Pasta alla Norma with Ricotta Salata and Basil

Why You’ll Love This Recipe

• Sicilian comfort: silky tomato-basil sauce, caramelized eggplant, and salty ricotta salata in perfect balance.
• Weeknight-friendly: about 50 minutes start to finish with simple pantry staples.
• Restaurant-quality texture: sautéed eggplant stays golden and tender, not soggy.
• Beautifully fresh finish: lots of basil or mint and a fragrant thread of olive oil.

Grocery List

• Produce: 1 lb eggplant, 3 garlic cloves, 1 large bunch fresh basil (and/or mint)
• Dairy: Ricotta salata (3 oz needed)
• Pantry: Rigatoni (12 oz), whole peeled tomatoes (28 oz can), extra-virgin olive oil, kosher salt, black pepper, crushed red pepper flakes (optional), sugar (optional)

Full Ingredients

For the Eggplant and Pasta

• 1 lb (450 g) eggplant, cut into 3/4-inch (2 cm) cubes
• 1 tsp kosher salt (for salting the eggplant)
• 6 tbsp (90 ml) extra-virgin olive oil, divided
• 12 oz (340 g) rigatoni or other short pasta
• 2 tbsp kosher salt (for the pasta water)

Tomato–Basil Sauce

• 3 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes (optional)
• 1 can (28 oz/800 g) whole peeled tomatoes, hand-crushed (or pulsed)
• 1/2 tsp kosher salt, plus more to taste
• 1 tsp sugar (optional, to balance acidity)
• 1/2 cup loosely packed fresh basil leaves, torn

To Serve

• 3 oz (85 g) ricotta salata, finely grated (about 1 cup loosely packed)
• 1/2 cup loosely packed fresh basil or a mix of basil and mint, torn
• Freshly ground black pepper
• Extra-virgin olive oil, for finishing

Step-by-Step Instructions

Step 1: Salt and prep the eggplant

Cut the eggplant into 3/4-inch cubes. Toss with 1 tsp kosher salt in a colander and let stand for 10 minutes to draw out moisture and help the cubes brown. Rinse quickly if you like, then pat very dry with paper towels; dryness is key to good caramelization.

Step 2: Sauté eggplant until golden

Heat 3 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add half the eggplant in an even layer and cook, undisturbed, for 2–3 minutes to sear. Continue cooking, tossing occasionally, until deeply golden and tender throughout, 7–8 minutes total. Transfer to a plate. Add remaining 3 tbsp oil and repeat with the remaining eggplant. Set all sautéed eggplant aside.

Step 3: Build the tomato-basil sauce

In the same skillet over medium heat, add the sliced garlic (and red pepper flakes if using). Cook until fragrant and just turning pale gold, about 60 seconds. Pour in the crushed tomatoes and their juices, add 1/2 tsp kosher salt and the sugar (if using), and bring to a lively simmer. Cook, stirring occasionally, until slightly thickened and glossy, 12–15 minutes. Stir in half of the torn basil and turn heat to low to keep warm.

Step 4: Boil the pasta

Meanwhile, bring 4 quarts (3.8 L) water to a rolling boil. Add 2 tbsp kosher salt, then the rigatoni. Cook until al dente according to package timing, typically 8–10 minutes. Reserve 3/4 cup (180 ml) starchy pasta water, then drain the pasta well.

Step 5: Marry pasta and sauce

Return the drained pasta to the skillet with the sauce over medium heat. Add 1/2 cup (120 ml) reserved pasta water and toss vigorously until each ridge is coated and the sauce clings, about 1 minute. Add more pasta water by the splash if needed for a silky, glossy finish.

Step 6: Fold in eggplant and season

Gently fold in the sautéed eggplant. Taste and season with more salt and freshly ground black pepper as needed. If the pasta looks tight, loosen with another 1–2 tbsp pasta water.

Step 7: Plate and crown with ricotta salata

Divide pasta among warm bowls. Generously shower with finely grated ricotta salata. Finish with the remaining torn basil (or a mix of basil and mint) and a thread of good extra-virgin olive oil over each serving. Serve immediately while hot and fragrant.

Pro Tips

• Dry is everything: after salting, pat eggplant very dry so it browns instead of steaming.
• Don’t crowd the pan: sauté eggplant in batches for deep caramelization and better texture.
• Choose the right pasta: ridged, short shapes like rigatoni or penne rigate catch the sauce and cheese.
• Pasta water is your emulsifier: it adds starch to make the sauce clingy and glossy.
• Add cheese off the heat: keep ricotta salata as a fresh, salty “snow” on top rather than melting it into the sauce.

Variations

• Roasted Eggplant: Toss cubes with 3 tbsp oil and 1/2 tsp salt; roast on a sheet pan at 450°F (230°C) until browned and tender, 20–25 minutes. Fold into the sauce as directed.
• Spicy Calabrian Kick: Swap red pepper flakes for 1–2 tsp chopped Calabrian chile in oil added with the garlic.
• Gluten-Free: Use your favorite gluten-free short pasta; cook a minute shy of al dente to avoid softness.

Storage & Make-Ahead

Leftovers keep 2–3 days in an airtight container in the refrigerator. Reheat gently on the stovetop with a splash of water until loosened and hot; add fresh basil/mint and a new dusting of ricotta salata before serving. For best texture, the sauce and sautéed eggplant can be made 1 day ahead and refrigerated separately; cook pasta just before serving and combine as directed. To re-crisp pre-cooked eggplant, warm it on a sheet pan in a 375°F (190°C) oven for 6–8 minutes.

Nutrition (per serving)

Approximate: 620 calories; 24 g fat; 75 g carbohydrates; 22 g protein; 6 g fiber; 820 mg sodium. Values will vary based on brands and salt added.