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Italian

Pasta alla Norma

Pasta alla Norma is a Sicilian pasta with fried eggplant, tomato sauce, basil, and salty ricotta salata.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Pasta alla Norma

45 mintotal

Prep 15 min · Cook 30 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time beyond a brief eggplant salting while the sauce starts. Have the pasta water boiling before frying the eggplant.

Method

  1. Sprinkle the brinjal with part of the measured salt and rest for a few minutes. Pat dry well.

  2. Heat part of the olive oil in a pan and fry the brinjal until golden and tender. Remove to a plate.

  3. Boil the measured water, add salt, and cook the pasta until just al dente. Reserve a little pasta water before draining.

  4. In the same pan, add a little more olive oil and cook garlic until fragrant.

  5. Add tomato puree, remaining salt, and black pepper powder. Simmer until the sauce thickens slightly.

  6. Add the drained pasta and fried brinjal. Toss gently, adding a splash of pasta water only if needed.

  7. Fold in basil leaves and finish with Ricotta Salata Cheese before serving.

How to tell it's done

The brinjal should be soft inside, lightly golden outside, and the sauce should cling to the pasta.

Getting it right

Tip

Pat the brinjal dry before frying so it browns better and absorbs less oil.

What to serve it with

Serve hot as a vegetarian lunch or dinner pasta.

Common mistakes

The eggplant tastes greasy or the sauce feels flat.
Fry eggplant in hot oil in batches, drain well, and season the tomato sauce before tossing with pasta.

Substitutions

  • Use firm brinjal so the pieces hold shape after frying.
  • Do not replace Ricotta Salata Cheese with fresh ricotta; the texture and saltiness are different.
  • Use less oil if needed, but the brinjal should still become tender and golden.

Storing and reheating

Refrigerate pasta alla Norma for up to 3 days. Reheat in a pan with a splash of water; freezing is not recommended once the pasta is mixed with sauce.