Sicilian pasta with eggplant, tomatoes, basil, and salty ricotta — Mediterranean summer in a plate.
Pasta alla Norma is Sicily's most beloved pasta dish — al dente pasta tossed with crispy fried eggplant, fresh tomato sauce, basil, and showered with salty grated ricotta salata cheese. Named after Bellini's opera 'Norma', this Catanian classic is celebration of summer's simplest, finest ingredients. The combination of soft eggplant, bright tomato, and salty cheese is utterly satisfying.
Serves 4
Toss eggplant cubes with 1 tbsp salt in colander. Let drain 30 minutes. Pat dry thoroughly with paper towels.
Heat 1/2 cup olive oil in skillet. Fry eggplant in batches until deep golden brown and tender, 5-7 minutes per batch. Drain on paper towels.
Heat 3 tbsp olive oil in saucepan. Add garlic and red pepper flakes, cook until fragrant, 30 seconds. Add tomatoes, sugar, and salt. Simmer 15 minutes.
Tear half the basil leaves into sauce in last 5 minutes.
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
Toss hot pasta with tomato sauce and 3/4 of fried eggplant. Add splash of pasta water if needed.
Plate pasta. Top with remaining eggplant and generous ricotta salata. Garnish with remaining basil. Serve immediately.
Salting eggplant draws out bitterness and prevents oil absorption.
Ricotta salata is essential — its salty bite defines the dish.
Use fresh tomatoes in summer (peel and crush).
Add a splash of red wine to sauce.
Refrigerate up to 2 days. Reheat gently with splash of water.
Pasta alla Norma was created in Catania, Sicily, in honor of composer Vincenzo Bellini, whose opera 'Norma' premiered in 1831.
Salted, pressed, aged ricotta. Find at Italian delis. Substitute: 70g feta + 30g grated pecorino.
Per serving (450g / 15.9 oz) · 4 servings total
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