Pasta alla Norma with Eggplant and Ricotta Salata

Why You’ll Love This Recipe

• True-to-Sicily flavor: sweet-tart tomato, silky eggplant, and salty ricotta salata.
• Bronzed, not soggy, eggplant thanks to salting and hot oil.
• Weeknight-friendly: sauce simmers while eggplant fries; on the table in about 50 minutes.
• Balanced and bright with fresh basil and a light olive oil finish.

Grocery List

• Produce: 2 medium globe eggplants, 1 bunch fresh basil, 3 large garlic cloves
• Dairy: Ricotta salata (block for grating/shaving)
• Pantry: Extra-virgin olive oil (at least 1/2 cup), whole peeled tomatoes (28 oz can), rigatoni (12 oz), red pepper flakes, kosher salt, black pepper, sugar (optional)

Full Ingredients

Eggplant

• 2 medium globe eggplants (about 1.5 lb/680 g), cut into 1-inch cubes
• 2 tsp kosher salt (for salting the eggplant)
• 6 tbsp (90 ml) extra-virgin olive oil (for frying)
• Freshly ground black pepper, to taste

Tomato Sauce

• 1 tbsp (15 ml) extra-virgin olive oil
• 3 large garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes (adjust to taste)
• 1 can (28 oz/800 g) whole peeled tomatoes, crushed by hand or with a potato masher
• 1 tsp kosher salt, plus more to taste
• 1 tsp sugar (optional, to balance acidity)
• 1 small sprig fresh basil (6–8 leaves), plus more for serving

Pasta & Finish

• 12 oz (340 g) rigatoni (or other short pasta)
• 1.5 tbsp kosher salt (for the pasta water)
• 1/2 to 3/4 cup (120–180 ml) reserved pasta cooking water
• 3 oz (85 g) ricotta salata, grated or shaved
• 1 tbsp (15 ml) extra-virgin olive oil, for finishing
• 1 loosely packed cup fresh basil leaves, torn

Step-by-Step Instructions

Step 1: Salt and prep the eggplant

Cut the eggplant into 1-inch cubes. Toss with 2 tsp kosher salt and place in a colander set over a bowl. Let drain for 20 minutes to draw out moisture and mild bitterness. After draining, rinse briefly under cool water, then pat very dry with clean kitchen towels—dry eggplant browns better.

Step 2: Start a simple, garlicky tomato sauce

In a medium saucepan, heat 1 tbsp olive oil over medium heat until shimmering. Add the sliced garlic and red pepper flakes; cook 30–60 seconds until fragrant but not browned. Stir in the crushed tomatoes, 1 tsp kosher salt, optional sugar, and a basil sprig. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until slightly thickened and sweet-smelling.

Step 3: Fry eggplant until bronzed

While the sauce simmers, heat 6 tbsp olive oil in a 12-inch skillet over medium-high heat until the oil shimmers; target about 350°F if using an instant-read thermometer. Add half the dried eggplant in an even layer (it should sizzle on contact). Cook 7–9 minutes, turning occasionally, until deeply golden-brown and tender. Transfer to a paper towel–lined plate to drain. Repeat with remaining eggplant. Season lightly with black pepper.

Step 4: Boil the pasta

Bring 4 qt water to a rolling boil. Add 1.5 tbsp kosher salt, then the rigatoni. Cook until al dente, typically 9–10 minutes or 1 minute less than package directions. Before draining, reserve 3/4 cup pasta cooking water. Drain pasta.

Step 5: Emulsify pasta and sauce

Remove and discard the basil sprig from the sauce. Add drained pasta to the sauce along with 1/2 cup reserved pasta water. Cook over medium-high heat, tossing constantly, 1–2 minutes until the sauce turns glossy and clings to the pasta. Add more pasta water by the tablespoon if needed to achieve a silky coating.

Step 6: Fold in the eggplant

Gently fold the fried eggplant into the sauced pasta and cook 1 minute to warm through. Taste and adjust salt and pepper as needed. Avoid over-stirring so the eggplant holds its shape.

Step 7: Finish and serve

Divide among warm bowls. Drizzle each portion with about 1 tbsp total olive oil (divided among the bowls), shower with ricotta salata, and scatter torn basil over the top. Serve immediately.

Pro Tips

• Salting eggplant is worth it: it seasons throughout, removes excess moisture, and helps achieve a bronzed crust.
• Keep the oil hot: aim for about 350°F; overcrowding drops the temperature and leads to soggy eggplant—fry in batches.
• Crush whole tomatoes by hand for the best texture; a few small chunks are ideal.
• Finish the pasta in the sauce with reserved pasta water for a restaurant-style, glossy emulsion.
• Hold back a few pieces of eggplant for topping so the first bite shows off those caramelized edges.

Variations

• Roasted Eggplant Method: Toss cubes with 3 tbsp olive oil and 1/2 tsp salt; roast on a parchment-lined sheet at 450°F (232°C) for 25–30 minutes, flipping once, until deeply browned.
• Vegan/Dairy-Free: Skip the ricotta salata and finish with toasted breadcrumbs (1/2 cup) mixed with lemon zest and a pinch of salt.
• Smoky Twist: Char whole eggplants over a grill or gas flame until collapsed and smoky; scoop and fold into the sauce for a silkier, smoky Norma.

Storage & Make-Ahead

The tomato sauce can be made up to 3 days ahead and refrigerated, or frozen for up to 2 months. For best texture, fry eggplant the day you serve. Leftover pasta keeps 2 days in the refrigerator; reheat gently with a splash of water over medium heat until saucy again. If storing fried eggplant separately, re-crisp on a sheet pan at 400°F (205°C) for 5–8 minutes.

Nutrition (per serving)

Approx. 700 kcal; 31 g fat; 80 g carbs; 18 g protein; 8 g fiber; 900 mg sodium. Values are estimates and will vary based on brands and exact measurements.