Pasta Alla Norma

Why You’ll Love This Recipe

I love making pasta alla Norma because it’s rustic, comforting, and bursting with fresh Mediterranean flavors. The eggplant becomes silky and rich after frying, and the tomatoes balance it with bright acidity. A hint of heat from dried chiles and the salty bite of ricotta salata on top bring everything together. It’s also a vegetarian-friendly dish that feels indulgent yet simple to prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ pounds eggplant

• Olive oil as needed (at least ½ cup)

• Salt and pepper

• 1 tablespoon chopped garlic

• 3 or 4 dried chiles

• 1½ pounds tomatoes, chopped (canned are fine; about 1 can)

• 1 teaspoon dried oregano or 1 tablespoon fresh

• 1 pound long pasta

• ½ cup chopped parsley or basil

• ½ cup grated ricotta salata (or pecorino Romano)

Directions

1. I slice the eggplant into ½-inch thick rounds. In a large skillet, I cook them in abundant olive oil, without crowding the pan, sprinkling with salt and adding more oil as needed. I cook each batch until nicely browned and soft, then transfer to a plate.

2. While cooking the eggplant, I bring a large pot of salted water to a boil for the pasta.

3. When all the eggplant is done, I adjust the oil in the skillet so there’s about 2 tablespoons remaining. I set the heat to medium, add the garlic and dried chiles, and cook until the garlic is lightly golden.

4. I add the tomatoes, oregano, salt, and pepper, and cook until the sauce is thick but still a bit loose, stirring occasionally.

5. Meanwhile, I cook the pasta until tender but still firm to the bite. I slice the eggplant into strips and reheat them briefly in the tomato sauce.

6. I drain the pasta and toss it with the sauce and eggplant. I taste and adjust the seasoning, then serve topped with parsley or basil and a generous sprinkling of ricotta salata.

Servings and timing

This recipe makes 4 to 6 servings and takes about 45 minutes from start to finish.

Variations

Sometimes I roast the eggplant instead of frying it for a lighter version. I’ve also used fresh cherry tomatoes when they’re in season for a sweeter sauce. For a heartier meal, I add sautéed mushrooms or toss in a handful of capers for a briny kick.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta in a skillet over low heat with a splash of water or olive oil to loosen the sauce.

FAQs

Can I make this without frying the eggplant?

Yes, I sometimes roast the slices at 400°F (200°C) until tender and browned for a lighter, less oily dish.

Can I use a different cheese?

Pecorino Romano works well, but ricotta salata is the traditional choice.

How do I prevent the eggplant from soaking up too much oil?

I make sure the oil is hot before adding the eggplant and avoid overcrowding the pan.

Can I make this gluten-free?

Yes, I just use my favorite gluten-free pasta.

Can I use fresh oregano instead of dried?

Absolutely—about 1 tablespoon of fresh oregano works perfectly.

Conclusion

I love how pasta alla Norma turns simple, fresh ingredients into a dish that feels both comforting and elegant. The silky eggplant, tangy tomato sauce, and salty cheese make every bite memorable, and it’s one of those recipes that’s just as good the next day—if any leftovers make it that far.

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