Pasta alla Norma with Ricotta and Roasted Eggplant Recipe
This pasta is inspired by the Sicilian classic, but in a simpler, home-style version: the eggplant isn’t deep-fried, but roasted in the oven, and on top you add pieces of creamy ricotta. The dish is light yet filling – perfect for a family lunch when you want to feel the vibe of an Italian trattoria without leaving home.
This Pasta alla Norma keeps its Sicilian character – the sweetness of eggplant, the acidity of tomatoes and the milky delicacy of ricotta – but in a lighter, roasted version that doesn’t require standing over a pan of hot oil. Roasting the vegetable brings out its smoky aroma and gives the sauce a deeper, more concentrated flavor, while the dish still feels like comforting, home-style pasta. Ricotta added at the end partially melts into the sauce, creating a silky but not heavy texture.
Chef's tips
Cut the eggplant into fairly large, even cubes – pieces that are too small will dry out in the oven instead of browning; look for lightly golden edges and a soft center. Cook the pasta one minute less than the package says and finish it in the sauce, adding pasta water as you go – this is the key to getting the sauce to really cling to the pasta. Be careful not to oversalt the ricotta: season it gently, because the tomato sauce and eggplant roasted with salt are already quite flavorful.
How to serve
Serve the pasta in deep plates with plenty of fresh basil and a drizzle of extra-virgin olive oil on top – it makes a real difference to the aroma. A glass of light red wine like Nero d’Avola goes beautifully with this dish, or simply water with lemon if it’s a weekday family meal. Put a simple salad of arugula and cherry tomatoes on the table to add even more freshness.
Ingredients
- pasta or other short pasta - 320 g
- eggplant medium-sized - 2 piece
- ricotta you can use tub ricotta - 200 g
- chopped canned tomatoes 1 can - 400 g
- garlic - 3 cloves
- olive oil 2 tablespoons for the eggplant, 2 tablespoons for the sauce - 4 tablespoons
- salt to taste
- pepper to taste
- dried oregano - 1 teaspoon
- fresh basil or parsley - 1 handful
- grated hard cheese (Parmesan or Grana Padano) optional, for serving - 30 g
Preparation
- Preheat the oven to 220°C (top and bottom heat). Line a baking tray with baking paper.
- Wash the eggplants, cut off the ends and dice into about 2 cm cubes. Transfer to the tray, drizzle with 2 tablespoons of olive oil, season with salt and mix with your hands so all pieces are lightly coated in oil. Spread in a single layer.
- Place the eggplant in the oven for 20–25 minutes, until soft and lightly browned in spots. Stir halfway through baking so the pieces roast evenly.
- Meanwhile, bring a large pot of salted water to a boil for the pasta. Add the pasta and cook for as many minutes as indicated on the package, until tender but springy. Reserve about half a cup of the cooking water, then drain the rest.
- Peel and finely chop the garlic. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the garlic and fry for about 30–40 seconds, stirring often, until fragrant but not browned.
- Add the canned tomatoes, dried oregano, a pinch of salt and pepper. Stir, reduce the heat to low and cook for 10–12 minutes, until the sauce thickens slightly. If it splatters, partially cover with a lid.
- Add the roasted eggplant to the tomato sauce, gently stir and cook together for another 2–3 minutes. Season with more salt and pepper if needed.
- Add the cooked pasta to the sauce in the pan. Mix thoroughly; if the sauce seems too thick, add some of the reserved pasta water a little at a time until everything is juicy but not watery.
- Crumble the ricotta with your fingers or a spoon into smaller pieces. Tear the basil into leaves.
- Divide the pasta between plates, top with pieces of ricotta, sprinkle with basil leaves and, if you like, grated hard cheese. Serve immediately while the dish is hot.
Storage
Store leftovers in an airtight container in the fridge and reheat gently in a pan, adding a splash of water if needed so the sauce loosens up again.
