📝 About This Recipe
Hailing from the historic city of Catania, Pasta alla Norma is a vibrant tribute to Sicily’s bold flavors and operatic heritage. This vegetarian jewel features golden-fried eggplant, a robust tomato sauce, and the essential salty punch of Ricotta Salata. It is a harmonious balance of sweetness, acidity, and umami that captures the essence of a Mediterranean summer in every bite.
🥗 Ingredients
The Eggplant
- 2 medium Firm Globe Eggplants (cut into 1-inch cubes or thin rounds)
- 1/2 cup Extra Virgin Olive Oil (for shallow frying)
- 1 teaspoon Kosher Salt (for purging moisture)
The Tomato Sauce
- 28 ounces Canned San Marzano Tomatoes (crushed by hand)
- 3 pieces Garlic Cloves (thinly sliced)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Black Pepper (freshly cracked)
Pasta and Finishing
- 1 pound Rigatoni or Mezzi Rigatoni (bronze-cut preferred)
- 4 ounces Ricotta Salata (aged, salted sheep's milk cheese, crumbled or grated)
- 1 large bunch Fresh Basil Leaves (torn by hand)
- 1/2 cup Pasta Water (reserved from boiling)
👨🍳 Instructions
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1
Place the eggplant cubes in a colander and sprinkle generously with kosher salt. Let them sit for 30 minutes to draw out bitter juices, then pat thoroughly dry with paper towels.
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2
In a large wide skillet, heat 1/2 cup of olive oil over medium-high heat until shimmering. Fry the eggplant in batches until every side is deeply golden brown and tender, about 8-10 minutes per batch.
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3
Using a slotted spoon, transfer the fried eggplant to a plate lined with paper towels to drain. Sprinkle with a tiny pinch of salt while hot.
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4
Discard all but 2 tablespoons of the frying oil from the skillet. Reduce heat to medium and add the sliced garlic and red chili flakes.
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5
Sauté the garlic for 1-2 minutes until fragrant and just beginning to turn golden at the edges, being careful not to burn it.
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6
Pour in the hand-crushed San Marzano tomatoes. Season with black pepper and a small pinch of salt (remember the cheese and eggplant are already salty).
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7
Simmer the sauce gently for 15-20 minutes until it has thickened slightly and the flavors have melded into a rich, velvety consistency.
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8
While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Cook the rigatoni until 2 minutes shy of 'al dente'.
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9
Reserve 1/2 cup of the starchy pasta water, then drain the pasta.
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10
Add the undercooked pasta and about two-thirds of the fried eggplant to the tomato sauce. Toss over medium heat.
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11
Add a splash of the reserved pasta water and continue to cook for 1-2 minutes until the sauce clings perfectly to the ridges of the rigatoni.
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12
Remove from heat. Stir in half of the torn basil and half of the Ricotta Salata, tossing gently to incorporate.
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13
Divide the pasta among four warm bowls. Top with the remaining fried eggplant, the rest of the Ricotta Salata, and a final flourish of fresh basil.
💡 Chef's Tips
Don't skimp on the oil when frying the eggplant; it needs to be golden and creamy inside, not spongy. Ricotta Salata is essential for authenticity; if you can't find it, use a very firm, dry Feta or Pecorino Romano as a secondary substitute. Always tear your basil by hand rather than chopping with a knife to prevent bruising and preserve the bright aroma. If you want a lighter version, you can roast the eggplant at 400°F with olive oil until tender, though frying is the traditional method.
🍽️ Serving Suggestions
Pair with a glass of Nero d'Avola or a chilled Etna Rosso to complement the acidity of the tomatoes. Serve with a simple arugula salad dressed in lemon and olive oil to cut through the richness of the fried eggplant. A side of crusty Italian bread is a must for 'fare la scarpetta' (mopping up the remaining sauce). Finish the meal with a crisp Sicilian cannoli for a truly regional experience.