Pasta alla Norma (Sicilian Eggplant and Ricotta Salata Pasta)
In short: Rigatoni with fried eggplant, a tomato and basil sauce and a snowfall of grated ricotta salata. A Sicilian summer pasta from Catania. It takes about 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 35 min
- Resting
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 695 kcal
Pasta alla Norma comes from Catania, on the east coast of Sicily, and it is one of the island's signature dishes. Eggplant is fried until golden and creamy, folded into a simple tomato and basil sauce with rigatoni or maccheroni, then topped with grated ricotta salata, a firm, salty cheese. The eggplant is the star, so salt the cubes well and fry them in good olive oil so they turn silky, not greasy.
Instructions
- Toss the eggplant cubes with the salt in a colander and leave for 30 minutes. Rinse briefly, then squeeze and pat them dry with a clean towel.
- Heat the frying oil in a large pan over medium-high heat. Fry the eggplant in 2 or 3 batches for 5 to 7 minutes each, until deep golden and soft, then drain on paper towels.
- In a separate pan, warm the 3 tablespoons of oil with the garlic over low heat for 2 minutes. Add the tomatoes and a pinch of salt and simmer for 15 minutes until thick.
- Stir in half the basil and two thirds of the fried eggplant. Simmer for 3 minutes more.
- Meanwhile, cook the rigatoni in salted boiling water until al dente. Reserve a mug of pasta water, then drain.
- Toss the pasta with the sauce over medium heat for 1 minute, adding pasta water if it seems dry.
- Serve topped with the remaining eggplant, the rest of the basil and the grated ricotta salata.
Tips
- No ricotta salata? Use a mild feta or salted pecorino, grated, and use a little less because both are saltier.
- For a lighter version, toss the salted eggplant with 3 tablespoons of oil and roast it at 220°C (425°F) for 25 minutes instead of frying. The texture is slightly drier.
Questions and answers
Do I really need to salt the eggplant?
Salting draws out moisture and bitterness, and it helps the cubes fry up creamy instead of oily. Thirty minutes is enough, and you can skip it with very fresh, small eggplants.
What is ricotta salata?
It is ricotta that has been pressed, salted and aged until firm enough to grate or crumble. It tastes clean and salty rather than creamy like fresh ricotta, and most cheese shops sell it.
Can I make pasta alla Norma ahead?
Make the sauce and fry the eggplant a day ahead and keep them in the fridge. Reheat the sauce, cook the pasta fresh and finish the dish just before serving.
How long does it take to make Pasta alla Norma (Sicilian Eggplant and Ricotta Salata Pasta)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Pasta alla Norma (Sicilian Eggplant and Ricotta Salata Pasta)?
About 695 kcal per serving, with 18 g of protein, 88 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 695 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 88 g |
| Fat | 30 g |
| Fiber | 8 g |
| Sugar | 12 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
