Easy Pasta Alla Norma

Slow-Cooked “Melted” Eggplant and Tomatoes are ideal for a saucy riff on the classic Sicilian dish, pasta alla Norma. Use any kind of short tubular pasta you like—penne is traditional, but capanelle, rigatoni or even a fun shape like chiocciole (snail-shaped, as shown here) all work well. 

Ricotta salata is a salty, dry cheese that adds a nice punch to the finished dish. It’s easy to double up on this dish, and freeze the extra for speedy meals later on.

sea salt, to taste
8 ounces short tubular pasta (such as penne, cavatappi, chiocciole, etc.)
1/3 recipe Slow-Cooked “Melted” Eggplant and Tomatoes  (about 2 cups)
1/2 teaspoon dried oregano
1 pinch red pepper flakes
2 ounces ricotta salata cheese, shredded (or Pecorino Romano)
fresh basil, torn (for garnish)

Bring a large pot of salted water to a boil. Add pasta, and cook according to package directions until just shy of al dente. Reserve ½ cup pasta water. Drain pasta.

While the pasta cooks, bring the Slow-Cooked “Melted” Eggplant and Tomatoes, oregano and red pepper flakes to a simmer in a skillet over medium heat. Stir in the drained pasta, and cook 1-2 minutes or until al dente. If the sauce looks tight, stir in reserved pasta water as needed. Serve garnished with ricotta salata and basil.

Serves 4

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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