Pasta Alla Norma
Pasta alla Norma, a classic Sicilian eggplant pasta dish with tomato, garlic, basil, and ricotta. It's an easy and delicious, traditional recipe that the whole family will enjoy.
Pasta alla Norma, a classic Sicilian eggplant pasta dish with tomato, garlic, basil, and ricotta. It's an easy and delicious, traditional recipe that the whole family will enjoy.
- Carbohydrate 0.551 g
- Cholesterol 0 mg
- Fat 0.00833333333333333 g
- Fiber 0.0349999984105428 g
- Protein 0.106 g
- Saturated Fat 0.00148333333333333 g
- Serving Size 1 1 people (179g)
- Sodium 0.283333333333333 mg
- Sugar 0.516000001589457 g
- Trans Fat 0.00251666666666667 g
- Calories 2 calories
Step-by-step
- Slice the eggplant/aubergine into rounds of medium thickness. Using around 1-2 tbsp of olive oil at a time fry the slices of eggplant until soft and golden on each side you'll need to do this in batches then drain the fried slices on kitchen paper.
- Bring a large pot of salted water to a boil and cook the pasta shells according to packet instructions until al dente.
- Meanwhile, finely slice the garlic and add to the same frying pan you fried the eggplant in with about 2 tsp of olive oil. Fry the garlic for a few seconds (make sure it doesn't burn or it will taste bitter) then add the passata/pureed tomatoes with a pinch of salt and pepper. Let it simmer gently for 5 minutes. If the sauce reduces too much then add a couple tbsp of pasta water this will also help season the sauce and add extra flavour.
- Cut the fried eggplant slices in half or quarters for larger slices and add it to the tomato sauce with the fresh basil
- Stir the eggplant and basil into the sauce until thoroughly combined. Remove the pan from the heat and add 3/4 of the ricotta. Stir the ricotta through the sauce then add the cooked pasta shells, stir everything together until it's thoroughly combined. Check for seasoning and add more salt if necessary then serve in bowls, top with the remaining ricotta cheese and any leftover basil.
Why is my eggplant absorbing every drop of oil in the pan before turning golden? Cooks encountering this frustrating hurdle halfway through prep often panic and add more fat, resulting in a soggy, greasy final product instead of the tender, caramelized rounds required for this Sicilian classic. Eggplant acts like a natural sponge, so managing the heat and working in shallow batches using just one to two tablespoons of oil at a time prevents the pieces from turning into heavy, oil-logged disappointments. When frying, aim for a medium-high heat threshold that encourages quick browning without burning the exterior before the interior softens completely.
Controlling the Sauce and Starch
Simmering the passata for precisely five minutes concentrates the tomato flavor without over-reducing it into a thick paste. Starch management remains crucial during this phase because starchy pasta water adjusts the consistency safely while binding the oil and tomato solids into a cohesive emulsion. Dropping the pasta into boiling water that tastes as salty as the sea ensures proper seasoning penetrates the interior of the shells while they cook to an al dente bite. Incorporating three-quarters of the ricotta directly off the heat creates a creamy background note, whereas dolloping the remaining fresh portion on top just before serving provides a clean, contrasting dairy element.
Scaling and Equipment Realities
Scaling quantities up or down requires careful attention to pan capacity, since crowding a standard ten-inch skillet prevents proper frying and forces the eggplant to steam rather than brown. Maintaining adequate surface area ensures each slice makes direct contact with the hot metal. Double the batch only if using two separate pans simultaneously to preserve the high heat necessary for proper caramelization.
