Pasta alla Norma with Roasted Eggplant arrives at the table with restrained glamour: silky pasta tossed in a glossy tomato sauce studded with caramelized, smoky eggplant and finished with nutty ricotta salata. This rendition emphasizes gentle roasting and bright basil to lift the flavors, creating a refined contrast of textures—tender strands, crisped edges on the eggplant, and a cool shave of cheese. For a deeper look at roasting technique, see roasted eggplant pasta.
Why Make This Recipe
- Effortless Yet Elegant: Uses straightforward techniques—roasting and simmering—that yield restaurant-quality results.
- Minimal Ingredients: Relies on a few fresh staples—eggplant, tomatoes, garlic, basil—so each element sings.
- Impressive Flavor: Smoky roasted eggplant and bright, acidic tomatoes create a poised balance.
What elevates this version is attention to texture and timing: roast the eggplant until caramelized, reduce the tomato sauce to a concentrated sheen, and finish with ricotta salata for a salt-forward, creamy counterpoint. The result is layered, sophisticated, and deceptively simple.
Ingredients
Base
- 12 oz (340 g) pasta (rigatoni, spaghetti, or bucatini) — cook to al dente.
- Salt for pasta water and seasoning.
Sauce
- 2 tbsp extra-virgin olive oil, plus extra for drizzling — good quality.
- 1 large eggplant (about 1 lb / 450 g), cut into 1-inch cubes — sprinkle with salt and let sit 15 minutes, then pat dry.
- 1 medium onion, finely diced.
- 3–4 garlic cloves, thinly sliced.
- 28 oz (800 g) canned whole tomatoes, crushed by hand or a can of San Marzano tomatoes.
- 1 tsp sugar (optional, to balance acidity).
- Salt and freshly ground black pepper.
Topping & Finish
- 3/4 cup ricotta salata, grated or shaved — or Pecorino Romano as an alternative.
- 1/2 cup fresh basil leaves, torn or chiffonade — fresh herbs finely chopped if preferred.
- Red pepper flakes (optional).
- Lemon zest (optional) — finely grated for brightness.
Precision notes: use room-temperature ingredients where noted; keep basil added at the end to preserve aroma.
How to Make Pasta alla Norma with Roasted Eggplant:
- Preheat the oven to 425°F (220°C). Toss the eggplant cubes with 2 tablespoons of olive oil, a generous pinch of salt, and spread them in a single layer on a rimmed baking sheet. Roast until deeply golden at the edges and tender inside, 22–30 minutes, turning once. Mini-tip: high heat promotes caramelization; don’t crowd the pan.
- Bring a large pot of salted water to a vigorous boil for the pasta. Cook the pasta until just al dente; reserve 1 to 1 1/2 cups pasta cooking water before draining. Sensory cue: pasta should yield with a slight bite when pressed.
- Meanwhile, warm 2 tablespoons olive oil in a large sauté pan over medium heat. Add the diced onion and sweat until translucent and soft, about 6–8 minutes; the aroma should be sweet and mellow. Add garlic and cook 30–60 seconds until fragrant—do not brown.
- Add the crushed tomatoes to the pan, bring to a gentle simmer, and reduce the heat. Cook until the sauce thickens to a glossy consistency, 12–18 minutes. If the sauce tastes flat, stir in 1 tsp sugar. Mini-tip: reduce until the sauce coats the back of a spoon.
- Fold the roasted eggplant into the tomato sauce, letting it poach in the sauce for 2–3 minutes so the flavors marry. Taste and adjust seasoning with salt and pepper.
- Add the drained pasta to the sauce along with 1/2 cup reserved pasta water. Toss vigorously over moderate heat to emulsify the sauce and pasta; add more cooking water a tablespoon at a time until the sauce clings, creating a silky coating. Deglaze the pan with reserved water if bits cling—this captures every bit of flavor.
- Remove from heat and fold in torn basil and a drizzle of good olive oil. The final texture should be glossy, not soupy.
- Plate the pasta, finish with generous shavings of ricotta salata, a scattering of basil, and a light crack of black pepper and red pepper flakes if using. Serve immediately while the aroma is vivid and the textures contrast.
How to Serve Pasta alla Norma with Roasted Eggplant:
Present the pasta in shallow bowls to showcase the glossy sauce and roasted cubes of eggplant. Create height by twirling portions with tongs and finishing with a central nest of basil and ricotta salata shavings. For a composed dinner, serve alongside a simple pan-seared fish such as garlic butter cod with roasted potatoes, or offer a crisp green salad and a carafe of fruity red wine.
