Pasta alla Norma (Italian Eggplant Pasta)
This Eggplant Pasta recipe from Sicily pairs roasted eggplant with Rigatoni pasta and marinara for a saucy, satisfying vegetarian dinner. Topped with fresh basil and cheese, it’s a dish sure to impress.
Equipment
- Large baking sheet
- Vegetable peeler
- Large pot
- Skillet
- Mixing bowl
- Wooden spoon
Ingredients
- 2 medium eggplants peeled in strips and sliced into ½-inch rounds
- 2 tablespoons extra-virgin olive oil
- 8 ounces rigatoni or spaghetti
- 2 cups marinara sauce homemade or store-bought
- ½ cup fresh basil leaves chopped
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Freshly ground black pepper to taste
- ½ cup ricotta salata or Parmesan cheese grated
Instructions
- Prepare Eggplant: Peel the eggplants in alternating strips to create a striped effect, then slice them into rounds.2 medium eggplants
- Roast Eggplant: Preheat the oven to 425°F. Arrange eggplant slices on a baking sheet, brush both sides with olive oil, and roast for 25-30 minutes, flipping halfway, until golden and tender.2 tablespoons extra-virgin olive oil
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Reserve ½ cup of pasta water before draining.8 ounces rigatoni or spaghetti
- Make Marinara Sauce: If making homemade marinara, prepare it while the eggplant roasts. Heat it gently in a skillet or saucepan.2 cups marinara sauce
- Combine Ingredients: In a large skillet, mix the cooked pasta with the marinara sauce. Add roasted eggplant, basil, oregano, red pepper flakes, and reserved pasta water. Toss well to coat.½ cup fresh basil leaves, ½ teaspoon dried oregano, ¼ teaspoon red pepper flakes, Freshly ground black pepper
- Add Cheese: Stir in most of the grated cheese. Save some for garnishing. Season with salt and pepper to taste.Salt, ½ cup ricotta salata or Parmesan cheese
- Serve: Divide the pasta into bowls. Top with remaining cheese and additional basil, if desired. Serve warm.
Notes
- Vegan: For a vegan option, skip the cheese or use a plant-based alternative. Store leftovers in an airtight container for up to 3 days.
- Marinara Sauce: Make your marinara by following this recipe here, for authentic flavor, but a high-quality store-bought option (like Rao's) works perfectly if you’re short on time.
- Eggplant: There’s no need to salt modern eggplants before cooking. Look for medium-sized eggplants with shiny, unblemished skin.
- Cheese: The traditional recipe uses ricotta salata, which can be hard to find in the U.S. You can replace it with a mix of ricotta salata and Parmesan, or opt for Grana Padano, Pecorino Romano, or even mozzarella for a different twist.
- Pasta Choices: Rigatoni, Ziti, or Spaghetti are all great options—choose your favorite or whatever you have on hand.
- Spices: Adjust the red pepper flakes for heat or omit them if you’re sensitive to spice.