The Best Pasta Alla Norma (Sicilian Eggplant Pasta)

Pasta alla Norma is a classic Sicilian dish that is not only bursting with flavor but also pretty simple to make. It perfectly combines tender eggplant with a rich tomato sauce, all tossed with pasta and topped with a sprinkle of salty ricotta salata cheese. It’s a crowd-pleaser that’s sure to impress at any table.

Tortiglioni pasta with eggplant in a marinara sauce

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What Is Pasta Alla Norma?

Pasta alla Norma is a delightful Sicilian pasta dish that's as tasty as it is simple to make! Named affectionately after Vincenzo Bellini's famous opera "Norma," this dish is a beautiful tribute to the rich culinary traditions of Sicily. The star ingredients include ripe tomatoes, sautéed eggplant, fragrant basil, and a generous sprinkle of salty ricotta salata cheese. The combination creates a luscious and hearty dish that really sings with traditional Italian flavors. It's perfect for a cozy dinner and is sure to bring a taste of Sicily right to your table. Whether you're a fan of Italian cuisine or trying it for the first time, Pasta alla Norma is a must-try that will not disappoint!

Why you’ll love this Pasta Alla Norma recipe

You're going to absolutely adore this Pasta alla Norma recipe, and here’s why:

It's Simply Delicious - The combination of sweet, tangy tomatoes and rich, creamy eggplant melds perfectly with the robust flavors of garlic and basil. Each bite is a delightful burst of Mediterranean flavor that's bound to please your taste buds.
Healthy and Nourishing - Not only is this dish a treat for your palate, but it's also packed with nutritious ingredients. Eggplants are a great source of vitamins and fiber, while tomatoes are rich in antioxidants. It’s a meal you can feel good about indulging in!
Easy to Make - Whether you’re a cooking novice or a seasoned pro, whipping up this dish is a breeze. With straightforward steps and simple ingredients, you’ll have a gourmet meal without the hassle. Impress your guests or treat yourself any night of the week!
Perfectly Versatile - Pasta alla Norma is wonderfully adaptable. Serve it up for a cozy family dinner, a romantic evening in, or a lively gathering with friends. It’s a guaranteed crowd-pleaser that fits beautifully into any meal plan.

The Ingredients You Will Need To Make Pasta Alla Norma

Eggplant – The star of this recipe! You can make this dish any time of year, but it’s best when you can use in-season, end-of-summer eggplant.
Tomato sauce – We used our Pomodoro Fresco sauce, but you can use your favorite jarred tomato sauce for a quick & easy shortcut.
Olive oil – We might be biased, but we will always recommend an authentic, high-quality extra virgin olive oil for your recipes.
Fresh basil – With its lovely, broad leaves and a sweet, slightly peppery taste, fresh basil can transform any ordinary dish into something extraordinary. It’s aromatic, with hints of mint and clove, and it has a freshness that’s just unbeatable when plucked straight from the garden.
Cheese – Traditional pasta alla Norma is served with rich & salty ricotta salata – feel free to use it if you can find it! Otherwise, another salty cheese like parmesan or pecorino romano works as well.
Pasta – Thick, tubular pasta like Tortiglioni or Mezzi Rigatoni works best since their hollow center traps the eggplant pasta sauce, giving each bite a meaty texture & a burst of aromatic flavor.

How To Make Pasta Alla Norma

Start by roasting the eggplant. Preheat the oven to 425 degrees and prep the eggplants. Line baking sheets with parchment paper, peel and slice the eggplants, drizzle with olive oil and season with salt and pepper. Roast until deeply golden and tender, about 35 to 45 minutes.

Heat the sauce and cook the pasta. Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions. Reserve some pasta cooking water before draining (about ½ cup should be plenty), then return the pasta to the pot.

Complete the sauce. Once the eggplant is done roasting, add it to the warmed sauce. Then add olive oil, fresh basil, red pepper flakes, dried oregano and stir to combine.

Add the pasta and reserved pasta water and toss well. Finish by adding the cheese and serve.

Eggplant brushed with olive oil and seasoned with salt and black pepper

Roasted eggplant slices in marinara sauce

Pasta tossed with eggplant, marinara and cheese

Pasta alla norma with Delallo Tortiglioni pasta

Top Tips

Use fresh, in-season eggplant. Eggplant is in peak season between August & October.
Don’t overdo it with the olive oil. Eggplant soaks up moisture very easily, so be sure to use just enough olive oil to season the eggplant without drenching it.
Space the eggplant out to roast evenly. Eggplant needs lots of room to release its moisture without steaming.
Make-ahead option. You can prepare the sauce and roast the eggplant one day in advance. Store them in the fridge in separate containers.
Leftovers & Storage. Store leftover pasta all norma in a tight-lid container in the fridge for 3 days. Warm up over medium heat.

Substitutions And Additions

Make it gluten-free. Swap out the semolina pasta with gluten-free pasta.

