Pasta Alla Norma Recipe: How to Make Sicilian Eggplant Pasta
Written by MasterClass
Last updated: Jul 29, 2023 • 2 min read
For a hearty weeknight dinner, make pasta alla Norma, a Sicilian pasta dish with fried eggplant, marinara sauce, ricotta salata cheese, and basil.
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What Is Pasta Alla Norma?
Pasta alla Norma is a hearty vegetarian pasta dish with fried or roasted eggplant, marinara sauce, fresh basil, and ricotta salata cheese. In many classic eggplant dishes, cooks condense the vegetable through purging—a method of salting and pressing to decrease oil absorption. However, the key to meaty, flavorful eggplant in pasta alla Norma is to skip that step and intentionally soak up the extra-virgin olive oil.
The History of Pasta Alla Norma
Pasta alla Norma gets its name from Vincenzo Bellini’s nineteenth-century opera, Norma. The composer and pasta dish both come from Catania, a city on the eastern coast of Sicily, Italy. There are two origin stories for the dish: The first claims that the dish was created for the opera’s world premiere in 1831. The second claims that when Italian writer Nino Martoglio first tried the dish, he exclaimed, “This is a real Norma!” Much like the namesake opera, the pasta was a true masterpiece.
Pasta Alla Norma Recipe
makes
prep time
20 mintotal time
45 mincook time
25 minIngredients
- 1
Bring a large pot of salted water to a boil.
- 2
Halve eggplants lengthwise and cut into ½-inch thick half-moons.
- 3
In a large skillet, heat 3 tablespoons of olive oil over medium-high heat.
- 4
Working in batches as needed, sauté eggplant in a single layer until golden brown and crispy, about 5 minutes per side.
- 5
Transfer the eggplant pieces to a plate or baking sheet and season with kosher salt. Do not drain with paper towels.
- 6
Add remaining olive oil to the skillet and reduce to medium heat.
- 7
Add the garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
- 8
Add the oregano and tomatoes. Cook until tomatoes are softened and saucy, about 5 minutes. Season with salt and pepper.
- 9
Meanwhile, cook the pasta until al dente according to package instructions.
- 10
Reserve 1 cup of cooking water. Using a colander, drain pasta and return to the pot.
- 11
Add the eggplant, tomato sauce, and half of the pasta water to the pot. Cook, stirring frequently, over low heat until the sauce thickens and clings to the pasta. Add more pasta water as needed to thin the sauce.
- 12
Sprinkle pasta with both cheeses and garnish with torn basil for serving.
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