Pasta alla Norma
Sicily's most beloved pasta — pasta alla Norma, created in Catania and named in honour of the opera Norma by Bellini (a Catanese). Fried aubergine, a rich tomato sauce, salted ricotta (ricotta salata) and basil on rigatoni or spaghetti. The combination of the fried aubergine, tomato and the salty aged ricotta is a perfectly balanced Sicilian dish.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Salt aubergine cubes; drain in a colander 30 minutes; pat dry. Fry in abundant olive oil until golden. Drain.
About 4 min
Tomato sauce: sauté garlic in olive oil 1 minute; add crushed tomatoes; season; simmer 20 minutes. Add basil.
About 9 min
Cook pasta al dente; drain.
About 9 min
Fold fried aubergine into the tomato sauce.
About 9 min
Toss pasta in the sauce. Serve topped with grated or crumbled ricotta salata and fresh basil. The salty, hard ricotta is essential and cannot be substituted with fresh ricotta.
About 3 min
Nutrition per serving (estimate)
- Calories
- 500
- Protein
- 16 g
- Carbs
- 72 g
- Fat
- 18 g
- Fibre
- 8 g
- Sugar
- 10 g
- Sodium
- 560 mg
Contains: dairy
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Recipe by Boon Tools.