How to Store Pasta alla Norma with Roasted Eggplant:
Cool the pasta to room temperature within one hour. Transfer to an airtight container and refrigerate up to 3 days. To preserve texture, store sauce and pasta separately when possible: reheat the sauce over low heat until simmering, add pasta and a splash of water, and toss to re-emulsify. For oven refresh: place in a shallow baking dish, add a tablespoon or two of olive oil or water, cover with foil, and bake at 350°F (175°C) until warmed through, 10–15 minutes.
Tips to Make Pasta alla Norma with Roasted Eggplant:
- Salt the eggplant and let it rest 15 minutes before roasting to remove excess moisture and reduce bitterness. Pat dry for better browning.
- Roast at high heat and turn once to develop crisp, caramelized edges that contrast tender interiors.
- Reserve pasta water; its starches are the secret to a silky sauce finish.
- Use ricotta salata for a clean, salty finish; fine shavings meld better than coarse crumbles.
- Finish with lemon zest sparingly to lift the flavors without overpowering the tomato’s sweetness.
Variation (if any):
- Add browned Italian sausage or diced pancetta for a hearty, savory twist.
- Swap ricotta salata for shaved Parmigiano-Reggiano for a milder, nuttier finish.
- For a lighter summer version, substitute charred fresh tomatoes and finish with extra basil and a scattering of toasted pine nuts for crunch.
FAQs:
Can I make this dish vegetarian or vegan?
Yes. The classic recipe is vegetarian; to make vegan, omit ricotta salata and finish with toasted breadcrumbs tossed in olive oil and a pinch of sea salt for a crunchy, salty finish.
How do I prevent the eggplant from absorbing too much oil?
Cut the eggplant into uniform pieces, salt and pat dry, and roast at high temperature on a lined sheet without overlapping. Use just enough oil to coat the pieces rather than soaking them.
Can I prepare components ahead of time?
Yes. Roast the eggplant and make the sauce up to 2 days ahead. Reheat gently and combine with freshly cooked pasta for best texture—this preserves the contrast between tender pasta and roasted eggplant.
Conclusion
Pasta alla Norma with Roasted Eggplant strikes a refined chord through careful contrasts: smoky, caramelized eggplant against a bright, reduced tomato sauce and the clean salt of ricotta salata. The method favors deliberate steps—high-heat roasting, a reduced sauce, and finishing with reserved pasta water—that create a polished, restaurant-worthy plate while remaining accessible at home. For an alternate method and inspiration, consult this Pasta alla Norma Recipe – Cookie and Kate which offers useful technique notes. How would you make this dish your own?
Print
Pasta alla Norma with Roasted Eggplant
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
An elegant pasta dish featuring silky strands tossed with a glossy tomato sauce, roasted eggplant, and finished with nutty ricotta salata.
Ingredients
- 12 oz (340 g) pasta (rigatoni, spaghetti, or bucatini)
- Salt for pasta water and seasoning
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 1 large eggplant (about 1 lb / 450 g), cut into 1-inch cubes
- 1 medium onion, finely diced
- 3–4 garlic cloves, thinly sliced
- 28 oz (800 g) canned whole tomatoes, crushed by hand
- 1 tsp sugar (optional)
- Salt and freshly ground black pepper
- 3/4 cup ricotta salata, grated or shaved
- 1/2 cup fresh basil leaves, torn or chiffonade
- Red pepper flakes (optional)
- Lemon zest (optional)
Instructions
- Preheat the oven to 425°F (220°C). Toss the eggplant cubes with 2 tablespoons of olive oil and a pinch of salt, then spread them on a baking sheet and roast until golden, about 22–30 minutes.
- Bring a large pot of salted water to a boil and cook the pasta until al dente; reserve 1 to 1 1/2 cups cooking water before draining.
- In a sauté pan, heat 2 tablespoons olive oil over medium heat. Add the diced onion and cook until soft, about 6–8 minutes. Add garlic and cook for another 30–60 seconds.
- Add the crushed tomatoes to the pan and let simmer until the sauce thickens, about 12–18 minutes. Adjust seasoning with sugar, salt, and pepper if necessary.
- Fold in the roasted eggplant and let it poach in the sauce for 2–3 minutes to marry the flavors.
- Add the drained pasta and 1/2 cup reserved cooking water to the sauce. Toss until the sauce coats the pasta, adding more water as needed.
- Remove from heat, fold in torn basil and a drizzle of olive oil. Plate the pasta and finish with ricotta salata, remaining basil, and optional red pepper flakes.
Notes
Store leftover pasta and sauce separately to preserve texture. Reheat gently with added water if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg