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The authentic Italian Pasta alla Norma recipe

This is a traditional Sicilian pasta dish, served as a primi, first course, made of tomato, eggplant, salted ricotta which has crossed regional and national borders, and by now, it is well-known all over the world. Pasta alla Norma, a dish with a unique legend, is highly appreciated, cooked everywhere on the island, and is a triumph of simple summer tastes. Bite after bite, this dish will conjure up images of the most beautiful beaches of the island, shaded from the sun while a pleasant breeze gently ruffles your hair. It is not magic; it is Pasta alla Norma. Sicilian housewives still make this vegetarian dish with simple yet pleasing ingredients. 
Course Main Course
Cuisine Italian
Keyword Italian pasta alla norma, pasta alla Norma
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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Ingredients

  • 2 cups of durum wheat semolina pasta  (360g)
  • 5 medium whole (600g) very ripe tomatoes or 1½ cups (300g) of tomato puree
  • 2 purple eggplant
  • 1 clove of garlic 
  • Basil leaves 
  • ¾ cup  of grated, salted ricotta cheese  (150g)
  • Extra virgin olive oil 
  • Salt (to draw the juices from the eggplant and to cook and season pasta)
Servings 4 people

Instructions

  • Evenly dice the eggplant; 
  • Draw their bitter juices out. Place them into a strainer with salt for 30 minutes as described above;
  • Fry the eggplant pieces in plenty of super-hot extra virgin olive oil;
  • Make sure about the quantity and the temperature of the oil, it should be about 350°F (180°C). One trick to see if the oil is hot enough is to put a small piece of bread into the oil. If it sizzles, the oil is ready. The eggplant pieces should float easily to the top of the oil. The thermic shock will seal the surface and prevent the food from getting too greasy; 
  • Drain them on a paper towel and keep warm;
  • Remove the excess oil from the pan; make sure there are no burnt remnants of eggplant. Leave a little oil in the pan; 
  • Drop the tomatoes into plenty of boiling water for a couple of minutes so that they peel more easily. Remove the skin and seeds, coarsely chop them, and put them into the pan. Add the garlic and cook over low heat until tender. Remove it from the heat when done;
  • Wash and dry the basil and add it to the tomato sauce; 
  • Cook the pasta in plenty of salted boiling water (follow the cooking time on the package);
  • Drain it and put it into a serving bowl, add the tomato sauce, and toss well; 
  • Divide it into single-serve dishes and top with the eggplant pieces; sprinkle the tops with grated ricotta cheese and add some fresh basil leaves for a strong Mediterranean taste;
  • The typical Sicilian way to serve your Pasta alla Norma is to lay some eggplant pieces in a shallow bowl, then place some pasta in the shape of a small volcano and top with a little tomato sauce. Top with more eggplant pieces and sprinkle with grated ricotta cheese. It vaguely resembles the Etna volcano; the tomato sauce is the lava flow, the white of the cheese is the snow on the top. Your Pasta alla Norma is ready to be served and enjoyed!