Pasta Alla Norma

Servings: 2 Total Time: 45 mins Difficulty: Beginner
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Pasta Alla Norma

Take your taste buds to Sicily with this easy and delicious Pasta alla Norma recipe. Pasta alla Norma is a Sicilian pasta dish of sautéed eggplant, tossed in a garlic infused tomato sauce and fresh basil. All the comforting Italian flavours in one pan! 

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Pasta Alla Norma

Author: Lorraine Cauchi Cooking Method: , Cuisine: Courses: Recipe Keys: Quick Meals Vegetarian
Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins
Servings: 2
Best Season: Suitable throughout the year

Ingredients

Method

  1. Cut the eggplants into 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out moisture, then set aside for about 15 minutes.

  2. Rinse the eggplants and pat dry with a kitchen paper towel. 

  3. Heat the olive oil in a large deep pan. Once the oil is hot, add the chopped eggplants. 

  4. Fry until well browned, then remove to a paper towel-lined plate to absorb the oil. 

  5. Add extra oil to the pan and sauté the onions, garlic and anchovies. 

  6. Add the red pepper flakes then the tomato paste. Stir through for about 2 minutes then add the crushed tomatoes. 

  7. Season with salt and pepper and simmer covered for 30 minutes. 

  8. In the meantime, cook the pasta in salted boiling water but 1 minute less than cooking time. 

  9. Add the pasta to the sauce and toss to coat. Add the eggplant and basil. Mix well for about 1 minute, remove from heat and serve.

  10. Serve with grated Pecorino, freshly ground pepper and chopped fresh basil. 

  11. Enjoy!

Note

  • Ricotta Salata is a firm, aged cheese different to Ricotta cheese which is soft and creamy.