The kitchen clock read 6:47 and we were out of ideas. My husband was on his phone at the table, I was staring at the fridge, and the only thing on the counter was an eggplant that had been getting better-looking by the day. So we did what we always do when the week collapses into the weekend: we went to the pantry and picked a classic. This is that dinner — a Sicilian pasta called alla Norma, with a garlicky tomato sauce, tender eggplant that practically melts into it, and a shower of ricotta salata and basil on top.
Real time: 1 hour. Hands-on: about 25 minutes. The oven does most of the work, which is exactly how I want a Sunday night to go.
Why This Dish, Why Now
Pasta alla Norma comes from Catania, Sicily, and it’s the dish I make whenever eggplant is at its best — deep purple, heavy for its size, skin tight. The traditional version fries the eggplant, and honestly, I love it that way too. But for a real evening, I roast it. It’s hands-off: the eggplant caramelizes in the oven while the sauce simmers and the pasta boils, and there’s far less oil than a skillet would call for. Everything finishes at the same time, which is the whole trick.
What You’ll Need
- 2 medium eggplants, about 2 pounds — I use Italian globe or graffiato types because they have more flesh to skin. Look for taut skin that feels heavy.
- 1 (28-ounce) can whole peeled tomatoes — crushed by hand for an irregular, natural texture. Crushed canned tomatoes work in a pinch.
- 5 tablespoons extra-virgin olive oil, divided
- 12 ounces rigatoni or ziti — the tubes capture the thick sauce. Long shapes like spaghetti and linguine work great too.
- 2 tablespoons tomato paste
- 3 garlic cloves, chopped
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes — skip them if you’re sensitive to spice
- ¼ teaspoon sea salt, plus more for sprinkling
- ½ cup grated ricotta salata, plus more for serving. It’s a firmer, aged, salty cheese — not the soft ricotta from lasagna. Pecorino Romano is a good substitute; Parmesan works in a pinch.
- Fresh basil leaves, for garnish
- Freshly ground black pepper
How to Make It
- Preheat the oven to 425°F and line two large baking sheets with parchment paper. Put the tomatoes and their juices in a large bowl and crush them with your hands. Set aside.
- Halve the eggplants lengthwise, then cut each half into ¼- to ½-inch-thick half-moons. Cut any very large half-moons in half to form wedges. Divide them between the two sheets, drizzle each with 2 tablespoons of the oil (4 tablespoons total), sprinkle generously with salt and pepper, and toss to coat. Spread evenly and roast for 25 to 35 minutes, until tender and lightly browned.
- Bring a large pot of salted water to a boil and cook the pasta until al dente, per the package directions.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic, oregano, and red pepper flakes and sizzle for 30 seconds. Stir in the tomato paste, then add the crushed tomatoes, salt, and several grinds of pepper. Simmer for 10 minutes, until slightly thickened.
- When the pasta is al dente, use a spider (a large slotted spoon) to transfer it straight from the pot into the skillet with the sauce. Add the roasted eggplant and stir to coat. Add the cheese and stir until melted, loosening it with a splash of pasta water as needed.
- Season to taste and serve topped with basil and more cheese, if you like.
Notes From My Counter
- Time the pasta with the sauce. My number one tip for a simple pasta night is to move the pasta straight from the pot into the sauce. It arrives lightly coated in starchy cooking water, which seasons the sauce and helps it cling. Prep the sauce ingredients before the pasta goes in, and simmer it while the pasta boils so everything finishes together.
- Pasta water melts cheese. If the ricotta salata isn’t melting smoothly, add pasta water a little at a time to warm it and loosen it into the sauce. Sprinkle the cheese evenly over the pasta rather than in one pile, and it goes in faster.
- Get ahead. Roast the eggplant up to 3 days ahead and keep it in the fridge until you’re ready. The full sauce keeps in the refrigerator for up to 3 days and freezes well for up to 3 months.
Make It Yours
Swap fresh parsley, thyme, or oregano for some of the basil if that’s what you have on hand. And if your kitchen can handle a second pot, this sauce is great with rigatoni the next night too.
Happy cooking,
Maya