Paccheri alla Norma (Sicilian Eggplant Pasta) (2024)

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Paccheri alla Norma (Sicilian Eggplant Pasta) is truly an iconic pasta dish from Sicily. A simple but delicious recipe that is made with eggplants, tomatoes, ricotta salata, and fresh basil. The flavors all come together to make the most delicious pasta recipe. It's an easy pasta recipe with no meat. Ready in than 30 minutes!

Paccheri alla Norma (Sicilian Eggplant Pasta) (1)

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💖Why we love paccheri alla norma?
Why is it called Pasta Alla Norma?
🛒 What ingredients are in pasta alla Norma:
Equipment you need to make this recipe
🍽️ How to make recipe for pasta with eggplant?
How to make authentic Pasta alla Norma?
Let’s just go over a little bit the ingredients:
How to cook pasta
What to serve with eggplant and ricotta pasta?
🫙 Leftover and Storing
☑️ Lora's Tips for recipe for pasta with eggplant:
❓ FAQ'S
Some other Sicilian recipes you'll love:
📖 Recipe
Pasta alla Norma

If you love eggplant as much as we do, you'll love this Eggplant Timbale-Timballo di Melanzane, this Roasted Eggplant, Tomato and Zucchini Pasta, and Sheet Pan Eggplant and Tomato Bake.

💖Why we love paccheri alla norma?

Simple to make: A really delicious pasta recipe that is easy to make!
Economical: Very budget friendly! It is not going to break the budget to make this fantastic pasta.
Naturally vegetarian: This classic Sicilian dish is satisfying vegetarian dinner. Leave out the cheese to have a very satisfying vegan pasta recipe. Use your favorite vegan shreds.
Easy to make gluten-free: Make it gluten-free with your favorite glute-free pasta brand.

Travel around Sicily, and you will encounter pasta alla Norma on most menus. As with many traditional Italian recipes, there will be variations. You could find variations from town to town within the region.

You’ll even find variations of this Sicilian pasta dish from family to family, and even within a family. And there will be arguments on whose recipe is authentic, and most importantly, whose is the best. Typical Sicilian family food drama.

Things that could vary in the recipe could be the type of pasta, ricotta salata cheese or another cheese, and even to how the eggplants are sliced. But there will be something that the recipe always will have in common no matter where you find it.

Pasta alla Norma should always consist of five ingredients. Pasta (should be short and tubular), eggplants, tomatoes, ricotta salata, and fresh basil.

It is basically a Sicilian summer on a plate. But you can make this any time of the year. This past summer I had a chance to go back to Sicily and visit my family and eat this again Sicilian pasta, in Sicily!

I walked every morning to the cemetery to visit my dad who we buried in his hometown almost 10 years ago. I put together #projectsicilia to remember my dad with Sicilian recipes. Hope you enjoy the project!

Paccheri alla Norma (Sicilian Eggplant Pasta) (2)

Before we jump into the recipe, let's go over this name.

Why is it called Pasta Alla Norma?

The story goes that pasta alla Norma originates in Catania, which is on the Eastern coast of Sicily and it's name comes from Vincenzo Bellini is a world famous opera composer from Catania and he wrote the opera Norma.

In early 19th century, an Italian writer named Nino Martogli was eating this pasta recipe and exclaimed, "Chista è ‘na vera Norma! (This is a real Norma!)"

Since it was compared to Bellini's masterpiece, the story goes that the name stuck and that's how this simple eggplant pasta dish was given it's iconic name: alla Norma! There are other versions to the story, but I'll stick with this one, because I really like it!

All you need are simple ingredients to make a perfect pasta alla Norma. You may even have some of the ingredients in your pantry. Most important thing to remember is to use the highest quality ingredients.

Like many Italian dishes, it’s such a simple dish, but with the best quality ingredients, the flavors will really stand out!

🛒 What ingredients are in pasta alla Norma:

Full printable recipe can be found below. Also further ingredient details can be found below.

Eggplant
Pasta – short pasta like penne, paccheri, rigatoni, etc
Extra virgin olive oil (or whatever oil you have on hand)
Tomatoes
Ricotta salata cheese
Fresh basil
Sea salt and freshly ground pepper

Equipment you need to make this recipe

Cutting board: I like to use bamboo cutting boards, but any kind you have will work fine.
Sharp knife: A really sharp knife is essential to chop the ingredients correctly.
Large skillet: Use whatever large skillet you have. You could even use a large cast iron skillet.
Wooden spoon : You'll need a good spoon to stir all the sauce ingredients together.

