The Soul of Sicily on a Plate
This vegetarian pasta combines the sweetness of sun-ripened tomatoes, the richness of fried eggplant, the freshness of basil, and the savory kick of ricotta salata.
Simple ingredients come together in a harmony of flavors that capture the essence of Sicily—vibrant, bold, and unforgettable.
Whether you prepare it for Sunday family lunch or a special dinner with friends, Pasta alla Norma is the kind of dish that will impress every guest at the table.
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Recipe Details
Difficulty: Easy
Cost: Low
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Cuisine: Italian
Ingredients
11 oz rigatoni (or other short pasta)
1 ½ lbs fresh tomatoes (Roma or plum)
2 medium eggplants
1 garlic clove
2 tbsp olive oil
4 oz ricotta salata, grated
1 small bunch fresh basil
Salt, to taste
Black pepper, to taste
1 ¼ cups peanut oil (or vegetable oil), for frying
Equipment Needed
Large pot
Skillet or frying pan
Colander
Paper towels
Instructions
Prepare the tomato sauce
Bring a pot of water to a boil. Add the tomatoes for 1–2 minutes to loosen the skins. Drain, let cool slightly, then peel.
Mash the peeled tomatoes with a fork.
Heat olive oil in a skillet with the garlic. Add the tomatoes with ½ cup water, season with salt and pepper, and cook until thickened (about 15 minutes). Remove garlic.
Prepare the eggplants
Wash and dry the eggplants. Trim and cut into cubes.
Place in a colander, sprinkle with coarse salt, and let sit 30 minutes to draw out bitterness.
Pat dry, then fry in hot peanut oil until golden brown. Drain on paper towels.
Cook the pasta
Boil pasta in salted water until al dente. Drain.
Assemble the dish
Toss pasta with tomato sauce and torn basil leaves.
Top with fried eggplant and plenty of ricotta salata.
Garnish with whole basil leaves and serve.
Tips & Tricks
Can’t find ricotta salata? Substitute with mild feta (though flavor will differ).
Always fry eggplant in small batches for the best texture.
Add a pinch of red pepper flakes if you like a little heat.
Nutritional Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 510 kcal |
| Carbohydrates | 64 g |
| Protein | 17 g |
| Fat | 21 g |
| Saturated Fat | 6 g |
| Fiber | 9 g |
| Sugar | 12 g |
| Sodium | 310 mg |
| Cholesterol | 20 mg |
(Values are approximate and may vary based on ingredient brands and portion sizes.)
PASTA ALLA NORMA
Notes
Ingredients
- 11 oz rigatoni (or other short pasta)
- 1 ½ lbs fresh tomatoes (Roma or plum)
- 2 medium eggplants
- 1 garlic clove
- 2 tbsp olive oil
- 4 oz ricotta salata, grated
- 1 small bunch fresh basil
- Salt, to taste
- Black pepper, to taste
- 1 ¼ cups peanut oil (or vegetable oil), for frying
Equipment Needed
- Large pot
- Skillet or frying pan
- Colander
- Paper towels
Instructions
- Prepare the tomato sauce
- Bring a pot of water to a boil. Add the tomatoes for 1–2 minutes to loosen the skins. Drain, let cool slightly, then peel.
- Mash the peeled tomatoes with a fork.
- Heat olive oil in a skillet with the garlic. Add the tomatoes with ½ cup water, season with salt and pepper, and cook until thickened (about 15 minutes). Remove garlic.
- Prepare the eggplants
- Wash and dry the eggplants. Trim and cut into cubes.
- Place in a colander, sprinkle with coarse salt, and let sit 30 minutes to draw out bitterness.
- Pat dry, then fry in hot peanut oil until golden brown. Drain on paper towels.
- Cook the pasta
- Boil pasta in salted water until al dente. Drain.
- Assemble the dish
- Toss pasta with tomato sauce and torn basil leaves.
- Top with fried eggplant and plenty of ricotta salata.
- Garnish with whole basil leaves and serve.
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