Pasta Alla Norma Recipe
This Pasta alla Norma is a simple, flavorful pasta made with roasted eggplant, garlic, tomatoes, fresh basil, and ricotta salata. A fresh and satisfying dinner that’s easy enough for any night of the week.
Servings: 4
Ingredients
- 1 large eggplant about 1 lb, diced
- 3 tablespoons olive oil divided
- Salt & black pepper to taste
- 8 ounces penne or rigatoni
- 3 garlic cloves minced
- ¼ teaspoon red pepper flakes optional
- 1 can (14 oz.) diced tomatoes with juices
- ½ teaspoon dried oregano
- ½ cup fresh basil torn
- ½-¾ cup ricotta salata crumbled or grated, (or regular ricotta, see notes)*
- Extra olive oil for finishing
Instructions
- Preheat your oven to 425°F.
- Place the diced eggplant on a baking sheet. Drizzle with 2 tablespoons of olive oil, then season with ½ teaspoon salt and a pinch of black pepper. Toss well to coat and spread into a single layer. Roast for 20–25 minutes, or until tender and golden. Set aside.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente according to package directions.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for about 20 seconds, stirring constantly until fragrant.
- Stir in the diced tomatoes with their juices and the dried oregano. Simmer for 8–10 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste.
- When the pasta is almost done, reserve about ½ cup of the pasta water before draining. Add the drained pasta to the skillet.
- Add the roasted eggplant to the skillet. Pour in a splash of the reserved pasta water (about ¼ cup, or as needed) to loosen the sauce.
- Finish with fresh basil and ricotta salata. Adjust seasoning if needed and serve immediately.
Notes
*If using regular ricotta instead of ricotta salata, spoon it on top before serving and add a pinch of extra salt or Pecorino Romano for more flavor.
Nutrition
Calories: 408kcal | Carbohydrates: 55g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 16mg | Sodium: 45mg | Potassium: 638mg | Fiber: 7g | Sugar: 8g | Vitamin A: 484IU | Vitamin C: 13mg | Calcium: 132mg | Iron: 2mg