🍽️ How to make recipe for pasta with eggplant?

Here is how to make this--------- (the full recipe is below!):

Paccheri alla Norma (Sicilian Eggplant Pasta) (3)

📃 NOTE: Recipe card with detailed instructions are below!Print it out for later!

How to make authentic Pasta alla Norma?

This is an easy recipe to make any weeknight or for a nice Sunday lunch. With just a few steps, this flavorful pasta dish will be ready (all you need is some bread and a nice glass of wine!).

You’ll find the full recipe below, but here is what you'll need to do:

Once you gather your ingredients, star the easy tomato sauce. It comes together in just minutes!

Paccheri alla Norma (Sicilian Eggplant Pasta) (4)

Step 1: Make your tomato sauce. In a large sauce pan, add the oil and saute' the onions over medium heat until they're translucent.

Paccheri alla Norma (Sicilian Eggplant Pasta) (5)

Step 2: Add in the tomatoes (I used fresh and canned). Season with salt and let it simmer while you fry up the eggplant.

Paccheri alla Norma (Sicilian Eggplant Pasta) (6)

Step 3: Prepare and fry up the eggplant. While the sauce is simmering, fry up the eggplant. I have seen recipes where they use roasted eggplant. And some do eggplant slices instead of eggplant cubes. If that's how you prefer to do it, go ahead and roast the eggplants (they just have to roast them until they're nice and golden.)
Cut off the end of the eggplant and peel off alternating strips of the skin. Cut into roasted eggplant. Sprinkle a little salt on the eggplant cubes. Heat up the oil in your large pan and fry up the eggplant. Be sure not to crowd it!

Paccheri alla Norma (Sicilian Eggplant Pasta) (7)

Step 4: Drain the eggplant on paper towel lined dish. Gently stir the eggplant into the sauce and let it simmer.

Paccheri alla Norma (Sicilian Eggplant Pasta) (8)

Step 5: Cook the pasta. Bring the pot of salted water to boil. It's super important to reserve some of the pasta water. It's going to be added into the sauce when you combine the pasta with the sauce. The starch form the pasta water helps to combine the pasta and the sauce. I typically scoop out some of the water and put in a measuring cup before I drain the pasta (you may forget, and that's ok).
Step 6: Combine it all together. Add the drained eggplant pieces to the sauce and stir to combine. Add in the drained pasta to the sauce and stir. Grate on some of the ricotta salata and some fresh basil. Ready to enjoy...buon appetito!

Paccheri alla Norma (Sicilian Eggplant Pasta) (9)

Let’s just go over a little bit the ingredients:

Eggplants:

If you are going to make this the traditional way, the eggplants are sliced in rounds. But there are recipes where the eggplants are cut in small chunks (like I did) and even recipes where the eggplants are sliced in sticks.

I used American globe eggplants. I should have shopped around for Italian eggplants, as they are a bit sweeter.

I have come across recipes where Japanese eggplants were used. Totally fine to use them, if that’s what you have on hand.

Tomatoes:

I was taught to make the pasta with a combination of fresh tomatoes and canned tomatoes.

How to cook pasta

Use a big pot:The pasta needs to cook in a big enough pot filled with enough water. You'll have to use for every 3.5 ounces of pasta, 4 cups of water. Keep in mind the pasta does expand while it cooks.
Generously salt the water:Once the water begins to boil, add in 1.5 tablespoons of salt. Using less salt results in a bland tasting pasta.
Stir: As soon as you add the pasta you need to stir, otherwise it will stick to the bottom of the pot. Keep stirring while it's boiling and keep an eye on it, as the water could overflow onto the stove. Water needs to be rolling boil, not a simmer.
Save some of the starchy pasta water:While the pasta boils, remove some of the starchy water before you drain the pasta.
Do not rinse the pasta in cold water: The pasta gets drained and added immediately to the pan sauce. If the sauce seems to thick, you could thin it out with some of the reserved pasta water.

What to serve with eggplant and ricotta pasta?

This eggplant pasta recipe goes nicely with a big salad, any roasted vegetable, or side dish.

