Pasta alla Norma is a vegetarian Sicilian classic from Catania, featuring pasta (traditionally maccheroni) tossed with a rich tomato sauce, fried eggplant, and topped with salty, grated, aged ricotta cheese (Ricotta Salata).
Ingredients
| Component | Quantity | Notes |
| Eggplant (Melanzane) | 2 large | Cut into 1/2-inch cubes. |
| Dried Pasta | 1 lb (450g) | Use Rigatoni or Maccheroni (tubular pasta). |
| Canned Crushed Tomatoes | 28 oz (794g) | High quality is best. |
| Garlic Cloves | 3 | Sliced thin. |
| Fresh Basil | 1/2 cup | Torn leaves. |
| Ricotta Salata | 4 oz | Grated (do not use regular ricotta). |
| Olive Oil | 1/2 cup | Plus more for frying eggplant. |
| Salt and Pepper | To taste. |
Instructions
- Prep the Eggplant: Cut the eggplant into cubes. Salt the cubes generously and let them sit in a colander for 30 minutes to draw out moisture and bitterness. Rinse them off and pat them thoroughly dry.
- Fry the Eggplant: Heat a generous amount of olive oil (about 1 inch deep) in a skillet over medium-high heat. Fry the eggplant cubes in batches until deep golden brown and tender. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
- Make the Sauce: In a separate large pot, heat 1/4 cup of olive oil over medium heat. Sauté the sliced garlic until fragrant (about 1 minute—do not burn). Stir in the crushed tomatoes and half of the fresh basil. Simmer the sauce gently for 20-30 minutes, seasoning with salt and pepper.
- Cook the Pasta: Cook the pasta in generously salted boiling water until al dente. Reserve about 1 cup of the pasta cooking water before draining.
- Combine and Serve: Add the drained pasta and the fried eggplant to the tomato sauce. Toss well, adding a splash of the reserved pasta water if needed to create a smooth, luscious sauce. Serve immediately, topped with the remaining fresh basil and a generous grating of Ricotta Salata.
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