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Pasta Alla Norma

  • SERVES: 4 to 6
  • PREP: 15 minutes
  • TOTAL TIME: 40 minutes

An easy main-dish pasta that’s anything but Norma(l)

If you like eggplant parm, you’ll love this pasta. Cooking the eggplant down in a generous amount of olive oil makes it velvety and soft (the only way you want to do eggplant), and the simple tomatoey sauce and two kinds of cheese bring the dish together quickly. I love rigatoni here, but let your pasta flag fly and use your personal favorite shape!

  • ½

    cup extra-virgin olive oil

  • 1

    small Italian eggplant, cubed (4 cups)

  • 1

    medium onion, diced

  • 1

    teaspoon kosher salt, plus more to taste

  • Freshly ground black pepper

  • 3

    cloves garlic, minced

  • ½

    teaspoon chili flakes

  • 2

    tablespoons tomato paste

  • 1

    (28-ounce) can diced tomatoes in juice

  • ½

    cup chopped basil, plus more for garnish

  • 1

    pound rigatoni

  • ½

    cup finely grated Parmigiano Reggiano cheese, plus more for garnish

  • 1

    cup ricotta cheese, preferably full-fat

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Nonstick Cast Iron Enamel Skillet
Nonstick Cast Iron Enamel Skillet

Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread. It can cook almost anything and will last a lifetime. Naturally nonstick for no-fuss cleanup Use on the stovetop, in the oven, or even over a campfire Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required

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