Pasta Alla Norma Recipe (2024)

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Cooking Notes

Thomas Burke

Cut unpeeled eggplant into 1" cubes. In baking dish, combine eggplant, olive oil, 1/2 tsp of red pepper flakes, and sea salt. Bake at 400 degrees for 40 minutes, tossing occasionally. Eggplant will be custard-like.

For sauce: in skillet combine 3-4 tomatoes coarsely chopped, 2 tbs each of olive oil and tomato paste; and red pepper flakes and sea salt to taste. Simmer for 3/4 hours until it has a tomato jam-like consistency.

We use various cheeses: ricotta salata, Parmesan, or chevre.

Karen

This was delicious due in large part to some of the comments I read ahead of time. I, too, roasted the eggplant cubes that I'd tossed w/s+p for 25 minutes at 400. They came out perfect. For the sauce I used a large can of San Marzano tomatoes and 2 TBS tomato paste. I added red pepper flakes instead of the dried chiles. To my good fortune our local grocery had ricotta salata and that was a wonderful finishing touch. I will surely make this again with these modifications to the recipe.

juleezee

An old favorite, reimagined a bit and just as good. I'd suggest roasting the eggplant (cubed) in the oven at around 400F for about 25 minutes or so, tossed with oil and seasonings, on a sheet lined with parchment paper. Make the tomatoes while it's roasting, cook the pasta too and then assemble. Buon appetito!

topacho

1) Using Japanese eggplants (those with the purple, not green, calyx) will greatly improve the flavor: Japanese eggplants are much less bitter.2) For pasta alla Norma, it is essential to shield as much as possible the cooked eggplant from the tomato sauce: for reasons that perhaps a chemist could explain, the tomato sauce destroys the flavor of eggplants. Therefore, do not reheat the eggplant in the tomato sauce. Toss the past in the tomato sauce, add basil and only then add the eggplants.

Doug Johnston

If, on the front end, you cut the eggplant into cubes, salt lightly and then spread the cubes out on a microwave safe plate, lined with paper coffee filters, and microwave for 10 minutes on high power--a lot of the moisture in the eggplant is drawn out--the end result are cubes that brown better AND soak up less of the EVOO...

Linda O

This dish is even better with slow roasted tomatoes. Halfway through roasting, drizzle the tomato olive oil over the eggplant. Replenish the olive oil for the tomatoes. Continue roasting. Then you have this amazing eggplant with roasted tomato oil.

Patricia

Frying eggplant requires higher heat to reduce the amount of oil required. Roasting is easier and/or safer.

Joel Nydahl

Mark,

Diced tomatoes commonly come in 14.5 oz. cans, whole tomatoes in 28 oz. cans. Which do you mean? I'm guesssing the 28 oz. one--but who can be sure? Thanks for all the great recipes over the years!

Sue Llewellyn

DEFINITELY cubed, unpeeled, oven-roasted eggplant, tossed with olive oil, S&P, red pepper flakes and even some dried oregano--but FORTY mins @ 400 degrees is far too long; the result should still have a little textural integrity, or all you'll be left with is bits of peel in the tomato sauce! (And speaking of latter, if--like me--you make the occasional batch of your own tomato sauce and freeze it in smaller portions, you can easily use some of it in the recipe.)

Beth Bochnak

The last time I made this I brushed the eggplant slices w olive oil and grilled them. It used a lot less olive oil and the eggplant was very tasty and not dry.

Figaro

Am I the only person out there with a panini grill? Brush your eggplant with oil and grill them until browned & soft. BTW, these machines are great for grilling peppers, onions, zucchini, etc. A nice perk: put the grilling surfaces in the dishwasher - easy cleanup.

Ricotta Salata can be hard to find, but coarsely grated Pecorino Romano is great with this dish. It has the saltiness required. San Marzano tomatoes rule. Try adding an onion; use crushed red pepper flakes to taste.

Kathy

I cut the eggplant in cubes and roasted them with EVOO, salt and pepper. Used canned whole San Marzano tomatoes,a spoonful of tomato paste, red pepper flakes and added a couple of sardines for depth. Didn't have ricotta salata so used combo feta and fresh Parmesan. Great and fast. Recommend pasta with shape to hold the sauce better.

Christine F.

Roasted the eggplant and fresh tomatoes for ~30 minutes at 400. Tasty!

