If you’ve ever fallen in love with Italian cooking, then Penne alla Norma with Smoky Eggplant and Basil might just become your next obsession. Inspired by the traditional Sicilian dish and reimagined for modern kitchens, this pasta is rich, satisfying, and effortlessly elegant. It’s one of those primi piatti di pasta sfiziosi that balances comfort with sophistication. Imagine tender roasted eggplant with a hint of smoke, vibrant tomato sauce kissed with garlic, sweet basil, and salty ricotta salata—wrapped around perfectly cooked penne. Whether you’re a Stanley Tucci-level enthusiast for pasta alla norma or a newcomer to eggplant pasta, this dish belongs in your collection of go-to main dish recipes.
Penne alla Norma with Smoky Eggplant and Basil
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Italian
Large baking sheet For roasting the eggplant evenly. Parchment paper helps with cleanup.
Large pot For boiling pasta.
Large sauté pan or skillet For building the sauce.
Colander For draining the pasta.
Chef’s knife and cutting board A sharp knife makes prep quicker and neater.
Box grater To grate the ricotta salata. If you don’t have one, crumbling by hand works fine.
Wooden Spoon or Spatula For stirring the sauce.
For the Pasta
- 12 oz 340g penne pasta – You can also use rigatoni or ziti if you prefer, but penne gives the perfect sauce-to-noodle ratio.
For the Eggplant
- 2 medium globe eggplants about 1.5 lbs total – Look for firm, glossy skin.
- 2 tbsp olive oil plus extra for drizzling
- 1/2 tsp smoked paprika – This gives the eggplant its smoky depth.
- Salt to draw moisture from the eggplant
- Freshly ground black pepper to taste
For the Sauce
- 3 tbsp olive oil
- 4 garlic cloves thinly sliced
- 1 small yellow onion finely chopped
- 1/4 tsp red pepper flakes optional for a kick
- 1 28 oz can San Marzano tomatoes, crushed by hand or with a spoon
- 1 tsp sugar – balances acidity
- Salt to taste
- Fresh basil leaves torn (about 1 cup loosely packed)
Garnish
- 1/2 cup ricotta salata grated or crumbled – A sharp, salty cheese that finishes the dish beautifully
- Fresh basil leaves for topping
Prepare the Eggplant
Start by slicing the eggplants into 1-inch cubes. Place them in a colander, sprinkle generously with salt, and let them sit for 20–30 minutes. This helps draw out the bitterness and moisture.
After resting, rinse the cubes under cold water and pat them dry thoroughly with paper towels.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread the eggplant cubes in a single layer. Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper. Toss to coat.
Roast for 25–30 minutes, flipping halfway, until browned and slightly crispy on the edges. This gives the eggplant a slightly smoky, grilled flavor that elevates the whole dish.
Boil the Pasta
Bring a large pot of salted water to a boil. Cook the penne until just shy of al dente, about 9–10 minutes (check your pasta’s package instructions). Reserve about 1/2 cup of pasta water before draining.
Make the Sauce
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant. Add the chopped onion and cook for another 4–5 minutes until soft and translucent.
Stir in red pepper flakes (if using), then add the crushed San Marzano tomatoes and sugar. Let the sauce simmer gently for 15 minutes, stirring occasionally, until it thickens slightly. Season with salt to taste.
Combine Everything
Add the roasted eggplant to the sauce and stir to coat. Then add the drained pasta directly to the pan along with a splash of reserved pasta water. Toss to combine, letting the pasta absorb some of the sauce.
Tear in the fresh basil and stir gently. Taste and adjust seasoning if needed.
Finish and Serve
Plate the pasta in shallow bowls. Top with crumbled or grated ricotta salata and additional basil. A drizzle of good-quality olive oil wouldn’t hurt here either.
Pairings
Penne alla Norma is a rustic yet refined dish, so pair it with sides and drinks that complement its Sicilian roots and smoky richness.
Wine
- Red: A medium-bodied Sicilian Nero d’Avola or Chianti brings out the tomato and eggplant flavors.
- White: For something lighter, go with an Etna Bianco or a dry Vermentino.
Bread
- A toasted ciabatta rubbed with garlic and olive oil makes the perfect sidekick for scooping up sauce.
Salad
- Try a lemony arugula salad with shaved Parmesan and pine nuts for brightness.
- Or go Mediterranean with a chopped cucumber, tomato, and olive salad dressed in red wine vinegar.
Dessert
- Stick with Italian classics like cannoli, lemon sorbet, or a slice of olive oil cake.
FAQs
1. Can I use a different type of eggplant?
Yes! While globe eggplants are common, you can use Italian or even Japanese eggplants. Just adjust roasting time since smaller eggplants may cook faster.
2. Is it okay to skip the smoked paprika?
You can, but the smoky element is what gives this version of pasta alla Norma its unique twist. If you don’t have smoked paprika, a dash of liquid smoke or even grilling the eggplant can replicate the flavor.
3. What’s the best substitute for ricotta salata?
Feta cheese works in a pinch—look for one that’s firm and not overly creamy. Pecorino Romano is another salty alternative, though it's sharper in flavor.
4. Can I make this a vegan eggplant pasta?
Absolutely. Just omit the ricotta salata or use a plant-based alternative. Everything else in the dish is naturally vegan.
5. Why penne and not spaghetti?
While spaghetti is traditional in some pasta Norma recipes, penne holds the sauce and eggplant chunks better, making it ideal for a hearty main dish recipe.
