Pasta alla Norma Recipe
Category: Main Dishes
Serves: 6
Pasta alla Norma is a classic Sicilian dish, renowned for its delicious blend of flavors. The combination of crispy fried eggplant, rich tomato sauce, and creamy ricotta makes it an iconic Italian comfort food. Whether you’re preparing this dish for a family dinner or a special occasion, it’s sure to impress with its authentic taste and savory depth. The key to making a great Pasta alla Norma lies in the preparation of the sauce and the eggplant, which should be perfectly fried and tender.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sedani Rigati (or any pasta) | 500g |
| Eggplant (Melanzane) | 1 |
| Ricotta di Pecora (Sheep’s Milk Ricotta) | 150g |
| Fine Salt (Sale Fino) | To taste |
| Ribbed Tomatoes (Pomodori Costoluti) | 5kg |
| Garlic (Aglio) | 4 cloves |
| Fresh Basil (Basilico) | 1 sprig |
| Extra Virgin Olive Oil | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~15g |
| Carbohydrates | ~50g |
| Fat | ~20g |
| Fiber | ~5g |
| Sodium | ~400mg |
Instructions
-
Prepare the Eggplant:
Start by thoroughly washing and drying the eggplant. Cut off the ends and slice it into rounds about 8 mm thick. Sprinkle the slices generously with salt to draw out excess moisture. Let them sit for about 20 minutes to release the water. -
Cook the Tomato Sauce:
While the eggplant is resting, prepare the tomato sauce. Begin by heating a large pot over medium heat. Add the garlic cloves (either whole or slightly crushed) and a little olive oil. Let the garlic cook for a couple of minutes until fragrant, but not burnt. Add the ripe tomatoes (peeled and chopped) into the pot. Season with a pinch of salt and stir occasionally.Cook the tomatoes on a low heat for about 30 minutes. The tomatoes will break down and release their natural juices, creating a rich sauce. After 30 minutes, remove the garlic cloves and any leftover basil leaves from the sauce. Use a food mill or fine mesh sieve to purée the sauce until smooth, then return it to the pot. Allow it to simmer for another 40 minutes, stirring every now and then to ensure it thickens.
-
Fry the Eggplant:
While the tomato sauce is simmering, heat a large pot or deep frying pan with enough olive oil to submerge the eggplant slices (about 170-180°C or 340-350°F). Fry the eggplant slices in small batches, ensuring they don’t overcrowd the pan. Fry until golden and crispy, about 3-4 minutes per side. Once done, transfer the fried eggplant slices to a plate lined with paper towels to absorb any excess oil. -
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the sedani rigati or any pasta of your choice and cook according to the package instructions, ensuring it remains al dente. Once cooked, drain the pasta, reserving a little pasta water in case you need it to adjust the sauce later. -
Combine Pasta and Sauce:
Once the tomato sauce has reduced to a rich, flavorful consistency, add a tablespoon of the oil used for frying the eggplant into the sauce. This adds an extra depth of flavor. Add the cooked pasta to the sauce and toss it well, ensuring the pasta is fully coated with the sauce. If necessary, use some reserved pasta water to loosen the sauce slightly. -
Assemble the Dish:
To serve, plate the pasta and top it with the crispy fried eggplant slices. Generously grate the ricotta di pecora over the top, allowing it to melt into the hot pasta. Finish with a few fresh basil leaves for added aroma and garnish. -
Serve:
Serve your Pasta alla Norma hot, and enjoy this classic Sicilian dish that combines simplicity with rich, robust flavors. This dish pairs wonderfully with a glass of red wine, such as a Sicilian Nero d’Avola, to complement the bold flavors.
Pasta alla Norma is perfect for a weeknight dinner or a festive meal, bringing the taste of Sicily right to your dining table. Whether enjoyed with family or friends, this dish is sure to be a crowd-pleaser, offering a delightful balance of savory, sweet, and creamy elements. Enjoy!
