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Pasta alla Norma ready to be eaten
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Pasta alla Norma

Pasta alla Norma is without any doubt the most famous traditional pasta recipe from Sicily. Find the right ingredients, follow my instructions, and surprise your guests with this authentic Sicilian jewel. Buon appetito!
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Primo
Cuisine: Italian, Sicilian
Keyword: Aubergines, Basil, Eggplants, pasta, Ricotta cheese, Sicily, Summer recipe
Servings: 4 people
Calories: 650kcal
Author: Roberto
Cost: 1.5$

Equipment

  • 1 pot
  • 1 pan
  • 1 knife
  • 1 vegetable mill
  • 1 wooden spoon
  • paper to absorb the oil
  • 1 grater

Ingredients

  • 400 gr pasta rigatoni is my favorite choice
  • 1 eggplant (aubergine) the most authentic is the variety from Vittoria, in Sicily
  • 150 gr salty ricotta cheese better if from sheep's milk
  • 1500 gr fresh tomatoes
  • 4 cloves garlic
  • q.s. basil according to taste
  • q.s. salt for the pasta water and to prepare the aubergine
  • q.s. EVO oil to fry the aubergine

Instructions

  • Start your pasta alla Norma preparing the tomato sauce. Cut your fresh tomatoes in halves and put them in a pot, with a pinch of salt, 3 cloves of garlic and some basil leaves. Cook at very low heat for about 30 minutes.
    Sauce for pasta alla Norma - first step
  • Filter the tomatoes using a vegetable mill, then cook again the resulting sauce, adding one more garlic clove and some fresh basil. After 45 minutes your sauce will be ready for the recipe's next steps.
    Sauce for pasta alla Norma - first step
  • Now, time for the Queen of the recipe, the aubergine! (This is from my kitchen-garden, very proud of it!) Cut it into thick (about half inch) slices and then into 4 pieces.
    Pasta alla Norma - the aubergine
  • It is not a real pasta alla Norma if the aubergine is not fried! Fry the slices in hot olive oil, then make them dry using some paper towel.
    Pasta alla Norma - fried aubergines
  • In the meanwhile, cook "al dente" your pasta and drain it into a large pan with the tomato sauce prepared before and a spoon of the EVO oil used to fry the aubergine.
    Pasta alla Norma - in the pan
  • Add the fried aubergine slices in the pan and mix with the wooden spoon. You can now serve the pasta into your plates, ready for the final touch...
    Pasta alla Norma - add the aubergine
  • ... one of the most delicious cheeses ever, a good salty ricotta!
    Pasta alla Norma - salty ricotta cheese
  • Add a basil leaf to garnish (here it's allowed, since the flavor is already part of the recipe) and your first authentic pasta alla Norma is ready!
    Pasta alla Norma ready to be eaten