Pasta alla Norma
Pasta alla Norma, from above
VegSicily

Pasta alla Norma

Fried brinjal, tomato, basil and salty ricotta. Catania's pride and a vegetarian showstopper.

40 minTime
20 gProtein each
mildSpice
Named after an opera1 chapter · 1 min read

Make it your way

Grandma's wayFried brinjal, tomato, basil, ricotta salata.
The original
658kcalsame
20 gproteinsame
9 gfibresame
40minutessame

Pasta alla Norma.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pasta400 g rigatoni or maccheroni
Brinjal (eggplant, aubergine)2 large, cut in cubes
Cooking oil (vegetable oil)for shallow frying, about 4 tbsp absorbed
Olive oil1½ tbsp
Garlic3 cloves, sliced
Tomato1½ tins peeled plum tomatoes
Basil leavesa big handful
Pecorino Romano½ cup ricotta salata or pecorino, grated
Saltto taste

Method

5 steps
  1. 1Salt the brinjal cubes and rest 20 minutes. Pat dry.
  2. 2Shallow fry brinjal in batches until deep golden and soft. Drain on paper.
  3. 3Warm olive oil and garlic, add tomatoes and salt, simmer 15 minutes, then add torn basil.
  4. 4Boil pasta until al dente, toss with the sauce and most of the brinjal.
  5. 5Serve topped with remaining brinjal and grated ricotta salata.
Serve it like this

Pile into a warm bowl, top with the reserved brinjal, a snow of ricotta salata and a few basil leaves.

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Make it a meal

What goes with Pasta alla Norma: a bread or rice, a side, something to drink and something sweet.

Bread or rice Focaccia genovese50 min
Bread or rice Risotto ai frutti di mare45 min
On the side Caponata50 min
On the side Insalata di arance15 min
To drink Virgin bellini8 min
Something sweet Cannoli siciliani90 min
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