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4.7 from 57 votes

Pasta alla Norma

This wonderful recipe combines the flavors of Sicily like eggplant, tomato sauce , ricotta salata and extra virgin olive oil into the perfect vegetarian main dish. It's a delicious summery dish, which can be enjoyed paired with a Southern Italian white wine for an absolutely delicious meal.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 people
Calories: 777 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 lb macaroni ziti, or penne
  • 1 lb eggplant round and firm
  • ½ to 1 to 1 cup extra virgin olive oil
  • 3 to 4 to 4 cloves garlic sliced
  • 1 ½ lb tomatoes chopped. canned are fine if fresh Roma tomatoes aren't available
  • 1 teaspoon dried oregano or 1 tablespoon fresh
  • ½ cup basil leaves
  • ½ to 1 to 1 cup salted ricotta grated
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Slice the eggplant into ½ inch thick slices and then lay them out to drain as described above by sprinkling them with kosher salt, then after 30 minutes rinse and pat dry with paper towels.
  2. Once your eggplant has drained and been patted dry, add extra virgin olive oil to a large pan over medium high heat.
  3. Add several slices of eggplant to the pan and lightly fry the eggplant, turning to fry evenly on both sides. You will need to cook the eggplant in batches so that it cooks properly.
  4. Sprinkle a pinch of oregano on the eggplant as it cooks.
  5. Cook until both sides of the eggplant are golden, then remove and place on a plate and cook the next batch (do not drain on paper towels).
  6. When the last batch is golden, add all cooked eggplant back to the pan along with a little more olive oil if necessary and then add the garlic and turn the heat down.
  7. Once the garlic is cooked, add the peeled and chopped fresh tomatoes or canned tomatoes. Simmer for 10 to 15 minutes, stirring occasionally.
  8. Start a pot of boiling water for the pasta and add salt to the water. Cook according to the package instructions until al dente and then drain the pasta, setting aside one cup of pasta water.
  9. Tear or chop up half of the basil and stir into the tender eggplant tomato sauce and add salt and pepper to taste. Next pour the sauce over the pasta and toss.
  10. If necessary you can add a little of the pasta water to get the sauce to evenly coat the pasta.
  11. Plate the pasta with sauce and sprinkle a generous amount of grated ricotta salata to taste and garnish with fresh basil leaves.

Notes

  • Expert tips
  • Grilling Eggplant
  • If you choose to grill the eggplant instead of frying it, we recommend removing the eggplant and only adding it back in to the tomatoes after they are almost fully cooked to prevent the eggplant breaking down too much.
  • Roasted Eggplant
  • Another alternative is doing roasted eggplant by cutting it into small eggplant cubes, tossing in olive oil, sprinkling with salt and then roasting at 400° F until tender and golden brown. The roasted eggplant should be added to the dish at the same time as you would add the fried eggplant.
  • Dried red chili or red pepper flakes
  • These can also be added with the garlic if you like a little spiciness to the dish and it is often added in traditional recipes.
  • Super quick version of Norma sauce
  • For a faster version of the dish, start with oil and add garlic, and then add cubed eggplant and tomatoes at the same time. This preparation technique will be less flavorful but can be ready in just about the time it takes to boil the pasta.

Nutrition Information

Serving 120g Calories 777kcal (39%) Carbohydrates 100g (33%) Protein 21g (42%) Fat 33g (51%) Saturated Fat 7g (35%) Cholesterol 16mg (5%) Sodium 45mg (2%) Potassium 966mg (28%) Fiber 9g (36%) Sugar 12g (24%) Vitamin A 1738IU (35%) Vitamin C 27mg (30%) Calcium 132mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 777

% Daily Value*

Serving 120g
Calories 777kcal 39%
Carbohydrates 100g 33%
Protein 21g 42%
Fat 33g 51%
Saturated Fat 7g 35%
Cholesterol 16mg 5%
Sodium 45mg 2%
Potassium 966mg 21%
Fiber 9g 36%
Sugar 12g 24%
Vitamin A 1738IU 35%
Vitamin C 27mg 30%
Calcium 132mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.