Pasta alla Norma with Eggplant Recipe
Pasta alla Norma is a classic dish from Sicily – pasta with tomato sauce, fried eggplant and cheese. The name supposedly refers to Bellini’s opera “Norma”, because the dish is “as perfect as the opera”. It’s a great way to discover Italian vegetarian cooking: simple, but very aromatic.
Pasta alla Norma is the essence of Sicilian cooking: sweet-tart tomatoes, soft eggplant and salty cheese create a sauce with deep, intensely umami flavour. The eggplant acts like a sponge for olive oil and aromas, so every bite is full and comforting, while the whole dish remains vegetarian yet very satisfying.
Chef's tips
Be sure to salt the eggplant well and leave it for at least 20–30 minutes so it releases its bitterness and absorbs less oil; dry it thoroughly before frying. Fry the slices or cubes in a well-heated pan until clearly golden – pale eggplant is rubbery and bland. Give the tomato sauce time to bubble away uncovered until it thickens and sweetens slightly – that’s when the flavours really round out.
How to serve
Serve with a simple salad of rocket and red onion and a glass of Sicilian red wine, such as Nero d’Avola. It’s a perfect pasta for a lazy Saturday dinner with friends, when you want something impressive without spending half the day in the kitchen. Put extra grated cheese and fresh basil on the table so everyone can finish their plate to taste.
Ingredients
- pasta (e.g. penne, rigatoni, spaghetti) - 320 g
- eggplant medium; about 500–600 g total - 2 piece
- chopped canned tomatoes 2 cans - 800 g
- garlic - 3 cloves
- olive oil some for frying the eggplant, some for the sauce - 6 tablespoons
- dried oregano - 1 teaspoon
- fresh basil leaves - 1 handful
- cheese can be replaced with Parmesan or Pecorino - 60 g
- salt to taste and for salting the eggplant
- freshly ground black pepper to taste
Preparation
- Wash the eggplants and cut them into cubes about 1.5–2 cm. Transfer to a large sieve or bowl, sprinkle generously with salt, toss and set aside for 20 minutes so they release their bitter juices.
- After this time, rinse the eggplant under running water and pat very dry with paper towels. This is important so they fry properly instead of stewing.
- Heat 4 tablespoons of olive oil in a large frying pan over medium-high heat. Add the eggplant and fry for 10–12 minutes, stirring often, until the cubes are soft inside and golden on the outside. If necessary, fry in batches so you don’t overcrowd the pan. Transfer the fried eggplant to a plate lined with paper towels.
- Meanwhile, bring a large pot of salted water to the boil for the pasta. Cook the pasta according to the packet instructions until al dente. Reserve about 1/2 cup of the cooking water, then drain the rest.
- In the same pan you used for the eggplant, add 2 tablespoons of olive oil (if needed). Peel the garlic, lightly crush it with a knife and add to the pan. Fry for 1–2 minutes over low heat until fragrant but not browned.
- Add the canned tomatoes, dried oregano, some salt and pepper. Simmer the sauce over medium heat for 12–15 minutes, stirring occasionally, until it thickens slightly.
- Add the fried eggplant to the sauce and gently stir. Taste and adjust the seasoning with more salt and pepper if needed. Add torn basil leaves (reserve a few for garnish).
- Add the cooked pasta to the sauce and toss so it’s well coated. If the sauce seems too thick, add a little of the reserved pasta cooking water.
- Serve immediately, sprinkling each portion with grated cheese and extra fresh basil.
Storage
Store leftover pasta in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or a little extra tomato passata so the sauce loosens. The dish is not suitable for freezing once mixed with pasta, but the sauce alone can be frozen for up to 3 months.
