This pasta alla Norma recipe is a simple yet flavorful pasta dish made with tender eggplant, sweet tomatoes, and ricotta cheese! It's a classic Sicilian dish that is easy to make and full of comforting flavors and textures that everyone will enjoy! Whether you're a fan of Italian cuisine or simply looking for a new tasty meal, this timeless recipe is a must-try!
Easy Pasta Alla Norma Recipe
Nothing says comfort food quite like a piping hot bowl of pasta alla Norma! This hearty and flavorful dish is the epitome of Italian cuisine, featuring a delicious blend of sweet tomatoes, earthy eggplant, and fragrant basil!
The ricotta cheese adds a creamy finish to the pasta, tying all the flavors together perfectly! It's a crowd-pleasing dish that will leave everyone satisfied and impressed.
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🤔 What Is Pasta Alla Norma
Pasta alla Norma is a classic Italian pasta dish that originated in the city of Catania, located in Sicily. It is named after the famous opera "Norma" by Vincenzo Bellini, a native of Catania.
The dish is typically made with pasta, tomato sauce, fried eggplant, grated ricotta cheese, and fresh basil. It's a simple yet flavorful dish showcasing Sicilian cuisine's rich flavors.
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🥘 Pasta Alla Norma Ingredients
Other than some fresh eggplant, these ingredients are pretty much pantry staples. Upgrade the tomatoes to some San Marzano toms for a tasty treat!
- Pasta - 1 pound of pasta (such as penne or spaghetti).
- Olive Oil - 3 tablespoons of olive oil (extra virgin).
- Eggplant - 1 large eggplant (peeled and cut into ½-inch cubes).
- Onion - 1 small onion (chopped).
- Garlic - 2 teaspoons of minced garlic.
- Salt & Pepper - ¼ teaspoon of each, salt & pepper (to taste).
- Dried Oregano - 1 teaspoon of dried oregano (or a dried oregano substitute).
- Red Pepper Flakes (Optional) - ¼ teaspoon of crushed red pepper flakes (optional).
- Tomatoes - 28 ounces of crushed tomatoes (1 28-ounce can).
- Tomato Paste - 2 tablespoons of tomato paste (or a tomato paste substitute).
- Ricotta Cheese - ½ cup of ricotta cheese.
- Basil - fresh basil leaves (chopped).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Pasta Alla Norma
If you've never made pasta alla Norma before, there's no need to be intimidated! To begin, take out some measuring utensils, a wooden spoon, a large stockpot, a large skillet, and a colander.
This recipe will make around 4 servings! You can easily scale up the ingredients if serving a larger crowd.
- Cook pasta. Cook the 1 pound of pasta according to the package directions until al dente.
- Cook eggplant. Meanwhile, heat the 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant and cook until golden brown and tender, occasionally stirring, for 10-15 minutes.
- Add ingredients. Add the onion and 2 teaspoons of garlic to the skillet and cook until softened, about 5 minutes.
- Add ingredients. Pour the crushed tomatoes into the skillet and bring to a simmer. Season with ¼ teaspoon each of salt and pepper, 1 teaspoon of dried oregano, and ¼ teaspoon of the optional crushed red pepper flakes. Cook for about 10-15 minutes, stirring occasionally.
- Add pasta & sauce. Drain the pasta and add it to the skillet with the 28 ounces of crushed tomatoes and 2 tablespoons of tomato paste. Toss to combine.
- Divide pasta. Divide the pasta among serving plates. Top the pasta with ½ cup of ricotta cheese and chopped basil.
- Serve. Serve immediately and enjoy!
Serve your bowl of pasta alla Norma with garlic bread and a Caesar salad for a complete meal! Or some bacon-wrapped asparagus and a fresh Caprese salad would be delicious too! Enjoy!
💭 Angela's Tips & Recipe Notes
- You can substitute the ricotta cheese with other grated cheeses, such as pecorino Romano or Parmesan.
- If you want to make this dish vegetarian or vegan, you can omit the cheese or use a vegan cheese alternative.
- You can add a pinch of crushed red pepper or chili flakes for extra heat if desired.
🥡 Storing & Reheating
Place your leftover pasta in an airtight container in the fridge and eat it within 3 days. Although this dish is best enjoyed fresh, you can freeze the sauce in a freezer-safe container for up to 2-3 months.
Reheating Pasta Alla Norma
Warm your leftovers over medium heat in a saucepan on the stovetop or in the microwave in 30-second increments.
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❓ FAQ
Yes! You can make the sauce in advance and refrigerate it for up to 2-3 days. When you're ready to serve, reheat the sauce and toss it with freshly cooked pasta.
Absolutely! You can freeze pasta alla Norma for up to 2-3 months. However, I recommend freezing the sauce separately (in a freezer-safe container) from the pasta to prevent it from becoming mushy. Pasta will always taste the best when fresh, so you can freeze the sauce and make a fresh batch of noodles for the best results.
Traditionally, short pasta shapes like rigatoni, penne, or macaroni are used in pasta alla Norma. However, you can use any type of pasta you like, even spaghetti!
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- Bang Bang Shrimp Pasta - Bang bang shrimp pasta is a 20-minute dinner everyone will love!
📋 Recipe
Pasta Alla Norma
Ingredients
- 1 lb pasta (such as penne or spaghetti)
- 3 tablespoon olive oil (extra virgin)
- 1 large eggplant (peeled and cut into ½-inch cubes)
- 1 small onion (chopped)
- 2 teaspoon minced garlic
- ¼ teaspoon each, salt & pepper (to taste)
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- 28 oz crushed tomatoes (1 28-ounce can)
- 2 tablespoon tomato paste
- ½ cup ricotta cheese
- fresh basil leaves (chopped)
Instructions
- Cook the pasta according to the package directions until al dente.1 lb pasta
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the eggplant and cook until golden brown and tender, stirring occasionally for about 10-15 minutes.3 tablespoon olive oil, 1 large eggplant
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes.1 small onion, 2 teaspoon minced garlic
- Pour the crushed tomatoes into the skillet and bring to a simmer. Season with salt, pepper, dried oregano, and crushed red pepper, if using. Cook for about 10-15 minutes, stirring occasionally.¼ teaspoon each, salt & pepper, 1 teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes
- Drain the pasta and add it to the skillet with the crushed tomatoes and tomato paste. Toss to combine.28 oz crushed tomatoes, 2 tablespoon tomato paste
- Divide the pasta among serving plates. Sprinkle with the grated ricotta cheese and chopped basil.½ cup ricotta cheese, fresh basil leaves
- Serve immediately and enjoy!
Equipment You May Need
Notes
- You can substitute the ricotta cheese with other grated cheeses, such as pecorino romano or Parmesan.
- If you want to make this dish vegetarian or vegan, you can omit the cheese or use a vegan cheese alternative.
- You can add a pinch of red pepper flakes or chili flakes for some extra heat if desired.
- To store: Place your leftover pasta in an airtight container in the fridge and eat it within 3 days. Although this dish is best enjoyed fresh, you can freeze the sauce in a freezer-safe container for up to 2-3 months.
- To reheat: Warm your leftovers over medium heat in a saucepan on the stovetop or in the microwave in 30-second increments.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Perron says
Un pur délice !MIAM!MIAM!
J’ai mis du fromage parmesan .
5 étoiles
"A pure delight! YUM! YUM!
I added parmesan cheese.
5 stars"