The Pasta alla Norma doesn’t need much introduction. It’s a very simple dish to prepare and incredibly tasty, a true pillar of Sicilian tradition.
It’s my favorite dish; as a good Sicilian, it couldn’t be otherwise!
The eggplants must be strictly fried; you can skip this, but I assure you, the difference is noticeable! This time, I suggest frying and enjoying this pasta dish as it should be, because once, twice, or three times, nothing happens!
Now come with me and let’s start ‘cooking around’!
Happy cooking, Giusi.
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- Difficulty: Easy
- Preparation time: 40 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Pasta alla Norma
- 7 oz Pasta (I used penne)
- 1 black oval eggplant
- 1 cup tomato sauce
- 1 clove garlic
- to taste vegetable oil
- to taste salted ricotta
- basil
Steps for Pasta alla Norma
In a pan, heat some vegetable oil and fry the eggplants that you have cut into cubes.
When the eggplant cubes are golden, drain them and place them on a plate with paper towels to absorb the excess oil.
Now let’s prepare the classic tomato sauce. In another pan, heat some oil with a clove of garlic and add the tomato sauce.
Season to taste with salt and some basil leaves. Cook the sauce for about ten minutes.When cooked, turn off the sauce, add the fried eggplant cubes, and mix gently.
Meanwhile, cook the pasta al dente in plenty of salted water. Drain it and immediately toss it with the eggplant sauce.
Plate the pasta alla norma and grate abundant salted ricotta on top.
The pasta alla norma is ready to be enjoyed! All that’s left is to sit down at the table.
See you in the next recipe.
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Variations
If you really can’t find salted ricotta, you can substitute it with Parmesan or other cheese.
