Pasta alla Norma

It’s a Sicilian classic for a reason.

By
Laurel Randolph
Laurel Randolph
Laurel Randolph
Laurel has over 10 years of experience developing recipes and writing about food. She is the author of 4 cookbooks, including the bestselling "The Instant Pot Electric Cookbook."
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Updated July 29, 2025
Laurel Randolph
pasta alla norma on a plate

Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser

Why Make This

  • You only need a few, high-quality ingredients to make this recipe: crushed tomatoes, eggplant, basil, garlic, and cheese.
  • This Sicilian classic is easy to make at home and you can even cook the eggplant up to a day in advance to save yourself time when it comes to a busy weeknight.

I love Sicilian cooking for one big reason. It makes something purely and completely delicious out of simple but high-quality ingredients. A perfect example is pasta alla norma. With a short ingredient list of crushed tomatoes, eggplant, basil, garlic, and cheese, it’s more than the sum of its parts.

Tender rigatoni noodles trap the sweet and lightly spicy tomato sauce and silky, luscious eggplant for a pasta to remember. Ricotta salata, an aged and grate-able version of fresh ricotta, adds rich saltiness, while basil brings in herbaceous freshness. 

It’s a classic for a reason—and forgivingly easy to make at home.

Quick Tips for Making Pasta alla Norma

  • You’ll find ricotta salata at some supermarkets, including Whole Foods, as well as cheese shops and specialty markets. If you can’t get your hands on some, swap for Pecorino Romano or even cotija cheese, which has a similar texture and saltiness.
  • Preparing the eggplant in advance can save you time at dinnertime. Cook it up to a day ahead and keep it in an airtight container in the fridge.
  • Adding oil throughout the eggplant cooking process gives it a silky texture. Since the vegetable absorbs oil quickly, adding it in phases means it absorbs more evenly.
  • Rigatoni is a classic option that captures the sauce nicely. Other pasta options include paccheri or penne.
pot of pasta alla norma with a serving spoon and surrounded by bowls of toppings (one with basil leaves, another with shredded cheese, and last with crushed peppers)

Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser

More Sicilian Classics to Try

Pasta alla Norma

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 6 servings

This recipe was developed by Marianne Williams.

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Ingredients

  • 9 tablespoons olive oil, divided

  • 2 medium globe eggplants, cut into 1-inch pieces (about 8 cups)

  • 1/2 teaspoon kosher salt, plus more for the pasta water

  • 4 medium garlic cloves, thinly sliced

  • 1/2 teaspoon crushed red pepper, divided 

  • 1 (28-ounce) can crushed tomatoes, preferably San Marzano

  • 1/4 cup loosely packed torn fresh basil leaves, plus more leaves for garnish

  • 1 pound rigatoni pasta

  • 3 ounces ricotta salata, shredded (3/4 cup), divided 

Method

  1. Prepare to cook the pasta:

    Bring a large pot of well-salted water to a boil over high heat.

  2. Meanwhile, pan-fry the eggplant:

    Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. Add half of the eggplant in an even layer and cook, undisturbed, until golden brown, about 2 minutes. Add another 2 tablespoons of the oil and cook, stirring occasionally, until well browned on most sides, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle with 1/4 teaspoon of the salt. 

    Add 2 tablespoons of the oil to the hot skillet (still over medium-high heat). Repeat the cooking process once more with the remaining eggplant and additional 2 tablespoons of the oil. Transfer to the plate with the cooked eggplant and sprinkle with the remaining 1/4 teaspoon salt. Set aside.

    slices of eggplants seared in a pot for pasta alla norma recipe

    Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
    cooked eggplant pieces in a pot for pasta alla norma recipe

    Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
    cooked eggplant pieces on a paper towel lined plate for pasta alla norma recipe

    Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
  3. Make the sauce:

    Carefully wipe the skillet clean. Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat. Add the garlic and 1/4 teaspoon of the red pepper flakes. Sauté until the garlic has started to turn golden brown, about 1 minute. 

    Add the tomatoes and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and add the torn basil. Cook, stirring occasionally, until thickened slightly, about 10 minutes.

    tomato sauce added to the pot for pasta alla norma recipe

    Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
    tomato sauce cooked in a pot (slightly thickened) for pasta alla norma recipe

    Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
  4. Meanwhile, cook the pasta:

    While the sauce is simmering, stir the pasta into the boiling water and cook until the pasta is al dente according to package instructions, about 11 minutes.

  5. Assemble the pasta:

    Using a spider or slotted spoon, add the cooked pasta to the thickened sauce (still over medium heat) along with 1/3 cup of the pasta water. Stir and fold to coat the pasta well in the sauce. 

    Add the reserved cooked eggplant and stir to combine. Add more pasta water, 1/4 cup at a time, to reach the desired consistency (keep in mind the sauce will continue to thicken off the heat). 

    Remove from the heat and stir in 1/2 cup of the ricotta salata. Garnish with the remaining 1/4 cup cheese, 1/4 teaspoon crushed red pepper, and basil leaves. Serve immediately.

    Store leftovers in an airtight container in the fridge for up to 1 day.

    Love the recipe? Leave us stars and a comment below!

    cooked rigatoni added to pot with tomato sauce for pasta alla norma recipe

    Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
    cooked eggplant pieces mixed into pasta in the pot for pasta alla norma recipe

    Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
    pasta alla norma on a plate at a table setting with another serving on a plate, a bowl of shredded cheese, a bowl of crushed peppers, a table napkin, and two glasses of wine

    Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser
Nutrition Facts (per serving)
433 Calories
25g Fat
46g Carbs
10g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 433
% Daily Value*
Total Fat 25g 32%
Saturated Fat 5g 24%
Cholesterol 10mg 3%
Sodium 460mg 20%
Total Carbohydrate 46g 17%
Dietary Fiber 7g 26%
Total Sugars 11g
Protein 10g
Vitamin C 15mg 74%
Calcium 144mg 11%
Iron 3mg 18%
Potassium 616mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.