Pasta alla Norma
A classic Sicilian pasta dish featuring tender fried eggplant, a rich tomato and basil sauce, and salty ricotta salata. This recipe offers a delightful balance of textures and flavors.
🧂 Ingredients
- 400 g Rigatoni(Or other short, sturdy pasta like penne or paccheri.)
- 2 Large eggplants(About 500-600g total. Choose firm eggplants with smooth, shiny skin.)
- 800 g Canned crushed tomatoes(Good quality, San Marzano if possible.)
- 3 cloves Garlic(Minced.)
- 4 tbsp Extra virgin olive oil(For the sauce, plus more for frying.)
- 100 g Ricotta salata(Crumbled or grated. This is a firm, salty, aged ricotta, not fresh ricotta.)
- 1 large bunch Fresh basil leaves(About 1 cup loosely packed, plus extra for garnish.)
- to taste Salt
- to taste Black pepper(Freshly ground.)
- as needed Vegetable oil or other neutral oil for frying(Enough to fill about 2-3 inches of the pot.)
👨🍳 Instructions
- 1
Prepare the eggplant: Wash the eggplants and trim off the ends. Cut them into 1-inch cubes. Place the eggplant cubes in a colander set over a bowl, sprinkle generously with salt (about 1 tbsp), and toss to coat. Let them drain for at least 30 minutes, or up to 1 hour. This process draws out excess moisture and any bitterness.
⏱️ 30-60 minutes - 2
Rinse and dry the eggplant: After draining, rinse the eggplant cubes thoroughly under cold water to remove the salt. Pat them completely dry with paper towels. This is crucial for achieving crispy fried eggplant and preventing oil splattering.
⏱️ 5 minutes - 3
Fry the eggplant: Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F). Carefully add the eggplant cubes in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and tender. Use a slotted spoon to transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
⏱️ 15-20 minutes - 4
Make the tomato sauce: While the eggplant is frying or draining, heat 4 tbsp of extra virgin olive oil in a large skillet or pot over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the crushed tomatoes, season with salt and pepper, and add half of the fresh basil leaves (torn). Bring to a simmer, then reduce heat to low and cook for at least 15-20 minutes, allowing the flavors to meld. The sauce should thicken slightly.
⏱️ 20 minutes - 5
Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente (tender but with a slight bite). Reserve about 1 cup of the pasta cooking water before draining.
⏱️ 10-12 minutes - 6
Combine and serve: Add the drained pasta to the skillet with the tomato sauce. Add about half of the fried eggplant and toss gently to combine. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. Stir in most of the remaining fresh basil leaves. Serve immediately, topping each portion with the remaining fried eggplant, crumbled ricotta salata, and a few fresh basil leaves.
⏱️ 5 minutes
💡 Pro Tips
- ✓The name 'Norma' is said to be a tribute to Vincenzo Bellini's opera 'Norma', reflecting its status as a masterpiece of Sicilian cuisine.
- ✓Ricotta salata is essential for the authentic flavor; it's a firm, salty, pressed ricotta that holds its shape when grated or crumbled.
- ✓This dish is a beloved specialty originating from the city of Catania in Sicily.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a baked version, layer the cooked pasta, sauce, eggplant, and cheese in a baking dish and bake until bubbly.
- Some variations include adding diced mozzarella or provola cheese to the sauce for extra creaminess.