{"id":16461,"date":"2025-05-31T11:34:59","date_gmt":"2025-05-31T09:34:59","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/pasta-alla-norma-the-traditional-recipe-for-the-exquisite-sicilian-classic\/"},"modified":"2026-08-23T11:34:23","modified_gmt":"2026-08-23T09:34:23","slug":"pasta-alla-norma-the-traditional-recipe-for-the-exquisite-sicilian-classic","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-alla-norma-the-traditional-recipe-for-the-exquisite-sicilian-classic\/","title":{"rendered":"Pasta alla Norma: The traditional recipe for the exquisite Sicilian classic"},"content":{"rendered":"<p>There are recipes that, with just a few ingredients, are capable of transporting you to Sicily. <strong>Pasta alla Norma<\/strong> is one of them. Fried eggplant, tomato, ricotta salata, and a touch of fresh basil: simple ingredients, spectacular result. And, as always, some tricks and details that make the difference.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the recipe steps to prepare <strong>Pasta alla Norma<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tricks, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8bbbeec1963\" data-id=\"R90vZo5y12o\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-R90vZo5y12o-6a8bbbeec1963\" data-vid=\"R90vZo5y12o\"   data-src=\"https:\/\/www.youtube.com\/embed\/R90vZo5y12o?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Pasta alla Norma: The traditional recipe for the exquisite Sicilian classic ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/R90vZo5y12o\/hqdefault.jpg\"  alt=\"Pasta alla Norma: The traditional recipe for the exquisite Sicilian classic ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Pasta alla Norma: The traditional recipe for the exquisite Sicilian classic - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/R90vZo5y12o\/hqdefault.jpg\",\"uploadDate\":\"2025-05-31T11:34:59+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/R90vZo5y12o?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=R90vZo5y12o\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients for Pasta alla Norma<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 20 min (+30 min if you let the eggplant sweat)<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 25 min<\/p>\n<ul>\n<li>180 g pasta (best with rigatoni or any short pasta)<\/li>\n<li>300 g eggplant (1 large)<\/li>\n<li>300 g whole tomatoes<\/li>\n<li>2 garlic cloves<\/li>\n<li>50-70 g ricotta salata<\/li>\n<li>6-8 fresh basil leaves<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Oil for frying eggplant<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Pasta alla Norma: The traditional recipe for the exquisite Sicilian classic ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-14228 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/05\/Pasta-alla-norma-La-receta-tradicional-del-exquisito-clasico-siciliano-1-1.jpg\"  alt=\"Pasta alla Norma: The traditional recipe for the exquisite Sicilian classic ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/05\/Pasta-alla-norma-La-receta-tradicional-del-exquisito-clasico-siciliano-1-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/05\/Pasta-alla-norma-La-receta-tradicional-del-exquisito-clasico-siciliano-1-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/05\/Pasta-alla-norma-La-receta-tradicional-del-exquisito-clasico-siciliano-1-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare Pasta alla Norma: step by step and tricks<\/strong><\/h3>\n<h4><strong>Eggplant: the first Sicilian trick<\/strong><\/h4>\n<p>Cut the eggplant into slices (or cubes). Place it in a colander and sprinkle salt between each layer. Let it rest for at least 30 minutes: this way it releases its water and loses its bitterness. You&#8217;ll see how much water comes out! Then, rinse them under the tap and dry them well.<\/p>\n<h4><strong>The second trick: how to fry the eggplant so it stays crispy and light<\/strong><\/h4>\n<p>Fry the eggplant in plenty of hot oil (it&#8217;s best if it covers half of the pieces). The oil should be at about 180\u00b0C; if you don&#8217;t have a thermometer, a breadcrumb helps: if it bubbles, it&#8217;s ready. Take them out and drain them on a rack, not paper: this way they stay crispy and not oily at all. Add a little salt while they are still hot.<\/p>\n<h4><strong>Italian-style tomato sauce<\/strong><\/h4>\n<p>Prepare the sauce by putting the tomatoes (better if they are fresh and in season, but good canned peeled tomatoes also work), with garlic and basil leaves, in a pot. Cook everything without oil, just with a little salt, over low heat until the tomato breaks down and the sauce reduces well. The trick: the tomato should not mask the flavor of the eggplant, only accompany it.<\/p>\n<h4><strong>Express trick: how to finish the sauce<\/strong><\/h4>\n<p>Pass the sauce through a food mill or a strainer to remove skins and seeds. If you want, add a little more basil and a clove of garlic, and keep warm while you cook the pasta.