Rigatoni alla Norma | A Sicilian Classic with Eggplant, Tomato & Cheese

This dish is a celebration of simple Sicilian flavours — golden fried eggplant, rich tomato passata, fresh basil, and melting cheese. Rigatoni alla Norma is rustic, hearty, and pure comfort in a bowl.

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About This Dish

Born in Sicily, Pasta alla Norma pairs sweet eggplant with bright tomato sauce and fragrant basil. Finished with melty mozzarella and a touch of Parmesan, it’s a southern classic that proves simple ingredients can be deeply satisfying.

Ingredients (for 2 pax)

220g rigatoni

1 eggplant (cubed and fried or pan-seared)

750ml passata

30g mozzarella (cubed or shredded)

10g grated Parmesan cheese

Fresh basil leaves

Olive oil and salt to taste

How to Make It

Prep Time: 15 mins | Cook Time: 25–30 mins | Total Time: 40–45 mins

Step 1: Cube the eggplant and fry (or pan-sear) in olive oil until golden. Drain on paper towels and lightly salt.
Step 2: Simmer the passata with a drizzle of olive oil and a pinch of salt for 10–15 minutes.
Step 3: Stir the fried eggplant into the sauce and let it meld for a few minutes.
Step 4: Cook rigatoni in salted water until al dente. Transfer to the sauce.
Step 5: Toss with mozzarella and Parmesan until lightly melted. Finish with basil and a final drizzle of olive oil. Serve hot.

Tucci’s Tips

Use firm, small eggplants for the sweetest flavour.
Don’t overcrowd the pan — fry eggplant in batches to avoid steaming.
Reserve some pasta water to loosen the sauce if needed.

Variations

Lighter Cheese: Swap mozzarella for ricotta salata shavings.
Roasted Eggplant: Roast cubes at 220°C (425°F) with olive oil for a lighter version.
Spicy: Add a pinch of chilli flakes to the tomato sauce.

Did You Know?

Historical Fact: The dish is said to be named after Vincenzo Bellini’s opera “Norma,” symbolising excellence — a compliment to its perfect balance of flavours.

Fun Fact: Traditional versions use ricotta salata, but melty mozzarella makes it extra comforting.

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Storage & Thank You

Best enjoyed fresh. Leftovers keep in the fridge for up to 2 days; reheat gently with a splash of water.

Can it be frozen? Yes — freeze sauce and eggplant separately, or freeze finished pasta for up to 2 months. Reheat in a pan with a little water.

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