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Here is another summer Italian classic that is perfect for dining alfresco – Sicilian pasta alla Norma with roasted eggplant. This vegetarian dish features spicy tomato sauce, roasted eggplant, fresh basil, and ricotta salata. It has a simple but elegant vibe that’s hard to beat work week-night dinners. I think it is a combination of fresh basil, fancy cheese, and beautiful color that makes this simple summer pasta feel like a gourmet meal. If you like eggplant parmesan or ratatouille, you will certainly like this dish. Plus, you will appreciate how quick and easy it is to throw together. Add a simple green salad, a Sicilian red wine, and maybe some garlic bread for a classic Italian dining experience.
Looking for more Sicilian recipes? Try my pasta all Trapanese. If you like eggplant recipes, try my late-summer ratatouille.
Why you will love this Sicilian Pasta alla Norma
My favorite thing about this recipe is the simplicity – a handful of ingredients and minimal prep time yields a flavorful satisfying meal. To elaborate a bit more, you will love this dish because it is:
- Quick and Easy: Many of my favorite tomato and eggplant recipes take a bit of work (and time). There is so much chopping for ratatouille and eggplant parmesan is quite a production effort. I enjoy making these dishes but only on the weekend when I have extra time. This recipe has minimal chopping (just the eggplant a bit of garlic) and prep work. Put the eggplant in the oven to roast, whip up a quick marinara, and boil some pasta. That’s all there is to it.
- Vegetarian: I am not a vegetarian but I do try and make several vegetarian meals a week. I think it is good for our health and budget. I’m always on the lookout for vegetarian entrees that the family will love.
- A seasonal Dish but can also be made year-round: I think of this dish in mid to late summer when the tomatoes, eggplant, and fresh basil are abundant. I use basil from my garden and sometimes fresh tomatoes. But this dish is also excellent when made with canned tomatoes – I actually prefer canned tomatoes for this recipe.
- Packed with Flavor: This dish gets a great flavor kick from the sauce which has garlic, red pepper, and a pinch of oregano. It pairs wonderfully with the savory roasted eggplant, salty cheese, and fresh basil.
- Beautiful when Served: I love a colorful dish garnished with fresh herbs and grated cheese. I think it enhances the dining experience.
Recipe Substitution Notes:
Here are some easy swaps to make:
Ricotta Salata swaps: Ricotta salata can be difficult to find. You will most likely need to visit a specialty grocery store, a cheese store, or an Italian shop. My favorite Italian specialty shop doesn’t always carry it. Many recommend feta cheese as a close substitute but I don’t like that option for this recipe. While feta has a similar texture, it is tangier. I prefer to stick with Italian cheeses. I think a mix of fresh mozzarella and a hard salty cheese (parmesan or pecorino) works well.
I tear 4 to 6 ounces of fresh mozzarella into about 1-inch pieces and stir them into the hot pasta. The cheese will melt nicely. Then I stir in about half the shredded parmesan (or pecorino) reserving the remainder for garnishing. This results in a slightly different texture than the classic dish (more gooey melty cheese) but it is delicious nonetheless. I’ve also tried using a few spoons of fresh ricotta in place of the mozzarella. This works too but I think I prefer the mozzarella option.
Eggplant swaps: Some folks don’t like eggplant – it is one of those foods that many people commonly express a dislike for. Often, I think this is because they haven’t had it properly cooked. Poorly cooked eggplant can be bitter, mushy, rubbery, etc. but when it is done well, it is wonderful. But anyways, I digress. If you don’t like roasted eggplant you can make this recipe with zucchini. Grab 4 to 5 large zucchinis and slice them into half moons. Then toss them with olive oil and salt and roast them following the same method outlined for the eggplant. If you need a way to use up surplus zucchini, this is a great option!
Pairings for Sicilian Pasta alla Norma
I like to serve this dish with a simple green salad and fresh bread (french, Italian, ciabatta, etc.) If time allows, I make garlic bread because we love it and it pairs nicely. Sometimes I pair it with a fennel salad instead of a green salad. For the wine, I like a good red Italian pasta wine. Try one from Sicily if you can. Look for a Nero D’Alvo or an Etna Rosso.
Sicilian Pasta all Norma FAQs
Pasta all norma is supposedly from the city of Catania located on the eastern coast of Sicily. Sicily is an autonomous region of Italy and the largest island in the Mediterranian – located just south of the Italian peninsula.
Ricotta Salata (or salted ricotta) is a salty, crumbly sheep cheese from Sicily. It is great for crumbling or grating over pasta. It is very different from fresh or whole milk ricotta which has a smooth and creamy texture (and much less salty flavor).
This dish is often served with tubular pasta such as penne, ziti, gemelli, or rigatoni. You can also use a thicker spaghetti or bucatini.
No, not for this dish. Many of my classic Italian cookbooks instruct you to salt the eggplant for 30 minutes to an hour. This draws out moisture and “bitter juices.” However, many chefs today will tell you this is unnecessary – apparently, we’ve engineered away the bitter variety of eggplant. There is still debate on the topic of salting eggplant but many no longer call for it and I personally think this recipe is great without salting.
Favorite Kitchen Tools for Sicilian Pasta Alla Norma with Roasted Eggplant
I like to make this dish in my enamel skillet, I also find my pasta strainer, cheese grater, and baking sheet very useful.
Print
Sicilian Pasta Alla Norma with Roasted Eggplant
- Cuisine: Italian
Description
A simple yet satisfying vegetarian pasta that you will want to make all summer long.
Ingredients
- 2 medium eggplants, cut into 1-inch cubes
- 1 teaspoon salt, plus more to taste
- extra virgin olive oil
- 4 garlic cloves, diced
- ½ teaspoon red pepper flakes (or 1 teaspoon if you like it spicy)
- 2 tablespoons tomato paste
- 1 28 oz can whole tomatoes and their juices, crushed by hand
- ½ teaspoon dried oregano
- 1 pound pasta, I like penne, gemelli, rigatoni, or a thick spaghetti
- 1 cup ricotta salata* (or substitute: 4 to 6 ounces of fresh mozzarella plus ⅓ cup grated parmesan or pecorino)
- 1 cup fresh basil leaves, torn or roughly chopped
Instructions
- Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper or foil (for easy cleanup). Put the eggplant in a bowl and toss with 3 to 4 tablespoons of olive oil and 1 teaspoon of salt. Once the eggplant is evenly coated, spread it out on a baking sheet. You can add a little more olive oil if needed. Bake for about 25 minutes until the cubes are tender and browned. Remove from oven and set aside.
- Meanwhile, bring a large pot of salted water to a boil. Add at least 1 tablespoon of salt.
- Heat 3 tablespoons of olive oil in a large skillet. Add the garlic and cook over medium-low heat for about 3 minutes. Add the pepper flakes and tomato paste. Stir to combine. Add the tomatoes and their juices along with the oregano. Bring to a boil and then reduce heat to a simmer. Simmer sauce for 10 minutes.
- While your sauce simmers, cook the pasta following the al dente instructions on the package. Drain the pasta reserving a ¼ or so of the water. When your sauce is ready, transfer the pasta to the sauce. Stir well to coat pasta. Add a tablespoon of the reserved pasta water if needed. Remove the pan from heat and stir in the eggplant, half of the basil, and most of the cheese. Reserve a few tablespoons of grated cheese for garnishing individual servings.
Notes
- I can’t always find ricotta salata at the store. I’ve taken to using a combination of fresh mozzarella and parmesan instead.
Keywords: Sicily, Sicilian, pasta, eggplant