<\/p>\n<h4><strong>The pasta, cooked to perfection<\/strong><\/h4>\n<p>Cook the pasta al dente. When it is almost ready, drain it and mix it directly in the pan with the tomato sauce, adding a little of the cooking water so that everything comes together well. Add some fried eggplant and a drizzle of extra virgin olive oil.<\/p>\n<h4><strong>Ricotta salata: the final touch<\/strong><\/h4>\n<p>Grate the ricotta salata generously over the top. If you don&#8217;t have ricotta salata, you can use sheep&#8217;s milk feta, well-aged and salty (shhh&#8230; don&#8217;t tell the purist Italians).<\/p>\n<h4><strong>Presentation and final anecdote<\/strong><\/h4>\n<p>Mix the pasta with part of the eggplant, but reserve some to put on top before serving: this way you have a contrast of textures and more flavor. Crown with fresh basil and serve immediately. It&#8217;s a trip to Sicily without leaving your kitchen.<\/p>\n<hr \/>\n<h3><strong>Tricks and tips for a perfect Pasta alla Norma<\/strong><\/h3>\n<h4><strong>Well-dried eggplant<\/strong><\/h4>\n<p>Dry the eggplants well after salting them, this way you avoid excess oil and get a crispier bite.<\/p>\n<h4><strong>Don&#8217;t forget the pasta water<\/strong><\/h4>\n<p>A little cooking water binds the sauce and the pasta, providing that creamy texture we are looking for.<\/p>\n<h4><strong>Ricotta salata: the authentic Sicilian touch<\/strong><\/h4>\n<p>Ricotta salata is key. If you can&#8217;t find it, aged feta is the most worthy substitute, but grate it at the moment.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions about Pasta alla Norma<\/h3>\n<p><!-- FAQ Item 1 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I prepare Pasta alla Norma in advance?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes, but it is better to add the ricotta and the fried eggplant just before serving, so they maintain their texture.<\/p>\n<\/div>\n<p><!-- FAQ Item 2 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use a different pasta that isn&#8217;t short?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">You can, but short pastas like rigatoni or penne pick up the sauce and eggplant better.<\/p>\n<\/div>\n<p><!-- FAQ Item 3 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Ricotta salata not available?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Use aged and salty sheep&#8217;s milk feta. It&#8217;s not the same, but it&#8217;s very close in flavor and texture.<\/p>\n<\/div>\n<p><!-- FAQ Item 4 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I make the recipe lighter?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes, you can bake the eggplants instead of frying them, although the traditional flavor is with frying.<\/p>\n<\/div>\n<p><!-- FAQ Item 5 --><\/p>\n<div class=\"faq-item\">\n<h4>Can Pasta alla Norma be frozen?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">The pasta doesn&#8217;t turn out the same after freezing, but you can freeze the sauce and the fried eggplants separately.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --><br \/>\n<!-- Inicio Markup JSON-LD para FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Can I prepare Pasta alla Norma in advance?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"Yes, but it is better to add the ricotta and the fried eggplant just before serving, so they maintain their texture.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Can I use a different pasta that isn't short?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"You can, but short pastas like rigatoni or penne pick up the sauce and eggplant better.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Ricotta salata not available?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"Use aged and salty sheep's milk feta. It's not the same, but it's very close in flavor and texture.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Can I make the recipe lighter?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"Yes, you can bake the eggplants instead of frying them, although the traditional flavor is with frying.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Can Pasta alla Norma be frozen?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"The pasta doesn't turn out the same after freezing, but you can freeze the sauce and the fried eggplants separately.\"\n        }\n      }\n    ]\n  }\n<\/script><br \/>\n<!-- Fin Markup JSON-LD para FAQPage --><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you like traditional Italian recipes, here are other suggestions to travel with your palate:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-tomato-and-basil-italian-style-pasta-al-pomodoro\/\" target=\"_new\" rel=\"noopener\">Pasta with tomato and basil<\/a><\/strong>: classic and perfect for any day.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/bolognese-lasagna-the-authentic-and-delicious-traditional-italian-recipe\/\" target=\"_new\" rel=\"noopener\">Lasagna alla Bolognese<\/a><\/strong>: irresistible and very easy to prepare at home.