Pasta alla Norma
A tribute to Bellini's opera, this Sicilian masterpiece combines fried eggplant, sweet tomato sauce, and salted ricotta cheese. It is a celebration of Mediterranean summer produce with contrasting textures and flavors.
Ingredients
Sauce & Veg
Pasta
Instructions
Cut the eggplant into cubes or slices. Toss with salt and let sit in a colander for 30 minutes to draw out bitter moisture.
Fry the eggplant in plenty of hot olive oil until golden brown. Drain on paper towels.
In a separate pan, sauté garlic in a little oil, add the tomatoes and half the basil. Simmer for 15 minutes to make a simple marinara.
Cook the pasta in boiling salted water. Drain and toss with the tomato sauce.
Fold in the fried eggplant gently (save some for garnish).
Serve plated with a generous grating of Ricotta Salata and fresh basil leaves on top.
Chef's Tips
Do not skimp on the oil for frying the eggplant; it ensures a creamy interior texture.
If you cannot find Ricotta Salata, Pecorino Romano is a salty alternative, though the flavor profile changes.
Nutrition (per serving)
Rate this recipe