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Pasta alla Norma

Pasta alla Norma is a vibrant Sicilian dish featuring al dente pasta tossed in a rich tomato sauce, topped with smoky fried eggplant slices, fresh basil, and crumbled ricotta salata. The dish combines the smoky, tender eggplant with the bright acidity of tomatoes, creating a hearty yet fresh flavor profile with a satisfying texture contrast.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Sicilian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g pasta (spaghetti or penne) al dente
  • 2 medium eggplants sliced into 1/2-inch rounds
  • 4 cloves garlic roughly chopped
  • 4 cups tomatoes chopped or crushed, or canned San Marzano
  • 1/4 cup olive oil for frying and sauce
  • 1 bunch fresh basil torn just before serving
  • 100 g ricotta salata shaved or crumbled
  • Salt Salt for salting eggplants and pasta water
  • Red pepper flakes red pepper flakes optional, for heat

Equipment

  • Large pot
  • Wide skillet or frying pan
  • Slotted spoon
  • Chef’s knife
  • Grater

Method
 

  1. Bring a large pot of salted water to a boil, then cook your pasta until al dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta cooks, slice the eggplants into 1/2-inch thick rounds. Lightly salt them and let sit for 15 minutes to draw out bitterness; then rinse and pat dry with a paper towel.
  3. Heat a generous 1/4 cup of olive oil in a wide skillet over medium heat. Fry the eggplant slices in batches until golden brown and crispy around the edges, about 3-4 minutes per side. Remove and drain on paper towels.
  4. Add a little more olive oil to the same pan if needed, then sauté the chopped garlic over medium heat until fragrant, about 1 minute. Add the chopped tomatoes and cook until the sauce thickens slightly, about 10 minutes. Season with salt, pepper, and red pepper flakes if using.
  5. Once the sauce is ready, add the drained pasta to the skillet and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce. Tear fresh basil leaves and stir into the pasta.
  6. Shave or crumble the ricotta salata over the pasta, then gently top with the crispy eggplant slices. Serve immediately, garnished with extra basil and cheese if desired.

Notes

Ensure eggplants are crispy but not burnt. Adjust seasoning to taste before serving. Use fresh basil for best aroma and flavor.