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Penne alla Norma Recipe Easy Homemade Pasta with Roasted Eggplant and Ricotta Salata

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A classic Sicilian pasta dish featuring roasted eggplant, fresh tomato sauce, and salty ricotta salata. Quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 12 ounces (340 grams) penne pasta
  • 2 medium-sized eggplants (about 1 pound / 450 grams), cut into 1-inch cubes
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 3 cloves garlic, minced
  • 28 ounces (800 grams) crushed San Marzano tomatoes
  • A generous handful fresh basil leaves, torn
  • 4 ounces (115 grams) ricotta salata, crumbled
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste, sea salt preferred
  • 1 small yellow onion, finely chopped

Instructions

  1. Preheat the oven to 425°F (220°C). Toss the cubed eggplant with 2 tablespoons of olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and tender.
  2. While the eggplant roasts, bring a large pot of salted water to a boil. Cook the penne according to package instructions, about 11-13 minutes, until al dente. Drain, reserving about 1 cup (240 ml) of pasta water, and set aside.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent and slightly sweet. Add the minced garlic and red pepper flakes (if using), cooking for another 1-2 minutes until fragrant but not browned.
  4. Add the crushed tomatoes to the skillet. Simmer the sauce gently for 15 minutes, stirring occasionally. Season with salt and pepper to taste. Add reserved pasta water if the sauce is too thick.
  5. Fold the roasted eggplant into the tomato sauce and simmer together for 5 minutes to combine flavors.
  6. Add the drained penne to the skillet and toss gently to coat the pasta evenly with sauce and eggplant. Add more pasta water if needed for a silky finish.
  7. Remove from heat and stir in torn fresh basil leaves. Sprinkle crumbled ricotta salata over the top before serving.
  8. Serve immediately, optionally drizzling with extra olive oil and garnishing with whole basil leaves.

Notes

Roast eggplant at high heat to caramelize and avoid sogginess. Save pasta water to adjust sauce consistency. Use fresh basil for best flavor. For vegan version, omit ricotta salata and add toasted pine nuts or nutritional yeast. Gluten-free pasta can be used as a substitute.

Nutrition

Keywords: penne alla norma, roasted eggplant pasta, ricotta salata pasta, Sicilian pasta recipe, easy Italian pasta, vegetarian pasta

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