A Taste of Sicily: Pasta alla Norma
Indulge in the flavours of Sicily with our Pasta alla Norma recipe, a delightful dish inspired by Italian opera and named after Bellini’s famous opera “Norma.” Featuring tender cubes of eggplant, rich tomato sauce, and creamy ricotta salata, this Sicilian classic is a symphony of taste and texture that will transport you to the sun-drenched shores of Italy. Follow our step-by-step instructions to prepare perfectly cooked pasta tossed with a flavourful tomato and eggplant sauce, then topped with fragrant basil and freshly grated ricotta salata. Whether enjoyed as a comforting weeknight dinner or served to impress guests, Pasta alla Norma is sure to captivate your palate and leave you singing its praises.
Pasta alla Norma
4
servings10
minutes15
minutesExperience the taste of Sicily with our Pasta alla Norma recipe, a symphony of flavours featuring tender eggplant, rich tomato sauce, and creamy ricotta salata. Inspired by Italian opera and named after Bellini’s famous work “Norma,” this Sicilian classic is a delight for the senses, perfect for a comforting dinner or a special occasion. Mangia!
Ingredients
2 eggplants
Sea salt, for sprinkling
170 ml extra virgin olive oil
2 garlic cloves, chopped
400 g can whole tomatoes
400 g spaghetti or maceroni
1 small handful basil leaves, torn
100 g ricotta salata, freshly grated (if possible)
Directions
- Cut the eggplants into small cubes and place them in a colander. Sprinkle generously with sea salt and set aside for at least 30 minutes. Rinse the eggplant thoroughly and dry with a tea towel (dish towel).
- Place half of the olive oil in a large frying pan over low heat, add the garlic, and cook for a minute, or until the garlic is soft. Add the tomatoes, increase heat to medium, and cook for about 20 minutes or until the sauce has thickened.
- Meanwhile, place the remaining olive oil in a frying pan over medium heat and, when hot, add the eggplant and fry until golden. Remove and drain on paper towel.
- Once the tomato sauce has thickened, add half of the eggplant to the sauce, season to taste, and remove from heat.
- Cook the spaghetti in a large saucepan of boiling salted water until al dente. Drain the pasta, reserving some of the cooking water. Place in a large serving bowl with the sauce and mix well, adding a little of the cooking water to thin the sauce if necessary.
- Top with the remaining eggplant, scatter with torn basil, and serve immediately sprinkled with ricotta salata.
Notes
- Enjoy this wonderful Sicilian dish inspired by Italian opera!
