Pasta Alla Norma Recipe

This lighter and quicker version of Pasta alla Norma brings together tender eggplant, sweet tomatoes, and salty ricotta salata in a comforting pasta dish made for sharing.

Some of the best recipes are the ones that carry a story, and this eggplant pasta is one of them. It was inspired by my childhood friend Luis, who lives in the Abruzzo region of Italy, and by the simple, seasonal cooking I grew up enjoying during my summers there.

This is my lighter and quicker adaptation of the classic Pasta alla Norma. Instead of deep frying the eggplant, I sauté it with onions and fresh tomatoes, then toss everything with pasta and a generous amount of ricotta salata. The result is comforting, full of fresh Italian flavor, and ready in about 30 minutes.

This is the kind of pasta I love to make. A few good ingredients, very little fuss, and a dish that comes together beautifully. It is simple enough for a busy evening, yet delicious enough to place in the middle of the table and share with family and friends.

You will find crushed red peppers on the pasta alla Norma dish. Sicilian cooking tends to use “peperoncino,” or red pepper flakes, a lot.

Of course, if you like a kick in your pasta, by all means, add some crushed red pepper to it.

In this Article

Origins of  “Alla Norma”

Norma is the name of a beautiful opera composed by the Sicilian Vincenzo Bellini.

This pasta made with eggplant, a beloved vegetable of Sicily,  was named in honor of the opera.

What type of eggplant is used to make this pasta recipe?

I love quick dishes, and to make this dish faster without compromising flavor, I use small eggplants or Japanese eggplants.

Why, you may ask? Simple. I do not need to salt them to draw out excess moisture, so the eggplant can have a more robust flavor and a softer texture.

The salting process can take up to an hour, and by using Japanese eggplant, which tastes the same, you will eliminate the hour-long salting process.

What is Ricotta Salata?

An Italian cheese made from sheep milk. The milk is richer in fat and protein content.

The milk is pressed and salted, then left to rest for up to 90 days. The salt removes up to 50% of the water content, giving us a more complex and harder-textured cheese that can be grated.

A specialty of Southern Italy. Ricotta salata can be enjoyed over pasta or sliced and enjoyed as is.

If you cannot find ricotta salata, substitute with feta, which is very similar, or Pecorino Romano.

A quick note about the tomatoes

Use fresh tomatoes anytime you can. Blanching, or par-boiling the tomatoes with an “x” scored on the bottom of the tomato and all around the main body of the tomato, will make it easier to remove the tomato skin.

This will give your sauce a smoother, more uniform texture. The tomato skins are tough and hard to chew, and they also remove the bitter flavor.

Cooking tips and step-by-step instructions to achieve this excellent recipe of eggplant

For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.

I used the smaller eggplants and diced them to about 1″ squares. I used them immediately and did not let them sit covered with salt for one hour.

• Scored a large X on the bottom of the tomatoes, and I gently scored around the tomato.

• Blanched them in hot water for a couple of minutes. You do not want to cook them; just get the skin to come off.

• Run the tomatoes under cold water and remove the skin. It should come off like a glove.

• Pass the tomatoes through a food mill and set aside. I love mine as my grandmother gave it to me, and I use it as often as I can.

• Cook the pasta al dente, 2 minutes less than the packaging manufacturer’s cooking suggestion time. You want your pasta to be al dente, and it will continue cooking once added to the eggplant. Reserve a cup of pasta-boiling water.

• Meanwhile, sauté the onions until translucent in a large skillet.

• Add the small eggplant squares to the onion and cook for a few minutes.

• Add the tomato pulp and some cooking water to prevent it from drying out.

• Drain the pasta and add it to the eggplant-tomato mixture. Stir well.

Serve in large pasta bowls and be very generous with the ricotta salata cheese sprinkled over it.

What dishes can you enjoy with this pasta with eggplants?

For your Italian experience, start with melon with prosciutto. Refreshing and palate teaser.

In Italy, pasta is served as “primo piatto”, the second serving or “piatti secondi” you can enjoy veal saltimbocca or chicken with artichokes. A light tomato and arugula salad will round out the dinner portion.

Let’s not forget dessert. These mascarpone-roasted peaches are just what summer ordered.

Yes, it may seem like a lot, but then we do enjoy a long dinner with family and a nap thereafter.

Variations and Substitution

• I use farfalle pasta, but any tubular pasta will work wonderfully as it will collect the juice inside, giving you a treat of flavor with each bite.

• In the southern part of Italy, you will find this recipe with peperoncino, which gives it a nice kick. Red pepper flakes can be added to this recipe.

• When using larger eggplant, I recommend slicing it, seasoning with salt, and letting it sweat off excess water. This process will take up to an extra 30 minutes.

Storing and Reheating

Store: Ensure your leftovers are completely cooled, then store them in an airtight container in the refrigerator for up to two days.

Reheat: Bring back to room temperature. Add the amount you wish to reheat in a skillet, add a couple of tablespoons of water, and reheat until desired warmth.

Frequently Asked Questions

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Originally published on August 20, 2020. Updated on July 1, 2023.