Pasta alla Norma
Pasta alla Norma is a traditional Sicilian dish from Catania, made with pasta, fried eggplant, tomato sauce, ricotta salata, and fresh basil. It has a rich, slightly sweet tomato flavor balanced by the creamy, salty ricotta and the deep, almost smoky taste of fried eggplant.
4 servings
Ingredients
- 11 oz pasta (rigatoni, spaghetti, or penne)
- 2 medium Sicilian eggplants (cut into thick slices)
- 17 oz canned peeled tomatoes (or tomato passata)
- 2 cloves garlic (skin on)
- Extra virgin olive oil (as needed)
- 5 oz ricotta salata (grated or crumbled)
- Fresh basil leaves
- Salt (to taste)
Instructions
- Heat a good glug of extra virgin olive oil in a pan and fry the eggplant slices on both sides until nicely brown. Place on a paper-lined plate to drain excess oil.
- In another pan, sauté garlic in olive oil, then add tomatoes, fresh basil, and a pinch of salt.
- Simmer for 15 minutes, mashing the tomatoes as they cook. Remove the garlic when done.
- Cook pasta in salted water until al dente. Toss the pasta with the tomato sauce until nicely coated.
- Serve pasta on plates and arrange the fried eggplant on top. Finish with plenty of ricotta salata on top and a few basil leaves.
Tips & Notes
- Eggplant tip: In season? No need to salt! Out of season? Salt to remove bitterness.
- Ricotta salata is key! If unavailable, Pecorino Romano works but isn’t the same.
- Fry smart: Use hot oil to keep eggplant crispy, not greasy.
- Make ahead: The sauce tastes even better the next day!
- Lighter version? Roast the eggplant instead of frying.
Nutrition
Calories: 525kcal