Rigatoni alla Norma: Eggplant Pasta with Crispy, Tender Eggplant

Step-by-Step Eggplant Pasta

If you’re craving comfort food with bold Sicilian flavors, pasta alla Norma is the perfect choice. Why “Norma”? Because it’s considered a masterpiece, just like Bellini’s famous opera Norma. No wonder it’s one of the most loved eggplant pasta recipes! You’ll get tender eggplant, a rich tomato sauce, and plenty of fresh herbs. In Sicily, they grate ricotta salata on top. It’s a firm, salty cheese, not the creamy ricotta you’re probably thinking of. If you can’t find ricotta salata, don’t worry: we’ve got an easy substitute.

Now let’s head to the kitchen and start cooking.

How to make pasta alla Norma?

First, prep the cheese so it’s ready to sprinkle on top. Then cook the tomato sauce. Fry the eggplant and mix the eggplant with tomato sauce. Add the pasta, toss it all together, and finish with cheese and fresh basil. That’s rigatoni Norma in a nutshell. Now let’s get into the details.

Prep cheese to sprinkle on top.

If you’ve got ricotta salata, amazing! It’s the traditional choice in an eggplant pasta recipe. But if you don’t, no worries. Just prep the substitute. Grab some feta and Parmesan cheese. Crumble the feta and grate the Parmesan.

Then mix them together with a fork.

Cook the tomato sauce and prep everything for cooking pasta.

Now let’s make the red sauce. It takes about 15 minutes. The tomatoes need that time to reduce and take on the spices. In Italy, you often find canned tomatoes that are naturally sweet, and they’re perfect in pasta alla Norma recipes. But not everyone has sun-ripened ones like that, so we add a little sugar to balance the flavor.

Set a pot of water on the stove for the pasta. Add the pasta later, once the sauce is ready.

Cut the garlic cloves in half. Don’t use grated garlic. You only need a light garlic flavor, and grated garlic would be too strong in the tomato eggplant pasta. Set a pan to medium-high heat. If your stove has numbers, aim for about 6 out of 9. Add olive oil and the garlic halves.

Fry garlic gently—less than a minute is enough. Flip them once so they cook evenly. Look, the garlic is sizzling now! That’s exactly what you want, just lightly golden and fragrant. Add canned chopped tomatoes. Stir right away.

Season with salt, sugar, and black pepper.

Add a sprig of basil. Stir and bring everything to a boil.

Lower the heat to low. If your stove has numbers, set it to about 3 out of 9. Cover with a lid and let the sauce simmer for 15 minutes. Stir now and then.

When the sauce is ready, remove the garlic and basil.

Then move the pan off the heat. The base for the eggplant pasta sauce is ready.

How to cook eggplant for pasta?

Now, let’s prepare the eggplant for Norma pasta. It’s usually fried or roasted until golden and soft. We tried different methods, and you can read more about how each one turned out here. Short answer? The most flavorful version is deep-fried eggplant. It gets a crispy crust with a tender center. Truly eggplant alla Norma! That’s how we’ll prep it.

Take the eggplant and cut off the stems. Cut it into eggplant slices.

Then cut the slices into cubes about 1.5–2 cm (½–¾ inch). Don’t salt the eggplant cubes. You don’t want water coming out while they fry.

Take a small saucepan. Deep but not wide, so you don’t need a lot of oil. Pour in vegetable oil: refined sunflower oil works best. Don’t use olive oil, because it burns too quickly and makes the eggplant taste bitter. Heat the pan on high, drop in one eggplant piece. If it starts frying, you’re ready to go.

Add the eggplant pieces in one layer. Don’t crowd the pan. Fry for 3–5 minutes. Then take them out.

Place them on a paper towel. The towel soaks up the grease, so your eggplant and tomato pasta doesn’t turn oily.

Season with salt.

Repeat in batches until all the eggplant is fried. 

We use a small saucepan and fry in smaller batches to save oil. You could fry everything in one big batch, but then you’d need a huge pan and three times more oil. And in the end, you’d just throw that oil away. No need for all that waste!

Smaller batches only take about 3 minutes each, so it doesn’t add much time to the eggplant sauce recipe.

Cook pasta and mix with the sauce.

