Pasta alla Norma
A traditional Sicilian staple from the Catania region of Italy. Naturally vegetarian and high in fiber, this dish showcases rich Mediterranean produce. It features a savory tomato sauce layered with crispy fried aubergine slices and is finished with sharp, grated salted ricotta cheese. Pairs perfectly with a crisp green salad and a glass of Nero d'Avola for a classic Italian dinner.
Ingredients
Main Ingredients
Sauce
Frying
Method
Prepare the Aubergines
Wash and trim the aubergine, then slice it into 1/3 inch thick rounds.
Place the slices in a colander, sprinkle generously with fine salt, and let drain for at least 15 minutes to remove bitter juices.
Make the Tomato Sauce
Wash and halve the tomatoes, removing the stems.
Simmer the tomatoes in a pot with a pinch of salt, 3 garlic cloves, and a bunch of basil over low heat for 30 minutes until they release their juices.
Discard the garlic and basil, then pass the cooked tomatoes through a fine-mesh food mill into a smooth purée.
Transfer the purée to a pan, add the remaining garlic clove and a fresh sprig of basil, and cook for another 40 minutes until thick, stirring occasionally.
Fry and Combine
Rinse the aubergine slices well, pat thoroughly dry with paper towels, and fry in small batches in hot extra virgin olive oil at 170-180°C until deeply golden. Drain on paper towels.
Remove the basil from the thickened sauce, then stir in 1 tbsp of the aubergine frying oil alongside a drizzle of fresh oil.
Boil the pasta in salted water until al dente, drain, and toss directly into the warm tomato sauce.
Plate the pasta, top with the fried aubergine slices, grate a generous layer of salted ricotta over each serving, garnish with fresh basil leaves, and serve immediately.
Chef's Notes
Best served immediately. If the fresh tomato sauce tastes too acidic, add a pinch of sugar to balance the flavors.