Pasta alla Norma

Since being in Europe, I would really love to integrate more traditional European dishes. Whether it is German foods, Italian, or Austrian, I would love to share these recipes with all of you guys!

Pasta alla Norma is a traditional Sicilian pasta dish that is made with grilled eggplant and topped with cheese, typically ricotta salata, but I subbed with Parmigiano Romano.

This flavorful and comforting dish is traditional Italian where it is super simple to make, as well as simple ingredients.



  • 2-3 tablespoons olive oil
  • 1 medium/large eggplant, cut into 1/2-inch cube
  • 14-ounces rigatoni pasta
  • 28-ounce can good quality whole tomatoes
  • 2 garlic cloves, minced
  • 1 handful fresh basil, roughly chopped
  • parmigiano romano cheese, for grating
  • salt


  1. Add 2 tablespoons of the olive oil to a large skillet on medium heat. Once hot, add the eggplant and fry until cooked through, about 5-8 minutes. Remove from the pan and set on kitchen paper to soak up excess oil. Sprinkle with salt.
  2. In the same skillet, add the minced garlic and fry for a few seconds until fragrant. Add the tomatoes, chopped fresh basil, and then stir. Use a wooden spoon to break up the tomatoes and season with some salt.
  3. Simmer the sauce for about 10 minutes or so, while you cook the pasta. Cook the pasta according to package directions. After the cooked pasta to the sauce and toss to combine.
  4. Serve in bowls with grated parmigiano romano cheese on top.



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