Rigatoni alla Norma is a classic pasta dish from the south of Italy, specifically Catania, a city in Sicily. It’s a super simple dish made with just a few ingredients that come together beautifully. The result is a light, tasty, and satisfying pasta.
The name is often said to come from the opera Norma by Vincenzo Bellini (who was from Catania), but other theories link it to the Sicilian expression “’e una norma” (it’s a standard).
In any case, it’s a dish worth trying. I had it in Catania while spending time in Sicily, and it was one of the most delicious yet simple pasta dishes I’ve had there.
Ingredients
- Rigatoni – Alternatively, you can use penne or ziti so they can catch the sauce and eggplant pieces. Don’t use fettuccini, spaghetti, or similar.
- Eggplants – Use firm eggplants without blemishes. If you can find them, purple and white eggplants such as Grafitti, Sicilian, or Rosa Bianca are great options (they’re sweet and not as bitter).
- Garlic cloves – Use fresh garlic, don’t substitute with garlic powder. You can mince them or add the whole and then remove them.
- Diced tomatoes – Unseasoned diced tomatoes. Some people even use fresh tomatoes, others use (homemade) tomato passata, or marinara.
- Fresh basil – For the best taste, use fresh, unwilted basil.
- Salt – Some for the sauce and some for the pasta; add to taste.
- Black pepper – For some extra flavor.
- Olive oil – Use a good quality extra virgin olive oil for the best taste.
- Cured cheese – Traditionally, pasta alla norma is made with ricotta salata, a sheep milk cured cheese, but that’s a bit difficult to find outside of Italy, so it can be substituted with any cured, salty cheese. I find Parmigiano Reggiano or Grana Padano works well in this recipe.
Recipe Tips
- You can cut the eggplants into the shape and size of your choice, but I like dicing them small. You can peel them or leave the skin on (I don’t mind the skin).
- When frying the eggplants, make sure to add them to the oil when it’s hot. Otherwise, they tend to absorb the oil and not fry as well.
- You can either leave the garlic whole and remove it from the sauce before adding the eggplant, or peel and mince it and leave it in the dish.
- Letting the tomato sauce simmer for a bit helps develop deeper flavor, so don’t skip this step.
- Add a splash of pasta water when mixing the pasta with the sauce if it is too thick.
- Traditional Pasta alla Norma is made with ricotta salata (a salty and crumbly cheese). Parmesan cheese is a good substitute.
How to Make Rigatoni alla Norma – Step by Step Instructions
First, rinse and dry the eggplants. Trim the ends, cut them into long slices, then into small cubes.
Heat oil in a large pan over medium heat. Add the eggplant cubes, lightly season with salt, and cook until golden brown and tender. Stir occasionally.
Remove the cooked eggplants from the pan and place them on a plate lined with paper towels to absorb excess oil.
In the same pan, add a drizzle of olive oil. Make a cut into the unpeeled garlic cloves and sauté them until golden and fragrant.
Alternatively, peel and mince the garlic, then sauté until fragrant (don’t remove).
Add the diced tomatoes, salt, and black pepper. Stir, cover, and let simmer on low heat for about 20 minutes total.
Around the 15-minute mark, remove the garlic cloves (if left whole) and stir in the fried eggplant and most of the fresh basil leaves. Let simmer for 5 more minutes.
Meanwhile, boil the pasta in salted water until al dente. Then drain.
Mix the cooked pasta into the pan with the sauce. Then add plenty of grated cheese and a few fresh basil leaves.
Serve immediately and enjoy!
Storage Tips
Pasta alla norma is intended to be eaten right after being made. But if you have any leftovers, you can store them in a sealed container in the fridge for up to 4 days.
Related Recipes
If you’re looking for more inspiration, try these other Italian recipes next:
- Spaghetti aglio e olio
- Eggplant Parmesan
- Penne Alla Vodka
- Potato Gnocchi (Homemade)
- Homemade Ricotta & Spinach Tortelloni
- Spaghetti alle vongole (Spaghetti with Baby Clams)
Rigatoni alla Norma (Sicilian Eggplant Pasta)
Ingredients
- 2 medium eggplants, see notes
- 3 tablespoons extra virgin olive oil, plus extra for the sauce
- 2 garlic cloves
- 2 cups diced tomatoes, alternatively passata or marinara
- salt, to taste
- black pepper, to taste
- 1 bunch fresh basil
- 3 ounces rigatoni, uncooked
- cured cheese, to serve (traditionally ricotta salata, but Parmigiano works as well)
Instructions
- Rinse and dry the eggplants. Trim the ends, cut them into long slices, then into small cubes.2 medium eggplants
- Heat the olive oil in a large pan over medium heat. Add the eggplant cubes, lightly season with salt, and cook until golden brown and tender. Stir occasionally.3 tablespoons extra virgin olive oil
- Once the eggplants are done, remove them from the pan and place them on a plate lined with paper towels to absorb excess oil.
- In the same pan, add a drizzle of olive oil. Make a cut into the unpeeled garlic cloves and sauté them until golden and fragrant, then remove.2 garlic cloves
- Add the diced tomatoes, salt, and black pepper. Stir, cover, and let simmer on low heat for about 20 minutes total. Add a splash of water if needed. Around the 15-minute mark, stir in the fried eggplant and most of the fresh basil leaves, and let simmer for 5 more minutes.2 cups diced tomatoes, salt, black pepper, 1 bunch fresh basil
- Meanwhile, bring a pot of salted water to a boil and cook the rigatoni according to package instructions until al dente.3 ounces rigatoni
- Mix the cooked pasta into the pan with the sauce, then add plenty of grated cheese and a few fresh basil leaves. Serve and enjoy.cured cheese
Notes
- Penne or ziti also work well (any tube-shaped pasta that can catch the sauce and eggplant pieces). Don’t use fettuccini, spaghetti, or similar.
- If you can find them, purple and white eggplants such as Grafitti, Sicilian, or Rosa Bianca are great options (they’re sweet and not as bitter).
- You can use unseasoned diced tomatoes, (homemade) passata, or marinara.
- Don’t overcrowd the pan when frying the eggplants. Fry in batches if needed, so they fry and don’t just steam.
- You can either leave the garlic whole and remove it from the sauce before adding the eggplant, or peel and mince it and leave it in the dish.
- Add a splash of pasta water when mixing the pasta with the sauce if it is too thick.
- Traditional Pasta alla Norma uses ricotta salata (a salty and crumbly cheese). Parmesan cheese is a good substitute.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
