Sicilian Pasta Alla Norma Recipe

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Zoey Foster Modified: May 11, 2022
Sicilian Pasta Alla Norma Recipe

How To Make Sicilian Pasta alla Norma

Pasta alla norma is a Sicilian dish that was believed to be named after an opera singer. This simple pasta dish is primarily made of tomatoes and eggplants.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



  • ½cupolive oil
  • 2tbsponions,chopped
  • 1canItalian tomatoes
  • 1tspgarlic,chopped
  • ½tsphot pepper flakes
  • 3tbspbasil leaves,shredded
  • 2lbeggplant
  • salt
  • salt and freshly ground pepper
  • 12ozpenne
  • 6ozricotta salata
  • 2tbspparsely,chopped
  • extra virgin olive oil


  1. Heat 3 tablespoons oil in a sauté pan or large skillet over medium high heat. Add onion and sauté for 2 minutes or until soft but not brown.

  2. Add tomatoes, garlic, hot pepper flakes and basil and cook over medium-low heat for 10 to 12 minutes or until chunky and flavourful. Reserve in sauté pan.

  3. Salt eggplant cubes for 30 minutes in colander or until juice leeches out. Use paper towels to pat dry.

  4. Add remaining 5 tablespoons olive oil to another skillet and sauté eggplant over medium heat for 10 to 15 minutes or until tender and golden. Sprinkle with salt and pepper to taste. Reserve.

  5. Cook pasta until al dente and strain (reserving ¼ cup pasta cooking water). Add pasta to tomato sauce and toss together. Add eggplant and reserved pasta cooking water.

  6. Toss together and season with freshly ground pepper. Scatter over ricotta salata and parsley and a drizzle of extra virgin olive oil.


  • Calories: 752.91kcal
  • Fat: 40.38g
  • Saturated Fat: 8.43g
  • Monounsaturated Fat: 25.81g
  • Polyunsaturated Fat: 4.36g
  • Carbohydrates: 81.53g
  • Fiber: 10.96g
  • Sugar: 11.87g
  • Protein: 18.84g
  • Cholesterol: 21.69mg
  • Sodium: 1037.47mg
  • Calcium: 157.32mg
  • Potassium: 890.17mg
  • Iron: 2.59mg
  • Vitamin A: 76.59µg
  • Vitamin C: 15.01mg
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