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Pasta alla Norma
Pasta with fried aubergine and tomato
Catania's pasta with fried aubergine, tomato, basil and ricotta salata
ItalianPasta alla Norma comes from Catania, in the shadow of Mount Etna, and is named after Norma, the opera by the city's own composer Vincenzo Bellini; a local writer is said to have called the dish 'a real Norma', meaning a masterpiece. Fried aubergine, a simple garlic and basil tomato sauce and a snowfall of salty ricotta salata make one of Sicily's best summer lunches. Chef's tip: keep a few of the best fried aubergine slices aside and lay them on top at the end; the rest melt into the sauce and the top ones stay silky.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb auberginesabout 2, in 1.5 cm cubes or half-moons
- ¾ cup olive oilfor frying
- 2 cloves garlicsliced
- 1 ¾ lb ripe tomatoes or tinned plum tomatoeschopped
- ⅔ oz fresh basilleaves
- 1 ½ tsp salt
- 2 ⅞ oz ricotta salatacoarsely grated, or a vegetarian hard cheese
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Method
0/5 doneStep 1: Heat ¾ cup olive oil in a wide frying pan over a medium-high heat. Fry 1 ⅓ lb aubergines in batches for 6–8 minutes, turning, until deep golden and creamy inside. Drain on kitchen paper and sprinkle with a pinch of ⅓ tsp salt.
15 minStep 2: Pour off all but 3 tablespoons of the oil. Over a medium-low heat, cook 2 cloves garlic for 1 minute until it just colours, then add 1 ¾ lb ripe tomatoes or tinned plum tomatoes and the rest of ⅝ tsp salt. Simmer for 15 minutes, until thick and glossy. Tear in half the ⅓ oz fresh basil.
16 minStep 3: Meanwhile, cook 12 ½ oz rigatoni, maccheroni or spaghetti in plenty of boiling water with the rest of ⅝ tsp salt until al dente. Keep a cup of the water.
11 minStep 4: Stir about three-quarters of the aubergine into the sauce. Add the drained pasta and toss over a medium heat for 1 minute, loosening with a splash of pasta water. Common mistake: frying the aubergine in a crowded pan; it steams, turns grey and soaks up oil.
1 minStep 5: Serve topped with the rest of the aubergine, the remaining ⅓ oz fresh basil and a generous heap of 2 ⅞ oz ricotta salata.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 15 g
- Carbs
- 76 g
- Fat
- 22 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pasta alla Norma take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ripe tomatoes or tinned plum tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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