Pasta alla Norma Recipe

The classic Italian eggplant spaghetti is pasta alla Norma. Salting eggplant beforehand removes moisture and bitterness. Before cooking, rinse and dry the salt.

– 2 eggplant (about 2 pounds) – 2 tablespoons kosher salt – ½ cup olive oil, divided – 4 cloves garlic, minced – ½ teaspoon red pepper flakes (optional) – 28 ounce can crushed tomatoe – 1 teaspoon Italian seasoning blend (or dried oregano) – salt and pepper to taste – 1 pound rigatoni – ½ cup basil, torn or chopped – ricotta salata for serving



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Peel and scrub eggplants. Peel when you desire. To begin, cut eggplants into ½-inch slices. In a colander with 2 tablespoons kosher salt, soak eggplant cubes 30 minutes.

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Place a big skillet or pot over medium-high heat. Mix eggplant chunks with ¼ cup olive oil. 

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Cook eggplant golden for 10 minutes. Remove skillet eggplant and put aside. Wetness and bitterness fall. Chill water and paper towels.

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Use the same pan to heat the remaining ¼ cup olive oil on medium heat.If used, sauté minced garlic and red pepper flakes for 1-2 minutes until fragrant.

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 Use Italian spice, salt, black pepper, and smashed canned tomatoes. To thicken and mix flavors, simmer tomato sauce for 10 minutes, stirring continually.

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Add the fried eggplant cubes to the tomato sauce and boil for a few minutes to blend flavors. Season as needed.

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Cook the pasta till al dente in a large pot of salted boiling water while the sauce simmers. Drain.

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Mix cooked spaghetti with eggplant and tomato sauce.Add shredded or chopped fresh basil.

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Serve pasta alla Norma in bowls or plates.Grate ricotta salata on each serving. In place of ricotta salata, whole milk, pecorino romano, or parmesan work well.

Also See

Carbonara with Pancetta Recipe