Pasta alla Norma
Classic Sicilian pasta with roasted aubergine, a bright tomato sauce and salty ricotta salata — simple, comforting and properly delicious.
Pasta alla Norma is Sicily in a bowl: roasted aubergine mingled with a bright tomato sauce and finished with salty ricotta salata and basil. Its unfussy, deeply satisfying and perfect for a midweek supper or a dinner party where you want to look like you tried a little harder than you did.
This version roasts the aubergine for good texture and uses a quick, punchy tomato sauce. It sings when the pasta is finished in the sauce so the flavours cling — small comfort-food magic that tastes like proper home cooking.
Ingredients
- 400 g dried pasta (rigatoni or spaghetti)
- 700 g aubergines (eggplants) — about 2 medium aubergines
- 90 ml extra‑virgin olive oil — divided (see steps)
- 3 cloves garlic cloves — 2 crushed for the sauce, 1 sliced for sweating with onion (optional)
- 1 small small onion — finely chopped — optional but recommended
- 400 g canned plum tomatoes — one tin, whole peeled; crush by hand
- 200 g passata — adds body to the sauce
- 120 g ricotta salata — to crumble/grate over the finished pasta
- 12 leaves fresh basil leaves — plus extra for garnish
- sea salt — for salting aubergines, pasta water and seasoning (see steps)
- black pepper — freshly ground, to taste
- 5 ml caster sugar — optional — evens acidity in tomatoes
- 0 ml red pepper flakes — optional, a little heat
Equipment
- baking tray
- large sauté pan
- colander
- microplane or fine grater
- slotted spoon
Instructions
Cut the aubergines into roughly 2 cm cubes. Put them in a colander, sprinkle with a generous pinch of sea salt, toss and leave for 20 minutes to draw out excess water and any bitterness. After 20 minutes, rinse briefly and pat very dry with kitchen paper.
Preheat the oven to 220°C (fan 200°C). Toss the dried, patted aubergine cubes with 45 ml extra‑virgin olive oil and spread in a single layer on a baking tray (do not overcrowd). Roast for 25 minutes, turning once halfway, until deeply golden and tender.
While the aubergine roasts, heat the remaining 45 ml olive oil in a large sauté pan over medium heat. Add the chopped onion (if using) and the sliced clove of garlic and sweat gently for 5 minutes until soft and translucent — do not let them brown.
Add the remaining (crushed) garlic to the pan and cook for 30 seconds until fragrant.
Pour in the canned plum tomatoes (crush them with your spoon) and the passata. Stir in the sugar and red pepper flakes if using. Simmer gently, uncovered, for 12 minutes until the sauce has thickened slightly. Season with sea salt and freshly ground black pepper to taste.
Bring a large pot of water to the boil, add a generous tablespoon of salt, then cook the pasta. Cook the pasta for 1–2 minutes less than the package instructions (you will finish it in the sauce).
When the tomato sauce is nearly ready, fold the roasted aubergine into the sauce and simmer together for 2 minutes to marry the flavours.
Drain the pasta, reserving pasta water. Add the pasta to the sauce and toss over medium heat for 1–2 minutes until the pasta is al dente and the sauce clings to it. Add 2–4 tablespoons of reserved pasta water if the sauce needs loosening.
Remove from the heat. Tear in most of the basil leaves and toss. Crumble or grate two‑thirds of the ricotta salata into the pan and mix through; reserve the rest for serving.
Serve immediately with a final generous crumble/grate of ricotta salata, a few whole basil leaves and a light drizzle of extra‑virgin olive oil.
Tips
- Salt and drain the aubergines first, then pat dry — it prevents sogginess and cuts any bitterness.
- Roast on high heat in a single layer for caramelisation; if you want crispier bites, pan‑fry the cubes in batches (use more oil).
- Always reserve starchy pasta water — its the secret to a silky, clingy sauce.
- Make the tomato sauce a day ahead to deepen flavour; add roasted aubergine and finish the pasta just before serving.
- Grate the ricotta salata finely or crumble it by hand for different textures — avoid using fresh ricotta (too soft) unless you want a very different, creamier finish.
Substitutions
ricotta salata → crumbled feta (similar salty tang) or grated Pecorino Romano (sharper)
Noticeably differentaubergine → zucchini or roasted portobello mushrooms
Noticeably differentdried pasta (wheat) → gluten‑free pasta, same weight and cook time as package
Stays closeextra‑virgin olive oil → a light vegetable oil for roasting (use sparingly)
Stays close
Nutrition
Per serving · estimated
- 680
- Calories
- 18 g
- Protein
- 72 g
- Carbs
- 30 g
- Fat
- 7 g
- Fibre
- 8 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I skip salting the aubergine?
You can, but the aubergine may be soggier and slightly bitter. Salting and patting dry gives better texture and lets it brown in the oven.
How do I make this vegan?
Omit the ricotta salata and finish with a few tablespoons of toasted pine nuts or a vegan hard cheese alternative — the dish will be tasty but miss the specific salty crumble ricotta salata provides.
Which pasta shape works best?
Rigatoni, penne or mezze‑maniche are traditional choices because they catch aubergine and sauce, but spaghetti or bucatini are also delicious.
Can I prepare components in advance?
Yes — the tomato sauce can be made a day ahead and the aubergine roasted and refrigerated. Reheat gently and finish the pasta in the sauce just before serving.
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