Pasta alla Norma: A Traditional Sicilian Eggplant Pasta (Recipe)
Pasta alla Norma is a delicious classic Sicilian dish known for its simple combination of pasta, tomato, eggplant, basil, ricotta salata, and extra virgin olive oil. This version uses roasted eggplant for easier preparation while keeping the flavors that make this Sicilian eggplant pasta so recognizable.
Ingredients
(Serves 4)
- 12 oz pasta, such as penne or rigatoni
- 1 large eggplant, cut into ½-inch cubes
- 1 jar Il Borgo Sicilia Pasta Sauce with Ricotta Salata
- 3 tablespoons Extra Virgin Olive Oil, divided
- 2 cloves garlic, lightly crushed
- ¼ cup grated ricotta salata, plus more for serving
- 8–10 fresh basil leaves
- Salt, to taste
- Freshly ground black pepper, to taste
Step 1: Roast the Eggplant
Preheat your oven to 425°F.
Place the cubed eggplant on a large baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil and season lightly with salt and black pepper.
Toss until evenly coated, then spread the eggplant into a single layer.
Roast for 20–25 minutes, turning the pieces halfway through, until the eggplant is tender and golden brown around the edges.
Step 2: Cook the Pasta
While the eggplant is roasting, bring a large pot of generously salted water to a boil.
Add the pasta and cook according to the package instructions until al dente.
Before draining, reserve about ½ cup of the pasta cooking water. Drain the pasta and set it aside.
Step 3: Prepare the Tomato Sauce
Heat the remaining tablespoon of extra virgin olive oil in a large skillet over medium-low heat.
Add in the crushed garlic and cook for about 1 minute, just until fragrant. Be careful not to let the garlic brown.
Add the Il Borgo Sicilia Pasta Sauce and stir well.
Allow the sauce to gently simmer for 4–5 minutes.
Remove and discard the garlic cloves.
Step 4: Add the Eggplant
Reserve a small handful of roasted eggplant for garnishing the finished dish.
Add the remaining roasted eggplant directly to the tomato sauce and gently stir to combine.
Let everything cook together for another 2–3 minutes so the eggplant can absorb some of the sauce.
Step 5: Combine the Pasta and Sauce
Add the cooked pasta directly to the skillet.
Toss until the pasta is evenly coated in the tomato and eggplant sauce.
If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
Tear several fresh basil leaves into the skillet and add the grated ricotta salata.
Toss gently once more.
Step 6: Serve the Pasta alla Norma
Divide the pasta among four bowls.
Top each serving with the reserved roasted eggplant, additional ricotta salata, and fresh basil.
Finish with a drizzle of extra virgin olive oil before serving.
Serve immediately while warm.
This Pasta alla Norma recipe brings together the flavors that define one of Sicily’s best-known pasta dishes: rich tomato sauce, tender eggplant, salty ricotta salata, fresh basil, and quality olive oil. It is a simple and satisfying way to enjoy a traditional Sicilian pasta at home.
