Description
Pasta alla Norma is a classic Sicilian pasta dish made with fried eggplant, a rich tomato sauce, fresh basil, and ricotta salata. It’s comforting, flavorful, and a true celebration of Sicily’s culinary traditions.
Ingredients
350 g rigatoni pasta (12 oz, or penne/fusilli)
500 g eggplant (1.1 lb, about 2 eggplants)
200 g ricotta salata cheese (7 oz)
500 g fresh tomatoes (1.1 lb, grape or San Marzano)
2 cloves garlic
7–8 fresh basil leaves (plus more for garnish)
Fine salt, to taste
2 tablespoons extra virgin olive oil
½ liter oil for frying (2 cups)
Instructions
- Rinse and chop the tomatoes. Heat 2 tablespoons olive oil in a saucepan and sauté whole garlic cloves for a few minutes.
- Add chopped tomatoes, cover, and cook on low heat for 20 minutes until softened. Pass through a food mill for a smooth sauce, then return to the pan. Season with salt and simmer 10–15 minutes.
- Slice eggplants into 5 mm thick slices. Fry in hot oil until golden brown, then transfer to paper towels and sprinkle with salt.
- Add basil leaves to the tomato sauce while simmering.
- Cook pasta al dente in salted water, then drain and toss with the tomato sauce.
- Serve topped with fried eggplant slices, grated ricotta salata, and fresh basil leaves.
Notes
Cut eggplant into cubes instead of slices for a chunkier texture.
Add chili flakes to the sauce for a spicy kick.
If ricotta salata is unavailable, substitute with Pecorino Romano or Parmesan (different flavor).
Bake eggplant at 400°F instead of frying for a lighter version.
Store leftovers in the fridge up to 2 days; reheat gently with extra sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 8g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 25mg
