Pasta Alla Norma with Eggplant (Print Version)

Roasted eggplant, tangy tomato sauce, and salty ricotta salata combine in this beloved Sicilian classic. Ready in under an hour.

# What You Need:

→ Vegetables

01 - 1 large eggplant (about 14 oz), cut into 3/4 inch cubes
02 - 2 garlic cloves, finely chopped
03 - 1 medium onion, finely chopped
04 - 1 small bunch fresh basil, leaves picked

→ Pasta

05 - 14 oz rigatoni or penne pasta

→ Sauce

06 - 28 oz canned whole peeled tomatoes or passata
07 - 3 tbsp extra-virgin olive oil
08 - 1/2 tsp dried chili flakes
09 - Salt and freshly ground black pepper to taste

→ Cheese

10 - 2.8 oz ricotta salata, grated or crumbled

# Steps:

01 - Preheat the oven to 425°F.
02 - Toss the eggplant cubes with 2 tablespoons of olive oil and a pinch of salt. Spread on a baking tray and roast for 25 to 30 minutes, turning once, until golden and tender.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and chili flakes, and cook for 1 minute. Crush the tomatoes by hand or with a spoon, then add them with their juices to the skillet. Season with salt and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened.
04 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
05 - Add the roasted eggplant and most of the basil to the tomato sauce. Stir to combine, and simmer for 2 more minutes.
06 - Toss the drained pasta with the sauce, adding reserved pasta water as needed to achieve a silky texture.
07 - Serve in bowls, topped with ricotta salata and extra basil leaves.

# Expert Advice:

01 -
  • The eggplant becomes so tender and caramelized that even skeptics find themselves reaching for seconds.
  • This is the kind of meal that feels restaurant-quality but comes together in under an hour, with mostly hands-off cooking time.
  • It's deeply satisfying without being heavy, and it tastes even better the next day when flavors have had time to get cozy with each other.
02 -
  • Don't skip turning the eggplant halfway through roasting—one side will brown faster than the other, and even coverage means even tenderness.
  • The ricotta salata needs to go on just before serving; if it sits in the warm pasta too long, it starts to clump and lose its lovely crumbly texture.
03 -
  • Always reserve pasta water before draining—that starchy liquid is what transforms a dry, sad pasta into something glossy and alive, and no amount of olive oil can replicate it.
  • Taste the tomato sauce before the eggplant goes in; if it tastes thin or acidic, let it simmer a few minutes longer and it will deepen and round out.
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