Sicilian Pasta alla Norma Recipe

Welcome to a culinary journey to Sicily with my treasured recipe for Pasta alla Norma. This dish holds a special place in my heart as it has been my go-to dinner party delight for years. Picture this: succulent golden eggplant pieces enveloped in a rich tomato sauce, creating a symphony of flavors that will transport you straight to the Mediterranean coast.

During a serendipitous trip to Sicily, a local nonna shared the secrets of Pasta alla Norma in her cozy kitchen overlooking the sea. Since then, this recipe has garnered me endless compliments and secured its spot as a favorite among friends and family.

Crafting this dish involved perfecting the delicate balance of flavors – ensuring the eggplant is tender, the sauce is robust, and the pasta is infused with the essence of Sicilian tradition. The result is a harmonious blend that never fails to impress even the most discerning pasta enthusiasts. So, join me in savoring a taste of Sicily with this Pasta alla Norma – a dish that embodies the artistry of Italian cuisine in every flavorful bite.

Quick Benefits

• Rich and complex flavor profile combining golden eggplant, rich tomato sauce, and fragrant basil leaves
• Versatile dish that can be customized with additions like red pepper flakes for heat, Italian sausage for heartiness, or fresh ricotta for creaminess
• Traditional Sicilian cooking method creates a melt-in-your-mouth texture for the eggplant, making it a luxurious and satisfying dish
• Perfect for entertaining – a crowd-pleaser that has earned rave reviews and countless dinner invitations

Why You’ll Love This Sicilian Pasta alla Norma Recipe Recipe

• Authentic Sicilian Flavors: This recipe captures the essence of Sicilian cuisine, with golden eggplant, rich tomato sauce, and fragrant basil creating a symphony of flavors that transport you to the Mediterranean coast.
• Dinner Party Hit: Impress your guests with a dish that has been a secret weapon for the author, earning them countless dinner invitations. This Pasta alla Norma is sure to be a crowd-pleaser, even for the pickiest of eaters.
• Perfectly Balanced: The recipe has been meticulously perfected to strike a balance of flavors and textures. The method of cooking the eggplant in stages ensures a complex flavor profile, while the right amount of garlic and olive oil guarantees a silky, not spongy, texture.
• Customizable: Make the recipe your own by adding red pepper flakes for a hint of heat, crumbled Italian sausage for a heartier version, or a dollop of fresh ricotta for a luxurious finish. It’s versatile and can be tailored to suit your preferences.
• Satisfying and Elegant: Transform humble eggplant into a luxurious dish that marries rustic charm with elegant flavors. Whether you’re hosting a dinner party or craving a taste of Sicily at home, this Pasta alla Norma promises a deeply satisfying and unforgettable dining experience.

Ingredients for Sicilian Pasta alla Norma Recipe

For the Pasta

• Salt and black pepper to taste
• 23 oz (660g) Italian eggplants (approximately 2 medium eggplants)
• 30 oz (850g) canned peeled tomatoes
• 2 large garlic cloves
• 1/3 cup ricotta salata cheese, grated
• Handful of fresh basil leaves
• 12 oz (340g) short pasta (casarecce recommended)
• 1/3 cup extra virgin olive oil

How to Make Sicilian Pasta alla Norma Recipe

Step 1: Prepare the Eggplant

Cut the eggplant into bite-sized cubes. Optionally, slice a few thin strips for garnish. Place the cubed eggplant in a colander over a plate, salt generously, toss, and let sit for 15-20 minutes. Drain excess moisture, pat dry with paper towels.

Step 2: Start the Tomato Sauce

While the eggplant is cooking, heat 1 tablespoon of olive oil in a pot or saucepan. Add garlic and cook until lightly golden. Stir in canned tomatoes, salt, and basil. Simmer covered on low-medium heat for 20 minutes.

Step 3: Fry the Eggplant

In a large saucepan, heat olive oil. Fry eggplant cubes in batches until golden brown on each side. Drain on paper towels. Repeat with remaining eggplant.

Step 4: Blend the Sauce

Remove sauce from heat and blend until smooth using an immersion blender or standard blender.

Step 5: Combine Eggplant and Sauce

Stir in half of the fried eggplant into the sauce and simmer on low-medium heat with the lid on for 10 minutes.

Step 6: Cook the Pasta

While the sauce simmers, cook the pasta in a large pot of heavily salted boiling water until 80% done (approximately 2 minutes less than al dente). Remember to reserve some pasta cooking water before draining.

Step 7: Finish the Dish

Combine the partially cooked pasta with the sauce, reserved pasta water, and remaining eggplant in a pan. Cook for 2 minutes until the pasta is al dente and has absorbed the sauce.

Step 8: Serve

Divide the Pasta alla Norma among bowls and top with the reserved eggplant pieces and a generous amount of grated ricotta salata cheese.

Storage Tips

To store the finished Pasta alla Norma, allow it to cool to room temperature before transferring it to an airtight container. This dish can be stored in the refrigerator for up to 3-4 days. When reheating, you can warm it in a saucepan over low heat, stirring occasionally to prevent sticking and ensuring even heating throughout.

For longer storage, you can freeze Pasta alla Norma for up to 2-3 months. Place the cooled pasta in a freezer-safe container or resealable freezer bag, ensuring to remove any excess air before sealing. When ready to enjoy, thaw the dish overnight in the refrigerator before reheating it on the stovetop or in the microwave. Adding a splash of water or tomato sauce while reheating can help refresh the sauce and prevent it from becoming too dry.

