My Paccheri alla Norma is a Sicilian classic that combines tender eggplant cubes, a sweet tomato sauce made from whole canned tomatoes, and creamy ricotta salata cheese. Tossed with paccheri pasta and garnished with fresh basil, this dish is a celebration of simple ingredients and bold, comforting flavors. Perfectly al dente and rich with Sicilian tradition, it's a pasta dish that’s both rustic and elegant—na vera norma!
What is Pasta alla Norma?
Paccheri alla Norma is a classic Sicilian pasta dish that hails from the eastern coast of Sicily, famously inspired by Vincenzo Bellini's opera "Norma." It’s a delicious recipe that combines paccheri pasta, perfectly cooked al dente, with fried eggplant, fresh tomato sauce, and a sprinkle of ricotta salata cheese, all tied together with the aromatic touch of fresh basil leaves.
This dish is a quintessential example of Sicilian cuisine, showcasing simple ingredients and bold flavors. The tender eggplant cubes, sweet and tangy red sauce, and creamy ricotta salata make it an irresistible pasta dish that feels hearty yet elegant—a true sicilian classic. Whether served as a weeknight dinner or a centerpiece of a pasta dishes spread, it's a shining example of what makes Italian cooking so special. Chista è—this is it!
This was inspired by my Eggplant Caponata, and pairs well with these stuffed artichokes! If you're looking for something equaly as saucy and delicous, you can try my Baked Vodka Pasta, Malloreddus alla Campidanese, Pasta al Forno, Pink Sauce Pasta, Baked Pasta Bolognese and Italian Gravy Sauce. Also great with my Crispy Fried Eggplant and Pork Saltimbocca.
Jump to:
🌟 Why You'll Love this Recipe
- Authentic Sicilian Flavor: Paccheri alla Norma captures the bold, comforting flavors of Sicily with its combination of sweet tomato sauce, tender fried eggplant, and creamy ricotta salata. It’s a dish that feels like it came straight from a family kitchen on the eastern coast of Sicily.
- Perfect for Pasta Lovers: The large, tube-shaped paccheri pasta holds the sauce beautifully, making every bite a perfect balance of texture and flavor. It’s a pasta dish that’s hearty, satisfying, and a standout among traditional Italian pasta dishes.
- Simple Yet Impressive: Using just a few simple ingredients—high quality whole tomatoes, eggplant cubes, and basil leaves—this recipe delivers restaurant-worthy results with no overly complicated steps. It’s an easy way to bring a Sicilian classic to your dinner table.
🥘 Ingredients
- Paccheri Pasta: The large, tube-shaped pasta is perfect for holding onto the rich tomato sauce and tender eggplant, making every bite hearty and satisfying. You can honestly use any pasta shape you have or like.
- Eggplant: The star of the dish, eggplant cubes are salted, drained, and fried to create a soft, flavorful base with a slight nuttiness that pairs beautifully with the sauce.
- Whole Peeled Tomatoes: These provide the foundation for the sweet and tangy tomato sauce, adding a fresh and vibrant flavor that ties the dish together.
- Ricotta Salata Cheese: Grated over the pasta, this dry, salty cheese adds a creamy, tangy contrast to the sauce and fried eggplant, elevating the dish’s flavor. It might be hard to find in the store (I get mine at Whole Foods,) so you can opt to use Pecorino Romano instead.
- Fresh Basil Leaves: Essential for a Sicilian classic, basil leaves add a fresh, aromatic touch that brightens up the dish.
- Garlic Cloves: Minced garlic infuses the tomato sauce and fried eggplant with a savory depth that enhances the overall flavor profile.
- Yellow Onion: Finely diced and sautéed, the onion provides a sweet and savory base for the homemade tomato sauce.
- Olive Oil: Used for the sauce, olive oil lends richness and enhances the flavors of the eggplant and sauce.
- Frying Olive Oil (Not Extra Virgin): Perfect for frying the eggplant cubes to golden perfection without overwhelming the dish with a strong olive flavor.
- Salt and Sugar (Optional): Salt draws out moisture from the eggplant and balances the dish, while a pinch of sugar in the sauce helps mellow the acidity of the tomatoes.
See recipe card for quantities.
🔪 Step by Step: Instructions
Prepare the eggplant cubes: Use a vegetable peeler to peel medium eggplants if desired. Dice them into small cubes and arrange on a sheet pan lined with kitchen paper or a paper towel. Sprinkle with sea salt or a pinch of salt and let sit for 20 minutes to draw out moisture. Rinse thoroughly, then pat dry with fresh kitchen paper. This step ensures the fried eggplant doesn’t absorb too much oil during frying.
Fry the eggplant cubes: In a frying pan, heat about 1–1½ cups of extra virgin olive oil or less oil if preferred, over medium heat. Add a few basil leaves to infuse the oil. Fry the eggplant cubes in a single layer in batches until golden brown.
Once fried, transfer them to a sheet pan lined with kitchen paper to drain excess oil. Set aside. This step is key to creating a true "na vera norma," a Sicilian classic dish.
