# Pasta alla Norma with Roasted Eggplant, Ricotta Salata, and Basil > Tender eggplant and sweet summer tomato sauce settle into pasta shells, with salty ricotta salata catching in the folds. Finish with an unapologetically generous handful of basil for a fragrant, deeply savory summer dinner. - URL: https://www.chezjk.com/recipes/pasta-alla-norma - Author: Jonathan Katzman - Cooked and photographed: 2022-07-21 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: vegetarian, gluten-free, nut-free ![Pasta alla Norma with Roasted Eggplant, Ricotta Salata, and Basil](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fc6398eeb0ab905f1.jpg) ## Roasted Eggplant High heat browns the cut surfaces while turning the interiors creamy. Keeping the pieces fairly large helps them hold their shape when folded into the pasta. ### Ingredients - 1½ lb globe or Italian eggplant - 3 tbsp extra-virgin olive oil - ½ tsp fine sea salt - ¼ tsp freshly ground black pepper ### Instructions 1. Heat the oven to 450°F. Cut the eggplant into roughly 1¼-inch chunks, leaving the skin on. 2. Toss thoroughly with the olive oil, salt, and pepper. Spread on a large rimmed baking sheet with space between the pieces and a cut surface facing down. 3. Roast for 20 minutes, then turn the pieces and roast another 10–15 minutes, until browned at the edges and completely tender when pierced. Avoid pulling them while the centers are still spongy. 4. Set aside to fold into the sauced pasta. ### Notes - Use two baking sheets if necessary; crowding steams the eggplant rather than browning it. ## Summer Tomato and Garlic Sauce A restrained garlic-tomato sauce keeps the eggplant and basil distinct. Reducing the tomatoes before adding pasta water creates a sauce that clings rather than pools. ### Ingredients - 2 lb ripe plum or dry-farmed tomatoes, cored and chopped - 2 tbsp extra-virgin olive oil - 4 cloves garlic, thinly sliced - ½ tsp fine sea salt, plus more to taste - 2 sprigs fresh basil ### Instructions 1. Warm the olive oil and garlic in a wide saucepan over medium-low heat. Cook for 2–3 minutes, until fragrant and just beginning to turn pale gold. 2. Add the tomatoes and salt. Increase the heat to medium and bring to a lively simmer, then add the basil sprigs. 3. Simmer uncovered for 20–25 minutes, stirring occasionally and crushing the tomatoes with a spoon, until thick but still juicy. A spoon drawn across the pan should briefly leave a trail. 4. Remove the basil sprigs. Taste for salt, keeping the salty cheese finish in mind. ### Notes - If the tomatoes are especially watery, allow extra reduction time. If they cook dry before softening, add a splash of water. - Outside tomato season, use one 28-ounce can of whole peeled tomatoes with their juices. ## Pasta Shells with Ricotta Salata and Basil Shells catch the tomato sauce and small pieces of eggplant. Ricotta salata supplies a dry, salty finish, while basil added off heat stays aromatic. ### Ingredients - 12 oz gluten-free Banza chickpea pasta shells - 3 oz ricotta salata made with vegetarian rennet, coarsely grated or shaved - 1 packed cup fresh basil leaves - 2 tsp extra-virgin olive oil - to taste salt for the pasta water ### Instructions 1. Bring a large pot of water to a boil and salt it. Cook the shells according to the package directions, stirring gently and checking early; stop when just tender with a little bite. 2. Reserve 1 cup of pasta water, then drain the shells. 3. Add the shells to the hot tomato sauce with ¼ cup of the reserved water. Toss gently over low heat for about 1 minute, adding more water a tablespoon at a time until the sauce coats the pasta without becoming soupy. 4. Fold in the roasted eggplant carefully so the pieces remain intact. Remove from the heat. 5. Fold in one-third of the ricotta salata and a few torn basil leaves. Reserve the remaining cheese and basil for finishing, along with the olive oil. ### Notes - Chickpea pasta can become fragile when overcooked; fold with a wide spoon rather than vigorously tossing. ## Overall Timing / Workflow Roasting the eggplant and reducing the sauce in parallel puts dinner on the table in about 50 minutes. Cooking the pasta last preserves its texture. ### Instructions 1. 0:00 — Heat the oven, cut the eggplant, and prepare the tomatoes and garlic. 2. 0:10 — Put the eggplant in the oven and start the tomato sauce. 3. 0:25 — Bring the pasta water to a boil, turn the eggplant as needed, and prepare the cheese and basil. 4. 0:35 — Cook the pasta as the sauce finishes reducing. Check that the eggplant is fully tender. 5. 0:45 — Combine the pasta, sauce, and eggplant; finish and serve immediately. ## Plating Wide bowls display the eggplant and keep the basil from being buried in hot sauce. ### Instructions 1. Divide the pasta among four warm, shallow bowls, distributing the eggplant evenly. 2. Scatter with the reserved ricotta salata and cover generously with the remaining basil leaves, leaving smaller leaves whole and tearing very large ones. 3. Drizzle the reserved olive oil over the bowls and serve immediately. ## Leftover Path Gentle reheating loosens the thickened sauce without breaking the pasta. Fresh basil restores the fragrance lost during storage. ### Instructions 1. Refrigerate leftovers in an airtight container within 2 hours and use within 3 days. Store any unused basil and cheese separately. 2. Reheat covered in a saucepan over medium-low heat with a splash of water, folding gently until steaming hot throughout. 3. Finish with any reserved cheese and fresh basil after reheating. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.