Pasta alla Norma features perfectly cooked pasta, typically macaroni such as rigatoni or penne, which is tossed in a vibrant tomato sauce.

The sauce is studded with golden, fried or roasted pieces of aubergine (eggplant) that add a velvety texture and earthy taste. Fragrant basil leaves and salty, grated ricotta salata cheese are sprinkled on top, offering a fresh and tangy contrast to the sweet tomato and rich aubergine.

The dish strikes a beautiful balance of textures and flavors: the sweetness of the tomatoes, the slight bitterness and creaminess of the aubergines, the bright freshness of basil, and the sharp saltiness of the cheese.

Traditional Sicilian Pasta alla Norma Recipe:

Ingredients:

1 large aubergine (eggplant)

Salt, to draw out moisture from aubergine and for seasoning
Olive oil, for frying and sautéeing

1 garlic clove, finely chopped

1 can (about 400 grams) of good-quality plum tomatoes, crushed

Freshly ground black pepper

A handful of fresh basil leaves, some whole and some torn

400 grams of pasta (rigatoni, penne or spaghetti)

100 grams of ricotta salata cheese, grated or shaved

Optional: chili flakes for a bit of heat

Instructions:

1. Start by preparing the aubergines: Cut the aubergine into cubes, about 2cm in size. Place them in a colander, sprinkle with salt, and allow them to sit for about 30 minutes. The salt helps to draw out the bitter juices. Afterward, rinse the cubes and pat them dry with a paper towel.

2. Heat a generous amount of olive oil in a large frying pan over medium-high heat. Add the aubergine cubes and fry them until they’re golden brown and soft. Once cooked, place them on paper towels to absorb excess oil.

3. In a separate pan, heat a little olive oil over medium heat. Add the chopped garlic and sauté it until just fragrant––be careful not to burn it. Add the crushed tomatoes, season with salt (if needed), and pepper, then allow the sauce to simmer gently for about 15-20 minutes until it thickens. If you like, add a pinch of chili flakes for some heat.

4. While the sauce simmers, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta, reserving a cup of the pasta water.

5. Add the fried aubergine to the thickened tomato sauce and warm through. Toss in the whole basil leaves.

6. Combine the sauce with the drained pasta, adding a bit of the reserved pasta water if necessary to achieve a saucy consistency.

7. Serve the pasta onto plates, topping each with a generous sprinkle of torn basil leaves and ricotta salata cheese.

8. Finish with a drizzle of good-quality olive oil if desired.

Enjoy this traditional Sicilian Pasta alla Norma as a celebration of simple, yet wonderfully matched flavors that sing in homage to the culinary treasures of Sicily.