The Pantry
Sicilian

Pasta alla norma

This Sicilian-style pasta alla Norma makes 2 hearty servings of rigatoni coated in a garlicky tomato sauce with deeply browned eggplant, basil, and salty ricotta salata. Salting the eggplant first helps it fry up tender rather than soggy, and a little reserved pasta water turns the sauce glossy enough to cling to every piece.

Prep 20 minCook 30 minRest 15 minAdjust servings ↓
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Pasta alla norma
~890 calper person · ~1780 total
~$11.75meal total · ~$5.88 per person

Estimated calories and US ingredient costs.

For 4 servings, use a 12- to 14-inch skillet or two skillets so the eggplant can brown in batches instead of steaming. Keep the pasta pot at least 6 quarts so the noodles move freely, and reserve extra pasta water, since larger batches usually need more loosening at the end.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

8 left
Step 1

Salt the eggplant

~15 min cook

Salt the eggplant.

Put the 16 oz eggplant cubes in a colander and toss with 1/2 tsp kosher salt.

Set the colander over a bowl or in the sink for 15 minutes while you prep the remaining ingredients.

This pulls out surface moisture so the cubes brown instead of steaming.

After the rest, pat the eggplant very dry with paper towels.

Step 2

Check pasta

After ~15 min

Check Pasta alla norma and continue when ready.

Step 3

Brown the eggplant in batches

~5 min

Brown the eggplant in batches.

Heat 3 tbsp of the olive oil in a 12-inch skillet over medium-high.

Add half the eggplant in a single layer and cook for 4 to 5 minutes, stirring only as needed, until the cubes are browned on 2 or 3 sides.

The eggplant should be tender and golden, not collapsed.

Ingredients
  • 3 tbspOlive oil
Step 4

Boil the pasta

~1 min

Boil the pasta.

While the eggplant browns, bring 4 quarts water and 1 tbsp kosher salt to a boil in a 5- to 6-quart pot.

Add the rigatoni and cook until just shy of al dente, about 1 minute less than the package time.

Before draining, reserve 1 cup of the pasta water, then drain the rigatoni well.

Ingredients
  • 8 oz total for recipeDried rigatoni
  • 4Quarts water
Step 5

Build the tomato sauce

~13 min

Build the tomato sauce.

Return the skillet to medium heat and add the remaining 1 tbsp olive oil.

Stir in the minced garlic and red pepper flakes for about 30 seconds, just until fragrant.

Add the crushed tomatoes and 1/4 tsp kosher salt, then simmer 10 to 12 minutes, stirring occasionally, until the sauce has thickened and looks less watery around the edges of the pan.

Ingredients
  • 1 tbspOlive oil
  • 2 tspGarlic
  • 28 ozCanned crushed tomatoes
  • 1/4 tspRed pepper flakes
Step 6

Combine pasta, sauce, and eggplant

~2 min

Combine pasta, sauce, and eggplant.

Add the browned eggplant and drained rigatoni to the skillet.

Splash in 1/2 cup of the reserved pasta water and toss for 1 to 2 minutes over medium heat until the sauce coats the pasta and looks glossy.

If the pan seems dry, add more pasta water 2 tbsp at a time until the sauce clings without pooling.

Ingredients
  • 8 oz total for recipeDried rigatoni
Step 7

Finish with basil and cheese

~27 min

Finish with basil and cheese.

Take the skillet off the heat and fold in the torn basil leaves so they stay bright and fragrant.

Ingredients
  • 1/2 cup total for recipeLightly packed basil leaves, torn
Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Pasta alla norma: Transfer to a plate and repeat with the remaining eggplant and another small drizzle from the remaining oil if the pan looks dry.

Pasta alla norma: Divide the pasta between 2 warm bowls and finish with the finely grated ricotta salata.

Pasta alla norma: Serve right away while the eggplant is still silky and the sauce is hot.

