Pasta alla Norma The Heart of Sicily at the Table…. It is the essence of Sicily in a plate and an evergreen pillar of Mediterranean gastronomy.
Born in Catania, it owes its name to a famous compliment: it is said that playwright Nino Martoglio, tasting it, was so impressed that he exclaimed “Chista è ‘na vera Norma!“, comparing the perfection of the dish to the greatness of the opera by Vincenzo Bellini.
It is a triumph of sunny, enveloping flavors that lives on razor‑thin balances between a few, excellent ingredients. The secret of its success lies in the contrast between the sweetness of the fried eggplants, the velvety acidity of fresh tomato and the savory push of salted sheep ricotta.
For a professional result, the key is handling the raw ingredients: the eggplants must be treated to lose bitterness and fried until golden and dry, while the fresh basil must perfume the sauce without ever overcooking.
The final result is a harmony of textures and aromas capable of turning a simple dinner into an ode to the great Sicilian tradition.
In my kitchen, Pasta alla Norma is one of the most appreciated and enjoyed dishes ever: my husband and nephew never miss the final ‘scarpetta’ ritual, and it’s the greatest compliment I can receive as a cook.“
- Difficulty: Easy
- Cost: Budget
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
Pasta alla Norma
- 14 oz pasta (Rigatoni or Maccheroni shapes are ideal for holding the sauce and the ricotta)
- 2 eggplants (The ideal varieties are 'Seta' (long and dark) or 'Turca' (dark purple), because they are sweet and meaty.)
- 18 oz peeled tomatoes (18 oz of good-quality canned peeled tomatoes or, as in my photo, a mix with some fresh cherry tomatoes to give more body and color.)
- to taste cherry tomatoes (optional)
- 5 oz salted ricotta (ricotta salata)
- to taste peanut oil (Seed peanut oil (best for a light, crispy fry).)
- 1 clove garlic
- 1 bunch basil
- to taste extra virgin olive oil (for the sauce)
- to taste salt
Tools
- Scolapasta
- Pan
- Pot
Steps
Pasta alla Norma
Cut the eggplants into slices (about 3/8 inch) or into large cubes.
Sprinkle them with coarse salt in a colander and let them rest for 30/40 minutes.
This step removes bitterness and prevents them from absorbing too much oil when frying.
In a large pan, heat a splash of EVO oil with the garlic clove.
When it is golden, add the crushed peeled tomatoes. Halfway through cooking, add the halved cherry tomatoes. Let them soften slightly without breaking down completely; this will give the dish a vivid color and a sweeter flavor.
Season lightly and cook over low heat for about 15-20 minutes until reduced.
At the end of cooking, remove the garlic and add half of the basil, torn by hand.
Rinse and dry the eggplants thoroughly. Fry them in plenty of hot seed oil (about 338°F) until well golden.
Drain them on paper towels.
Cook the pasta in plenty of salted water and drain it al dente.
Toss the pasta directly in the pan with the tomato sauce.
Add most of the fried eggplants (reserve a few for garnish).
Plate by adding the remaining eggplants, a generous shower of salted ricotta grated in large flakes and the last fresh basil leaves.
A tip…… Do not grate the salted ricotta too finely; you should feel its grainy texture and its salty contrast with the sweetness of the tomato.
Enjoy your meal..
Tips
The secret of the Basil:
Never cut it with a knife! Tear it with your hands at the last moment, right over the hot pasta. This prevents it from oxidizing (turning black) and releases all the essential oil that gives that wonderful aroma.
The Temperature of the Ricotta:
Grate the salted ricotta only at the last second, directly onto the serving plate. If you add it to the hot pan while tossing the pasta, it tends to melt and become too stringy, losing its characteristic grainy texture that goes so well with the eggplant.
Frying Oil:
If you want the eggplants to be dry and crispy like in the photo, make sure the oil is abundant. Eggplant behaves like a sponge: if the oil is little or lukewarm, it absorbs it all; if the oil is plenty and hot, it immediately forms a crust that protects it.
Storage Tips
In the Refrigerator: If the pasta is already dressed, you can keep it in an airtight container in the fridge for 1 day maximum. When reheating, add a splash of water or sauce to revive it, but be aware the eggplant will lose its crispness.
The “Ready Sauce” Trick: If you want to get ahead, you can prepare the tomato sauce with the cherry tomatoes and fry the eggplants the day before. Store them separately in the fridge. At mealtime, just cook the pasta and combine everything: it will seem freshly made!
Freezing: You can freeze only the tomato sauce. I do not recommend freezing fried eggplants or the prepared pasta, as the texture would suffer too much.
Salted Ricotta: Once opened, wrap it in a clean cloth or food paper and keep it in the fridge. Being an aged cheese, it keeps very well for several weeks.
How to Reheat
If you have leftover Pasta alla Norma, the next day don’t just reheat it: toss it in a pan until it forms a slight crust, or put it in a baking dish with an extra sprinkle of ricotta and bake for 10 minutes. It becomes a delicious timbale!
Curiosities
The “Secret” of the Eggplant
In Sicily they say the true Norma is made only with the “Seta” eggplant (the long black one). The technical curiosity is that the eggplant is called the “poor man’s meat”: thanks to its spongy and tasty texture, in the past it allowed creating a very rich dish even when meat was too expensive.
. The dispute about the shape: Slices or Cubes?
There is a playful culinary “war” between those who cut the eggplant into slices (to cover the pasta like a cloak) and those who cut it into cubes (to mix it better). I did a bit of both: cubes for mixing and slices for garnish.
Suggestions for Other Recipes
If you liked this recipe click many stars, thank you very much.
I invite you to become a fan of my Facebook page to always be updated on my new recipes and stay in touch with me.
I await you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Return to the Home page