Insalata mista >>> Quick and easy, this Italian salad is a classic.
Panzanella Toscana >>> A delicious Tuscan salad that is so easy to make and very flavorful.
Crusty bread >>> Definitely need pieces of a crusty bread to sop of the sauce! Or try this easy psomi spitiko Greek bread.
Rosemary breadsticks >>> Really easy breadsticks recipes that is very tasty!
Sicilian Fennel and Orange Salad>>>A vibrant Sicilian salad recipe it is bursting with fresh flavor.
Easy Mediterranean Chopped Salad>>> Love the fresh flavors in this really healthy salad. Makes a great side dish!

🫙 Leftover and Storing

To refrigerate: Once it's cooled down, any leftovers could be stored in an airtight container for up to 3 days. I do not recommend freezing this recipe.
To freeze: I do not recommend freezing this pasta.
To reheat: Reheat in microwave the way you normally reheat pasta or stove top in a pan on medium low heat.

📃 Substitutions & Variations

These are just ideas, not traditional, on how to change up this recipe.

Replace eggplant with zucchini: If you're not a fan of eggplant or don't have it on hand, you can substitute it with zucchini for a similar texture and flavor.
Use breadcrumbs instead of vegetable peeler: Instead of using a vegetable peeler to remove the eggplant peel, you can coat the chunks in seasoned breadcrumbs for a crispy texture.
Add meat or protein: For a heartier dish, you can add cooked ground beef, chicken, or Italian sausage to the sauce along with the eggplant.
Make it vegetarian: Skip the meat and add in some chopped mushrooms for extra texture and umami flavor.
Try different herbs: Instead of basil, try using fresh parsley, oregano, or thyme to add a different flavor profile to the dish.
Use different types of pasta: Instead of traditional spaghetti, try using penne, linguine, or even a gluten-free option like rice or quinoa pasta.
Add some spice: For a kick of heat, add some red pepper flakes to the sauce or sprinkle them on top before serving.
Add some creaminess: To make the sauce extra creamy, stir in a little bit of heavy cream or Greek yogurt at the end.
Make it vegan: Omit the cheese and use a plant-based milk or cream alternative in the sauce to make this dish completely vegan.
Top with different cheeses: Instead of ricotta salata, try using crumbled feta or grated parmesan for a different flavor and texture.
Make it gluten-free: Use a gluten-free pasta and make sure all other ingredients are also gluten-free to accommodate those with dietary restrictions.

☑️ Lora's Tips for recipe for pasta with eggplant:

When selecting eggplants, choose ones that are firm and have smooth, shiny skin. Avoid any with bruises or blemishes.
Before frying the eggplant, it is important to sprinkle salt on them as this helps draw out excess moisture, making them less soggy when cooked.
To ensure even cooking, make sure to cut the eggplant into equal-sized cubes or slices.
Use a non-stick pan for frying the eggplant to avoid sticking and burning.
Adding a pinch of sugar to the sauce can help balance out the acidity of the tomatoes.
To add even more flavor, you can add other vegetables such as bell peppers or mushrooms to the sauce.
For a vegetarian option, use vegetable broth instead of chicken broth in the sauce.
For a healthier alternative, use whole wheat pasta instead of regular pasta.
To make this recipe vegan-friendly, omit the ricotta salata or substitute it with a plant-based cheese alternative.

❓ FAQ'S

How much salt do I use to cook dry pasta?

Salting the pasta water is essential. Use 3-4 quarts of water for a pound of pasta, and use 1- 1-½ tablespoons of salt. The recipe will end up lacking flavor if you do not salt the pasta water.v

Is pasta alla Norma vegetarian?

Yes, it is totally meat-free!

Where did pasta alla Norma originate?

Pasta alla Norma orginated in Catania, Sicily.

What is pasta alla Norma?

Pasta alla Norma is a traditional Sicilian pasta dish featuring rigatoni or spaghetti served with a rich tomato sauce, fried eggplant, garlic, and fresh basil.

What is pasta alla Norma made of?

Pasta alla Norma is a classic Sicilian dish made with pasta, typically rigatoni or spaghetti, tossed in a tomato-based sauce infused with garlic, olive oil, and sometimes onions. The sauce is then mixed with fried eggplant cubes, fresh basil leaves, and finished with a generous grating of ricotta salata cheese.

