Pasta alla Norma
Sicily's beloved pasta of silky fried eggplant, garlicky tomato sauce, and basil, finished with a snowfall of salty ricotta salata.
By Priya Hollis, Head of Shop & Product
Published December 24, 2025
- Prep
- 50 min
- Cook
- 35 min
- Total
- 1 hr 25 min
- Servings
- 4
- Level
- Medium
Named in honor of the opera Norma by Catania's own composer Vincenzo Bellini, this dish is Sicilian summer on a plate. Eggplant is fried until deeply golden and custardy inside, then folded into a simple tomato sauce with garlic, chile, and lots of basil.
Salting the eggplant first draws out moisture, so it browns instead of soaking up oil and turning soggy. Save some of the best pieces to pile on top, where they keep their crisp edges.
The finishing touch is ricotta salata, a firm, salty pressed ricotta that grates into fluffy shreds. If you cannot find it, a mild feta or pecorino works. Serve with a glass of Sicilian red and crusty bread for the sauce.
- Golden, creamy fried eggplant
- Salty ricotta salata finish
- Classic Sicilian comfort
Ingredients
Directions
Toss the eggplant with 1 tbsp salt in a colander and let it drain for 30 minutes. Pat the cubes very dry with paper towels.
Heat 1/4 cup of the oil in a large skillet over medium-high heat. Fry the eggplant in 2 batches, adding more oil as needed and turning occasionally, for 8 to 10 minutes per batch until deeply browned and creamy inside. Transfer to a paper towel-lined plate.
Lower the heat to medium and add 2 tbsp oil to the skillet along with the garlic and pepper flakes. Cook for about 1 minute, until the garlic is pale gold.
Add the tomatoes and their juices with a pinch of salt. Simmer for 15 minutes, crushing the tomatoes further with a spoon, until the sauce thickens.
Meanwhile, cook the rigatoni in well-salted boiling water until al dente. Reserve 1 cup of the pasta water, then drain.
Stir two-thirds of the eggplant and half the basil into the tomato sauce.
Add the drained pasta to the sauce and toss over medium heat for 1 minute with a splash of pasta water, until glossy.
Taste and season with salt and black pepper.
Divide among bowls and top with the remaining eggplant.
Finish each bowl with a generous handful of ricotta salata, the remaining basil, and a drizzle of olive oil.
Test-kitchen tips
- The eggplant tomato sauce keeps for 3 days in the fridge, so fry and simmer ahead and just boil the pasta at dinnertime.
- Fry the eggplant in batches with plenty of space. Crowded eggplant steams and turns spongy instead of golden.
- For a lighter version, roast the oiled eggplant at 425 degrees F for 25 to 30 minutes instead of frying.
