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: 45 minutes
Yield: Serves 4
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Description
Rigatoni alla Norma brings together fried eggplant, tomato sauce, and ricotta salata in the classic Sicilian pasta dish named after Bellini’s opera. Simple ingredients, perfect technique.
Ingredients
Units
- 3 medium eggplants (about 2 pounds, cut into 3/4-inch cubes)
- Kosher salt
- 1/2 cup extra virgin olive oil (for frying, plus more as needed)
- 3 tablespoons extra virgin olive oil (for sauce)
- 4 cloves garlic (smashed)
- 1 (28 oz) can whole peeled tomatoes (crushed by hand, or 2 cups tomato puree)
- 1/2 teaspoon sugar
- 8–10 fresh basil leaves (torn)
- 1 pound rigatoni
- 3 1/2 oz ricotta salata (grated, about 1 cup)
- Black pepper
Instructions
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.
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.
- Prep Time: 15 min
- Cook Time: 30 min
Category: Main Course
Method: Simmering
Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 520
If you liked this, you are going to love these favorite Sicilian recipes:
Sicilian Caponata al Forno
Sicilian Cavatappi with Breadcrumbs and Anchovies
Sicilian Orange Cake
Sicilian Crostata with Orange Marmalade
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