Pasta with Aubergines, Tomato and Salted Ricotta

Name: Pasta with Aubergines, Tomato and Salted Ricotta (Pasta alla Norma)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 3 tablespoons extra virgin olive oil; 3 garlic cloves, crushed; 2 x 400 g (14½ oz) tins peeled plum tomatoes or passata, or a mix of both; 2 x 400 g (14½ oz) tins peeled plum tomatoes or passata, or a mix of both; 500 ml (17 fl oz/generous 2 cups) light olive or sunflower oil for frying the aubergines; 500 ml (17 fl oz/generous 2 cups) light olive or sunflower oil for frying the aubergines; 600 g (1 lb 5 oz) aubergines (about 2), cut into 1.5cm (⅝in) cubes; 5-6 fresh basil leaves; 1 tablespoon coarse or kosher salt for the pasta water; 1 tablespoon coarse or kosher salt for the pasta water; 1 tablespoon coarse or kosher salt for the pasta water; 500 g (1 lb 2 oz) short pasta of your choice; salted ricotta, pecorino or Parmesan cheese, freshly grated; salted ricotta, pecorino or Parmesan cheese, freshly grated; salted ricotta, pecorino or Parmesan cheese, freshly grated; sea salt and black pepper, to taste; sea salt and black pepper, to taste

Pasta alla Norma

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr

Appears in

Jewish Flavours of Italy

By Silvia Nacamulli

Published 2022

About

This is one of my favourite dishes - a classic mix of pasta with aubergines and tomato sauce, originally from Catania in Sicily. The story goes that Nino Martoglio, a 19th-century Sicilian writer, tasted it and exclaimed, ‘È una vera Norma!’, claiming it to be as delightful and perfect as Vincenzo Bellini’s opera of the time, Norma. The name lives on in this delectable dish.

The traditional recipe calls for deep-fried aubergines, but if you prefer your

Ingredients

Europe
Italy
Catania
Pasta
Vegetarian
Jewish

Ingredients

Method