📝 About This Recipe
Hailing from the coastal city of Catania, Pasta alla Norma is a soulful tribute to Sicily’s vibrant produce and operatic heritage. This iconic dish marries velvety fried eggplant with a rich, garlic-infused tomato sauce, finished with a generous dusting of salty Ricotta Salata. It is a symphony of textures and Mediterranean flavors that perfectly captures the essence of a Sicilian summer.
🥗 Ingredients
The Eggplant
- 2 medium Globe Eggplants (cut into 1-inch cubes or 1/2-inch thick rounds)
- 1 tablespoon Kosher Salt (for purging the eggplant)
- 1/2 cup Extra Virgin Olive Oil (high quality for shallow frying)
The Tomato Sauce
- 28 ounces Canned San Marzano Tomatoes (crushed by hand or pulsed in a blender)
- 4 pieces Garlic Cloves (thinly sliced)
- 1/2 teaspoon Red Chili Flakes (adjust to preferred heat level)
- 3 tablespoons Extra Virgin Olive Oil (for the base of the sauce)
- 1 large bunch Fresh Basil Leaves (torn by hand)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Pasta and Finish
- 1 pound Dried Rigatoni or Mezzi Bombardoni (high-quality bronze-die extruded pasta)
- 4 ounces Ricotta Salata (firm, aged sheep's milk cheese, coarsely grated)
- 2 tablespoons Sea Salt (for the pasta water)
👨🍳 Instructions
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1
Place the eggplant cubes in a colander over a bowl and sprinkle generously with kosher salt. Let them sit for 30 minutes to draw out excess moisture and bitterness.
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2
Rinse the eggplant thoroughly under cold water and pat completely dry with paper towels or a clean kitchen cloth. This is crucial for achieving a crisp fry.
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3
In a large wide skillet, heat 1/2 cup of olive oil over medium-high heat until shimmering. Fry the eggplant in batches until golden brown and tender on all sides, about 8-10 minutes per batch.
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4
Use a slotted spoon to transfer the fried eggplant to a plate lined with paper towels. Season with a tiny pinch of salt while hot and set aside.
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5
Wipe out the skillet, leaving about 2-3 tablespoons of oil (or add fresh oil). Add the sliced garlic and chili flakes, cooking over medium heat for 1-2 minutes until the garlic is golden and fragrant.
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6
Pour in the crushed San Marzano tomatoes. Stir to combine and bring to a gentle simmer. Cook for 15-20 minutes until the sauce has thickened and the oil begins to separate slightly.
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7
While the sauce simmers, bring a large pot of water to a rolling boil. Add the sea salt—it should taste like the ocean.
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8
Add the rigatoni to the water and cook for 2 minutes less than the package instructions (very al dente), as it will finish cooking in the sauce.
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9
Stir half of the torn basil and two-thirds of the fried eggplant into the tomato sauce. Reserve the remaining eggplant for topping.
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10
Before draining the pasta, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and add it directly to the skillet with the sauce.
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11
Toss the pasta over medium heat, adding splashes of the reserved pasta water as needed to create a silky coating that clings to the rigatoni.
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12
Remove from heat. Stir in half of the grated Ricotta Salata and the remaining fresh basil.
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13
Plate the pasta in warm bowls. Top each serving with the reserved crispy eggplant pieces and a final, snow-like dusting of Ricotta Salata.
💡 Chef's Tips
Always use Ricotta Salata, not fresh ricotta; the salty, aged tang is what defines this dish. Don't crowd the pan when frying eggplant, or it will steam and become mushy rather than golden and crisp. If you want a lighter version, you can roast the eggplant at 400°F (200°C) with plenty of oil, but traditional frying offers the best flavor. Ensure your pasta water is well-salted; since the sauce isn't overly salted to account for the cheese, the pasta needs its own seasoning. Use a short, tubular pasta like rigatoni or penne rigate to catch the sauce and eggplant bits inside.
🍽️ Serving Suggestions
Pair with a crisp Sicilian white wine like an Etna Bianco or a Grillo. Serve with a simple side salad of arugula and shaved fennel to cut through the richness. Accompany with crusty warm ciabatta to mop up the extra tomato sauce (scarpetta). A light red wine such as Frappato or Cerasuolo di Vittoria also complements the acidity of the tomatoes beautifully.