Save The summer my tiny apartment kitchen had just a two burner stove and zero counter space, this dish became my weekly savior. I'd come home exhausted, drop a bag of eggplant on the floor, and somehow end up with something that tasted like a Sicilian grandmother had been cooking all day. That small, imperfect kitchen taught me that great Italian food doesn't need fancy equipment, just good ingredients and patience.
I made this for a dinner party once where half the guests swore they hated eggplant. They went back for seconds, then thirds, and by the end of the night someone was literally scraping the serving bowl with a spoon. Turns out when you roast eggplant until it's golden and toss it with a proper tomato sauce, even the skeptics can't resist it.
Ingredients
- 1 large eggplant: Choose one that feels heavy for its size with smooth, shiny skin and cut into even 2 cm cubes so everything roasts uniformly
- 400 g rigatoni or penne: The ridges on rigatoni catch the sauce beautifully, but penne works perfectly too
- 800 g canned whole peeled tomatoes: San Marzano tomatoes are worth seeking out for their naturally sweet flavor and lower water content
- 3 tbsp extra virgin olive oil: You'll need 2 tablespoons for roasting the eggplant and 1 for building the sauce base
- 1 medium onion: Finely chopped so it melts into the sauce and creates that foundational sweetness
- 2 garlic cloves: Freshly chopped and added just before the tomatoes so they don't burn
- 1/2 tsp dried chili flakes: Optional but that gentle heat balances the richness of the eggplant and cheese
- 80 g ricotta salata: This salty, aged sheep's milk cheese is absolutely essential and cannot be swapped for regular ricotta
- Fresh basil: Tear the leaves by hand rather than cutting them to preserve their delicate oils
Instructions
- Roast the eggplant until golden:
- Preheat your oven to 220°C (430°F), toss the eggplant cubes with 2 tablespoons of olive oil and a pinch of salt, spread them on a baking tray without overcrowding, and roast for 25 to 30 minutes until they're golden brown and tender when pierced with a fork, turning once halfway through.
- Build the sauce foundation:
- While the eggplant roasts, heat the remaining olive oil in a large skillet over medium heat, add the onion and cook for about 5 minutes until it's softened and translucent, then add the garlic and chili flakes and cook for just 1 minute until fragrant.
- Simmer the tomato sauce:
- Crush the tomatoes by hand or with a wooden spoon, add them with their juices to the skillet, season with salt and pepper, and let everything simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce has thickened nicely.
- Cook the pasta:
- Bring a large pot of salted water to a boil, cook the pasta until al dente according to package instructions, reserve 1/2 cup of the pasta water before draining, and set both aside.
- Bring everything together:
- Add the roasted eggplant and most of the basil to the tomato sauce, stir to combine, and simmer for 2 more minutes, then toss the drained pasta with the sauce, adding the reserved pasta water as needed to create a silky, coating consistency.
- Finish with cheese and serve:
- Serve the pasta in bowls, generously topped with grated or crumbled ricotta salata and the remaining fresh basil leaves, and bring extra cheese to the table because everyone will want more.
Save Now this is the pasta I make when I want to feel transported to a sun drenched Sicilian terrace, even when it's raining outside and I'm eating it straight from the pot while standing in my kitchen.
Making It Your Own
Once you've made this a few times, you'll start to understand the rhythm of it and can adjust things to your taste. Sometimes I add a splash of red wine to the sauce while it simmers, other times I throw in a handful of olives or capers for extra brininess. The beauty of this dish is in its simplicity but also in its flexibility.
Choosing The Right Eggplant
I've learned through many experiments that the eggplant makes or breaks this dish. Look for ones that feel heavy and have skin that springs back when you press it gently. Overly large eggplants can be bitter and have more seeds, so aim for medium ones with smooth, shiny skin. The fresher the eggplant, the sweeter and creamier it will roast.
Perfecting The Pasta Texture
The key to restaurant quality pasta at home is the marriage of pasta and sauce, and that happens in the final minutes. Don't just pour sauce over cooked pasta. Finish cooking the pasta directly in the sauce for a minute or two, adding splashes of pasta water as needed. That's how you get that glossy, velvety coating that makes every bite perfect.
- Always save more pasta water than you think you need, because you can always add it but you can't add it back once you've poured it down the drain
- The pasta should finish cooking in the sauce, not the boiling water, for that authentic Italian texture
- Work quickly once the pasta is drained, because timing is everything and pasta keeps cooking even in the colander
Save This is the dish that proves simple ingredients, treated with respect and patience, can become something absolutely extraordinary.
Recipe Q&A
- → What makes Pasta Alla Norma authentic?
Authentic Pasta Alla Norma features three essential components: roasted or fried eggplant, a simple tomato sauce with garlic and onion, and ricotta salata cheese. The dish originates from Catania, Sicily, and gets its name from the magnificent Norma opera by Bellini.
- → Can I substitute the ricotta salata?
Yes, Pecorino Romano makes an excellent alternative with its salty kick. For a different flavor profile, feta works well too. Vegans can omit the cheese entirely or use a plant-based crumble.
- → Should I salt the eggplant before cooking?
Salting eggplant isn't strictly necessary for this dish since roasting draws out moisture. However, if your eggplant is large or older, salting for 30 minutes and rinsing can reduce bitterness and improve texture.
- → What pasta shape works best?
Rigatoni or penne are traditional choices because their ridges and tubes catch the sauce beautifully. The chunky eggplant pieces also nestle well in these shapes. Fusilli or ziti would work equally well.
- → Can I make this ahead?
The roasted eggplant and tomato sauce can be prepared up to 2 days ahead and refrigerated. Reheat gently before tossing with freshly cooked pasta. The dish is best served immediately but leftovers reheat well for lunch the next day.