Name: Pasta alla norma (Pasta with fried aubergines and tomato sauce)
Yield: Serves 4
Cuisine: Italy
Ingredients: 50 g/1¾ oz ricotta salata, grated; a dozen fresh basil leaves, torn into pieces; 400 g/14 oz canned chopped tomatoes; 350 g/12 oz fusilli; 3 tbsp extra virgin olive oil; ¼–½ tsp crushed dried chillies, to taste; 3 tbsp olive oil; 2 garlic cloves, crushed; 350 g/12 oz aubergine (eggplant), cut into small cubes; salt; vegetable oil for deep-frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This dish was created by the people of Catania for Vincenzo Bellini, composer of the opera Norma. The cheese used in Sicily is ricotta salata – dried salted ricotta – which is available from some Italian delis and online. If you cannot find it, use pecorino.

Most shapes of pasta, from bucatini to penne, are good with this sauce. Here I use fusilli.

Ingredients

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Ingredients

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