Stanley Tucci’s Pasta alla Norma: A Heartfelt Ode to Sicily’s Flavors

Pasta alla Norma is a dish I’ve loved since I first tasted it in Sicily—a riot of smoky, sweet, and tangy flavors all in one bowl. The way the eggplant soaks up the tomato sauce, becoming almost jammy, always surprises me. It’s a humble dish, but the intensity of those flavors makes it feel like a celebration.

Why I Keep Coming Back to This Dish

It’s honest, imperfect, and so deeply rooted in memory. Every spoonful reminds me of Sicily’s wild mountains and sun-baked markets. Plus, it’s endlessly adaptable—sometimes I add a splash of white wine or toss in some capers. No matter the day, it’s a dish that reconnects me to the simple joy of good, honest food.

Breaking Down the Key Ingredients

• Eggplant: It’s the smoky backbone—slice thick, salt, and let sit to draw out bitterness, then fry until crispy.
• Tomatoes: Fresh, ripe, and juicy—preferably San Marzano or similar for that sweet, complex punch.
• Garlic: Pungent and fragrant—crushed and sautéed until golden and aromatic.
• Basil: Fresh leaves add a peppery, sweet brightness—don’t skimp.
• Ricotta salata: Salty, crumbly cheese that melts into the sauce—sub with Pecorino Romano for a sharper bite.
• Olive oil: Extra virgin, green and peppery—used generously for flavor and richness.
• Red pepper flakes: A pinch adds heat—adjust based on your spice tolerance.

Tools of the Trade for a Perfect Norma

• Large pot: Boiling the pasta to al dente.
• Deep skillet: Cooking the eggplant and forming the sauce.
• Slotted spoon: Removing eggplant without excess oil.
• Chef’s knife: Chopping tomatoes, basil, and garlic.
• Ladle: Stirring and adding reserved pasta water.

The Heart of the Process

Step 1: Boil a large pot of water, salting generously—think sea water. Once boiling, drop in your pasta and cook until just al dente, about 8 minutes.

Step 2: While the pasta cooks, heat a generous splash of olive oil in a deep skillet over medium heat, about 160°C (320°F). Add sliced eggplant, sprinkle with salt, and cook until tender and golden, about 10 minutes.

Step 3: In a separate pan, sauté garlic and crushed red pepper flakes in olive oil until fragrant, about 30 seconds. Add chopped tomatoes, simmer until slightly thickened, around 10 minutes.

Step 4: Drain the pasta, saving a cup of starchy water. Toss it into the sauce with some reserved water to help everything meld. Finish with fresh basil and grated ricotta salata.

Step 5: Serve immediately, topped with more basil and cheese if you like. Enjoy the warm, tangy, smoky bite of Sicily in your own kitchen.

Cooking Cues & Tips to Keep in Mind

• Pasta should be just shy of fully cooked; it will finish cooking in the sauce.
• Eggplant should be tender and slightly crispy on edges, not soggy or burnt.
• Tomato sauce should be vibrant, not watery, with a good balance of acidity and sweetness.

Common Mistakes & How to Fix Them

• Eggplant turns mushy or greasy.? Soggy eggplant? Cook on a higher heat, and salt more generously to draw out moisture.
• Tomato sauce is too thin.? Sauce too watery? Let it simmer longer, or add a touch of tomato paste for thickness.
• Pasta is mushy or overdone.? Overcooked pasta? Test a strand 1 minute before the package time, it should be just firm.
• Dish tastes flat.? Lack of flavor? Add a pinch of salt or a splash of good olive oil at the end.

Pasta alla Norma

Pasta alla Norma is a classic Sicilian dish featuring al dente pasta coated in a rich tomato sauce, topped with tender, crispy eggplant slices, and finished with fresh basil and crumbly cheese. The eggplant absorbs the savory sauce, creating a jammy texture that balances smoky, sweet, and tangy flavors in each bite. The dish boasts a vibrant appearance with bold colors and a hearty, satisfying mouthfeel.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Sicilian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound pasta (e.g., spaghetti or penne)
• 1 large eggplant sliced into thick rounds
• 4 cloves garlic crushed
• 4 cups ripe tomatoes (preferably San Marzano) chopped
• 1/4 cup extra virgin olive oil plus more for frying
• 1 bunch fresh basil roughly chopped
• 1/2 cup ricotta salata grated or crumbled
• 1/2 teaspoon red pepper flakes
• to taste salt

Equipment

• Large pot
• Deep skillet
• Slotted spoon
• Chef’s knife
• Ladle

Method

 

1. Bring a large pot of salted water to a boil, then cook the pasta until just shy of al dente, about 8 minutes. Drain and set aside, reserving a cup of pasta water.
   
2. While the pasta cooks, slice the eggplant into thick rounds. Generously salt the slices and let sit for 10 minutes to draw out moisture, then rinse and pat dry.
   
3. Heat a generous splash of olive oil in a deep skillet over medium heat. Add the eggplant slices and cook until tender and golden brown on both sides, about 10 minutes, turning once. Remove and drain on paper towels.
   
4. In the same skillet, add a bit more olive oil if needed, then sauté crushed garlic and red pepper flakes until fragrant, about 30 seconds. Add chopped tomatoes, season with salt, and simmer until the sauce thickens slightly, around 10 minutes.
   
5. Add the drained pasta to the sauce, tossing well. If the sauce feels too thick, stir in reserved pasta water a little at a time until it reaches your desired consistency.
   
6. Gently fold in the fried eggplant slices, allowing them to soak up the sauce and become jammy in texture.
   
7. Remove from heat and stir in chopped basil. Serve the pasta hot, topped with grated ricotta salata and extra basil if desired.
   

Notes

Ensure eggplant is crispy on the edges but tender inside. Use good-quality tomatoes for a sweet, complex sauce. Adjust spice level with red pepper flakes to taste.