Go Back

Pasta alla Norma

Pasta alla Norma is a vibrant Sicilian dish that combines crispy fried eggplant with a rich tomato sauce, tossed with al dente pasta. The smoky eggplant and fragrant garlic create a bold, layered flavor, finished with fresh basil for brightness. The dish features a delightful contrast of crispy and tender textures with a satisfying, saucy coating.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Sicilian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound eggplant shiny, firm, no soft spots
  • 12 ounces pasta penne or rigatoni
  • 1 can crushed tomatoes or 2 cups fresh ripe tomatoes
  • 4 cloves garlic fresh, pungent, minced
  • 3 tablespoons olive oil extra virgin, grassy, fruity
  • 1/2 teaspoon red chili flakes adjust to spice preference
  • a handful fresh basil roughly chopped, optional
  • salt to taste for boiling water and eggplant prep

Equipment

  • Large pot
  • Large skillet
  • Slotted spoon
  • Wooden spoon
  • Chef’s knife

Method
 

  1. Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil. Add the pasta and cook until just al dente, about 10 minutes, then drain and set aside.
  2. While the pasta cooks, wash the eggplant and cut it into ½-inch thick rounds. Lay the slices on a plate and sprinkle generously with salt, letting them rest for 15 minutes to draw out moisture and bitterness.
  3. Heat about 3 tablespoons of olive oil in a large skillet over medium heat until shimmering. Carefully add the eggplant slices in batches, frying until golden brown and crispy on both sides, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
  4. Once all eggplant is fried, reduce the heat slightly and add minced garlic and red chili flakes to the same skillet. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
  5. Add the crushed tomatoes to the skillet and stir well, scraping up any browned bits from the bottom. Let the sauce simmer gently for 10-12 minutes until it thickens slightly and flavors meld.
  6. Taste the sauce and adjust salt as needed. Once ready, gently fold in the fried eggplant slices, letting them soak up some sauce flavor for a couple of minutes.
  7. Add the cooked pasta to the skillet with the sauce and eggplant. Toss gently to coat all the pasta evenly, allowing it to absorb the flavors for a minute or two.
  8. Finish by tearing fresh basil leaves and scattering them over the pasta for a fragrant, peppery brightness. Give everything one last gentle toss.
  9. Serve the Pasta alla Norma hot, with a drizzle of extra virgin olive oil if desired, and enjoy the smoky, savory flavors layered in every bite.

Notes

Ensure eggplant slices are drained well to prevent greasiness. Adjust chili flakes for heat preference. Fresh basil adds a fragrant finish—add just before serving for maximum aroma.