Pasta alla Norma

Traditional Sicilian pasta recipe of eggplant combined with tomato sauce and topped with ricotta salata.

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Ingredients for 7 servings

  • 1 box Barilla® Protein+™ Penne
  • 2 medium eggplants, diced
  • 2 tablespoons extra virgin olive oil
  • 1/2 medium red onion, chopped in 1/4-inch dice
  • 4 cloves garlic, sliced
  • 1 28-ounce can Italian plum tomatoes
  • 3 sprigs fresh basil
  • 1 sprig fresh thyme
  • 2 tablespoons salt
  • 1 cup ricotta salata cheese, freshly grated
  • 2 tablespoons fresh Italian parsley, chopped

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  • Preheat oven to 475°F.
  • Place eggplants on a dry sheet pan and place in oven to bake until soft and dark golden brown, about 12-14 minutes. Remove and allow to cool.
  • Bring 6 quarts water to a boil and add a pinch of salt.
  • Heat olive oil in a 12 to 14-inch skillet until smoking.
  • Add the onion and the garlic and cook until soft but not yet browned, about 5 to 6 minutes.
  • Add tomatoes, basil, and thyme bring to a boil. Simmer for 15 minutes, and season, to taste, with salt and pepper.
  • Add eggplant and simmer about 6 minutes remove from heat and set aside.
  • Cook pasta 1 minute less than package directions. Drain well and pour the hot pasta into the pan with the eggplant mixture.
  • Toss over medium heat to mix and then pour into a heated serving dish.
  • Sprinkle with grated cheese, parsley, chili flakes and torn basil leaves; Drizzle with olive oil and serve.
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