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Loading...A classic pasta from Catania, Sicily, Penne alla Norma features golden pan-fried eggplant simmered in a simple garlic-tomato sauce and finished with salty grated ricotta salata and fresh basil. It is a celebration of humble Mediterranean ingredients that come together into something deeply satisfying.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 18 gFat
- 4 gSaturated Fat
- 74 gCarbs
- 8 gFiber
- 9 gSugar
- 16 gProtein
- 680 mgSodium
- 750 mgPotassium
- 180 mgCalcium
- 4 mgIron
- 15 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the eggplant
- 1 medium Italian eggplant (about 1 lb), cut into 1-inch cubes
- 1/4 cup olive oil
- 1/2 teaspoon fine sea salt
For the sauce
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28 oz) can San Marzano whole tomatoes, crushed by hand
- 1 teaspoon fine sea salt
- 10 fresh basil leaves, torn, plus more for serving
- 1/2 teaspoon sugar (optional, to balance acidity)
For the pasta and finishing
- 1 lb penne pasta
- 1/2 cup grated ricotta salata (or pecorino romano)
- Extra virgin olive oil, for drizzling
Directions
- Prep the eggplant: Toss the cubed eggplant with 1/4 cup olive oil and salt. Heat a large skillet over medium-high heat and pan-fry the eggplant in two batches, turning occasionally, until deeply golden and tender, about 6 to 8 minutes per batch. Transfer to a plate and set aside.
- Meanwhile, bring a large pot of generously salted water to a boil for the pasta.
- Make the sauce in the same skillet: add 3 tablespoons olive oil and the sliced garlic, and cook over medium heat for 1 to 2 minutes until just golden and fragrant. Stir in the red pepper flakes, then add the crushed tomatoes and salt.
- Simmer the sauce for 12 to 15 minutes, stirring occasionally, until thickened and rich. Stir in the torn basil and the sugar, if using, then taste and adjust the salt.
- Cook the penne in the boiling water until al dente according to package directions, about 11 minutes. Reserve 1 cup of starchy pasta water before draining.
- Combine the drained pasta and the reserved eggplant in the skillet with the sauce. Toss gently over low heat, adding splashes of the reserved pasta water as needed until the sauce clings silkily to the pasta.
- Divide among warm bowls, top generously with grated ricotta salata, scatter over extra basil leaves, and finish with a drizzle of good extra virgin olive oil.
Cook’s Notes
- For the best texture, salt the cubed eggplant and let it sit in a colander for 30 minutes before frying; this draws out bitterness and excess moisture so it absorbs less oil.
- Ricotta salata is the traditional Sicilian cheese for this dish, but aged pecorino romano is an excellent, more widely available substitute.
- For a smoky depth that nods to the dish's Sicilian roots, char the whole eggplant directly over a gas flame until blackened, then scoop out the flesh before combining with the sauce.
- Always reserve pasta water; its starch is essential for emulsifying the sauce and helping it cling to the penne.
- Serve immediately, as the ricotta salata will melt into the hot pasta; if it sits too long it can clump instead of forming a creamy layer.
