Pasta Alla Norma
Ingredients
- 1 1/4 pounds eggplant – sliced into 0.5-inch rounds (~1 medium eggplant)
- 2 1/2 tablespoons kosher salt
- 3/4 cup olive oil
- 3 cloves garlic – thinly sliced
- 28 ounces canned whole peeled tomatoes
- 1 cup fresh basil leaves – torn, plus small leaves (for serving)
- 1/2 teaspoon black pepper – freshly ground
- 12 ounces rigatoni
- 4 ounces ricotta salata – grated (for serving)
Instructions
1. Place the eggplant rounds in a colander and sprinkle all over with about 1.5 teaspoons of the kosher salt. Toss gently and let drain 30 minutes to draw out moisture, then pat very dry with paper towels.
2. Crush the canned tomatoes by hand in a bowl. Bring a large pot (5–6 quarts) of water to a boil. Tear most of the basil leaves, reserving a handful of small leaves for serving.
3. Heat 0.5 cup of the olive oil in a large skillet over medium-high until shimmering. Fry the eggplant in batches without crowding, 3–4 minutes per side, until deep golden and tender. Transfer to a paper towel–lined tray and sprinkle lightly with a pinch of kosher salt. Add a little more olive oil from the remaining 0.25 cup as needed for subsequent batches.
4. In a clean wide skillet or the emptied pan, warm 2 tablespoons olive oil over medium heat. Add the sliced garlic and cook until fragrant but not browned, 30–60 seconds. Add the crushed tomatoes, 0.5 teaspoon kosher salt, and the black pepper. Simmer, stirring occasionally, until thickened and lightly glossy with some oil pooling at the surface, 15–20 minutes. Stir in most of the torn basil off the heat.
5. Salt the boiling water with 2 tablespoons kosher salt, then add the rigatoni. Cook until al dente, 1–2 minutes shy of package time. Reserve 1 cup pasta water, then drain.
6. Return the tomato sauce to medium heat. Add most of the fried eggplant (reserve a few pretty slices for topping), the drained rigatoni, and a splash of pasta water. Toss briskly until the sauce clings and looks glossy, 1–2 minutes, adding more pasta water as needed. Taste and adjust with a pinch more kosher salt or black pepper if needed.
7. Serve the pasta in warm bowls. Top with the reserved fried eggplant slices, reserved small basil leaves, and a generous shower of grated ricotta salata. Serve immediately.
Pasta alla Norma is a beloved Sicilian pasta that balances silky fried eggplant with a bright tomato sauce, fresh basil, and a salty snowfall of ricotta salata. The textures are generous and comforting: tender pasta coated in a lush sauce, pockets of caramelized eggplant, and the crumbly snap of aged cheese. Fragrant basil lifts the dish while the garlic and olive oil create a savory backbone.
Originating in Catania, the dish is famously said to be named in honor of Bellini’s opera “Norma,” a local point of pride, to signify something exceptionally good. Over time it has become a standard-bearer of Sicilian home cooking, showcasing the island’s eggplant, tomatoes, and sheep’s milk cheeses. While shapes and small details may vary, ricotta salata and fried eggplant remain its defining signatures.