Vegetarian, Italy
Pasta alla Norma
Pasta alla Norma is a Sicilian pasta dish with tomato sauce, golden eggplant, and salted ricotta, serving 4 people in 40 minutes. It's an easy recipe that costs €1.80 per serving. The key to success is cooking the eggplant properly, salted to drain first, then browned in batches so it turns soft without soaking up too much oil.
A classic Sicilian dish, pasta alla Norma with golden eggplant, a basil tomato sauce, and salted ricotta.
- Total time
- 40 min
- Difficulty
- Easy
- Cost per person
- €1.80
- Calories per person
- 750 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Fall
Soft, golden eggplant, a tomato sauce perfumed with basil, and salted ricotta that adds a sharp, salty bite, that's what gives pasta alla Norma its character. It's a generous, straightforward dish that carries the taste of Sicilian summer, even when you make it on a weeknight in your own kitchen.
This is the kind of recipe Mon Chou likes to suggest when eggplants look their best, from late summer into autumn. Easy enough for a relaxed family dinner, it also works well for friends over, since the salted ricotta gives it a touch of something special for company.
The ingredients
Pantry
- Pastaoften in the pantry 400 g
- Crushed tomatoesoften in the pantry 700 g
- Olive oiloften in the pantry 6 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Eggplants 2
- Garlic 2 cloves
- Fresh basil 1 sprigs
Dairy
- Firm ricotta 150 g
Allergens Gluten, Lactose
The step by step recipe
-
Cut the eggplant into cubes, salt them, and let them drain before patting them dry. 15 min
Press them in a clean kitchen towel, the drier they are, the less oil they'll soak up.
-
Brown them in hot oil until soft and well colored, then set them aside. 10 min
Cook them in two batches, crowded together they'll steam instead of browning.
-
In the same pan, heat the garlic and tomatoes, salt them, and let simmer. 15 min
Add a whole sprig of basil while it simmers, then remove it at the end.
-
Cook the pasta in a large pot of salted boiling water, saving a cup of the cooking water before draining. 10 min
Always save a cup of cooking water, the starch in it binds the sauce to the pasta.
-
Toss the pasta with the sauce and eggplant, then crumble the ricotta over the top with the basil.
Grated salted ricotta is traditional, if you only have firm ricotta, salt the top generously instead.
Our tips to get it right
- Pick firm, glossy eggplants without blemishes, their flesh will taste less bitter and brown more easily.
- Don't skimp on olive oil when browning the eggplant, it makes a real difference in flavor, but blot the pieces on paper towels afterward if they seem greasy.
- Simmer the tomato sauce on low heat so it thickens without scorching, it should coat the pasta without being watery.
The variations
- Swap the firm ricotta for crumbled feta if you can't find it, you'll still get that salty, creamy bite.
- For a quicker version, cut the eggplant into smaller pieces and skip the salting step, cooking will go a bit faster.
- For kids who aren't fans of eggplant, blend part of the sauce with the cooked eggplant for a smoother texture that's less noticeable.
What to serve it with
- A lemony green salad
- Crusty bread for soaking up sauce
- A glass of sparkling water with lemon
Storage
Pasta alla Norma keeps for 2 to 3 days in the fridge in a sealed container. You can freeze the eggplant sauce on its own, without the pasta, for up to 2 months. Reheat gently in a skillet or saucepan, adding a splash of water to loosen the sauce.
Questions about this dish
Can you make pasta alla Norma ahead of time?
Yes, you can make the eggplant sauce a day ahead and keep it in the fridge. Just cook fresh pasta and reheat the sauce before tossing everything together.
What ricotta should I use if I can't find salted ricotta?
Regular firm ricotta works fine, just salt it generously as you crumble it over the pasta. Grated pecorino can also give you that same salty, sharp flavor.
Why do you salt the eggplant before cooking it?
Salt draws out moisture from the eggplant, making it less bitter and firmer. It also soaks up less oil while browning, so the dish ends up less greasy.
Can I use fresh tomatoes instead of canned crushed tomatoes?
Yes, in summer with good ripe tomatoes, chop them up and let the sauce simmer a bit longer so it reduces properly. Canned crushed tomatoes stay more reliable and convenient year round.
How long does it take to make a pasta alla Norma?
Count 40 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a pasta alla Norma?
About 750 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a pasta alla Norma cost?
About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose. Always check the labels of the products you buy.
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