Pasta alla Norma

Recently I’ve been getting into Sicilian cuisine (thanks White Lotus S2) and one
of the most iconic dishes from the island is the delicious Pasta alla Norma.
This rustic pasta dish uses eggplant as a main ingredient – so if you are
looking up ways to use your gardens plethora of aubergine then this recipe is
perfect for you.

Servings: 4 people

Author:

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Course:

Main Course Main Dish

Cuisine:

Italian Sicilian

Keywords:

Pasta Mediterranean Recipes

Instructions

1 In a large pot or Dutch oven add the olive oil on medium heat. Add the garlic
and chili and gently fry until fragrant, about 30 seconds to a minute.
2 Add in the tomatoes, salt, and black pepper and stir everything around. Bring up
the heat until the pot is boiling, then reduce to a simmer and let cook for
about 30 minutes. Use the masher to pulverize the tomatoes and create a thick,
homogenous marinara sauce. Add in the basil (or parsley) in the last 5 minutes
of simmering.

You can start frying the eggplant while you are making the sauce to save time.
3 Toss your eggplant slices in the flour until they are well coated. Heat up the
neutral oil in a pan.
4 Fry the eggplant slices for a couple minutes per side in the hot oil. Do not
crowd the pan so this step will have to be done in batches.

Once you have made the sauce and eggplants you can boil the pasta at any time.
Bring a pot of salted water to a boil and when rolling add your dry pasta. Cook
until al dente, then strain and add directly to the tomato sauce. Mix everything
together.
5 Serve pasta alla norma by scooping the sauced pasta onto a plate or bowl and top
with the fried eggplant pieces. Grate over the ricotta salata and sprinkle some
basil chiffonade to garnish.

Pasta alla Norma

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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