Martha Stewart’s Penne Alla Norma Copycat Recipe

Martha Stewart’s Penne Alla Norma is a classic Italian pasta dish featuring tender eggplant, fresh tomatoes, garlic, basil, and creamy ricotta cheese. This vegetarian recipe captures the flavors of Sicily with a simple tomato sauce and perfectly cooked pasta, making it an ideal weeknight dinner or comforting meat-free meal.

Why Everyone Will Love This Recipe

This pasta dish is hearty, flavorful, and surprisingly easy to prepare. The eggplant becomes tender and rich as it cooks with tomatoes and aromatics, while fresh basil adds brightness and ricotta brings a creamy finish. It’s a satisfying vegetarian recipe that feels both rustic and elegant.

What Is the Dish?

Penne Alla Norma is a traditional Sicilian pasta dish named in honor of Norma, the famous opera by composer Vincenzo Bellini, who was born in Catania, Sicily. According to culinary legend, the dish was named after the opera because its flavors were considered so exceptional that they deserved comparison to a masterpiece.

The classic version combines pasta with fried or sautéed eggplant, tomatoes, basil, and ricotta salata, a firm salted ricotta cheese traditionally used in Sicilian cooking. Martha Stewart’s adaptation uses creamy ricotta, creating a softer and richer finish while keeping the dish’s Mediterranean character intact. Fun fact: eggplant has been a cornerstone of Sicilian cuisine for centuries, influenced by Arab agricultural traditions that introduced the vegetable to the island during the Middle Ages.

Cooking Tips

• Choose a firm eggplant with smooth skin for the best texture.
• Salt the eggplant generously while cooking to enhance its flavor.
• Cook the eggplant until tender and golden for a deeper, richer sauce.
• Use ripe tomatoes whenever possible for the sweetest flavor.
• Add basil at the end of cooking to preserve its fresh aroma.

Frequently Asked Questions

Why Is It Called Pasta Alla Norma?

The dish is believed to have been named after Vincenzo Bellini’s opera Norma, with locals using the phrase to describe something exceptionally good.

Can I Use Another Pasta Shape?

Yes. While penne works well because it holds the sauce, rigatoni, spaghetti, or ziti are also excellent choices.

Do I Need to Peel the Eggplant?

No. The skin softens during cooking and adds color and texture to the dish.

Can I Replace Ricotta Cheese?

Yes. Traditional versions often use ricotta salata, but Parmesan, Pecorino Romano, or fresh mozzarella can also work.

Can I Make This Pasta Vegan?

Yes. Skip the ricotta or use a plant-based cheese alternative for a vegan version.

How to Store

Store leftover Penne Alla Norma in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or olive oil if the pasta becomes dry.

How to Freeze

Freeze the pasta sauce separately from the cooked pasta for the best texture. Store the eggplant tomato sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and toss with freshly cooked pasta before serving.

Ingredients

• 1 pound penne rigate
• Coarse salt and freshly ground black pepper
• 4 tbsps olive oil
• 1 medium onion, halved and thinly sliced
• 4 garlic cloves, thinly sliced
• ¼ tsp crushed red pepper flakes
• 1 large eggplant, cut into ¾-inch chunks
• 1 + ½ pounds plum tomatoes, cored and cut into ½-inch chunks
• 2 tbsps tomato paste
• ½ cup torn fresh basil, plus more for garnish
• ¾ cup ricotta cheese

How to Make Martha Stewart's Penne alla Norma

1. Bring a large pot of salted water to a boil. Cook penne until al dente according to package directions. Drain and return to the pot.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper. Cook for about 5 minutes until softened.
3. Add eggplant to the skillet and season generously with salt and pepper. Cover and cook for about 5 minutes until eggplant begins releasing juices. Remove the lid and continue cooking for 3–4 minutes until tender.
4. Add tomatoes, tomato paste, and ¼ cup water. Cook, stirring occasionally, until tomatoes soften and create a thick sauce, about 5 minutes.
5. Toss the tomato and eggplant sauce with pasta and fresh basil. Warm gently if needed.
6. Spoon pasta into bowls and top each serving with ricotta cheese. Garnish with additional basil and serve warm.