Some other Sicilian recipes you'll love:

Sicilian Sesame Seed Cookies
Sicilian Pasta with Cauliflower
Sicilian Scacciata with Cauliflower

Originally published October 2022 and updated for content February 2024.

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📖 Recipe

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5 from 5 vote

Pasta alla Norma

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Dinner, Lunch

Cuisine: Italian

Keyword: pasta, vegetarian

Servings: 4 servings

Calories: 239kcal

Author: Lora

Ingredients

½ to 1 cup extra-virgin olive oil
1 medium onion finely diced sweet, red, or 1 large shallot
1 lb fresh tomatoes I used plum tomatoes
1 can 28-ounces whole peeled San Marzano DOC tomatoes
1-2 teaspoons sea salt plus salt for the pasta water (1-1 ½ tablespoons for the pasta water)
¼-½ cup chopped fresh basil plus a handful more basil leaves for garnish
2 medium eggplants about 2 ¼ pounds total
¼ teaspoon freshly ground pepper
1 lb paccheri or any short pasta like penne, casarecce, rigatoni
¾ cup finely grated ricotta salata

Instructions

Cook the sauce:

Heat oil: In a large saute' pan or medium saucepan, heat 3 tablespoons olive oil over medium-high until it's shimmering.
Add onion: Add the onion and cook until translucent (no more than a minute, or it will brown).
Tomatoes: Add in the fresh tomatoes. Cook together with the onions for a few minutes. Next, add in the canned tomatoes and the juice(I break up the tomatoes with my hands,, removing the hard end before adding to the sauce).
Bring to a boil: Bring the sauce to a boil and use a wooden spoon to stir, breaking up the tomatoes while they’re cooking.
Lower heat: Once the sauce comes to a boil for a few minutes, lower heat to a simmer.
Season sauce: Season with the salt, and let the sauce cook and thicken.
Check the consistency of sauce: If it’s getting too thick, add a little bit of water (start with a ¼ cup).
Add fresh basil: Finally, stir in the fresh basil and stir to combine (and parsley, if you’re using).
Simmer sauce: Let sauce simmer for 20 minutes total. Check the salt and add more if needed.

Fry the eggplants:

Prep + fry eggplants: While the sauce is simmering, prep and fry up the eggplants. Cut the end off the eggplants. With a vegetable peeler, shave off long alternating strips of eggplant peel. Cut the eggplant into chunks.
Season + heat oil: Sprinkle a little salt on the eggplant. Heat up oil 350°F in a large frying pan.
Fry eggplant: Fry the eggplant until they turn golden brown, turning them every minute or so. Cook the eggplant in batches, so you don’t crowd them. Using a slotted spoon, remove cooked eggplants and place them on a paper towel lined sheet.
Combine with sauce: Add the eggplant to the sauce and gently stir together. Let it simmer on medium low heat while you cook up the pasta.

Make the pasta:

Boil water: While the sauce is simmering and eggplant is frying, bring a large pot of salted water to boil.
Cook up pasta: Cook your pasta until it is 1 minute less than al dente.
Drain + reserve some pasta water: Drain the pasta when it is just before reaching al dente. Reserve ½ cup of the pasta water.
Combine pasta + sauce: Raise the heat of the sauce a little. Add the pasta to the saute’ pan with the sauce. Gently stir to combine and add a little bit of pasta water (a tablespoon at a time) if the sauce is too thick to loosen it up a little.
Prep the plates: Plate up the pasta and grate on some ricotta salata. Add on some chopped fresh basil and a drizzle of extra-virgin olive oil before serving. ENJOY!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

For the eggplant:

Grill: you could grill the eggplant in large rounds (if you prefer not frying). Just fold in the eggplants at the last minute to the sauce.
Roast: You could also toss the eggplant chunks in olive oil, sprinkle on some salt, and roast at 400° F until soft and golden brown. Stir into the tomato sauce same as following recipe above for frying eggplant.
Fry: Important tip if you’re frying (like we did in the recipe), be sure to give the eggplants space in the pan with the oil. Fry it up in batches. The color should be a nice golden brown on both sides.

For dairy-free:

Cheese: Omit the cheese and you could sprinkle on some vegan parmesan or whatever grated vegan cheese you like.

Leftovers: Store any leftovers in an airtight container in the refrigerator for 3 days.

Nutrition

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