Salt the pasta water and add the pasta. Cook it for 2 minutes less than the package says. Why? Because the last 2 minutes finish right in the eggplant and tomato sauce.

Save some pasta water before you drain it. The starch in that water makes the sauce silky.

Bring the tomato sauce back to the heat and let it boil. Add some pasta water and stir. Check the description below to see exactly how much pasta water to add.

Now add the fried eggplant and stir again.

Turn the heat to low and let it bubble for 1–2 minutes. The tomato eggplant sauce for pasta is ready.

Combine everything.

Now add the undercooked pasta and more pasta water.

Cook it in the sauce for 2–3 minutes. Stir and watch. The pasta soaks up the sauce and comes together just right. Add more pasta water if you don’t have enough sauce or if it looks too dry.

Plate the pasta. If you want eggplant ricotta pasta, sprinkle ricotta salata on top. That’s the authentic pasta alla Norma. But if you can’t find this cheese, use the feta and Parmesan mix you prepped at the beginning. Tear fresh basil leaves right over the top. Enjoy!

It’s a perfect vegetarian dinner that pairs beautifully with a fresh salad. A true Mediterranean dish, simple and aromatic!

Ingredients, Mistakes, and What to Do Instead

Let’s take a look at the ingredients and equipment you need for the pasta alla Norma recipe. We also added easy substitutes if you can’t find something. And don’t miss the common mistakes section below—we’ll show you what to do so they don’t happen.

Equipment

• Pan to make the eggplant tomato sauce
• Pot to cook the pasta
• Small saucepan to fry the eggplant
• Grater for Parmesan (if you go with the ricotta salata substitute)

Ingredients and Substitutes

For exact measurements, check the recipe card.

Eggplant

Of course, eggplant is the main ingredient in a pasta Norma recipe. You can’t swap it for anything else. For the best results, pick small, firm eggplants. Their flesh is tender, they have fewer seeds, and they taste sweeter. That makes them perfect for pasta with eggplant!

The best part? Eggplant adds a meaty texture. That chewiness is something many vegetarians miss in vegetarian pasta recipes!

Sunflower oil and olive oil

You need both sunflower oil and olive oil to make eggplant tomato pasta. Why both? Because sunflower oil is best for frying the eggplant, while olive oil is perfect for the sauce.

Don’t fry the eggplant in olive oil. At high heat, it smokes and turns bitter. Sunflower oil is best for frying. The eggplant gets crispy on the outside and tender inside.

For the tomato sauce, use olive oil. Since it’s a classic Italian sauce, choose extra virgin olive oil if you can. It adds a rich, fruity flavor!

Pasta & pasta water

If you want to make a classic Sicilian eggplant dish, go for short pasta: rigatoni, macaroni, or penne. Short pasta works best because the sauce clings to the ridges and fills the middle. That’s why rigatoni alla Norma is so popular. But if all you’ve got is spaghetti, or you just love long pasta, toss it in. It’ll still taste amazing.

And don’t forget the pasta water! Right before you drain the pasta, scoop some out and add it to the sauce. That way you get the perfect sauce consistency.

Canned tomatoes

To make a simple marinara sauce for Italian eggplant pasta, use what you have. Fresh tomatoes, tomato passata, or canned tomatoes all work. We like diced tomatoes or tomato passata the most.

If there’s one rule for the best tomato eggplant sauce, it’s this: choose quality. In summer, go for ripe, fresh tomatoes. And skip the tomato paste. With diced tomatoes, the sauce turns chunky and rustic. That’s what makes it so good!

Spices and herbs

Garlic, salt, sugar, and ground black pepper. That’s all you need for this eggplant pasta dish. Simple spices you almost always have at home.

Fresh basil is a must for pasta alla Norma. It gives the sauce a fresh, aromatic kick. Add a sprig while the sauce simmers, then tear a few leaves right over your plate. Herby, bright, and refreshing.

Feta & Parmesan

The original Italian recipe is made with ricotta salata. It’s a firm, salty, aged ricotta cheese and a classic in Sicilian pasta dishes. But outside the island, it’s not easy to find. That’s why we go with an alternative: a mix of crumbled feta and grated Parmesan. The result is a Sicilian pasta recipe with a little twist. The only swap is ricotta salata, since it can be hard to find outside Sicily.

