Pasta alla Norma

  • Prep Time: 45 minutes
  • Total Time: 45 minutes


  • 1 medium eggplant
  • 2 cloves garlic
  • 1/4 of a dried chili pepper
  • 1 can San Marzano D.O.P. tomatoes
  • extra virgin cold pressed olive oil
  • salt and pepper
  • 300 grams of good quality Italian rigatoni pasta
  • 2 leaves of fresh basil
  • ricotta salata shaved on top


  1. In a sauté pan drizzle olive oil to cover bottom of pan. Add cloves of garlic and crushed chilies.
  2. Puree tomatoes in a small food processor and pour into pan.
  3. Break up basil leaves, add salt and pepper to taste and put into pan, partially cover and let simmer till thickened about 30 minutes.
  4. While the sauce is simmering cut about 50 percent of the eggplant and dice, set aside the other 40 percent for use later.
  5. Heat some more olive oil in another sauté pan and sauté eggplant, sprinkle with salt and pepper and cook till softened and add to tomato sauce.
  6. Bring a pot of water to boil around 8 cups of water, add pasta and cook approximately 12 minutes or to the product suggested cook time and remember you can taste the pasta to make sure it’s al dente.
  7. Take the eggplant you set aside and cut very thin slices diameter wise, heat olive oil in a sauté pan and put in eggplant and fry till crispy and golden brown.
  8. Take pasta and toss in tomato sauce and plate.
  9. Put a bit of the fried eggplant chips on top and finish with some crumbled or shaved ricotta salata.
  10. If you want you can also drizzle a little olive oil on top and add some basil leaves for decoration.
  11. Now its ready to serve and eat.


  • Serving Size: 4 portions
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