Recipe: Pasta Alla Norma
A spring recipe that’s been a staple in our home—Pasta alla Norma. It’s a Sicilian classic with roasted eggplant, garlic, tomatoes, and fresh basil—humble ingredients that come together in the most beautiful way.
It’s nourishing, kid-approved, and perfect for slow spring evenings around the table.
Ingredients (4-6 servings):
- 500 grams rigatoni pasta
- 1 eggplant
- 50 grams of ricotta salata (you can find it in the USA)
- Salt
For the sauce:
- 1.5 Kg tomatoes (on the vine or heirloom)
- 4 garlic cloves
- Basil
- Salt
Instructions
- Wash the eggplant thoroughly. Slice it into pieces about 1/3 of an inch thick. Gently place it in a colander, sprinkle with salt to draw out moisture, and let it sit for 20 to 30 minutes.
- Wash the tomatoes and cut them in half, removing the tough core and green sections.
- Transfer the tomatoes to a pot, add a pinch of salt, three garlic cloves, and the basil.
- Allow the tomatoes to cook for 30 minutes over low heat without adding any other ingredients. After this time, remove the garlic and basil, then transfer the tomatoes to a food mill with narrow grates and process them.
- Once you have obtained your sauce, return it to the same pot, add the remaining garlic clove, and mix in some more basil. Let it cook for 40 minutes on low heat, stirring occasionally. You want the sauce to reduce to a thicker texture.
- Rinse the eggplant thoroughly and pat it dry with paper towels. Heat some oil in another pot and fry the slices until golden brown. Fry a few slices at a time and transfer them to a baking sheet lined with parchment paper (I prefer to either cut the eggplant into cubes or strips as wide as a pinkie)
- In another pot, get some water boiling for your pasta
- When the tomato sauce thickens enough, remove the basil, add a tablespoon of the oil used to fry the eggplant, and one tablespoon of regular olive oil.
- Cook your pasta al dente, strain it, and transfer it to your tomato sauce to finish cooking. Let the sauce grip the pasta.
- Transfer the pasta in bowls, add the fried eggplant and grate the ricotta salata on top (don’t be shy!)
- Garnish with fresh basil
Your pasta alla Norma is ready to enjoy! This typical Sicilian dish, though simple, will bring joy to you and your friends.
Note: Due to the fried eggplant, the pasta alla Norma doesn’t store well in the refrigerator. Pair it with a delicious, crisp white wine—even better if you choose ‘Etna Bianco’!