For a richer sauce, consider adding a splash of dry red wine while simmering. If ricotta salata is unavailable, feta cheese can be used as a substitute. Adjust the amount of cayenne pepper to your preference. A pinch of red pepper flakes can also be used. Fresh basil is key to the authentic flavor of this dish. Don't skimp on it! For the best flavor, use high-quality olive oil.
Pasta alla Norma
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PREP TIME10 mins
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COOK TIME27 mins
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TOTAL TIME1 hrs 7 mins
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SERVING4 People
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VIEWS24
Transport yourself to the sun-kissed shores of Sicily with this classic pasta dish. Featuring a vibrant tomato sauce, crispy fried eggplant, salty ricotta salata, and a touch of fiery chili, it's a symphony of flavors and textures that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate58 g
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Cholesterol7 mg
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Fiber9 g
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Protein12 g
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Saturated Fat3 g
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Sodium4572 mg
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Sugar10 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Eggplant: In a large bowl, combine the sliced eggplant with 2 tablespoons of rock salt and enough water to cover. Place a plate on top to weigh down the eggplant, ensuring it remains submerged. Let it sit for 30 minutes to draw out excess moisture. (30 minutes)
02
StepRinse and Cube: After soaking, drain the eggplant and rinse thoroughly with cool water. Pat it dry with paper towels and cut into bite-sized cubes.
03
StepSimmer the Sauce: In a saucepan over medium-low heat, combine the tomato puree, 1 teaspoon of rock salt, smashed garlic clove, and basil leaves. Simmer gently, stirring occasionally, allowing the flavors to meld together. (5-10 minutes)
04
StepFry the Eggplant: Meanwhile, heat olive oil in a skillet over medium-high heat. Sauté the cubed eggplant until it turns golden brown and crispy. (5-10 minutes)
05
StepDrain Excess Oil: Remove the fried eggplant from the skillet and place it on paper towels to drain any excess oil.
06
StepCook the Pasta: Bring a large pot of lightly salted water to a rolling boil. Add the penne pasta and cook according to package directions, until al dente. (About 11 minutes)
07
StepCombine and Serve: Drain the cooked pasta and toss it with the fragrant tomato-basil sauce. Divide the pasta among 4 serving bowls. Top each bowl with the fried eggplant, sprinkle with ricotta salata, and garnish with diced fresh cayenne pepper to taste.
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RECIPE REVIEWS
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Gino Johns
Jun 30, 2025Easy to follow and delicious! A great way to use up fresh eggplant from the garden.
Meaghan Will
Jun 18, 2025This recipe is fantastic! The eggplant was perfectly crispy, and the sauce was so flavorful. My family loved it!
Lenna Gleason
May 15, 2025The cayenne pepper adds the perfect amount of heat. I'll definitely be making this again!
Lelia Hills
May 6, 2025I've made Pasta alla Norma before, but this recipe is by far the best. The soaking step for the eggplant really makes a difference.