Rafael

I loved it, but and this is a big one. Eggplant absorbs a lot of oil, if the idea is to consume 1/2 a gallon of olive oil in one sitting then this is a great recipe. I squeezed the eggplants with the tongues I used to flip them. This released a lot of the oil and made the eggplant less oil saturated. After all is a pasta dish it should not cost $30.00 dollars in olive oil

John

Very tasty! I think 1 pound of pasta is way to much for the sauce that is prepared. I was digging through a pile of pasta looking for the goodies.

Stephanie

Used pecorino Romano a lot.

Nathaniel H

Most of the time was taken up in cooking the eggplant, if you scale down the recipe so there's only one batch of eggplant slices to cook; it'll go faster. Start the boiling water Some paprika and other seasoning on the eggplant as it cooks will not overdo it. (h/t Braedon Nickerson). Found it difficult to strike a balance between getting the eggplant flesh tender and having the skin tough; roasting is a good idea.

Christina

Roast the eggplant in an air fryer after tossing with a little olive oil.

Elizabeth Thomas

Lovely recipe. The olive oil is the point!It makes this recipe unctuous . Making the recipe as it is written will result in a rich and decadent pasta, so if that’s what you want, just follow the recipe. This is not diet food, but it does not claim to be . Delicious!

pamela

Roasted the eggplant in an air fryer at 400 for 20 minutes.

Laura Di Battista, Toronto

I was lucky to eat this pasta dish in Sicily a couple of years ago. This recipe is Italian cooking personified. There are just a few ingredients, but they turn into a delicious dish. I fried the eggplant...stop being so afraid of oil you New Yorkers! I halved the pasta and added the same amount of eggplant. Great vegetarian dinner (and I'm not vegetarian)

miranda

Deserves its 5 stars for flavor, ease and adaptability(more garlic, please). Follow the notes on eggplant prep in the oven -- 25-30 minutes.

Lex

Like others, I also roasted my eggplant, then for the tomatoes used a 28 oz can of San Marzano tomatoes. I let it simmer for around 40 minutes (didn’t have more time). Dish was delicious, especially with the pecorino romano sprinkled on top.

Ann B.

I made this almost exactly as directed, although only a half recipe, and it was spectacular. The only difference: I used about a third of a pound of linguine instead of a half pound for two servings. Yes, the eggplant soaks up olive oil, but while it’s cooking it releases a lot of it too. So it’s not oily. My husband ate an entire plate (which he NEVER does with anything—how he was brought up). The only question I had was at what temp do you cook the eggplant? I tried a lot of temps.

Samantha

I have made this twice. It is absolutely delicious and one of my favorites. Frying the eggplant is time-consuming and requires a large quantity of oil. I recommend putting on the lid when frying the egg plant to help reduce the quantity of oil. I've tried it with fresh and canned tomatoes (large can, diced, and strained); fresh tomatoes are preferred. I plan on taking others' advice and baking the eggplant in the future to reduce the amount of oil used.

roast eggplant

Roast eggplant at 400 degrees for 20 minutes.

manju

Thanks for all the suggestions. I will definitely roast the eggplants. Do I need to salt, wait and drain the eggplant cubes before roasting? Thanks

Trader Joes super cheat

In a pinch I used TJs canned eggplant and onion combo and a large can of whole Cento tomatoes. Had that nice depth from the eggplant and was a great and super fast weeknight dinner. I hope to make the full version soon!

Elizabeth

Oh wow, this is good. I almost took all the reader suggestions and roasted the eggplant but I decided to follow the recipe. I’ll try roasting instead at some point but I can’t imagine it would yield remotely the same result. Done Mark Bittman’s way, the eggplant basically breaks down into the sauce. At least it did for me. I couldn’t find ricotta salata so I used pecorino as recommended. Delish!

Lisa T

I made this tonight and it was delicious. I cut the eggplant into 1" cubes and combined them with olive oil, 1/2 a tsp of red pepper flakes, salt and pepper. Then I baked them for 40 minutes at 400 degrees. After about 12 minutes, I added my chopped tomatoes, garlic and oregano to the pan. I continued roasting for an additional 25 - 30 minutes. Finally, I added the basil and pasta. Roasting it all together makes it an easy dish.

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Pasta Alla Norma Recipe (2024)

FAQs

What is pasta alla norma made of? ›

Originally from Catania, a city on the eastern coast of Sicily, Pasta alla Norma is a delicious Sicilian pasta made with tender eggplant and tossed in a herby tomato sauce and a sprinkle of ricotta salata cheese. This eggplant pasta recipe makes a satisfying vegetarian dinner that even meat lovers enjoy!

