Pasta alla Norma with Ricotta and Olives Recipe
A twist on the famous Sicilian pasta alla Norma – here the tomato sauce with eggplant is enriched with creamy ricotta and salty olives. The dish is hearty, fragrant with basil and perfect for a family lunch when you want to feel the vibe of an Italian Sunday without spending half the day in the kitchen.
This version of pasta alla Norma combines the traditional Sicilian eggplant sauce with creamy ricotta and bold olives, making the dish both velvety and characterful. Chopped tomatoes, garlic and basil build a deep tomato flavor, while the saltiness of the olives beautifully cuts through the sweetness of the fried eggplant.
Chef's tips
It’s best to cut the eggplant into evenly sized cubes, lightly salt and leave for 15–20 minutes so it releases water – this way it will absorb less fat. Fry it in batches in well-heated olive oil until golden and soft inside but not falling apart into mush. Add the ricotta at the end, after taking the sauce off the heat, so it doesn’t curdle and keeps a creamy texture.
How to serve
Serve this pasta with a glass of medium-bodied red wine, such as Nero d’Avola or Montepulciano, and a simple arugula salad with lemon vinaigrette. It’s perfect for a Sunday lunch after a long walk or as a quick dish for movie night when you want to feed several people with one pot. Put an extra bowl of olives and freshly grated pecorino or Parmesan on the table.
Ingredients
- pasta or another short pasta - 320 g
- eggplant medium - 1 piece
- canned chopped tomatoes 1 can - 400 g
- ricotta can be replaced with well-mashed semi-fat curd cheese - 200 g
- pitted black olives about a handful, sliced - 60 g
- garlic - 2 cloves
- onion small - 0.5 piece
- olive oil - 4 tablespoons
- dried oregano - 1 teaspoon
- fresh basil chopped or torn - 1 handful
- salt to taste
- freshly ground pepper to taste
Preparation
- Cut the eggplant into cubes of about 1.5 cm, lightly salt, toss and set aside for 10–15 minutes until it releases some juice. Then pat it dry with paper towels.
- Finely chop the onion and slice the garlic thinly. Slice the olives.
- In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the eggplant and fry for 8–10 minutes, stirring often, until it softens and is lightly browned. Transfer to a plate.
- In the same pan, add the remaining 2 tablespoons of olive oil, add the onion and fry for 3–4 minutes over medium heat until soft and slightly translucent. Add the garlic and fry for another 30–40 seconds until fragrant but not browned.
- Add the canned tomatoes, oregano, a pinch of salt and pepper. Stir, cover and simmer over low heat for 10 minutes until the sauce thickens slightly.
- Meanwhile, cook the pasta in plenty of salted water according to the package instructions until al dente (slightly firm to the bite). Reserve about half a cup of the cooking water, then drain the pasta.
- Add the fried eggplant and olives to the sauce, stir and cook together for 2–3 minutes. If the sauce is very thick, add a few tablespoons of pasta cooking water.
- Remove the pan from the heat, add the ricotta and mix thoroughly until the sauce becomes creamy. Taste and season with salt and pepper if needed.
- Add the cooked pasta and basil, mix well in the pan so the pasta is coated with the sauce. If the sauce seems too thick, add a little more pasta cooking water.
- Serve immediately, topped with freshly ground pepper and a few basil leaves.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan, adding a splash of water to loosen the sauce if it has thickened too much.