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\" target=\"_new\" rel=\"noopener\">Pasta with broccoli and anchovies<\/a><\/strong>: a different recipe full of flavor.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your Pasta alla Norma!<\/strong><\/h3>\n<p>This Sicilian recipe shows how simple things can be the tastiest. If you liked it, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\">Instagram<\/a><\/strong> to discover more authentic Italian dishes. Leave a comment with your experience and share your photos on social media. I&#8217;d love to see your creations!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/_n28vq0VjDs\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/_n28vq0VjDs\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/_n28vq0VjDs\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/_n28vq0VjDs\\\/sddefault.jpg&quot;}\" data-video-id=\"_n28vq0VjDs\">\n            <span class=\"sby-screenreader\">Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del  #verano \ud83e\udd52\ud83c\udf4b #recetafacil<\/span>\n            <img  title=\"Pasta alla Norma: The traditional recipe for the exquisite Sicilian classic ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Pasta alla Norma: The traditional recipe for the exquisite Sicilian classic ~ Main 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col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del  #verano \ud83e\udd52\ud83c\udf4b #recetafacil<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnYwMTlkUXVWOFR3\" data-date=\"1786735852\" data-video-id=\"v019dQuV8Tw\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail 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src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"14233\">\n<h2 class=\"vrtl-recipe__title\">Pasta alla Norma<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Pasta alla Norma: The traditional recipe for the exquisite Sicilian classic ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/05\/Pasta-alla-norma-La-receta-tradicional-del-exquisito-clasico-siciliano.jpg\"  alt=\"Pasta alla Norma: The traditional recipe for the exquisite Sicilian classic ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">Easy and tasty Pasta alla Norma, with fried eggplant and ricotta salata. The step-by-step Sicilian recipe.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">20 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">25 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">75 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">430 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">mediterranean, sicily<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">180<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">short pasta<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">300<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">eggplant<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">300<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">whole tomatoes<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__ingredient-name\">garlic cloves<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">70<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">ricotta salata<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">8<\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh basil leaves<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Frying oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Fry the sliced or cubed eggplant after salting and drying them.<\/li>\n<li class=\"vrtl-recipe__step\">Prepare a tomato, garlic, and basil sauce, cook without oil, and pass through a strainer.<\/li>\n<li class=\"vrtl-recipe__step\">Cook the pasta and mix with the sauce and eggplant, adding cooking water if necessary.<\/li>\n<li class=\"vrtl-recipe__step\">Finish with grated ricotta salata and more fresh basil.<\/li>\n<li class=\"vrtl-recipe__step\">Serve hot.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/R90vZo5y12o\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are recipes that, with just a few ingredients, are capable of transporting you to Sicily. Pasta alla Norma is one of them. Fried eggplant, tomato, ricotta salata, and a touch of fresh basil: simple ingredients, spectacular result. And, as always, some tricks and details that make the difference. Watch the video with all the steps Below you can watch the video with all the recipe steps to prepare Pasta alla Norma in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tricks, and special content for lovers of Italian cuisine. Main ingredients for Pasta alla Norma For 2 people &#x23f1; Preparation time: 20 min (+30 min if you let the eggplant sweat) &#x23f1; Cooking time: 25 min 180 g pasta (best with rigatoni or any short pasta) 300 g eggplant (1 large) 300 g whole tomatoes 2 garlic cloves 50-70 g ricotta salata 6-8 fresh basil leaves Extra virgin olive oil Oil for frying eggplant Salt Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times. How