Pasta all Norma
Recipe from J. Kenji López-Alt
A Sicilian classic, Pasta alla Norma celebrates peak-season eggplant in all its silky, golden-brown glory. In this version, diced eggplant is pan-fried in olive oil, folded into a garlicky tomato sauce spiked with oregano and chili flakes, and tossed with al dente tubular pasta, all in the Large Always Pan Pro and Perfect Pot Pro. A final dusting of salty ricotta salata and a handful of fresh basil leaves deliver balance and brightness in every bite.
Watch the Recipe
15 minutes
30 minutes
4
What You'll Need
Ingredients
6 tablespoons extra-virgin olive oil, plus more for serving
¾ pound small Italian or Japanese eggplants (2 to 3 small), cut into ½-inch dice
Kosher salt
3 medium garlic cloves, minced (about 1 tablespoon)
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, crushed by hand into ½-inch chunks
1 pound dry ridged tubular pasta such as rigatoni or penne rigate
A handful of small fresh basil leaves, or torn large leaves
2 ounces aged ricotta salata, finely grated
Directions
Step 1
Heat 2 to 3 tablespoons of olive oil in the Large Always Pan Pro over medium heat until shimmering. Working in batches, add enough eggplant to fit in a single layer and season with salt. Cook, turning occasionally, until deeply browned and tender, about 10 minutes per batch. Transfer eggplant to a paper towel–lined plate and repeat with remaining eggplant, adding more oil as needed.
Step 2
Once all the eggplant is cooked, return any remaining oil to the pan and increase heat to medium-high. When the oil is hot and shimmering, add garlic, oregano, and red pepper flakes. Cook, stirring constantly, just until fragrant, about 30 seconds. Stir in the tomato paste and cook until evenly incorporated and beginning to sizzle, about 1 minute.
Step 3
Add the crushed tomatoes and their juices. Bring to a boil, then reduce to a bare simmer and cook, stirring occasionally, until the sauce is thickened and glossy, about 10 minutes. Season with salt to taste.
Step 4
Meanwhile, bring salted water to a boil in the Perfect Pot Pro. Cook the pasta according to package directions until just shy of al dente. Use tongs to transfer the pasta directly to the sauce, reserving some pasta water.
Step 5
Add the cooked eggplant and a few tablespoons of pasta water to the pan. Scatter in the basil and return the heat to high. Cook, stirring and tossing constantly, until the sauce is creamy and clings to the pasta. Adjust consistency with more pasta water if needed.
Step 6
Divide pasta among bowls and top with a drizzle of olive oil, a shower of grated ricotta salata, and a few torn basil leaves. Serve immediately.
J. Kenji López-Alt
J. Kenji López-Alt is a chef, food writer, and bestselling author known for blending science and cooking with an approachable, curious style. A graduate of MIT, he shifted from biology to kitchens, working in fine dining before becoming managing culinary director at Serious Eats. His column “The Food Lab” earned a James Beard Award and evolved into a New York Times bestselling cookbook. He later authored The Wok and Every Night Is Pizza Night. Today, Kenji shares recipes and experiments through his books, YouTube channel, and social media, inspiring home cooks worldwide.
