Pasta alla Norma
Pasta alla Norma
The Sicilian classic: penne tossed with a simple tomato sauce and golden fried eggplant, finished with fresh basil.
Prep: 15 minutes · Cook: 25 minutes
What Is Pasta alla Norma?
A Sicilian classic, Pasta alla Norma pairs penne with a simple tomato sauce and golden fried eggplant, brightened with fresh basil. Traditionally it's finished with salted ricotta.
Why Make Pasta alla Norma?
- An authentic taste of Sicily
- Fried eggplant adds richness and texture
- Simple tomato sauce lets the eggplant shine
- Naturally vegetarian
- A satisfying meatless main
Unico Products Used in This Recipe
Ingredients
- 796 mL diced tomatoes (drained)
- 1/2 cup extra virgin olive oil
- 1/2 onion (chopped)
- 2 cloves garlic (minced)
- salt and pepper (freshly ground, to taste)
- sunflower or vegetable oil (for deep frying)
- 1 eggplant (large, sliced lengthwise)
- 500 g penne rigate
- 1/2 cup fresh basil leaves
Instructions
- Heat the olive oil in a large saucepan, add the onion and garlic and sauté until translucent.
- Add the tomatoes, season with salt and pepper, cover and cook until the liquid has evaporated.
- Heat the deep-frying oil to just before smoking point, about 350F (180C).
- Fry the eggplant slices until golden brown; drain on paper towels.
- Cook the penne in salted water until al dente; drain.
- Toss the pasta with the fried eggplant, tomato sauce and basil leaves and serve immediately.
Cooking Tips
- Fry the eggplant until deeply golden for the best flavour
- Salt the eggplant beforehand to draw out bitterness if you like
- Cook the sauce until thick so it clings
- Add basil at the end to keep it fragrant
- Finish with ricotta salata if you have it
Frequently Asked Questions About Pasta alla Norma
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1. What is Pasta alla Norma traditionally topped with?
Salted ricotta (ricotta salata), grated over the top; parmesan or pecorino also work.
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2. Do I have to deep-fry the eggplant?
No; you can roast or pan-fry the slices in olive oil for a lighter version.
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3. What pasta is best?
Short shapes like penne or rigatoni are traditional and hold the chunky sauce.
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4. Is it vegetarian?
Yes, the dish is vegetarian; it's easily vegan without the cheese.
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5. How do I store leftovers?
Refrigerate up to 3 days; reheat gently, adding a splash of water to loosen the sauce.
Cooking Guides & Tips
- How to Cook Pasta Perfectly Every Time
- Choosing the Right Pasta Shape for Your Sauce
- Meatless Italian: Vegetarian Mains with Beans and Vegetables Satisfying vegetarian Italian mains built on beans, vegetables, pasta and rice — no meat required.
Pasta alla Norma Made Simple
Pasta alla Norma is Sicily on a plate — sweet tomato, rich fried eggplant and fragrant basil. Unico tomatoes and penne make it easy to bring home.