Pasta alla Norma - Sicilian recipe

🧏🏻‍♀️Servings: for 4 people

380 gr of pasta (penne type)
1 large eggplant
600 gr of peeled tomatoes
2 tablespoons of extra-virgin olive oil
1 clove of garlic
80 gr of salted ricotta cheese
to taste vegetable oil
to taste salt
a few leaves of fresh basil

To prepare pasta alla norma, start by trimming the eggplant and slicing it into 1/2 cm thick slices.
Heat some vegetable oil in a high-sided pan and fry the eggplant, setting them aside as they become ready.
Try not to overlap them while cooking to brown them evenly.
In a large pan, heat the olive oil with the halved garlic clove, then add the peeled tomatoes.
Crush the tomatoes with a fork, adjust the salt, and cook the sauce for about 15 minutes (be careful not to let it reduce too much).
Meanwhile, cook the pasta, drain it al dente, and transfer it directly to the pan with the sauce, letting it absorb some of the sauce.
Finally, add the fried eggplants (set some aside to garnish the plates) and mix gently.
Your pasta alla norma is ready, serve it with the eggplants set aside, a generous sprinkle of grated salted ricotta cheese, and some fresh basil leaves.

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