Ziti alla Norma

Why You’ll Love This Recipe

This dish celebrates the beauty of Mediterranean flavors with just a handful of ingredients. The eggplant becomes silky and rich when cooked, pairing perfectly with the tangy tomato sauce and aromatic herbs. It’s a vegetarian-friendly pasta that feels both hearty and wholesome.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 eggplant, cut into pieces similarly sized to the ziti
2–3 tablespoons olive oil
2 cloves garlic, minced
14-ounce can of diced tomatoes
1/2 teaspoon dried oregano
Salt and freshly ground pepper to taste
8 ounces ziti or other short pasta
Ricotta salata or parmesan, to serve
Fresh basil, to serve

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Add the eggplant and cook until lightly browned and tender, about 8–10 minutes. Remove and set aside.
3. In the same skillet, add garlic and sauté for 1 minute until fragrant.
4. Stir in diced tomatoes, oregano, salt, and pepper. Simmer for 10–12 minutes to thicken slightly.
5. Meanwhile, cook the ziti in a large pot of salted boiling water according to package directions until al dente. Reserve about 1/2 cup pasta water before draining.
6. Return the eggplant to the tomato sauce, stirring to combine. Add pasta water as needed to loosen the sauce.
7. Toss the cooked pasta with the sauce and eggplant.
8. Serve topped with ricotta salata or parmesan and fresh basil.

Servings and timing

Serves: 2–3 people
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Use penne or rigatoni instead of ziti.
• Add crushed red pepper for a spicy kick.
• Grill the eggplant for a smokier flavor.
• Use fresh tomatoes when in season for a brighter, fresher sauce.
• Replace ricotta salata with vegan cheese for a plant-based version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or olive oil to prevent drying. This dish is not ideal for freezing as the eggplant may lose its texture.

FAQs

What is ricotta salata?

Ricotta salata is a firm, salted, aged version of ricotta cheese with a tangy, slightly nutty flavor.

Can I peel the eggplant?

Yes, peeling is optional and can make the texture smoother if you prefer.

Do I need to salt the eggplant before cooking?

If your eggplant is very fresh, you can skip salting. Otherwise, salting helps reduce bitterness.

Can I make this recipe vegan?

Yes, simply omit the cheese or use a vegan alternative.

Can I bake the eggplant instead of frying?

Absolutely  roasting at 400°F for about 20 minutes works well.

Is this dish gluten-free?

Use gluten-free pasta to make it gluten-free.

Can I add protein?

Grilled chicken or Italian sausage pairs well, but it’s delicious as a vegetarian meal.

Can I use fresh herbs instead of dried oregano?

Yes, fresh oregano can be used   just double the amount.

What’s the origin of Pasta alla Norma?

It’s a traditional Sicilian pasta named after the opera “Norma” by Vincenzo Bellini.

How can I make the sauce richer?

Add a splash of red wine or a tablespoon of tomato paste while cooking the sauce.

Conclusion

Ziti alla Norma is a simple yet flavorful Italian pasta that celebrates the rich, earthy taste of eggplant and the freshness of tomatoes and basil. With minimal ingredients, it delivers a satisfying and comforting dish that’s perfect for both casual weeknights and elegant dinners.

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