Pasta alla Norma
A Sicilian pasta of fried aubergine in a rich tomato and basil sauce, topped with salty ricotta salata.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
Named after Bellini's opera Norma, this is one of Sicily's best-loved dishes. The aubergine becomes soft and creamy as it fries.
Ricotta salata is a firm, salty cheese. Pecorino or feta make good substitutes.
Pasta alla Norma
45 min total · approx. 520 kcal per serving
Ingredients
Servings
Method
- Fry the aubergine in 4 tbsp oil in batches for 8–10 minutes until golden and soft. Season and set aside.
- Heat the remaining oil and cook the garlic and chilli for 1 minute. Add the tomatoes and sugar and simmer for 15 minutes.
- Stir in most of the aubergine and basil.
- Cook the pasta, then toss with the sauce and a splash of pasta water.
- Serve topped with the remaining aubergine, basil and cheese.
Cook's noteSalting the aubergine for 20 minutes first helps it absorb less oil.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