Ingredient Substitutions

If you’re looking to make a vegetarian version of this Pasta alla Norma, you can swap the ricotta salata cheese for crumbled feta or grated Parmesan cheese. Both cheeses will add a similar salty and tangy flavor profile to complement the eggplant and tomato sauce.

To make this recipe vegan-friendly, you can omit the ricotta salata cheese altogether or replace it with a sprinkle of nutritional yeast for a cheesy umami flavor. You can also drizzle some homemade vegan cashew cream on top of each serving for a creamy texture that mimics the richness of the cheese.

If you’re short on fresh basil leaves, you can use dried basil instead. Just remember that dried herbs are more concentrated in flavor, so adjust the amount accordingly. Additionally, if you prefer a different type of pasta, feel free to use spaghetti, penne, or any other pasta shape you have on hand. Different pasta shapes can bring a fun twist to the dish while still soaking up the flavorful sauce beautifully.

Serving Suggestions

For a stunning presentation of Pasta alla Norma, consider layering the pasta in individual mini casseroles or ramekins before baking them briefly in the oven. This not only creates a beautiful individual serving but also intensifies the flavors as the dish bakes. Top each mini casserole with an extra sprinkle of ricotta salata cheese before serving for an extra touch of elegance.

To elevate your Pasta alla Norma further, serve it as a main course in a hollowed-out wheel of Parmigiano-Reggiano cheese. This unique presentation not only adds a subtle cheesy flavor to the dish but also creates a memorable dining experience for your guests. Finish by shaving additional Parmigiano-Reggiano over the top before serving to enhance the richness of this Sicilian classic.

FAQs for Sicilian Pasta alla Norma Recipe

Can I use a different type of pasta for this recipe?

Absolutely! While casarecce is recommended for this Pasta alla Norma, you can use other short pasta shapes like penne, rigatoni, or fusilli.

Can I substitute ricotta salata cheese with another type of cheese?

If you can’t find ricotta salata, you can substitute it with grated pecorino Romano or Parmesan cheese for a similar salty and tangy flavor profile.

How can I prevent the eggplant from becoming soggy in the sauce?

To prevent the eggplant from becoming soggy, make sure to salt the eggplant slices and let them sit for about 30 minutes to draw out excess moisture. Then pat them dry before cooking.

Can I make this dish in advance and reheat it?

Yes, you can make Pasta alla Norma ahead of time and reheat it gently on the stovetop over low heat. Add a splash of water or olive oil to revive the sauce’s consistency.

Conclusion

As you embark on making your own Pasta alla Norma, remember that each step is an opportunity to infuse your dish with love and flavor. The magic of this recipe lies not just in its ingredients, but in the care and attention you put into each golden piece of eggplant and each spoonful of rich tomato sauce. Embrace the process, enjoy the aromas filling your kitchen, and savor the reward of a beautifully crafted meal.

Whether you’re cooking for loved ones or simply treating yourself to a taste of Sicily, Pasta alla Norma has a way of bringing people together through its delicious simplicity. So gather around the table, share stories, and create cherished memories over plates of this exquisite pasta. Let the flavors transport you to the sun-soaked shores of Sicily, where tradition and innovation blend seamlessly in every bite of this timeless dish. Buon appetito!

Sicilian Pasta alla Norma Recipe

“Savor the rich flavors of Sicily with Pasta alla Norma, a magical combination of golden eggplant, rich tomato sauce, and creamy ricotta salata cheese.”

Print Recipe Pin Recipe

Prep Time25 Minutes

Cook Time35 Minutes

Total Time60 Minutes

CuisineItalian

Skill LevelEasy

Servings4 Servings

Ingredients

For the Pasta

• Salt and black pepper to taste
• 23 oz (660g) Italian eggplants (approximately 2 medium eggplants)
• 30 oz (850g) canned peeled tomatoes
• 2 large garlic cloves
• 1/3 cup ricotta salata cheese, grated
• Handful of fresh basil leaves
• 12 oz (340g) short pasta (casarecce recommended)
• 1/3 cup extra virgin olive oil

Instructions

1. Prepare the Eggplant: Cut the eggplant into bite-sized cubes. Optionally, slice a few thin strips for garnish. Place the cubed eggplant in a colander over a plate, salt generously, toss, and let sit for 15-20 minutes. Drain excess moisture, pat dry with paper towels.
2. Start the Tomato Sauce: While the eggplant is cooking, heat 1 tablespoon of olive oil in a pot or saucepan. Add garlic and cook until lightly golden. Stir in canned tomatoes, salt, and basil. Simmer covered on low-medium heat for 20 minutes.
3. Fry the Eggplant: In a large saucepan, heat olive oil. Fry eggplant cubes in batches until golden brown on each side. Drain on paper towels. Repeat with remaining eggplant.
4. Blend the Sauce: Remove sauce from heat and blend until smooth using an immersion blender or standard blender.
5. Combine Eggplant and Sauce: Stir in half of the fried eggplant into the sauce and simmer on low-medium heat with the lid on for 10 minutes.
6. Cook the Pasta: While the sauce simmers, cook the pasta in a large pot of heavily salted boiling water until 80% done (approximately 2 minutes less than al dente). Remember to reserve some pasta cooking water before draining.
7. Finish the Dish: Combine the partially cooked pasta with the sauce, reserved pasta water, and remaining eggplant in a pan. Cook for 2 minutes until the pasta is al dente and has absorbed the sauce.
8. Serve: Divide the Pasta alla Norma among bowls and top with the reserved eggplant pieces and a generous amount of grated ricotta salata cheese.