Pasta alla Norma

Name: Pasta alla Norma
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Sicilian
Ingredients: 400 g penne or rigatoni; 2 count eggplants, cut into cubes; 400 g San Marzano tomatoes, crushed; 2 cloves garlic, sliced; 60 g ricotta salata, shaved; 10 leaves fresh basil, torn; 250 ml vegetable oil (for frying); salt (to taste)

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Catania's tribute to Bellini's opera Norma: fried eggplant, a bright tomato sauce, torn basil and salted ricotta shaved over the top.

Servings4 SERVINGS

Ingredients

0 of 8 gathered · scaled for 4

Method

Salt the eggplant

Toss the cubed eggplant with salt and let it sit to draw out excess moisture and bitterness.

Pat the eggplant dry before frying, or the oil will spit.

20 min

Fry the eggplant

Fry the eggplant cubes in hot vegetable oil in batches until deep golden and tender, then drain on paper towels.

8 min

Build the tomato sauce

In a separate pan, cook the sliced garlic gently in a little oil until fragrant, then add the crushed San Marzano tomatoes and salt.

Simmer the sauce

Simmer the tomato sauce over medium-low heat until thickened and rich.

15 min

Boil the pasta

Cook the penne or rigatoni in salted boiling water until al dente, then drain, reserving some pasta water.

10 min

Combine and top

Toss the pasta through the tomato sauce with most of the fried eggplant, then plate and scatter the remaining eggplant, shaved ricotta salata and torn basil on top.

Ricotta salata is a firm, salted, aged ricotta — do not swap in fresh ricotta, which is far too soft and mild.

vegetarian

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Pasta alla Norma

6 steps · 4 timers · 4 servings