NORMA: SICILIAN PASTA WITH FRIED EGGPLANTS
Pasta alla Norma is a typical first course of the Sicilian gastronomic tradition, particularly of Catania.
Made with a simple but irresistible sauce of tomato, fried eggplant, ricotta salata and basil, it encapsulates the flavors of summer and Sicily.
Now becoming famous overseas, it was made as a tribute to Norma, a famous opera by Catanese composer Vincenzo Bellini.
As with all traditional recipes, pasta alla Norma has endless reinterpretations that change depending on the area and family customs.
In Messina, for example, it is made with ricotta infornata, for a definitely sweeter end result. The most commonly used pasta format is rigatoni, but it is not uncommon to find preparations with spaghetti or penne rigate.
Eggplants can be fried diced, as proposed here, or sliced whole; they should be added only at the end, then sprinkled with plenty of grated cheese.
Why You’ll Love This Recipe
- Authentic Sicilian Flavors: A perfect balance of sweet tomatoes, savory eggplant, and salty ricotta.
- Versatile Ingredients: Adaptable to different types of pasta or ricotta.
- Easy and Satisfying: Simple to make, yet rich in taste.
Cooking Time
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total Time: 1 hour
Servings
4
Ingredients
For the Eggplants:
- 3 eggplants
- Salt (for draining bitterness)
- Vegetable oil (for frying)
For the Sauce:
- 5 tbsp extra virgin olive oil
- 3 garlic cloves, halved
- Hot pepper, to taste
- 1 can diced tomatoes (or ripe fresh tomatoes, blended)
- Fresh basil leaves
- Salt, as needed
For the Pasta:
- 1 lb short pasta (rigatoni, penne rigate, or spaghetti)
For Garnish:
- 1 cup ricotta salata (or fresh ricotta)
- Freshly grated Parmigiano Reggiano cheese
- Fresh basil leaves (optional)
Step-by-Step Instructions
1. Prepare the Eggplants
- Cut the eggplants into thin slices (for garnish) and cubes (for mixing with pasta).
- Place the slices and cubes in a colander, sprinkle generously with salt, and place a heavy object on top. Let them drain for at least 1 hour to remove bitterness.
- Rinse the eggplants under cold water and pat dry with a kitchen towel.
2. Make the Tomato Sauce
- Heat olive oil in a large frying pan over medium heat.
- Add halved garlic cloves and red pepper, sauté until the garlic starts to brown slightly.
- Stir in the diced tomatoes, fresh basil, and a pinch of salt. Let it simmer for 10-15 minutes, stirring occasionally.
- Remove the garlic cloves once the sauce is ready.
3. Fry the Eggplants
- Heat vegetable oil in a deep pan.
- Fry the eggplant slices and cubes in batches until golden brown.
- Transfer them to paper towels to drain excess oil.
4. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, following package instructions.
- Drain the pasta, reserving 1 cup of pasta water.
5. Combine Pasta and Sauce
- Add the pasta to the tomato sauce and toss to coat. If needed, add a splash of reserved pasta water for a silkier consistency.
- Stir in the fried eggplant cubes and mix gently.
6. Serve
- For an optional garnish, lay fried eggplant slices at the bottom of each plate.
- Spoon the pasta over the slices and top with grated ricotta salata and Parmigiano Reggiano.
- Garnish with fresh basil leaves if desired.
Tips for Success
- Eggplant Prep: Draining the eggplants removes bitterness and ensures a better texture.
- Ricotta Options: Ricotta salata is traditional, but fresh ricotta can be used for a creamier finish.
- Fresh Tomatoes: If using fresh tomatoes, peel and blend them for a smoother sauce.
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 15 g
- Carbohydrates: 60 g
- Fat: 18 g
- Sodium: 600 mg
- Fiber: 6 g
Savor the rich flavors of Sicily with Pasta alla Norma—a dish that’s as comforting as it is unforgettable!
Sicilian Pasta With Fried Eggplants Recipe
Ingredients
For the Eggplants:
- 3 eggplants
- Salt for draining bitterness
- Vegetable oil for frying
For the Sauce:
- 5 tbsp extra virgin olive oil
- 3 garlic cloves halved
- Hot pepper to taste
- 1 can diced tomatoes or ripe fresh tomatoes, blended
- Fresh basil leaves
- Salt as needed
For the Pasta:
- 1 lb short pasta rigatoni, penne rigate, or spaghetti
For Garnish:
- 1 cup ricotta salata or fresh ricotta
- Freshly grated Parmigiano Reggiano cheese
- Fresh basil leaves optional
Instructions
Prepare the Eggplants
- Cut the eggplants into thin slices (for garnish) and cubes (for mixing with pasta).
- Place the slices and cubes in a colander, sprinkle generously with salt, and place a heavy object on top. Let them drain for at least 1 hour to remove bitterness.
- Rinse the eggplants under cold water and pat dry with a kitchen towel.
Make the Tomato Sauce
- Heat olive oil in a large frying pan over medium heat.
- Add halved garlic cloves and red pepper, sauté until the garlic starts to brown slightly.
- Stir in the diced tomatoes, fresh basil, and a pinch of salt. Let it simmer for 10-15 minutes, stirring occasionally.
- Remove the garlic cloves once the sauce is ready.
Fry the Eggplants
- Heat vegetable oil in a deep pan.
- Fry the eggplant slices and cubes in batches until golden brown.
- Transfer them to paper towels to drain excess oil.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, following package instructions.
- Drain the pasta, reserving 1 cup of pasta water.
Combine Pasta and Sauce
- Add the pasta to the tomato sauce and toss to coat. If needed, add a splash of reserved pasta water for a silkier consistency.
- Stir in the fried eggplant cubes and mix gently.
Serve
- For an optional garnish, lay fried eggplant slices at the bottom of each plate.
- Spoon the pasta over the slices and top with grated ricotta salata and Parmigiano Reggiano.
- Garnish with fresh basil leaves if desired.
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