Uploaded June 2025 | Updated September 2026, 2 weeks ago
You’ve probably never heard of Pasta alla Norma… but after this video, you’ll wonder why the whole world isn’t obsessed with it.
►Full written recipe: thecookingfoodie.com/recipe/pasta-alla-norma-sicilian-eggplant-pasta
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
225g (8 oz) pasta (traditionally rigatoni, penne, or spaghetti)
1 Eggplant, medium-large
Extra virgin olive oil
Salt
Pepper
3-4 Garlic cloves, crushed
2 Cans peeled tomatoes
Fresh basil
Ricotta Salata
Directions:
1. Prepare the Eggplants: preheat oven to 420F (210C). Cut the eggplant into bite-size pieces and transfer into a bowl, drizzle with about 2 tablespoons of olive oil and season with salt and black pepper. Toss until evenly coated.
2. Spread the eggplant on a baking tray lined with parchment paper and bake until golden, about 25-30 minutes.
3. Make the Tomato Sauce: Heat 3–4 tablespoons of olive oil in a large skillet over low-medium heat. Add the crushed garlic and sauté until fragrant, about a minute.
4. Crush the canned peeled tomatoes with your hands or use a potato masher if using fresh tomatoes. You can do it in a bowl or directly in the pan. Add them to the pan, season with salt and pepper, and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens. Toss in a few basil leaves at the end for added flavor.
5. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package instructions. Reserve ½ cup of pasta water before draining.
6. Combine: Add the fried or baked eggplants to the tomato sauce and stir gently to coat. Add the cooked pasta to the skillet, along with a splash of reserved pasta water, if needed, to loosen the sauce. Add about two-thirds of the cheese, reserving the rest for garnish. Toss everything together over low heat until the pasta is well coated.
7. Serve: Divide the pasta between bowls. Sprinkle the remaining cheese on top of the individual servings, followed by some extra fresh basil.
You’ve probably never heard of Pasta alla Norma… but after this video, you’ll wonder why the whole world isn’t obsessed with it.
►Full written recipe: thecookingfoodie.com/recipe/pasta-alla-norma-sicilian-eggplant-pasta
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
225g (8 oz) pasta (traditionally rigatoni, penne, or spaghetti)
1 Eggplant, medium-large
Extra virgin olive oil
Salt
Pepper
3-4 Garlic cloves, crushed
2 Cans peeled tomatoes
Fresh basil
Ricotta Salata
Directions:
1. Prepare the Eggplants: preheat oven to 420F (210C). Cut the eggplant into bite-size pieces and transfer into a bowl, drizzle with about 2 tablespoons of olive oil and season with salt and black pepper. Toss until evenly coated.
2. Spread the eggplant on a baking tray lined with parchment paper and bake until golden, about 25-30 minutes.
3. Make the Tomato Sauce: Heat 3–4 tablespoons of olive oil in a large skillet over low-medium heat. Add the crushed garlic and sauté until fragrant, about a minute.
4. Crush the canned peeled tomatoes with your hands or use a potato masher if using fresh tomatoes. You can do it in a bowl or directly in the pan. Add them to the pan, season with salt and pepper, and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens. Toss in a few basil leaves at the end for added flavor.
5. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package instructions. Reserve ½ cup of pasta water before draining.
6. Combine: Add the fried or baked eggplants to the tomato sauce and stir gently to coat. Add the cooked pasta to the skillet, along with a splash of reserved pasta water, if needed, to loosen the sauce. Add about two-thirds of the cheese, reserving the rest for garnish. Toss everything together over low heat until the pasta is well coated.
7. Serve: Divide the pasta between bowls. Sprinkle the remaining cheese on top of the individual servings, followed by some extra fresh basil.
