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Pasta Alla Norma Recipe

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3.9 from 55 reviews

Pasta Alla Norma is a classic Italian dish featuring roasted eggplant, a flavorful tomato sauce, fresh basil, and creamy ricotta salata over perfectly cooked penne or rigatoni pasta. This easy-to-make recipe combines roasting and stovetop cooking to create a delicious, comforting meal in just 35 minutes.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Vegetables & Fresh Ingredients

  • 1 large eggplant (about 1 lb, diced)
  • 3 garlic cloves (minced)
  • ½ cup fresh basil (torn)

Pantry & Canned Goods

  • 1 can (14 oz.) diced tomatoes (with juices)
  • 8 ounces penne or rigatoni pasta
  • ¼ teaspoon red pepper flakes (optional)
  • ½ teaspoon dried oregano
  • Salt & black pepper (to taste)

Oils & Dairy

  • 3 tablespoons olive oil (divided)
  • ½-¾ cup ricotta salata (crumbled or grated, or regular ricotta as an alternative)
  • Extra olive oil for finishing

Instructions

  1. Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the eggplant.
  2. Roast the Eggplant: Place the diced eggplant on a baking sheet, drizzle with 2 tablespoons of olive oil, season with ½ teaspoon salt and a pinch of black pepper, toss to coat evenly, and spread in a single layer. Roast for 20–25 minutes until tender and golden. Remove and set aside.
  3. Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions.
  4. Prepare the Sauce: While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for about 20 seconds while stirring until fragrant.
  5. Simmer the Tomatoes: Stir in diced tomatoes with juices and dried oregano. Let the sauce simmer for 8–10 minutes until it thickens slightly. Season with salt and black pepper to taste.
  6. Reserve Pasta Water and Drain: When the pasta is nearly done, reserve about ½ cup of pasta cooking water, then drain the pasta.
  7. Combine Pasta and Sauce: Add the drained pasta to the skillet with the tomato sauce. Stir in the roasted eggplant and pour a splash (about ¼ cup) of reserved pasta water as needed to loosen the sauce and help it coat the pasta evenly.
  8. Add Fresh Ingredients and Serve: Finish the dish by adding torn fresh basil and crumbled or grated ricotta salata. Adjust seasoning with salt and pepper if necessary, drizzle with extra olive oil, and serve immediately for best flavor.

Notes

  • Ricotta salata adds a salty, tangy flavor, but you can substitute regular ricotta if unavailable; it will be creamier and less salty.
  • If you prefer less heat, omit the red pepper flakes.
  • Use penne or rigatoni for this recipe since their shape holds the sauce well.
  • For a vegan version, omit the ricotta salata or substitute with a plant-based cheese alternative.
  • Be sure to reserve pasta water; the starch helps create a more cohesive sauce.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Roasting and Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/pasta-alla-norma-recipe/