That’s all you need. It’s a simple-ingredients pasta. Everything is easy to grab at the store. Eggplants, rigatoni, and canned tomatoes are available year-round in most grocery stores. 

Common Mistakes to Avoid (and What to Do Instead)

The cooking steps above are easy to follow, and you now know everything you need. Still, a few things can go wrong. Here are the most common mistakes and how to avoid them. Check them, and you’ll nail pasta alla Norma recipe every time.

How do you make the most delicious eggplant for pasta, not greasy or too soft?

• The best method is to cook eggplant in a saucepan with plenty of oil. In the oven or in a pan with too little oil, the eggplant turns soft. And for eggplant and pasta recipes, you want it crispy on the outside and tender inside.
• Fry it over high heat for 3–5 minutes. Don’t cook it longer.
• Always cook in a single layer. If you crowd the pan, the eggplant won’t crisp up. 
• To make sure it doesn’t feel heavy, place the fried pieces on a paper towel after cooking so the excess oil drains off.

How to make sure eggplant doesn’t turn bitter?

• Sicilian eggplant recipes, like this pasta, are best with small, firm eggplants. Go for fresh ones. Older eggplants are often bitter, so skip them when you shop or prep your recipe for pasta alla Norma.
• Fry eggplant in sunflower oil, not olive oil. Olive oil can turn bitter when it gets too hot.
• Cut the eggplant into even cubes so it cooks evenly on all sides. Large slices don’t get crispy, and they take much longer to cook. Fry for 3–5 minutes until the cubes are crispy. Don’t cook them less, or they’ll be undercooked: the main reason eggplant tastes bitter. In Sicily, pasta with eggplant has a meaty texture. That’s because the eggplant is cooked through, tender, and never rushed.

How to make tomato sauce that is not too watery or bland?

• If you’re using fresh tomatoes in an eggplant tomato sauce recipe, choose ones that are in season. Out-of-season tomatoes are usually watery and lack flavor.
• If you’re using canned tomatoes or passata, like we do, go for high-quality canned tomatoes or tomato passata. It’s a simple marinara sauce, but the flavor depends on good ingredients. For store-bought diced tomatoes, choose brands made with ripe, sweet tomatoes.
• Simmer on low until the sauce reduces, thickens, and takes on the spices. Cook for at least 15 minutes. This base is what makes pasta with eggplant and tomatoes so good.
• Season generously. Add a little sugar to balance the acidity. And don’t skip the garlic at the start. 
• Use extra virgin olive oil to give the sauce a rich, fruity note. Think of this dish as rustic olive oil pasta with tomato and crispy, tender eggplant.

What kind of cheese is in pasta alla Norma?

• The authentic pasta alla Norma recipe uses ricotta salata cheese. If you have it, that’s the ideal choice.
• At the same time, it’s a tricky ingredient because it’s hard to find outside of Sicily. Don’t substitute ricotta salata with regular ricotta. It’s too wet and will make your fried eggplant pasta mushy. Also, skip mozzarella. You need a salty flavor and a crumbly texture.
• Instead, use a mix of feta and Parmesan. That gives the salty, sharp flavor you want. It’s how you can easily make eggplant with pasta and skip ricotta salata. And use simple ingredients you can grab at your local grocery store.

How to cook perfect pasta?

• Cook the pasta 2 minutes less than the package says. Always add the undercooked pasta to the sauce while it’s on the heat. 
• Finish those last 2 minutes in the sauce. That way, it stays al dente in eggplant pasta dishes and gets coated with flavor.

How to make sure the dish is not heavy?

• Don’t add too much oil to the tomato eggplant sauce. 
• Fry the eggplant in one layer until golden. Eggplant can get greasy, so place it on a paper towel to drain.
• Don’t overload the dish with cheese. Sprinkle just a little: enough to season without overpowering the pasta. Aged ricotta salata is the best choice. If you don’t have ricotta salata, mash some feta with grated Parmesan.
• Balance everything with fresh basil. Herbs are key in Italian eggplant pasta.

Fry vs. Bake Eggplant: What Is Better?

Eggplant can make or break the pasta alla Norma recipe. We tested the most common methods—here’s what worked and what didn’t.

