Pasta alla Norma
How to make it at home: Pasta alla Norma — ingredients, steps, safety tips.
Time: 1 hour · Yield: 4 servings
Ingredients
- 400 g rigatoni or spaghetti
- 2 medium aubergines (about 600 g)
- 700 g ripe or tinned peeled tomatoes
- 2 garlic cloves
- 1 bunch of basil
- 3 tbsp extra virgin olive oil for the sauce
- Olive oil for frying
- 80 g ricotta salata (salted, aged ricotta)
- Salt
Method
- Slice or dice the aubergines 0.5–1 cm thick, salt them and leave for 30 minutes to drain; pat dry.
- Fry the aubergines in hot oil until golden on both sides and drain on kitchen paper.
- Sauce: warm the garlic in 3 tbsp oil for a minute, add the crushed tomatoes and salt, simmer for 15–20 minutes and finish with torn basil.
- Cook the pasta al dente and toss with the sauce.
- Plate, top with the aubergines, plenty of grated ricotta salata and basil leaves.
Tips
- There is no official recipe; this is the common Catanese version.
- Ricotta salata is pressed, salted and aged ricotta that can be grated; fresh ricotta is not a substitute.
Related topics
🍆 Pasta alla Norma · Rigatoni · Spaghetti · 🧀 Ricotta · 🫒 Olive oil
Servings: 4
Themes
🥛Types of milkFrom cow to reindeer: composition, benefits, value🧀Cheeses of the worldParmesan, feta, bryndza, sulguni and more🥣Fermented milk productsKefir, yogurt, kumis, matsoni, skyr🌍Dairy traditionsRegions, peoples and their dairy products🐄Dairy animalsWhich animals are milked and how their milk differs🚚The journey of milkFrom pasture to shop — step by step❤️Milk and healthCalcium, lactose, allergy, benefits and risks👷JobsWho works with milk🗺️Map of traditionsWorld regions, peoples and their products on a map⚖️ComparisonsKefir or yogurt, sour cream or cream, and more🍳RecipesCottage cheese, yogurt, ghee, paneer, butter — at home📜History of milkFrom domestication to Tetra Pak🫒OlivesVarieties, oil, table olives, regions and traditions🥃SpiritsWhisky, brandy, rum, liqueurs: how they are made, what the label says, which traditions