Use homemade tomato sauce. Jarred sauce is great for a quick and easy meal, but you can upgrade to making homemade marinara sauce. This marinara sauce is delicious and comes together in just 30 minutes.

Storage & Reheating. Leftover roasted eggplant pasta will keep, stored in an airtight container in the refrigerator, for 2-3 days. Reheat on the stovetop or in the microwave, adding an extra splash of water or cooking stock to loosen up the eggplant sauce as needed, until warmed through.

What To Serve With Pasta Alla Norma

Garden Salad: A simple garden salad dressed with a light vinaigrette can add a fresh, crisp contrast to the rich flavors of the pasta. Mix together some mixed greens, cherry tomatoes, cucumber, and red onion for a refreshing side.

Garlic Bread: There’s nothing like a piece of warm, crispy garlic bread to accompany a plate of pasta. It’s perfect for mopping up any leftover sauce and adds a pleasant garlicky crunch that pairs wonderfully with the tomato and eggplant.

Roasted Vegetables: Consider serving a side of roasted vegetables like zucchini, bell peppers, or asparagus. Roasting brings out the natural sweetness of the vegetables, making them a great complement to the savory elements of Pasta Alla Norma.

Antipasti Platter: Create a small platter with a selection of olives, marinated artichokes, roasted peppers, and perhaps some sliced cured meats. This not only adds variety to your meal but also keeps with the Italian theme.

Caprese Salad: Another great option is a classic Caprese salad with ripe tomatoes, fresh mozzarella, basil, and a drizzle of balsamic glaze. It’s light, refreshing, and visually appealing, making it a perfect starter or side.

Sautéed Greens: A side of sautéed greens such as spinach, Swiss chard, or kale can add a nutritious and flavorful boost to your meal. Simply sauté the greens in a little garlic and olive oil for a quick and delicious side.

Italian Wine: Don’t forget about the drinks! A nice glass of Italian wine such as Chianti or Nero d’Avola can complement the deep flavors of the Pasta Alla Norma beautifully.

Gelato or Sorbet: For dessert, keep it light and simple with a scoop of lemon sorbet or vanilla gelato. It’s the perfect way to clean the palate and end the meal on a sweet note

Pasta Alla Norma: FAQ

What Is The Meaning Of Pasta Alla Norma?

Named after "Norma," an opera by the Sicilian composer Vincenzo Bellini, this dish is a delightful ode to the island's vibrant culinary culture. Whether you're a pasta lover or just looking to try something new, Pasta alla Norma offers a taste of Sicilian hospitality and tradition in every bite!

How Did Pasta Alla Norma Get Its Name?

Legend has it that in the 19th century, a Sicilian playwright named Nino Martoglio was so impressed by this delicious pasta that he compared it to Bellini’s masterpiece, exclaiming, "Chista è ‘na vera Norma!" (This is a true Norma!). The name stuck, and Pasta alla Norma became a staple of Sicilian cuisine, celebrated both for its simplicity and its depth of flavor.

Can I Make Pasta Alla Norma Ahead Of Time?

The Best Pasta Alla Norma (Sicilian Eggplant Pasta)

Ingredients

1 (25.5-ounce) jar DeLallo Pomodoro Fresco Marinara
2 medium eggplants (about 2 ¼ pounds total)
¼ cup + 1 teaspoon DeLallo Extra-Virgin Olive Oil
¼ teaspoon fine salt, more to taste
1 (16-ounce) package DeLallo Tortiglioni
½ cup chopped fresh basil, plus a handful more small basil leaves or torn leaves for garnish
½ to 1 teaspoon red pepper flakes, to taste (optional)
½ teaspoon dried oregano
¾ cup (1.5 ounces) finely grated ricotta salata and/or parmigiano reggiano cheese

Directions

Preheat the oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven.
Line two large, rimmed baking sheets with parchment paper for easy cleanup.
Use a vegetable peeler to shave off long alternating strips of eggplant peel. The eggplants will look striped like zebras when you’re done.
Slice the eggplants into ½-inch thick rounds, discarding the end pieces. Place the eggplant on the lined baking sheets. Brush the rounds with olive oil on both sides. Sprinkle the eggplant with the salt and plenty of pepper.
Roast until deeply golden and tender, about 35 to 45 minutes, flipping after 20 minutes. Set aside.
Meanwhile, heat the sauce in a large saute pan over medium heat.
Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions. Reserve some pasta cooking water before draining (about ½ cup should be plenty), then return the pasta to the pot.
When the eggplant is done and the marinara is finished cooking gently stir the roasted eggplant into the sauce. Add the remaining 1 teaspoon olive oil, fresh basil, red pepper flakes crush the dried oregano.
Add the pasta to the sauce with a couple tablespoons of the reserved pasta cooking water, and gently stir it in.
Add about two-thirds of the cheese, reserving the rest for garnish. Season to taste with additional salt and black pepper.
Divide the pasta into bowls or serve family style.
Finish by sprinkling the remaining cheese on top, followed by some extra fresh basil.