Pasta Alla Norma - A Summer Classic
When eggplants and tomatoes are in peak season, there’s no better way to celebrate than with Pasta alla Norma. This Sicilian dish is simple, vibrant, and deeply comforting — a perfect choice for warm summer evenings. It’s light enough to feel fresh yet hearty enough to satisfy, making it one of those rare recipes that works for both weeknight dinners and gatherings with friends.
The beauty of this dish is its balance: tender eggplant, sweet tomato sauce, fresh basil, and a sprinkle of cheese all come together with pasta for a meal that feels effortless. It’s quick to prepare, scales easily for a crowd, and brings a taste of Italy straight to your table.
Pasta alla Norma Recipe (NYT Cooking)
Ingredients
- ½ cup extra-virgin olive oil, plus more for drizzling
- 1 large eggplant (about 1½ pounds), cut into 1-inch cubes
- Kosher salt and black pepper
- 3 garlic cloves, minced
- 3-4 dried chiles
- 1 28-ounce can whole peeled tomatoes
- 1 T fresh oregano, chopped
- 1 pound pasta of your choice
- 1/2 cup ricotta salata, finely grated
- 1/2 cup fresh basil leaves
Preparation
- Heat the olive oil in a large skillet over medium-high. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until deeply golden and soft, about 10 minutes. Transfer to a plate.
- Reduce the heat to medium and add the garlic and chiles to the same skillet. Cook until fragrant, about 1 minute. Add the oregano, tomatoes and their juices, crushing them with a spoon. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.
- Meanwhile, cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of the cooking water, then drain.
- Add the pasta to the sauce with the reserved water, tossing to coat. Stir in the eggplant and half the basil.
- Divide among bowls and top with ricotta salata, the remaining basil, and a drizzle of olive oil.