Classic Sicilian Pasta with Roasted Eggplant, Cherry Tomatoes, and Basil

Rigatoni alla Norma is a celebrated Sicilian pasta dish that brings together the rustic charm of roasted eggplant, sweet cherry tomatoes, and the fragrant freshness of basil. Traditionally served with grated ricotta salata, this pasta embodies the simplicity and elegance of southern Italian cooking. With bold flavors and satisfying texture, this version is an easy, weeknight-friendly way to bring a taste of Sicily into your kitchen.

Why You’ll Love This Recipe

• A classic and authentic Italian dish made with simple ingredients
• Rich flavor from roasted eggplant and blistered cherry tomatoes
• Naturally vegetarian and easily adaptable for dietary needs
• Easy to prepare yet elegant enough for entertaining
• Bright, fresh basil adds a burst of flavor
• Ricotta salata or Parmesan provides a salty, creamy finish
• Customizable heat level with optional red pepper flakes
• Perfect for late summer or early fall when tomatoes and eggplants are in season
• A wholesome one-pan sauce with no need for heavy cream
• Ready in under 45 minutes

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

12 oz rigatoni pasta
1 large eggplant, cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1 pint cherry tomatoes (mixed red and yellow), halved
1/4 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon salt
Freshly ground black pepper, to taste
1/4 cup chopped fresh basil
1/3 cup grated ricotta salata or Parmesan cheese
Extra olive oil for drizzling

Directions

1. Preheat the oven to 425°F (220°C).
2. Toss the eggplant cubes with olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer. Roast for 25–30 minutes, turning halfway through, until golden and tender.
3. Meanwhile, cook the rigatoni in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
4. In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced garlic and red pepper flakes (if using). Sauté for about 1 minute, just until fragrant.
5. Add the halved cherry tomatoes and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until the tomatoes begin to blister and release their juices.
6. Stir the roasted eggplant into the skillet along with the reserved pasta water. Simmer for 2–3 minutes to meld the flavors.
7. Add the cooked rigatoni and toss to combine thoroughly with the sauce.
8. Remove from heat and stir in the chopped basil.
9. Serve hot, topped with grated ricotta salata or Parmesan and a final drizzle of olive oil if desired.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• Spicy Version: Increase the crushed red pepper flakes for more heat.
• Gluten-Free: Use gluten-free rigatoni or another pasta of your choice.
• Vegan: Omit the cheese or substitute with a vegan cheese alternative.
• With Marinara: Stir in 1/2 cup of marinara sauce if you prefer a richer tomato base.
• More Herbs: Add fresh oregano or thyme for a more herbal depth.
• Nutty Touch: Top with toasted pine nuts or almonds for extra texture.
• Different Pasta Shapes: Penne, ziti, or even spaghetti can be used in place of rigatoni.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze this dish, though the texture of eggplant may soften. Store in freezer-safe containers for up to 2 months.
• Reheating: Reheat on the stovetop with a splash of water or olive oil until warmed through. You can also reheat in the microwave in 60-second intervals.

FAQs

What is Rigatoni alla Norma?

It is a traditional Sicilian pasta dish featuring roasted or fried eggplant, tomatoes, basil, and ricotta salata, typically served with rigatoni or another short pasta.

Can I use canned tomatoes instead of fresh cherry tomatoes?

Yes, you can use a 14-ounce can of diced or crushed tomatoes if fresh cherry tomatoes are not available.

Is ricotta salata necessary?

While it’s traditional, you can substitute Parmesan or Pecorino Romano if ricotta salata is unavailable.

Can I make this dish ahead of time?

You can roast the eggplant and prepare the sauce ahead. Reheat and toss with freshly cooked pasta before serving.

What’s the best type of eggplant to use?

Globe eggplant works well, but smaller varieties like Italian or graffiti eggplants are also great choices.

Can I fry the eggplant instead of roasting?

Yes, for a more traditional preparation, you can pan-fry the eggplant cubes until golden and tender.

How do I keep the eggplant from absorbing too much oil?

Roasting helps reduce oil absorption. If frying, salt the eggplant first and let it sit for 30 minutes, then pat dry before cooking.

Is this dish spicy?

Only mildly, and the spice is optional. Adjust the amount of red pepper flakes to your taste.

Can I add protein to this dish?

Yes, grilled chicken or sautéed shrimp can be added for a heartier meal.

How can I make the sauce creamier?

Add a spoonful of ricotta cheese or a splash of cream to the tomato mixture before combining with the pasta.

Conclusion

Rigatoni alla Norma is a timeless example of how a few fresh ingredients can create a dish full of warmth, depth, and tradition. With its perfectly roasted eggplant, sweet cherry tomatoes, and fragrant basil, this pasta captures the essence of Southern Italian cooking. Whether for a comforting weeknight meal or an elegant dinner, it’s a satisfying and beautiful plate that brings the flavors of Sicily right to your table.

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