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Pasta alla Norma
DifficultyBeginner
Pasta alla Norma is a beloved Sicilian classic named in honor of the opera "Norma" by Vincenzo Bellini. This vegetarian dish features fried eggplant tossed in a rich tomato sauce with garlic and basil, finished with salty ricotta salata. It’s humble, hearty, and harmoniously flavorful.
1canSan Marzano tomatoes, crushed by hand or puréed
½tspcrushed red pepper flakes (optional)
½cupfresh basil leaves, torn
¼cupextra virgin olive oil (plus more for frying)
½cupricotta salata, grated or shaved
Salt and freshly ground black pepper, to taste
Salt the Eggplant
1
Place diced eggplant in a colander, sprinkle generously with salt, and let it sit for 30 minutes to draw out bitterness. Rinse and pat dry thoroughly.
Fry the Eggplant
2
Heat a large pan with enough olive oil to shallow fry. Fry the eggplant in batches until golden and tender (about 5–7 minutes per batch). Drain on paper towels and set aside.
Make the Sauce
3
In a clean pan, heat ¼ cup olive oil over medium heat. Sauté the garlic until fragrant, about 1 minute. Add red pepper flakes (if using), then the crushed tomatoes. Simmer for 15–20 minutes until slightly thickened. Season with salt and pepper.
Cook the Pasta
4
Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
Combine
5
Add the fried eggplant and half of the basil to the tomato sauce. Stir in pasta and toss to coat, adding a bit of reserved pasta water if needed for consistency.
Serve
6
Plate and top each serving with shaved or grated ricotta salata and remaining basil. Drizzle with a touch of olive oil, if desired.
Variations
7
Substitute ricotta salata with feta or aged pecorino.
Roast the eggplant for a lighter version.
Add olives or capers for a briny kick.
Pairing Suggestions
8
Wine: Nero d’Avola or Chianti
Non-Alcoholic: Sparkling water with lemon or a citrus herbal iced tea
1canSan Marzano tomatoes, crushed by hand or puréed
½tspcrushed red pepper flakes (optional)
½cupfresh basil leaves, torn
¼cupextra virgin olive oil (plus more for frying)
½cupricotta salata, grated or shaved
Salt and freshly ground black pepper, to taste
Directions
Salt the Eggplant
1
Place diced eggplant in a colander, sprinkle generously with salt, and let it sit for 30 minutes to draw out bitterness. Rinse and pat dry thoroughly.
Fry the Eggplant
2
Heat a large pan with enough olive oil to shallow fry. Fry the eggplant in batches until golden and tender (about 5–7 minutes per batch). Drain on paper towels and set aside.
Make the Sauce
3
In a clean pan, heat ¼ cup olive oil over medium heat. Sauté the garlic until fragrant, about 1 minute. Add red pepper flakes (if using), then the crushed tomatoes. Simmer for 15–20 minutes until slightly thickened. Season with salt and pepper.
Cook the Pasta
4
Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
Combine
5
Add the fried eggplant and half of the basil to the tomato sauce. Stir in pasta and toss to coat, adding a bit of reserved pasta water if needed for consistency.
Serve
6
Plate and top each serving with shaved or grated ricotta salata and remaining basil. Drizzle with a touch of olive oil, if desired.
Variations
7
Substitute ricotta salata with feta or aged pecorino.
Roast the eggplant for a lighter version.
Add olives or capers for a briny kick.
Pairing Suggestions
8
Wine: Nero d’Avola or Chianti
Non-Alcoholic: Sparkling water with lemon or a citrus herbal iced tea
