer to a baking dish, top with cheese, and bake at 375°F (190°C) for 10-15 minutes for a casserole-style pasta.
For an extra Mediterranean twist, add a handful of capers or black olives to the sauce. Substitute cheese with a dairy-free version, or skip it entirely and sprinkle nutritional yeast for added flavor.
Serving Suggestions
Pasta alla Norma is delicious on its own, but it pairs well with:
Fresh Green Salad: A simple arugula salad with a lemon vinaigrette.
Crusty Bread: A slice of Italian bread is perfect for soaking up extra sauce.
Roasted Vegetables: Serve alongside roasted zucchini, peppers, or a mixed vegetable platter.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.