What Is Pasta Alla Norma?
This classic pasta was named after the title character of the opera Norma by Vincenzo Bellini, an Italian composer from the 1800s. Combining pan-fried eggplant with a quick marinara sauce and ricotta salata, this pasta dish is certainly worthy of the titular role.
How To Make Pasta Alla Norma
Ingredients
• Olive Oil: Use your favorite extra-virgin olive oil here, or checkout Delish’s list of the best (and worst!) olive oil brands.
• Eggplant: Before starting on your cooking journey, make sure you cut your eggplant in 1-inch cubes. Try cutting your pieces as consistently as possible to ensure an even cook.
• Pasta: You can really use any pasta shape here, but I love a thicker noodle with a hollow center that can hold pockets of the sauce. I went with rigatoni here, but you can really choose any noodle shape you please!
• Onion: A small yellow onion—chopped—starts off our pasta sauce.
• Garlic: I use 3 cloves of garlic here, but you can up the amount if you’re a garlic fanatic.
• Seasonings: Dried oregano and red pepper flakes—along with salt and pepper—are the only seasonings you need for this recipe. Adjust the red pepper flakes to taste—if you’re a fan of heat, feel free to up the amount.
• Crushed Tomatoes: Our rich tomato sauce has a base of a can of crushed tomatoes. I prefer crushed because they retain some of their texture, but result in a fairly smooth sauce.
• Ricotta Salata: Ricotta salata completes this pasta dish, but in a pinch, you can use pecorino romano instead.
Step-By-Step Instructions
The first step is to cook your pasta according to the box instructions. Don’t be shy when salting your pasta water! When your pasta is done boiling, reserve 1 cup of the pasta water to use later, then drain and set aside.
Next, it’s time to cook the eggplant. My top tip for cooking the eggplant in the best pasta alla Norma? Go slow. Don’t rush the cooking process—it’ll take at least 8 to 10 minutes for the eggplant to get that desired texture: crispy, golden, and soft inside. When cooking, also make sure that you don’t overcrowd your pan so that your eggplant will cook evenly. My final tip? Cook them in plenty of oil so that they turn deeply golden and slightly crispy. Once done, place on a plate to drain the excess oil and season with salt to taste.
Drain the excess oil from the eggplant, and add any more as needed. Add your onion and cook until soft and translucent, then add your garlic and seasonings.
Once everything is combined and fragrant, add your crushed tomatoes. Now, the sauce is starting to come together. Bring to a simmer, and season with salt and pepper to taste. Add your pasta, and a bit of your pasta water to thin out the sauce. If it needs to loosen up a bit more, add a little bit of pasta water at a time.
Throw in your eggplant, and toss until well combined. Serve with ricotta salata (a generous helping) and fresh basil, then dig in.
Storage
If you have any leftovers, store them in an airtight container in the fridge for 3-4 days.
What To Serve With Pasta Alla Norma
Oven-Roasted Asparagus
Cheesy Garlic Pull-Apart Bread
Zucchini Casserole With Garlicky Breadcrumbs
Made This?
Let us know how it went in the comments below!