Make the sweet tomato sauce: In a large saucepan, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add finely diced onion and sauté until translucent. Stir in minced garlic and cook for a little bit, about 1 minute. Add 28 oz of canned whole peeled tomatoes (or fresh tomato sauce.) Simmer on medium-low heat for 20 minutes, stirring occasionally, until the red sauce thickens. Season with sea salt to taste. Add basil leaves at the end for a burst of fresh flavor.
Boil the artisan paccheri pasta: In a large pot of salted water, bring the water to a boil. Cook the paccheri or short pasta until al dente according to the package instructions. Reserve a cupful of the cooking water before draining. This pasta water will help bind the pasta and sauce.
Combine the pasta with the Sicilian Norma sauce: Add the cooked pasta to the pan with the sweet tomato sauce. Toss to coat evenly. If the sauce seems too thick, add a splash of water from the reserved pasta water. Stir in half of the fried eggplant and half of the ricotta salata cheese (or pecorino romano.)
Serve: Plate the paccheri alla norma, topping it with the remaining fried eggplant and a sprinkle of the remaining ricotta salata cheese or dry ricotta cheese. Garnish with fresh basil leaves and, if desired, a pinch of red pepper flakes for a touch of heat.
👩🏼🍳 Chef's Tip
Always salt and drain the eggplant cubes before frying. This step removes excess moisture and any bitterness, ensuring the eggplant becomes tender and golden when fried, without soaking up too much oil. It's the secret to perfectly fried eggplant every time!
💭 Recipe FAQs
Yes, you can bake the eggplant to reduce the oil content. Toss the eggplant cubes with olive oil, spread them on a baking sheet, and bake at 400°F (200°C) for about 20-25 minutes, or until they are tender and golden brown.
🥣 Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a microwave-safe dish in the microwave or on the stovetop over low heat until warmed through. You may need to add a splash of water or extra sauce to keep the pasta from drying out.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Paccheri alla Norma
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Meghan It Up.
Equipment
- Large pot for boiling pasta
- Large frying pan for frying eggplant
- Saucepan for making sauce
- Baking sheet
- Paper towels
- Knife
- Cutting board
- Wooden spoon
Ingredients
For the pasta and sauce:
- 1 lb paccheri or pasta of your choice
- 3 cloves garlic minced
- 1 medium yellow onion finely diced
- 28 oz can of whole peeled tomatoes or two 14 oz cans
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sugar optional, to balance acidity
- Basil leaves fresh
- 1 cup ricotta salata grated (or substitute with pecorino romano)
- Salt to taste
For frying the eggplant:
- 1 large eggplant diced into ¼-inch cubes
- 1-1 ½ Cups Oil enough for a ½-inch depth in the pan
- 3-4 fresh basil leaves
- 2 whole garlic cloves crushed
- Salt for salting the eggplant
Instructions
- Prepare the eggplant: Peel the eggplant if desired, then dice into small cubes. Arrange the cubes on a paper towel-lined baking sheet, sprinkle with salt, and let sit for 20 minutes. This process helps draw out excess moisture and bitterness. Rinse the cubes thoroughly to remove the salt, then pat them completely dry with paper towels. This step is crucial—if the eggplant is not dried well, it will absorb oil like a sponge when fried, resulting in greasy eggplant.
- Fry the eggplant: Pour 1–1 ½ cups of frying oil into a large frying pan to create a shallow layer about ½ inch deep. Heat the oil over medium heat. Add 3–4 fresh basil leaves and 2 whole garlic cloves to the oil. When the garlic and basil start to sizzle, add the diced eggplant in a single layer, being careful not to overcrowd the pan. Fry the eggplant cubes in batches until golden brown on all sides, about 3–5 minutes per batch. Remove the fried eggplant and place it on a paper towel-lined plate to drain excess oil. If you plan to use the same pan for the sauce, clean it thoroughly after frying to remove any leftover oil.
- Make the sauce: Heat 2 tablespoons of olive oil in a large saucepan or frying pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for 1 minute, stirring to prevent burning. Stir in the 28 oz can of whole peeled tomatoes (or two 14 oz cans), breaking them up with a spoon. Let the sauce simmer for 20 minutes, stirring occasionally, until thickened. If needed, add sugar to balance the acidity. Season with salt to taste, and stir in fresh basil leaves at the end for added flavor.
- Boil the pasta: Bring a large pot of salted water to a boil. Cook the paccheri or your pasta of choice according to the package instructions until al dente. Drain the pasta and set it aside.
- Combine and serve: Toss the cooked pasta with the tomato sauce in a large serving bowl or pan, ensuring the pasta is evenly coated. Stir in half of the fried eggplant and half of the grated ricotta salata. Serve the pasta topped with the remaining fried eggplant, the remaining ricotta salata, and fresh basil leaves for garnish.
Video
Notes
- Tomatoes: Use a 28 oz can of whole peeled tomatoes, or substitute with two 14 oz cans if that’s what you have on hand.
- Oil Estimate: Approximately 1–1 ½ cups of oil should create a ½-inch depth in a standard frying pan. Adjust the amount slightly based on the size of your pan.
- Dry the Eggplant Thoroughly: Proper drying is essential to prevent the eggplant from soaking up too much oil.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Comments
No Comments