Pasta alla Norma: Sicilian Aubergine Pasta with Ricotta Salata
Pasta alla Norma is one of Sicily’s great aubergine pasta dishes: fried aubergines, a simple tomato sauce, fresh basil and a final grating of ricotta salata. The dish is closely linked with Catania, where it is usually described as a pasta that tastes rich without needing many ingredients.
The page used to sit under the English title Spaghetti with Aubergines and Ricotta Salata. That still describes the plate, but the recipe is better understood as Pasta alla Norma: a Sicilian classic where the balance matters more than the number of steps.
What Makes Pasta alla Norma Work
The sauce should be bright and not heavy. Garlic gently perfumes the oil, tomato cooks down until sweet, and basil brings freshness at the end. The aubergines are the part that needs the most attention: if they go into the pan wet or the oil is not hot enough, they absorb too much oil and lose their soft, creamy centre.
Ricotta salata is not a garnish to hide the dish; it is the salty, milky finish that ties the fried aubergines and tomato together. Add it at the table or just before serving so it keeps its character.
Ingredients for Pasta alla Norma
- 400 g spaghetti, rigatoni or maccheroni – spaghetti works for this version, though short pasta is often used in Catania.
- 2 medium aubergines – cut into rounds, strips or cubes and salted briefly if they seem watery.
- 500 g canned peeled tomatoes or passata – choose a tomato base with enough sweetness to cook into a clean sauce.
- 2 garlic cloves – lightly crushed, then removed if you prefer a gentler sauce.
- Extra virgin olive oil – for the sauce, plus oil for frying the aubergines.
- 80 g ricotta salata – grated generously over the finished pasta.
- Fresh basil – torn over the sauce and the finished plate.
- Fine sea salt – for the pasta water, sauce and aubergines.
How to Cook the Aubergines Properly
Slice the aubergines evenly so they cook at the same speed. If they are very seedy or moist, sprinkle them lightly with salt and leave them in a colander for about 20-30 minutes, then pat them dry. This is not about making the recipe complicated; it helps the aubergines fry instead of steaming.
Fry them in hot oil in batches, without crowding the pan. They should colour gently and become soft inside. Drain them on kitchen paper and season while still warm.
Method
- Prepare the aubergines.
Cut the aubergines into rounds, strips or cubes. Salt briefly if needed, then dry them well before frying. - Fry until tender.
Heat enough oil for shallow frying and cook the aubergines in batches until golden and soft. Drain and keep aside. - Start the tomato sauce.
Warm extra virgin olive oil in a pan, add the crushed garlic and let it perfume the oil without burning. - Cook the tomatoes.
Add the tomatoes or passata, season with salt and simmer until the sauce thickens and tastes rounded rather than raw. - Cook the pasta.
Boil the pasta in well-salted water until al dente. Keep a little pasta water before draining. - Bring everything together.
Toss the pasta with the tomato sauce, adding a splash of pasta water if needed. Fold through part of the fried aubergines. - Finish with ricotta salata.
Serve with the remaining aubergines, fresh basil and a generous grating of ricotta salata.
Spaghetti or Short Pasta?
This page keeps spaghetti because that is how the original True Italian Table post was presented. If you want a version closer to the most common Catania style, use maccheroni, rigatoni or another short pasta that catches the tomato sauce and grated cheese well.
What to Serve with It
Keep the rest of the meal simple. Pasta alla Norma already has tomato, fried aubergines and cheese, so it works well with a green salad or grilled vegetables. If you want to stay within Sicilian flavours, you can follow it with Sicilian cannoli. For another aubergine recipe from the same region, see Sicilian aubergine caponata.
Storage and Reheating
Pasta alla Norma is best eaten as soon as it is dressed, while the aubergines are soft and the ricotta salata is fresh. If you have leftovers, keep them in the fridge for up to 24 hours and reheat gently in a pan with a spoonful of water. The texture will be softer, but the flavour will still be good.