Sautéed eggplant

First, we tried sautéed eggplant. We added it to a pan with just a little oil. The plus is you save oil. You don’t need as much as for deep frying. But the downside is the eggplant pieces don’t get crispy. Unfortunately, they turn soft and fall apart. If you like a mash of eggplant with tomato sauce, this method could work. But it wasn’t what we wanted for our rigatoni alla Norma recipe.

Roasted eggplant

Next, we tried to roast eggplant. We placed it in a single layer on parchment, then sprinkled it with oil and salt. After that, we roasted the eggplant at 220 °C (425 °F) for 20–30 minutes.

The plus is that roasting eggplant is easy and takes just minutes to prep. So it’s simpler than pan-frying. Unfortunately, it doesn’t make the outside crispy. The pieces do hold their shape better than when sautéing with little oil, though.

For some eggplant recipes, this method works well. Especially if you want a version with less oil or don’t have a pan for frying. Overall, eggplant roasting in the oven tastes better than frying with too little oil. But for a pasta with eggplant recipe, it’s not the best. You really miss the crisp.

Fried eggplant with plenty of oil

Finally, we tried classic fried eggplant in a saucepan with plenty of oil. This gave the best result. The eggplant turned golden and crispy on the outside but stayed soft inside. So good!

For the most delicious eggplant, fry in a single layer and don’t overcrowd the pan. Yes, this method needs a lot of oil, and you throw it away after frying. But there are a few ways to use less oil and still keep the flavor. Use a small deep saucepan so you need less oil, and fry the eggplant in several batches. One batch takes only 3–5 minutes, so it doesn’t add much time.

It may not be the healthiest method, but it gave us the best result. The eggplant was the most delicious this way. For this eggplant and pasta recipe, fried eggplant is the winner. Now you know the tastiest way and don’t have to test every method yourself. The best part? You save time!

How to Store and Freeze

Now that your eggplant pasta alla Norma is ready, you probably want to know how to store, reheat, or freeze it. Let’s see what works and what doesn’t.

How to store

This eggplant marinara pasta is always best fresh. So cook it right before eating if you want the best flavor. If you need to store it, keep the pasta and sauce in separate airtight containers. When you’re ready to eat, mix the pasta with the alla Norma sauce in a pan, heat, and enjoy.

If you already have leftovers with the pasta and sauce mixed, store them together in an airtight container.

How to reheat

To reheat leftover tomato and eggplant pasta, add a little water (about 20 g / 1½ tbsp per serving) to a pan. Then add the pasta, cover with a lid, and reheat over medium heat. Stir gently.

Can you freeze?

We don’t recommend freezing pasta Norma. The pasta turns too soft, and the pasta sauce with eggplant can separate.

How to Adjust, Serve, and More Recipes

The best part about this Sicilian-style pasta is that it’s a complete dish on its own. You don’t need extras. But you can add small tweaks to suit your taste. Here are a few ideas.

How to adjust

Love spicy? Add hot sauce, chili flakes, or red pepper flakes.

Love herbs? Swap the basil for rosemary or another fresh herb. You can also use dried oregano, but dried herbs aren’t the first choice. Fresh is always best.

Add crunch! Sprinkle Italian breadcrumbs on top, or season plain breadcrumbs and use those. We have recipes for both. This chunky and rustic pasta with eggplant sauce topped with crispy breadcrumbs is even more delicious!

How to serve

The traditional last touches for pasta recipes with eggplant are basil and cheese. So, don’t skip the fresh basil. Tear it by hand and add it right before serving. Tomato sauce pasta with eggplant and fresh herbs is so fresh and aromatic!

If you don’t have ricotta salata, sprinkle a mix of feta and Parmesan. The eggplant and Parmesan combo is a classic. The salty cheese and tender eggplant work beautifully together.

What to serve with

Serve this eggplant basil pasta with:

• Garlic bread — crispy and quick.
• Roti — perfect for scooping up the sauce.
• A fresh green salad — light and refreshing.

More pasta recipes

Love pasta? We have plenty of pasta recipes. Try these:

• Butter sauce for pasta in 3 minutes — an easy pasta with simple ingredients.
• Gigi Hadid’s pasta — a creamy tomato pasta with vodka (and we also have a version without).
• Creamy tomato pasta — a quick 15-minute dish.

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