What’s the best type of eggplant to use?

Globe eggplants are ideal thanks to their firm flesh and mild flavor. They roast up sweet and creamy, soaking in all that sauce.

Do I need to peel the eggplant before roasting?

No need! The skin helps pieces hold their shape and adds nice texture. If you prefer a milder taste or more tender pieces, peel half the eggplant so you get a mix of textures.

Can I use store-bought marinara sauce?

Absolutely! This recipe’s charm is its flexibility. Pick a quality jarred sauce you love—it’ll save time and still taste fantastic.

What cheese can I substitute for ricotta salata?

If you can’t find ricotta salata, pecorino, cotija, or even crumbly feta are great options. Fresh mozzarella isn’t traditional, but it’s delicious in a totally different, silky way.

Pasta alla Norma (Eggplant Pasta) Recipe

Name: Pasta alla Norma (Eggplant Pasta) Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian (Sicilian)
Ingredients: 1 (28-ounce) can whole peeled San Marzano tomatoes with purée; 1/4 cup extra-virgin olive oil; 4 garlic cloves, peeled and smashed; 1/4 teaspoon red pepper flakes; 1 tablespoon tomato paste; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 sprigs fresh basil; 2 1/2 pounds globe eggplant; Kosher salt (for seasoning); Extra-virgin olive oil (for brushing and roasting); 1 pound rigatoni pasta; 1/4 teaspoon kosher salt; 1/2 cup torn basil leaves, plus more for serving; 2 cups homemade marinara sauce or jarred marinara; Ricotta salata (or pecorino or cotija as alternatives)

Pasta alla Norma is the kind of dish that instantly transports you to sun-drenched Sicily, even if you’re just in your kitchen on a regular Tuesday night. This beloved classic combines silky roasted eggplant, bright homemade or store-bought marinara, punchy fresh basil, and a snow-like shower of salty ricotta salata (or another favorite cheese). Simple enough for a busy weeknight yet special enough for company, this pasta is all about deeply satisfying, soulful flavors—the kind that make you close your eyes for just a moment after that first bite.

Why You’ll Love This Recipe

Ridiculously Simple: No elaborate techniques or hard-to-find ingredients—just basic pantry staples and a few fresh picks. Even on your most hectic weeknight, you’ll find the steps entirely manageable.
Incredible Texture and Flavor: Roasted eggplant turns almost creamy, blending perfectly with a tangy, garlicky tomato sauce and hearty pasta. The cheese on top adds a final, irresistible burst of salty richness.
Flexible and Forgiving: Can’t find ricotta salata? No problem. Want to make it vegan? Easy! There’s plenty of wiggle room to make this recipe work for you.
Naturally Vegetarian: It’s a stellar way to savor veggies without sacrificing flavor, making everyone at the table happy (yes, even the so-called eggplant skeptics).

Ingredients You’ll Need

Don’t worry about fussy measurements—this recipe invites you to trust your taste. Here’s what each ingredient brings to the party:

Eggplant: This is the star! When roasted, it becomes silky and rich, soaking up sauce beautifully. Globe eggplants work best for their meaty texture.
Rigatoni Pasta: Rigatoni’s ridges and tube shape hold onto the sauce and eggplant bits. Penne or ziti work well, too.
Kosher Salt: Essential for seasoning both the eggplant and your pasta water—don’t skimp!
Extra-Virgin Olive Oil: Adds deep flavor and helps the eggplant roast up golden and luscious.
Marinara Sauce: Homemade for best flavor, but store-bought totally works if you need a shortcut. San Marzano tomatoes make things special with their natural sweetness.
Garlic Cloves: Sautéed lightly for aromatic depth in your sauce. Smashed is better than minced for a mellow, rounded garlic flavor.
Red Pepper Flakes: A pinch brings gentle heat—feel free to dial this up or down.
Fresh Basil: Torn and stirred in at the end for a burst of fragrant, peppery freshness. Use plenty!
Tomato Paste: Concentrates the tomato flavor and gives your sauce more body.
Ricotta Salata: Salty, firm, and crumbly; this cheese is traditional and adds a delicious finishing touch. Use pecorino, cotija, or even mozzarella if you can’t find it.
Freshly Ground Black Pepper: For extra pop and warmth.

Tip: Feel free to grab a jar of your favorite marinara if you’re pressed for time. Dinner doesn’t need to be complicated to be fantastic.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Pasta alla Norma welcomes your creative tweaks:

Make It Vegan: Just skip the cheese or swap in your favorite plant-based alternative.
Try Different Pasta Shapes: Short shapes like penne, ziti, or even fusilli grab onto the sauce just as well as rigatoni.
Add Veggies: Toss in sautéed zucchini, bell peppers, or spinach if you want more vegetables.
Spice It Up: Add more red pepper flakes, or a sprinkle of chili oil for an extra punch.
No Fresh Basil?: Dried basil works in a pinch, or sub in flat-leaf parsley for a different green note.
Make It Meaty: Add browned Italian sausage or shredded rotisserie chicken if you’re feeding a heartier appetite.

