Sicilian pasta with fried eggplant and ricotta salata
Penne alla Norma
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Penne alla Norma
Sicilian pasta with fried eggplant and ricotta salata
★4.7(21)
A classic Sicilian pasta of penne tossed with a simple tomato sauce, silky fried eggplant, fresh basil, and salty ricotta salata shavings.
20m
Prep Time
25m
Cook Time
45m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Penne alla Norma is Sicily in a bowl — named after Bellini's opera and equally dramatic in its flavors. Cubes of eggplant, fried until golden and creamy inside, are tossed with al dente penne in a quick, garlicky tomato sauce, then crowned with shavings of ricotta salata, a firm, salty sheep's milk cheese.
The eggplant is the star here. When fried properly, it transforms from spongy and bland to silky, almost custard-like inside with crispy golden edges. Combined with the bright acidity of the tomato sauce and the salty bite of the cheese, every element is in perfect harmony.
Ingredients
- 1 lb penne
- 1 large eggplant, cubed
- 1 can (28 oz) San Marzano tomatoes, crushed
- 4 cloves garlic, sliced
- 1/4 cup olive oil for sauce
- 1/2 cup olive oil for frying eggplant
- Fresh basil leaves
- 3 oz ricotta salata, shaved
- Kosher salt and black pepper
- Pinch of red pepper flakes
Instructions
- 1
Salt the cubed eggplant generously and let sit in a colander for 20 minutes. Pat dry thoroughly with paper towels.
- 2
Heat 1/2 cup olive oil in a large skillet over medium-high heat. Fry eggplant in batches until golden brown on all sides, about 5 minutes per batch. Drain on paper towels.
- 3
In a separate saucepan, heat 1/4 cup olive oil over medium heat. Add sliced garlic and red pepper flakes, cooking until garlic is golden, about 2 minutes.
- 4
Add crushed tomatoes and a pinch of salt. Simmer for 15 minutes until slightly thickened.
- 5
Cook penne in salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.
- 6
Toss penne with the tomato sauce and most of the fried eggplant. Add pasta water if needed. Tear in fresh basil leaves.
- 7
Serve topped with remaining eggplant, shaved ricotta salata, and more fresh basil.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Finish with freshly grated Parmesan and a crack of black pepper
Substitutions
Ricotta salataFeta or aged pecorino
Both provide the necessary salty tang.
EggplantZucchini
A different but delicious variation that does not need salting.
PenneRigatoni or casarecce
Both catch the chunky sauce well.
Tips & Storage
Pro Tips
Do not skip salting the eggplant — it makes a significant difference in texture.
If you cannot find ricotta salata, use feta cheese as a substitute.
The eggplant can also be roasted at 425°F for a lighter version.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a skillet over medium heat. The fried eggplant texture will not fully return.
Nutrition Facts
Per serving (1 large bowl) · 4 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates56g
Fat24g
Fiber6g
Sugar8g
Sodium540mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is ricotta salata?
- It is a pressed, salted, and aged version of ricotta. It is firm enough to shave and has a tangy, salty flavor.
- Can I bake the eggplant instead of frying?
- Yes, toss with oil and roast at 425°F for 25 minutes. The texture will be different but still delicious.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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