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Ingredients

For 2 people

  • 8 oz dried rigatoni
  • 4 quarts water
  • 1 tbsp kosher salt
  • 16 oz eggplant, cut into 1/2-inch cubes
  • 3/4 tsp kosher salt
  • 1/4 cup olive oil
  • 2 tsp minced garlic
  • 28 oz canned crushed tomatoes
  • 1/4 tsp red pepper flakes
  • 1/2 cup lightly packed basil leaves, torn
  • 2 oz ricotta salata, finely grated

Method

  1. Salt the eggplantPut the 16 oz eggplant cubes in a colander and toss with 1/2 tsp kosher salt. Set the colander over a bowl or in the sink for 15 minutes while you prep the remaining ingredients. This pulls out surface moisture so the cubes brown instead of steaming. After the rest, pat the eggplant very dry with paper towels.
  2. Brown the eggplant in batchesHeat 3 tbsp of the olive oil in a 12-inch skillet over medium-high. Add half the eggplant in a single layer and cook for 4 to 5 minutes, stirring only as needed, until the cubes are browned on 2 or 3 sides. Transfer to a plate and repeat with the remaining eggplant and another small drizzle from the remaining oil if the pan looks dry. The eggplant should be tender and golden, not collapsed.
  3. Boil the pastaWhile the eggplant browns, bring 4 quarts water and 1 tbsp kosher salt to a boil in a 5- to 6-quart pot. Add the rigatoni and cook until just shy of al dente, about 1 minute less than the package time. Before draining, reserve 1 cup of the pasta water, then drain the rigatoni well.
  4. Build the tomato sauceReturn the skillet to medium heat and add the remaining 1 tbsp olive oil. Stir in the minced garlic and red pepper flakes for about 30 seconds, just until fragrant. Add the crushed tomatoes and 1/4 tsp kosher salt, then simmer 10 to 12 minutes, stirring occasionally, until the sauce has thickened and looks less watery around the edges of the pan.
  5. Combine pasta, sauce, and eggplantAdd the browned eggplant and drained rigatoni to the skillet. Splash in 1/2 cup of the reserved pasta water and toss for 1 to 2 minutes over medium heat until the sauce coats the pasta and looks glossy. If the pan seems dry, add more pasta water 2 tbsp at a time until the sauce clings without pooling.
  6. Finish with basil and cheeseTake the skillet off the heat and fold in the torn basil leaves so they stay bright and fragrant. Divide the pasta between 2 warm bowls and finish with the finely grated ricotta salata. Serve right away while the eggplant is still silky and the sauce is hot.

Before you cook

What to get ready

Large pasta pot, colander, wide sauce pan, tongs and a mug for reserved cooking water.

Dry the salted eggplant before frying and tear basil just before finishing.

If something needs adjusting

Eggplant absorbs oil without browning

Work in a single layer with a hot pan; do not pour extra oil onto a crowded, steaming batch.

Sauce tightens after tossing

Add reserved pasta water a spoonful at a time while tossing. Serve promptly because pasta continues absorbing liquid.

Store for later

Refrigerate pasta promptly in shallow containers. Reheat to 165°F with a small splash of water; keep uncooked cheese or herb toppings separate when possible.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use leftover ricotta salata sparingly over a tomato salad instead of buying another cheese.

Next use for your ingredients: Caprese salad →

Calculate this meal with your own prices →

How to Cook Pasta Al Dente →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the best texture, keep the eggplant in a true single layer while it browns. If the skillet is crowded, it will steam and drink up oil. The final splash of reserved pasta water matters too, because the starch helps the tomato sauce turn silky and cling to the rigatoni instead of sliding to the bottom of the bowl.

Make it work for you

If you cannot find ricotta salata, use the same amount of finely grated pecorino romano. It gives a sharper, saltier finish and melts a bit more on contact with the hot pasta, so add it at the table rather than tossing it aggressively into the skillet.

Use more of your crushed tomatoes and garlic in chicken tomato spaghetti.

Why do you salt the eggplant before cooking it?

Salting the eggplant draws out some of its moisture so the cubes brown faster and stay more flavorful when they hit the sauce. It also helps the flesh cook up silky instead of turning spongy. After the rest, always pat it dry, because wet eggplant splatters and browns poorly.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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