What pasta is best for Pasta alla Norma?

Rigatoni or spaghetti both work well. Rigatoni catches the sauce in its ridges, while spaghetti is a common choice for a smooth, twirlable bowl.

Do I need to salt eggplant before frying it?

No, salting is not necessary for this recipe. Patting the cut eggplant dry helps it brown in the hot oil.

Can I make Pasta alla Norma without ricotta salata?

Yes, though the flavor will be different. Use finely grated Pecorino Romano for a salty finish, or omit the cheese for a dairy-free version.

Can I make the sauce ahead?

Yes, the tomato sauce can be made up to 3 days ahead and refrigerated. Fry the eggplant and cook the pasta close to serving time for the best texture.

Pasta alla Norma Recipe · Linen & Basil

Symptom	Cause	Fix
The eggplant turns greasy instead of golden.	The oil was too cool, or too much eggplant went into the pan at once.	Bring the oil back to 350°F (175°C) between batches and fry in a single layer.
The eggplant is browned outside but still firm inside.	The pieces are too large or the oil is too hot.	Cut pieces evenly and keep the oil near 350°F (175°C); give each batch another minute if needed.
The sauce tastes thin or watery.	It has not simmered long enough, or too much pasta water was added.	Simmer until the sauce thickens, then add pasta water a splash at a time.
The pasta tastes bland.	The pasta water or sauce was underseasoned, or the ricotta salata was omitted.	Season the cooking water, taste the sauce before tossing, and finish with a generous grating of ricotta salata.
The eggplant loses its crisp edges before serving.	It was mixed into the sauce too early.	Fold only some eggplant into the pasta at the end and pile the rest on top just before serving.

Method

1
Cut the eggplant into 1/2-inch (1.25 cm) pieces and pat them dry with paper towels. Set a wire rack over a sheet pan for draining.
2
Pour the frying oil into a deep, heavy skillet to a depth of about 1/2 inch (1.25 cm) and heat to 350°F (175°C). Fry the eggplant in batches, turning once, until golden brown and tender, about 3–4 minutes per batch. Transfer to the rack and season with the 1/4 teaspoon salt.
3
Warm the olive oil in a saucepan over medium-low heat. Add the garlic and cook for about 30 seconds, just until fragrant but not browned. Add the crushed tomatoes and 1/2 teaspoon salt. Simmer uncovered, stirring now and then, until thickened and no longer watery, about 18–20 minutes. Remove the garlic.
4
Bring the water to a boil in a large pot, add 1 tablespoon salt, and cook the pasta until al dente, about 1 minute less than the package directions. Before draining, reserve 1 cup (240 ml) of pasta water.
5
Add the drained pasta to the tomato sauce with about 1/4 cup (60 ml) of pasta water. Toss over medium heat for 1 minute, adding another splash of water if the sauce looks tight. The sauce should cling to the pasta, not pool at the bottom.
6
Turn off the heat and fold in half the basil and half the fried eggplant. Taste and adjust the salt and pepper.
7
Divide the pasta among warm bowls. Top with the remaining eggplant and basil, then grate the ricotta salata generously over each serving. Serve right away while the eggplant edges are still crisp.