Pasta alla Norma
Pasta alla Norma is the pride of Catania — a Sicilian pasta dish in which fried aubergine meets fresh tomato sauce, olive oil, basil, and grated ricotta salata. The name honours the opera Norma by Catanian composer Vincenzo Bellini: a writer is said to have exclaimed that the dish was as perfect as Norma. The aubergine must be fried separately and well drained — not merely sautéed — to achieve the right silky texture. Ricotta salata (pressed, salted, and dried ricotta) is irreplaceable: firm, salty, and crumbly, it adds a distinct umami note that no other cheese can replicate. Together with the Sicilian trinity — tomato, basil, olive oil — it forms a simple, forthright balance.
Rich in protein
Filling and nutritious
Traditional recipe
Authentic taste
Ingredients 4 servings
- 2 medium aubergines (about 700 g total), unpeeled, cut into 2 cm cubes
- 1.5 tsp fine sea salt for salting the aubergine, plus more for the pasta water
- 300 ml extra-virgin olive oil for shallow-frying the aubergine
- 400 g rigatoni, penne rigate, or maccheroni
- 3 tbsp extra-virgin olive oil for the sauce
- 3 garlic cloves, sliced thin
- 0.5 tsp dried chilli flakes (optional)
- 800 g whole peeled tomatoes (San Marzano if available), crushed by hand, or 700 g passata
- 1 tsp caster sugar (only if the tomatoes are sharp)
- 0.5 tsp freshly ground black pepper
- 1 large bunch fresh basil (about 30 g), leaves picked and torn
- 120 g ricotta salata, finely grated, plus more to serve
- 1 tbsp coarse sea salt for the pasta water
How to make it
- 1Toss the aubergine cubes with the 1.5 tsp fine salt in a colander and leave to drain over a bowl for 30 minutes — this draws out bitter water and stops the aubergine from drinking too much oil during frying; press lightly with a paper towel and pat dry.
- 2Heat the 300 ml olive oil in a wide deep frying pan to 170°C; test with a single aubergine cube — it should sizzle briskly; fry the aubergine in three batches for 3–4 minutes per batch, turning often, until deeply golden on all sides and tender inside (a knife should pass through easily); lift onto paper towels with a slotted spoon to drain; reserve.
- 3While the aubergine fries, bring a large pot with 4 litres of water and 1 tbsp coarse salt to a rolling boil.
- 4In a wide sauté pan, heat the 3 tbsp olive oil over medium heat; add the sliced garlic and chilli flakes (if using) and cook for 60–90 seconds — the garlic should just turn pale gold around the edges, never brown.
- 5Add the crushed tomatoes, the sugar (if using), 0.5 tsp salt, and the black pepper; stir and bring to a simmer; cook for 12–15 minutes, stirring occasionally, until the sauce has thickened slightly and the oil rises to the surface; tear in half of the basil for the last minute.
- 6Drop the pasta into the boiling water and cook 1 minute less than the package says for al dente; reserve 250 ml of starchy pasta water, then drain.
- 7Fold the fried aubergine into the tomato sauce, then add the drained pasta; toss vigorously over medium heat for 1–2 minutes, adding splashes of pasta water as needed, until the sauce clings glossy to every piece — it should be loose enough to flow when you tilt the pan but not watery.
- 8Off the heat, scatter half the grated ricotta salata and most of the remaining basil and toss once; divide between four warmed bowls, finish each with more ricotta salata, the last basil leaves, and a drizzle of raw olive oil; serve immediately.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
