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Penne alla Norma with Smoky Eggplant and basil

Penne alla Norma with Smoky Eggplant and Basil

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Eggplant

  1. 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.
  2. After resting, rinse the cubes under cold water and pat them dry thoroughly with paper towels.
  3. 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.
  4. 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

  1. 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

  1. 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.
  2. 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

  1. 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.
  2. Tear in the fresh basil and stir gently. Taste and adjust seasoning if needed.

Finish and Serve

  1. 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.