Pasta alla Norma is a traditional primo piatto di pasta (first pasta course) from Sicilian cuisine. It’s especially loved as a summer dish, created when melanzane (aubergines) are in season.
The aubergines are fried until golden and velvety, then paired with a fragrant tomato sauce, fresh basil, and finished with a generous grating of ricotta salata.
The dish originated in the city of Catania as a homage to Vincenzo Bellini’s opera Norma. In Catania—and really, throughout Sicily—it’s almost impossible not to find Pasta alla Norma on the menu of restaurants and trattorie. Even today, it remains such a symbol of Sicilian identity that September 23rd is officially celebrated in Italy as the Giornata Nazionale della Pasta alla Norma (National Day of Pasta alla Norma).
The recipe calls for a short pasta shape like mezzemaniche, penne, rigatoni, or fusilli — all perfect for holding the sauce and catching the bits of eggplant in every forkful. Across Italy, you’ll find many variations with personal twists. In some versions, the sauce is enriched with garlic or chili, different cheeses are used when ricotta salata isn’t available, or the eggplant is roasted instead of fried.
Across Italy, you’ll find many variations with creative twists. In some versions, the sauce is enriched with garlic or chili, different cheeses are used when ricotta salata isn’t available, or the eggplant is roasted instead of fried. However it’s prepared, Pasta alla Norma always brings together the vibrant flavours of the Mediterranean in every bite.
Servings: 4
Ingredients:
- 2 aubergines (or eggplants)
- 7-8 ripe tomatoes
- 1 garlic clove
- 3 tbsp (50 ml) extra virgin olive oil (for frying)
- 4-5 fresh basil leaves
- Ricotta salata for grating
- 320 g fusilli pasta (or any other short pasta shape)
- Salt to taste
- Black pepper to taste
Step-by-Step Instructions:
- Prepare the aubergines
Cut 2 aubergines into ½ inch or 1 cm sized cubes. - Fry the aubergines
Heat 3 tbsp (50 ml) extra virgin olive oil in a pan over medium heat. Fry the aubergine slices until golden and tender. Remove and drain on paper towels. - Make the tomato sauce
In a large pan, sauté 1 garlic clove in a splash of olive oil until fragrant. Add the peeled and chopped 7–8 ripe tomatoes, season with salt and black pepper. Simmer gently for 15–20 minutes until the sauce thickens. Tear in 4–5 fresh basil leaves at the end. - Cook the pasta
Boil 320 g fusilli in salted water until al dente. Drain, reserving a little pasta water. - Combine pasta, sauce and aubergines
Add the cooked fusilli to the tomato sauce along with a splash of the reserved pasta water and toss to combine. Then gently add in the fried aubergines, mixing carefully so they stay intact - Serve
Plate the pasta and finish with a generous grating of ricotta salata
- Prepare the aubergines
Buon appetito!
Nutritional Information (per serving):
Calories: 430 kcal | Carbohydrates: 66 g | Protein: 12 g | Fat: 14 g | Saturated Fat: 2 g | Fibre: 7 g | Sugar: 5 g | Sodium: 340 mg | Cholesterol: 6 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Pasta alla norma (pasta with aubergines)
Ingredients
- 2 aubergines(or eggplants)
- 7-8 ripe tomatoes
- 1 garlic clove
- 3 tbsp (50 ml) extra virgin olive oil (for frying)
- 4-5 fresh basil leaves
- Ricotta salata for grating
- 320 g fusilli pasta (or any other short pasta shape)
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the auberginesCut 2 aubergines into ½ inch or 1 cm sized cubes.
- Fry the auberginesHeat 3 tbsp (50 ml) extra virgin olive oil in a pan over medium heat. Fry the aubergine slices until golden and tender. Remove and drain on paper towels.
- Make the tomato sauceIn a large pan, sauté 1 garlic clove in a splash of olive oil until fragrant. Add the peeled and chopped 7–8 ripe tomatoes, season with salt and black pepper. Simmer gently for 15–20 minutes until the sauce thickens. Tear in 4–5 fresh basil leaves at the end.
- Cook the pastaBoil 320 g fusilli in salted water until al dente. Drain, reserving a little pasta water.
- Combine pasta, sauce and auberginesAdd the cooked fusilli to the tomato sauce along with a splash of the reserved pasta water and toss to combine. Then gently add in the fried aubergines, mixing carefully so they stay intact
- ServePlate the pasta and finish with a generous grating of ricotta salata
