Pasta with eggplant, tomato sauce, and ricotta salata.
A famous Sicilian pasta celebrating sun-ripened tomatoes, fried eggplant, and salty ricotta salata cheese in a vibrant, aromatic dish.
Serves 4
Fry diced eggplant in hot oil until golden and tender; drain.
Heat oil, add tomato sauce with garlic and basil, simmer 15 min.
Add fried eggplant to tomato sauce, simmer 5 more minutes.
Toss cooked pasta with sauce, top with ricotta salata.
Use fresh Roma tomatoes when possible
Don't skip the ricotta salata
Basil is essential
Add capers
Use pine nuts
Sauce keeps for 3 days; assemble fresh.
Pasta alla Norma is a UNESCO-protected traditional Sicilian recipe.
A firm, salty pressed ricotta used for grating over pasta.
Per serving · 4 servings total
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