📝 About This Recipe
Transport your kitchen to the heart of Catania with this Sicilian classic, named in honor of Vincenzo Bellini’s opera 'Norma.' This dish is a harmonious symphony of textures, featuring golden-fried eggplant cubes tossed with a vibrant, garlic-infused tomato sauce and corkscrew-shaped fusilli that perfectly trap every drop of flavor. Finished with a generous grating of sharp, aged Ricotta Salata, it is the ultimate expression of Mediterranean comfort and rustic elegance.
🥗 Ingredients
The Eggplant
- 2 medium Globe Eggplant (cut into 1-inch cubes)
- 1 tablespoon Sea Salt (for purging the eggplant)
- 1/2 cup Extra Virgin Olive Oil (for shallow frying)
The Sauce
- 3 cloves Garlic (thinly sliced)
- 28 ounces Canned San Marzano Tomatoes (crushed by hand)
- 1/2 teaspoon Red Chili Flakes (optional, for a subtle heat)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- to taste Black Pepper (freshly cracked)
Pasta and Finishing
- 1 pound Fusilli Pasta (bronze-cut preferred)
- 4 ounces Ricotta Salata Cheese (firm and aged, for grating)
- 1 bunch Fresh Basil Leaves (torn by hand)
- 1/2 cup Pasta Water (reserved from the boiling pot)
👨🍳 Instructions
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1
Place the cubed eggplant in a colander over a bowl and toss with 1 tablespoon of sea salt. Let sit for 20-30 minutes to draw out moisture and bitterness.
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2
Rinse the eggplant under cold water to remove excess salt, then pat thoroughly dry with paper towels or a clean kitchen cloth. Moisture is the enemy of crispiness!
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3
In a large skillet, heat 1/2 cup of olive oil over medium-high heat. Once shimmering, add the eggplant in batches, ensuring not to crowd the pan.
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4
Fry the eggplant for 8-10 minutes, turning occasionally, until golden brown and tender. Remove with a slotted spoon and drain on a paper-towel-lined plate.
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5
In a separate wide saucepan, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and chili flakes, sautéing for 1-2 minutes until the garlic is golden and fragrant but not burnt.
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6
Add the hand-crushed San Marzano tomatoes to the saucepan. Season with a pinch of salt and pepper. Simmer gently for 15-20 minutes until the sauce has thickened slightly.
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7
While the sauce simmers, bring a large pot of heavily salted water to a rolling boil.
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8
Add the fusilli to the water and cook according to package instructions until just 'al dente'—usually about 1-2 minutes less than the box suggests.
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9
Before draining the pasta, carefully ladle out about 1/2 cup of the starchy pasta water and set it aside.
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10
Incorporate about two-thirds of the fried eggplant and half of the torn basil into the tomato sauce, stirring gently to combine.
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11
Add the drained fusilli directly into the sauce. Pour in a splash of the reserved pasta water to help the sauce emulsify and coat every spiral.
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12
Toss the pasta over medium heat for 1 minute until the sauce is glossy and clinging to the noodles.
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13
Turn off the heat. Stir in half of the grated Ricotta Salata and the remaining basil.
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14
Divide the pasta into warm bowls. Top with the remaining crispy eggplant cubes and a final, snowy dusting of Ricotta Salata.
💡 Chef's Tips
Always use Ricotta Salata, not fresh ricotta; the salty, aged tang is essential for the authentic Sicilian flavor profile. Don't skip the eggplant purging process, as it ensures the cubes stay firm and don't absorb too much oil during frying. For the best sauce, use whole San Marzano tomatoes and crush them by hand to achieve a rustic, chunky texture. If the sauce feels too thick when adding the pasta, add the reserved pasta water one tablespoon at a time until the consistency is silky. Use bronze-cut pasta if possible; the rough surface of the fusilli holds onto the tomato sauce much better than smooth pasta.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sicilian white wine like Grillo or a light-bodied red like Etna Rosso. Serve with a side of crusty ciabatta bread to mop up the extra tomato sauce. A simple side salad of arugula and shaved fennel with a lemon vinaigrette provides a bright contrast to the rich eggplant. Finish the meal with a classic espresso and perhaps a small cannoli for a true Sicilian experience.