Vegan Pasta Alla Norma With Homemade Tomato Sauce (Authentic Sicilian Recipe)

When I was in college, my mother always made sure I had plenty of snacks for late-night studying. Yes, I certainly had the college staples of energy bars, crackers, and ramen noodles. But unlike most of my peers, I also had cans of whole peeled tomatoes, boxes of spaghetti, olive oil, cloves of garlic, and a fresh potted basil plant. My Sicilian mother would not let me leave the house and live on my own unless I knew how to make Pasta Alla Norma, from scratch.

During those college years, my then boyfriend (and now husband) and I would take over the tiny dorm room kitchen and make pasta sauce in our little metal pot. The scents of garlic and basil would fill the dormitory, and everyone who walked by would poke their head in and exclaim “What are you making? It smells incredible!!!” Even now, many years later as a married couple with children, this dish is still our go to, easy and delicious, pasta dinner.

Sometimes when my life today as a wife, artist, teacher, and mother of two teens leaves me with precious little time, I will actually purchase a pre-made jar of sauce. My daughters will grumble on those nights and tell me “Mom, we like your sauce so much better…” Their comments make me feel loved and appreciated and remind me that it is worth the tiny bit of extra time to create homemade meals.

The few simple ingredients in this sauce combine to make a luxurious tasting (and smelling) dinner. The pasta is topped with fresh fried eggplant and traditionally, shredded ricotta salata, an Italian cheese made from sheep's milk. To replace the ricotta salata, use Miyoko’s Vegan Mozzarella to recreate this Sicilian classic in a vegan style.