How to Make Pasta alla Norma

1. Start the Sauce

Begin by pouring your canned whole tomatoes into a bowl and crush them with your hands or the back of a spoon—there’s something very therapeutic about this! Set aside. Warm olive oil and smashed garlic cloves in a large skillet on medium heat. Let the garlic gently sizzle—it should turn fragrant and just golden, not burnt. Add in the red pepper flakes, give it 30 seconds, then remove the pan from heat. Add tomato paste carefully (watch for splattering!), stir for a minute, then add in those crushed tomatoes. Season generously with salt and pepper, toss in a few basil sprigs, bring to a boil, then skim down to a simmer for about 30 minutes. When done, discard the basil and garlic.

2. Roast the Eggplant

While the sauce simmers, roast your eggplant. Heat your oven to a toasty 425°F. Slice the eggplants into hearty half-moon pieces. Brush olive oil on a baking sheet, lay down your eggplant, brush more oil across the tops, sprinkle with kosher salt, and roast for about 30 minutes. The eggplant will transform—golden on the outside, creamy and sweet inside. If you need two sheet pans, don’t cram them—give them space to caramelize, not steam!

3. Cook the Pasta

As the eggplant bakes, bring a large pot of water to a rolling boil. Salt it like the sea. Boil the rigatoni until just al dente. Before draining, scoop out about ¾ cup of that glorious pasta water to help the sauce later. Drain the pasta.

4. Bring It All Together

Back in the pasta pot, toss in your drained pasta, roasted eggplant, homemade (or jarred) marinara, and torn fresh basil. Gradually add reserved pasta water until the sauce clings beautifully to every rigatoni and eggplant bite. Taste and adjust with salt, pepper, or more chili flakes if you want more kick.

5. Serve and Top

Transfer your pasta to a big bowl or serving platter. Shower generously with grated ricotta salata or your cheese of choice, followed by extra torn basil leaves for color and freshness.

Pro Tips for Making the Recipe

Slice eggplant evenly: This ensures everything roasts at the same rate. Thicker pieces may stay underdone, and thinner ones can burn.
Roast, don’t fry: Roasting avoids all the oil-soaked eggplant drama—it’s less greasy and easier to clean up.
Save your pasta water: This starchy liquid is a magic elixir for loosening and binding the sauce.
Don’t overdo the cheese: Ricotta salata is salty! Start with a sprinkle and add more as needed.
Upgrade your sauce: If making sauce from scratch, use San Marzano tomatoes for sweetness and richness. But trust me, even store-bought is good as long as you love the flavor.

How to Serve

There’s nothing complicated about serving Pasta alla Norma, but here’s how to make it feel extra special:

Family-Style: Serve straight from the pot, letting everyone help themselves.
Garnishes: Always, always finish with extra fresh basil and a final grating of cheese.
Perfect Pairings: A crisp green salad with a lemony vinaigrette makes a lovely contrast. Add crusty bread to mop up any leftover sauce—never waste good sauce!
Wine Pairing: A medium-bodied Italian red like Nero d’Avola or Chianti makes dinner feel like a celebration, even on a weekday.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the refrigerator. This pasta holds up well for up to three days and honestly, tastes even better the next day as the flavors mingle.

Freezing

Pasta alla Norma freezes nicely—just omit the cheese when freezing, and add it after reheating. Freeze in a tightly sealed container for up to 2 months.

Reheating

Warm leftovers gently on the stove with a splash of water or in the microwave in short bursts. Add a fresh sprinkle of cheese and basil to wake everything up.

FAQs

What’s the best type of eggplant to use?

Globe eggplants are ideal thanks to their firm flesh and mild flavor. They roast up sweet and creamy, soaking in all that sauce.
Do I need to peel the eggplant before roasting?

No need! The skin helps pieces hold their shape and adds nice texture. If you prefer a milder taste or more tender pieces, peel half the eggplant so you get a mix of textures.
Can I use store-bought marinara sauce?

Absolutely! This recipe’s charm is its flexibility. Pick a quality jarred sauce you love—it’ll save time and still taste fantastic.
What cheese can I substitute for ricotta salata?

If you can’t find ricotta salata, pecorino, cotija, or even crumbly feta are great options. Fresh mozzarella isn’t traditional, but it’s delicious in a totally different, silky way.

Final Thoughts

Don’t let the simplicity of Pasta alla Norma fool you. Every bite is proof that ordinary ingredients—tender eggplant, robust tomato sauce, good pasta, and a handful of basil and cheese—can be absolutely extraordinary. Whether you have company or just your own growling stomach to please, this is a meal that brings genuine happiness. Gather your ingredients, follow these easy steps, and see why Pasta alla Norma is a classic you’ll want to make again and again. Give it a try—you’ll be so glad you did!