Gorgeous pasta that will leave your speechless
This Sicilian classic with eggplant, tomato sauce, and ricotta will impress you with its rich aroma and authentic Mediterranean character. These are the top qualities of this recipe:
- Authentic Mediterranean flavors - Pasta alla Norma is a traditional Sicilian dish that combines rich tomato sauce, fried eggplant, basil, and ricotta in perfect Mediterranean harmony.
- Simple yet fresh ingredients - This dish is based on quality basic ingredients, such as eggplant, tomatoes, olive oil, and pasta, which create a natural and full flavor.
- The perfect vegetarian choice - Since it contains no meat, it is an excellent option for vegetarians, while still being filling, delicious, and nutritious. Even meat lovers will not miss the meat.
- Easy preparation and rich texture - It is relatively quick to prepare, and the combination of flavors is divine, making it ideal for both everyday lunches and special Italian-inspired dinners.
Top 5 tips and tricks
Follow these five tips to make sure the recipe turns out perfectly every time.
- Fresh eggplant - It has less bitterness and a better texture. For this recipe, we love using eggplant straight from the garden, but you can also find good-quality eggplant at the market or grocery store when it is in season.
- Fry the eggplant - This step improves the flavor and adds another dimension of texture.
- Use high-quality canned peeled tomatoes - Choose your favorite brand to make sure the flavor is truly perfect.
- Cook the pasta al dente - This ensures the pasta combines beautifully with the sauce and tastes excellent. We used Zlato polje penne for this recipe.
- Ricotta makes all the difference - It adds signature saltiness and creaminess. It truly is the perfect finishing touch.
Storing
Once the dish is cooked, let it cool. Then transfer it to a storage container, cover with a lid or plastic wrap, and refrigerate for up to 3 days. Before serving again, reheat well in a pan on the stove. Add a little water if needed.
How to make pasta alla norma at home (video)
Check this short video to master making Pasta Alla Norma at home.
Next, try these summer pasta recipes
- Fried Zucchini Pasta (alla Nerano)
- Pesto Pasta with Roasted Tomatoes
- Creamy Ricotta Tomato Pasta
- Clam Pasta
- Penne alla Vodka
- Shrimp Orzo with Chorizo
METHOD
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preparation
Cut the eggplant into small cubes, about 1 cm / 1/2 inch in size. Place a large pan over high heat. Add the oil and heat it to 170°C / 340°F, then add the eggplant and quickly fry until crispy on the outside, about 2 minutes, depending on the size of the eggplant pieces.
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cook the pasta
Place a pot of salted water over high heat. When it comes to a boil, add the penne and cook according to the package instructions, or until al dente. Before draining the pasta, reserve 120 ml / 1/2 cup of the pasta cooking water.
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sauce
Place a pan over medium heat. Add the thinly sliced garlic and a bunch of fresh basil. Sauté for 1 minute, then add the tomato passata and chopped canned tomatoes. Season with salt and pepper, then cook over low heat for 10 minutes, until the sauce thickens slightly.
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cook and serve
Add the eggplant, penne, and, if needed, some of the reserved pasta cooking water to create a thick sauce. Add a little more basil and stir in the ricotta for creaminess. Divide between four plates and serve.
