This is the dish that defines Catania. Fried eggplant, tomato sauce, and ricotta salata come together in a pasta that’s named after Bellini’s opera because it’s that good. The combination is simple but the technique matters.
Salting the eggplant draws out moisture so it fries properly instead of turning soggy. The tomato sauce needs to cook down until it’s thick enough to cling to the pasta. Ricotta salata, the aged and salted version of fresh ricotta, gets grated over the top and adds a sharp, salty bite that cuts through the richness of the fried eggplant and sweet tomatoes.
Use rigatoni or another ridged pasta that catches the sauce in its grooves. The eggplant goes on top at the end, not mixed in, so each piece stays crispy. This is Sicilian comfort food that works any night of the week. 
How to Make Catanian Rigatoni alla Norma
Prepare the Eggplant
Cut the eggplants into 3/4-inch cubes. You can peel them first if you prefer, but the skin adds texture. Toss the cubes with 2 teaspoons of salt in a colander set over a bowl. Place a plate on top and weight it down with something heavy. Let sit for 30 minutes to draw out excess moisture.
Rinse the eggplant under cold water and pat completely dry with paper towels or a clean kitchen towel. This step is important so the eggplant fries instead of steams.
Fry the Eggplant
Heat 1/2 cup olive oil in a large skillet over medium-high heat.
Working in batches to avoid crowding, fry the eggplant cubes until golden brown on all sides, about 6-8 minutes per batch. Use a slotted spoon to transfer the fried eggplant to a paper towel-lined plate.
Add more oil between batches if needed. Season lightly with salt while still hot.
Make the Tomato Sauce
In a separate large skillet or saucepan, heat 3 tablespoons of olive oil over medium heat. Add the smashed garlic cloves and cook until golden and fragrant, about 2-3 minutes. Remove and discard the garlic.
Add the crushed tomatoes and sugar to the pan. Season with salt and pepper. Simmer over medium-low heat, stirring occasionally, for 15-20 minutes until the sauce thickens and reduces. The sauce should coat the back of a spoon.
Tear the basil leaves and stir them in during the last 2 minutes of cooking. Taste and adjust seasoning.
Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook the rigatoni until al dente according to package directions, usually 10-12 minutes.
Reserve 1 cup of pasta cooking water before draining.
Combine
Add the drained pasta directly to the tomato sauce. Toss over medium heat for 1-2 minutes, adding splashes of pasta water as needed to create a sauce that coats the pasta. The sauce should be slightly loose since it will thicken as it sits.
Serve
Transfer the pasta to a large serving platter or divide among individual bowls. Arrange the fried eggplant on top.
Finish with a generous grating of ricotta salata and freshly ground black pepper. Serve immediately with extra ricotta salata on the side.
Recipe Notes
Eggplant Salting: Don’t skip this step. It removes bitterness and excess moisture, which ensures crispy fried eggplant instead of soggy pieces.
Ricotta Salata vs Ricotta: Ricotta salata is firm, aged, and salty. Regular ricotta won’t work here. Look for it at Italian markets or specialty cheese shops. In a pinch, use aged Pecorino Romano, though the flavor will be different.
Frying Oil Temperature: The oil should shimmer but not smoke. If it’s too hot, the eggplant burns before cooking through. If too cool, it absorbs oil and turns greasy.
Fresh vs Canned Tomatoes: Use canned whole peeled tomatoes in winter. In summer, use 2 pounds of ripe fresh tomatoes, peeled and crushed.
Sugar in Tomato Sauce: This balances the acidity of canned tomatoes. Start with 1/2 teaspoon and adjust to taste.
Pasta Shape: Rigatoni is traditional, but penne, tortiglioni, or sedani also work well. The ridges and tubes catch the sauce.
Make Ahead: Fry the eggplant up to 2 hours ahead and keep at room temperature. Make the sauce up to 2 days ahead and refrigerate. Cook the pasta fresh.
Lighter Version: Instead of frying, roast the eggplant cubes on a baking sheet at 425°F with olive oil for 25-30 minutes, flipping halfway, until golden and tender.
Serving Size: This serves 4 as a main course or 6 as a first course in a traditional Italian meal.
Rigatoni alla Norma
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A Sicilian classic, this pasta dish features fried eggplant, rich tomato sauce, and salty ricotta salata. A simple yet satisfying vegetarian meal.
Ingredients
- 3 eggplants
- sea salt
- 3 tbsp extra virgin olive oil
- 1 clove garlic
- 17 oz (500 g) tomato pulp
- 5 basil leaves
- 11 oz (320 g) rigatoni
- 3 1/2 oz (100 g) ricotta salata cheese
Instructions
- Cut the eggplant and lightly salt it. If desired, peel the eggplant before salting. Put a plate on top, press down, and let it sit for 30 minutes to draw out excess water.
- Drain and dry the eggplants on kitchen paper.
- In a frying pan, heat the oil and fry the eggplants until golden brown.
- Brown the garlic in olive oil, then remove it.
- Cook the tomato pulp until it thickens, adding a pinch of brown sugar to reduce acidity.
- When the tomato pulp is almost cooked, add basil.
- Cook the pasta in boiling salted water until al dente.
- Add the cooked pasta to the sauce and stir.
- Transfer the mixture to a serving dish and arrange the fried eggplants on top.
- Garnish with a generous sprinkling of salted ricotta.
Notes
- For a richer flavor, use a mix of ripe red and yellow tomatoes instead of tomato pulp.
- If you don’t have ricotta salata, you can substitute with Pecorino Romano or Parmesan cheese, but the salty, slightly sweet flavor of ricotta salata is essential.
- To prevent the eggplant from absorbing too much oil, ensure it’s completely dry before frying and don’t overcrowd the pan.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 8
- Protein: 12
- Cholesterol: 20
Find it online: https://honestcooking.com/catanian-rigatoni-alla-norma/
If you liked this, you are going to love these favorite Sicilian recipes:
Sicilian Cavatappi with Breadcrumbs and Anchovies
Sicilian Crostata with Orange Marmalade
Frequently Asked Questions
Why do I need to salt the eggplant before frying it?
Salting the eggplant draws out excess moisture, which helps it fry properly and prevents it from becoming soggy.
Can I use a different type of pasta instead of rigatoni?
You can use another ridged pasta, but make sure it has grooves to catch the tomato sauce effectively.
What is the purpose of adding ricotta salata on top of the pasta?
Ricotta salata adds a sharp, salty bite that balances the richness of the fried eggplant and sweet tomato sauce.
One of my favorite Italian recipes!!