20min 2 ppl
Pasta alla Norma
55 minutes
2 people
Medium31–60 min or 7–12 steps
55 min · 9 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 16g
Carbs 70g
Fats 18g
About this dish
Fried aubergine, rich tomato sauce, and salty ricotta salata — Sicily's greatest pasta dish, named after Bellini's opera, and every bit as dramatic.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- auberginescut into 2cm cubes2 medium
- garlic clovesthinly sliced4
- fresh basil leavesplus extra to serve8
Dairy & Eggs
- ricotta salata or fetacrumbled60 g
Tins & Jars
- tinned chopped tomatoes400 g
Dried Goods
- rigatoni or penne160 g
- sugar1 tsp
Spices & Seasonings
- salt to taste
- black pepper to taste
Oils & Condiments
- olive oil3 tbsp
Utensils
- large frying pan
- large pot
- colander
- chef's knife
- chopping board
- wooden spoon
- kitchen paper
Method
1
Cut the aubergines into 2cm cubes and thinly slice the garlic cloves.
Approx. 5 minutes
2
Spread the aubergine cubes on a clean surface, sprinkle generously with salt, and leave for 15 minutes to draw out moisture. Pat dry thoroughly with kitchen paper.
Approx. 15 minutes
3
Heat 2 tbsp olive oil in a large frying pan over high heat. Add the aubergine and cook for 10 minutes, turning occasionally, until deep golden all over. Transfer to a plate lined with kitchen paper.
Approx. 10 minutes
4
Reduce the heat to medium. Add the remaining tablespoon of oil and the sliced garlic. Cook for 2 minutes until pale golden and fragrant.
Approx. 2 minutes
5
Add the tinned chopped tomatoes and sugar. Season with salt and pepper. Simmer for 15 minutes until the sauce thickens.
Approx. 15 minutes
6
Stir the fresh basil leaves into the thickened sauce.
Approx. 1 minutes
7
Meanwhile, cook the pasta in a large pot of heavily salted boiling water until al dente, according to package instructions. Reserve 100ml of the pasta water before draining.
Approx. 10 minutes
8
Add the drained pasta to the sauce and toss to coat. Add the fried aubergine and toss gently, adding splashes of reserved pasta water if needed to loosen.
Approx. 2 minutes
9
Serve immediately, topped with crumbled ricotta salata and extra fresh basil leaves.
Approx. 2 minutes
