PASTA ALLA NORMA
Pasta alla Norma is a cozy Italian classic that’s packed with flavor! This dish features tender eggplant, a rich tomato-garlic sauce, and a sprinkle of fresh basil, all tossed with pasta and topped with creamy ricotta salata cheese. It’s the perfect balance of savory, tangy, and comforting—ideal for a quick weeknight meal or a special treat. Easy to make and bursting with authentic Italian goodness, Pasta alla Norma is sure to be a crowd-pleaser!
WHAT IS PASTA ALLA NORMA?
Pasta alla Norma is a classic Italian pasta dish from Sicily, known for its rich, comforting flavors and simple ingredients. Traditionally, it combines spaghetti (or another pasta) with tender eggplant, a flavorful tomato sauce, fresh basil, and a topping of ricotta cheese, which adds a slightly tangy, creamy finish. I’m adding a little touch with adding pecorino Romano instead of Ricotta cheese and it turned out amazing!
The eggplant is often sliced, salted, and either fried or roasted to bring out its savory flavor. Once cooked, the eggplant is mixed with a garlicky tomato sauce and tossed with pasta, creating a dish that’s both hearty and light. Named in honor of Vincenzo Bellini’s famous opera Norma, this dish celebrates the flavors of Sicily and has become a favorite for its comforting, authentic taste and easy preparation.
INGREDIENTS YOU NEED:
- Spaghetti or any pasta you’d like
- Olive Oil
- Eggplant
- Garlic
- Tomato sauce
- Salt and pepper
- Pecorino Romano or Ricotta
TIPS AND TRICKS FOR A SUCCESSFUL PASTA ALLA NORMA
1. Choose the Right Eggplant
- Use fresh, firm eggplants with shiny skin. Smaller, younger eggplants tend to be less bitter and have fewer seeds.
2. Salt the Eggplant First
- Slice the eggplant and sprinkle it with salt, then let it sit for about 20-30 minutes. This draws out excess moisture and reduces bitterness, giving you a firmer, more flavorful result.
3. Fry or Roast the Eggplant for Flavor
- Frying gives a rich, caramelized flavor, but for a lighter option, you can also roast the eggplant slices in the oven with a drizzle of olive oil until golden.
4. Reserve Some Pasta Water
- Save a little of the starchy pasta cooking water to help bind the sauce with the pasta and give it a smooth, silky texture.
5. Toss Everything Together
- Combine the pasta with the sauce and eggplant while they’re still hot, letting all the flavors meld. This helps coat the pasta evenly.
6. Finish with Ricotta Salata
- Ricotta salata cheese is key for authentic Pasta alla Norma. Its tangy, slightly salty flavor complements the eggplant and tomatoes beautifully. Crumble it on top or grate it generously before serving.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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PASTA ALLA NORMA
Ingredients
- 1 medium size eggplant
- Olive oil for frying
- 230 g any kind of pasta
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 cup tomato sauce
- Salt and pepper to taste
- 1/2 cup pasta water
- 1/2 cup pecorino Romano or Ricotta for topping
Instructions
- We'll start by cutting the eggplant into cubes and salt them and leave them for 20 minutes to get rid of any bitterness.
- Afterwards, we'll pat dry them very well then fry them in olive oil. Set aside.
- In a pan, add in some olive oil, garlic and cook till fragrant.
- Add in the tomato sauce, salt, pepper and let it simmer till thickened.
- Add in the cooked pasta, some pasta water and let it cook.
- Add in the fried eggplant and mix.
- Top with some extra eggplant and some ricotta or pecorino Romano.
- Enjoy while warm!