Pasta alla Norma is a traditional dish from Sicilian cuisine, originating from Catania, which combines the simplicity of ingredients with the character and richness of flavors. Its preparation is an ode to Mediterranean cuisine: fried eggplants, fresh tomato sauce, grated salted ricotta, and basil. A perfect balance of taste and freshness, embodying the soul of Sicily, an island rich in culinary traditions and more.
Below you will find the light version of Pasta alla Norma with eggplants cooked in an air fryer:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 11 oz pasta
- 1 cup tomato puree
- 7 oz cherry tomatoes
- 3.5 oz salted ricotta
- 1 eggplant (large)
- 1 clove garlic
- to taste salt
- to taste extra virgin olive oil
- to taste basil
Steps
To prepare Pasta alla Norma, start by washing the cherry tomatoes and cutting them into 4 parts. Place a non-stick pan on the stove with a couple of tablespoons of oil and the garlic clove with the core removed and let it brown. When the garlic is golden, pour in the tomato puree and cherry tomatoes, add salt, a couple of basil leaves, and cook for 20-25 minutes on low heat.
Meanwhile, place a pot with plenty of water on the stove and bring to a boil. Once boiling, add salt, pour in the pasta (I used casarecce) and cook.
Prepare the eggplants: wash them, remove the end, dry with a cloth, and cut into pieces. Place a non-stick frying pan on the stove, add plenty of oil and heat to a temperature of 340°F/355°F. Fry the eggplants, not too many at a time, and turn them occasionally. They will take just a few minutes to cook and become golden.
Once cooked, remove the eggplants from the oil with a slotted spoon and place them on a plate lined with kitchen paper to absorb the excess oil. Continue this way until you have finished all the eggplants.
Remove the garlic and basil leaves from the pan with the sauce, add the eggplants, part of the grated salted ricotta, and mix everything with a spatula. Let it flavor for a couple of minutes and turn off the heat. Drain the pasta, add it directly to the sauce with the eggplants, and mix everything.
Serve Pasta alla Norma by grating the remaining salted ricotta on top, garnish with a couple of basil leaves, and enjoy your meal!
Storage
Pasta alla Norma can be stored in the refrigerator for up to one day in an airtight container.