What does a la norma mean? ›

It was named in honor of the native of Catania Vincenzo Bellini, the composer of the opera Norma. It is said that the Italian writer Nino Martoglio exclaimed "This is a real 'Norma'!", meaning a masterpiece, when he tasted the dish, though the name is not attested until decades after his death.

In which part of Italy was the pasta alla Norma invented? ›

Here, we take a deeper dive into the history of this intriguing dish. The story of Pasta alla Norma originates from Catania, a bustling port city on the east coast of Sicily, which is also the birthplace of the renowned 19th-century composer Vincenzo Bellini.

How do you peel eggplant like a zebra? ›

Use a vegetable peeler to shave off long alternating strips of eggplant peel. The eggplants will look striped like zebras when you're done. Then slice the eggplants into ½-inch thick rounds, discarding the end pieces.

Why is pasta alla vodka so good? ›

Wine works, too, but a clean-tasting vodka has mostly water and ethanol (a solvent), which is excellent at carrying aromatic compounds — like those in tomatoes. In other words, the vodka in this dish can help you smell, and in turn taste, the sauce's flavors in a heightened way.

What is spaghetti with meat sauce called in Italy? ›

Just about every Italian region has its own type of 'spaghetti bolognese' known generically as pasta al ragù, meaning simply pasta with sauce – the type of pasta and the type of sauce are combined according to regional traditions.

What does Norma stand for? ›

Meaning:Norm, rule; Northman. Norma is a girl's name of Latin origin, thought to have been created for the titular character of the 1831 play by Felice Romani. Translating to “norm” or “rule,” this classic moniker is anything but boring. Along with its Latin roots, Norma has a history in Germanic culture.

What does the Latin word Norma mean? ›

Some suggest that it is simply the Latin word norma, which means “precept,” “rule,” standard,” “norm.”

What is the simple definition of Norma? ›

ˈnȯrmə plural normae. -rˌmē 1. : rule, model, standard, norm.

Who made pasta first Chinese or Italian? ›

Noodles existed in China and Asia long before pasta appeared in the Mediterranean world, and the legend goes that Marco Polo brought pasta to Italy from China in the 13th century.

What city invented spaghetti? ›

Although Greek mythology shows the god Vulcan using a device that made strings of dough, it's widely believed “spaghetto” (the singular for spaghetti in Italian) originated in 12th century Palermo, in sunny Sicily. Made from durum wheat, each strand used to be 50cm long (in contrast to the 20-25cm we see today).

Who taught Italians to make pasta? ›

Origins. Although popular legend claims Marco Polo introduced pasta to Italy following his exploration of the Far East in the late 13th century, pasta can be traced back as far as the 4th century B.C., where an Etruscan tomb showed a group of natives making what appears to be pasta.

Why do you soak eggplant in milk? ›

Yes, soaking eggplant in milk is said to help draw out the bitterness.

Do you eat the purple skin of an eggplant? ›

Aside from its green top, the entire eggplant is edible: its purple skin, its white flesh, and the tiny seeds inside. Eggplant contains protein, fiber, and a wide range of vitamins and minerals as well as some antioxidants. Eggplant should be cooked before eating.

Is it better to peel eggplant or not? ›

While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, "Do you peel eggplant before cooking?" is yes, peel it. Use a vegetable peeler or paring knife to remove the skin.

What is pasta alla genovese made of? ›

Carrots, celery, a ton of onions, and a "seconda scelta" (literally, "second choice") cut of beef, which we would call a "tough" cut, slowly cooked down with white wine to form a meaty gravy, perfect for dressing al dente ziti from nearby Gragnano, the dried pasta capital of Italy.

What is pasta alla carbonara made of? ›

The ingredients are simple—just spaghetti (or another long pasta), and the carbonara is made with pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper. The silky carbonara sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the pancetta or bacon.

Why is it called pasta alla vodka? ›

A common claim is that the modern penne alla vodka was invented by Luigi Franzese at Orsini Restaurant in New York City sometime in the 1970s; Franzese reportedly used vodka to thin out a tomato and heavy cream sauce and called it "Penne alla Russia".

What is pasta bolognese made of? ›

Spaghetti bolognese consists of spaghetti served with a sauce made from tomatoes, minced beef or other meat, garlic, wine and herbs. In this sense the sauce is actually more similar to Neapolitan ragù from the south of Italy than the northern Bolognese version of ragù.

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