Pasta Alla Norma (Sicilian Eggplant Pasta)
A classic Sicilian Pasta Alla Norma made with golden eggplant, rich tomato passata, fresh basil, and ricotta salata. This easy eggplant pasta is comforting, simple, and full of Mediterranean flavor.
Ingredients
For the Eggplant Tomato Sauce
- 1 eggplant diced into 1-inch (2.5 cm) cubes
- 3 tablespoon extra virgin olive oil
- ⅛ teaspoon salt
- 2 cloves garlic minced
- 400 ml passata or tomato puree
- ¼ teaspoon salt
- ¼ black pepper
- Fresh basil
- 100 g ricotta salata or feta cheese grated or crumbled
For the Pasta
- 1 tablespoon salt for the pasta water
- 250 g tagliatelle pasta
Instructions
- Cut 1 eggplant into small 1-inch (2.5 cm) cubes.
- Heat 3 tablespoons extra virgin olive oil in a large pan over medium heat.
- Add the diced eggplant, season with ⅛ teaspoon salt, and sauté for 8–10 minutes, until golden brown and tender. Remove from the pan and set aside.
- In the same pan, add 2 minced garlic cloves and sauté for about 1 minute, until fragrant.
- Pour in 1⅔ cups (400 ml) passata or tomato puree, then season with ¼ teaspoon salt and ¼ teaspoon black pepper.
- Add fresh basil and simmer the sauce over low heat for 10–15 minutes, stirring occasionally.
- Bring a large pot of water to a boil, add 1 tablespoon salt, and cook 9 oz (250 g) tagliatelle until al dente.
- Scoop the pasta into the tomato sauce with a spaghetti spoon and reserve 1 cup of pasta water.
- Add the reserved pasta water to the sauce as needed, then toss until the pasta is evenly coated.
- Add the grated ricotta salata and mix until the pasta is well coated.
- Serve topped with the sautéed eggplant, extra ricotta salata, and fresh basil leaves.
Notes
Let the Eggplant Brown: I like to leave the eggplant alone in the pan for a few minutes at a time so it turns golden instead of steaming.
Keep the Sauce Gentle: A low simmer helps the passata thicken slightly and brings out its natural sweetness without making the garlic harsh.
Save the Pasta Water: I always keep at least 1 cup of pasta water because it helps the tomato sauce cling beautifully to the tagliatelle.
Add the Cheese at the End: I like to grate the ricotta salata right before serving so it stays fluffy and doesn't melt completely.
Nutrition
Calories: 895kcal | Carbohydrates: 124g | Protein: 29g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 4057mg | Potassium: 1824mg | Fiber: 15g | Sugar: 21g | Vitamin A: 1431IU | Vitamin C: 28mg | Calcium: 215mg | Iron: 7mg
