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pasta with eggplants and tomatoes served on a plate

Pasta Alla Norma

Pasta all Norma is Sicily's staple pasta dish of eggplants and tomatoes topped with ricotta salata.
Course Main Course
Cuisine Italian
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 2 people
Calories 1393kcal
Author Peter G


  • 2 eggplants chopped into even chunks
  • 1 tablespoon salt
  • ½ cup olive oil (to fry the eggplant)
  • ¼ cup olive oil
  • 4 cloves garlic thinly sliced
  • 400 g tomatoes freshly chopped
  • 1 tablespoon basil freshly chopped
  • ¼ cup ricotta cheese (ricotta salata is preferred )
  • 250 g pasta cooked spaghetti or penne


  • Sprinkle the salt over the eggplant, place in a colander over a sink or bowl. Leave for approx. 1 hour. Drain the excess liquid, rinse the eggplant and pat dry. Set aside.
  • Heat ½ cup olive oil over medium heat. Fry the eggplant in batches until browned. Drain on paper towels.
  • Add ¼ cup olive oil to the same pan. Add the garlic and allow to fry a little. Add the tomatoes and season with salt and pepper. Allow the tomato mixture to cook for 10-15 mins ensuring to stir continuously.
  • Finally add the cooked eggplant to the tomatoes, stir and cook for a further 2 mins.
  • Toss the pasta through the eggplant mixture. Garnish with basil and top with grated ricotta salata cheese.


If you can't find ricotta salata use grated Pecorino Romano cheese instead.


Calories: 1393kcal | Carbohydrates: 131g | Protein: 26g | Fat: 88g | Saturated Fat: 14g