Rigatoni alla Norma is a traditional Sicilian pasta dish that combines hearty rigatoni with a rustic tomato sauce, roasted eggplant, garlic, cherry tomatoes, and fresh basil. It’s a Mediterranean classic that’s both comforting and full of flavor—perfect for a cozy family meal or a casual dinner with friends.

Why You’ll Love This Recipe

Rigatoni alla Norma brings together simplicity and boldness in every bite. Here’s why it’s a must-try:

• Features wholesome, plant-based ingredients
• Rich in texture and flavor from roasted eggplant and slow-simmered tomatoes
• A satisfying vegetarian dish with protein from pasta and optional cheese
• Easy to make with minimal prep and cooking time
• Classic Southern Italian comfort food at its best

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 12 oz (340g) rigatoni pasta
• 1 medium eggplant, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon chili flakes (optional)
• 2 cups cherry tomatoes, halved
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup tomato passata or crushed tomatoes
• 1/4 cup grated ricotta salata or Parmesan (optional)
• Handful of fresh basil leaves

Directions

1. Preheat the oven to 400°F (200°C).
2. Toss the diced eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
3. While the eggplant roasts, cook the rigatoni in a large pot of salted boiling water until al dente. Reserve ½ cup of the pasta water before draining.
4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Sauté the minced garlic and chili flakes (if using) for about 1 minute.
5. Add the halved cherry tomatoes and cook for 4–5 minutes, stirring occasionally, until they begin to blister and soften.
6. Stir in the tomato passata, oregano, and the roasted eggplant. Simmer the sauce for 5–7 minutes until thickened slightly.
7. Add the cooked rigatoni and reserved pasta water to the skillet. Toss to coat the pasta evenly with the sauce.
8. Stir in fresh basil leaves and top with grated ricotta salata or Parmesan if using.
9. Serve hot, garnished with additional basil and cracked black pepper.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• Vegan Option: Omit the cheese or use a plant-based alternative.
• Add protein: Stir in cooked chickpeas or white beans for extra protein.
• Different pasta: Substitute with penne, fusilli, or spaghetti.
• Spicy: Increase chili flakes or add a pinch of cayenne pepper.
• Cheese twist: Try pecorino instead of ricotta salata for a sharper flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a skillet with a splash of water or olive oil over medium heat until warmed through. You can also reheat in the microwave in 30-second intervals.

FAQs

Can I use canned tomatoes instead of fresh cherry tomatoes?

Yes, canned diced tomatoes or whole peeled tomatoes can be used. Just be sure to adjust the cooking time slightly to reduce the sauce.

What is ricotta salata and can I substitute it?

Ricotta salata is a firm, salted version of ricotta cheese. You can substitute it with Parmesan or pecorino if preferred.

Do I need to peel the eggplant?

No, the peel becomes tender when roasted. However, you can peel it if you prefer a softer texture.

Can I make this gluten-free?

Yes, use your favorite gluten-free rigatoni or pasta substitute.

Is this dish traditionally vegetarian?

Yes, Pasta alla Norma is a classic vegetarian dish in Sicilian cuisine.

Can I prepare the sauce ahead of time?

Yes, the sauce (including the eggplant) can be made up to 2 days in advance and stored in the refrigerator.

What type of eggplant should I use?

Standard globe eggplants work well, but Italian or graffiti eggplants are also great for their tender texture.

How can I make the dish creamier?

Add a spoonful of ricotta or mascarpone cheese to the sauce before tossing with pasta.

Can I freeze leftovers?

Yes, but the texture of the eggplant may soften further upon reheating. Freeze for up to 2 months.

Why is it called “Pasta alla Norma”?

The dish is said to be named after Vincenzo Bellini’s opera Norma, as a compliment to its perfection and elegance.

Conclusion

Rigatoni alla Norma is a classic Sicilian pasta dish that highlights the simplicity and richness of Mediterranean ingredients. With its roasted eggplant, flavorful tomato sauce, and fresh basil, it’s a celebration of rustic Italian cooking. Whether served for a weekday dinner or a relaxed weekend meal, this dish offers bold flavor, comfort, and timeless charm.

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