Tender rigatoni noodles trap the sweet and lightly spicy tomato sauce and silky, luscious eggplant for a pasta to remember. Ricotta salata, an aged and grate-able version of fresh ricotta, adds rich saltiness, while basil brings in herbaceous freshness.
It’s a classic for a reason—and forgivingly easy to make at home.
Quick Tips for Making Pasta alla Norma
You’ll find ricotta salata at some supermarkets, including Whole Foods, as well as cheese shops and specialty markets. If you can’t get your hands on some, swap for Pecorino Romano or even cotija cheese, which has a similar texture and saltiness.
Preparing the eggplant in advance can save you time at dinnertime. Cook it up to a day ahead and keep it in an airtight container in the fridge.
Adding oil throughout the eggplant cooking process gives it a silky texture. Since the vegetable absorbs oil quickly, adding it in phases means it absorbs more evenly.
Rigatoni is a classic option that captures the sauce nicely. Other pasta options include paccheri or penne.