to prepare Pasta alla Norma: step by step and tricks Eggplant: the first Sicilian trick Cut the eggplant into slices (or cubes). Place it in a colander and sprinkle salt between each layer. Let it rest for at least 30 minutes: this way it releases its water and loses its bitterness. You&#8217;ll see how much water comes out! Then, rinse them under the tap and dry them well. The second trick: how to fry the eggplant so it stays crispy and light Fry the eggplant in plenty of hot oil (it&#8217;s best if it covers half of the pieces). The oil should be at about 180\u00b0C; if you don&#8217;t have a thermometer, a breadcrumb helps: if it bubbles, it&#8217;s ready. Take them out and drain them on a rack, not paper: this way they stay crispy and not oily at all. Add a little salt while they are still hot. Italian-style tomato sauce Prepare the sauce by putting the tomatoes (better if they are fresh and in season, but good canned peeled tomatoes also work), with garlic and basil leaves, in a pot. Cook everything without oil, just with a little salt, over low heat until the tomato breaks down and the sauce reduces well. The trick: the tomato should not mask the flavor of the eggplant, only accompany it. Express trick: how to finish the sauce Pass the sauce through a food mill or a strainer to remove skins and seeds. If you want, add a little more basil and a clove of garlic, and keep warm while you cook the pasta. The pasta, cooked to perfection Cook the pasta al dente. When it is almost ready, drain it and mix it directly in the pan with the tomato sauce, adding a little of the cooking water so that everything comes together well. Add some fried eggplant and a drizzle of extra virgin olive oil. Ricotta salata: the final touch Grate the ricotta salata generously over the top. If you don&#8217;t have ricotta salata, you can use sheep&#8217;s milk feta, well-aged and salty (shhh&#8230; don&#8217;t tell the purist Italians). Presentation and final anecdote Mix the pasta with part of the eggplant, but reserve some to put on top before serving: this way you have a contrast of textures and more flavor. Crown with fresh basil and serve immediately. It&#8217;s a trip to Sicily without leaving your kitchen. Tricks and tips for a perfect Pasta alla Norma Well-dried eggplant Dry the eggplants well after salting them, this way you avoid excess oil and get a crispier bite. Don&#8217;t forget the pasta water A little cooking water binds the sauce and the pasta, providing that creamy texture we are looking for. Ricotta salata: the authentic Sicilian touch Ricotta salata is key. If you can&#8217;t find it, aged feta is the most worthy substitute, but grate it at the moment. Frequently Asked Questions about Pasta alla Norma Can I prepare Pasta alla Norma in advance? Yes, but it is better to add the ricotta and the fried eggplant just before serving, so they maintain their texture. Can I use a different pasta that isn&#8217;t short? You can, but short pastas like rigatoni or penne pick up the sauce and eggplant better. Ricotta salata not available? Use aged and salty sheep&#8217;s milk feta. It&#8217;s not the same, but it&#8217;s very close in flavor and texture. Can I make the recipe lighter? Yes, you can bake the eggplants instead of frying them, although the traditional flavor is with frying. Can Pasta alla Norma be frozen? The pasta doesn&#8217;t turn out the same after freezing, but you can freeze the sauce and the fried eggplants separately. Related recipes you will love If you like traditional Italian recipes, here are other suggestions to travel with your palate: Pasta with tomato and basil: classic and perfect for any day. Lasagna alla Bolognese: irresistible and very easy to prepare at home. Pasta with broccoli and anchovies: a different recipe full of flavor. Enjoy your Pasta alla Norma! This Sicilian recipe shows how simple things can be the tastiest. If you liked it, subscribe to my YouTube channel and Instagram to discover more authentic Italian dishes. Leave a comment with your experience and share your photos on social media. I&#8217;d love to see your creations! Enjoy your meal! Pasta alla Norma Easy and tasty Pasta alla Norma, with fried eggplant and ricotta salata. The step-by-step Sicilian recipe. DishFirst course CuisineItalian Preparation time20 minutes Cooking time25 minutes Total time75 minutes Servings2 Calories430 kcal AuthorMia Villar Raurich Tagsmediterranean, sicily Ingredients 180 g short pasta 300 g eggplant 300 g whole tomatoes 2 garlic cloves 70 g ricotta salata 8 fresh basil leaves Extra virgin olive oil Frying oil Salt Instructions Fry the sliced or cubed eggplant after salting and drying them. Prepare a tomato, garlic, and basil sauce, cook without oil, and pass through a strainer. Cook the pasta and mix with the sauce and eggplant, adding cooking water if necessary. Finish with grated ricotta salata and more fresh basil. Serve hot. 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