Pasta Alla Norma
Pasta all Norma, a classic Sicilian eggplant pasta dish with tomato, garlic, basil, and ricotta. It's an easy and delicious, traditional recipe that the whole family will enjoy.
Servings: 6 people
- 1 large or 2 small Eggplant/Aubergine
- 14 oz (400g) pasta shells
- 1.1 lbs (500g) passata/pureed tomatoes
- 1 large handful fresh basil ,roughly chopped or torn
- 2 cloves garlic
- 5.9 oz (170g) ricotta
- salt pepper
- (150ml) olive oil
Slice the eggplant/aubergine into rounds of medium thickness. Using around 1-2 tbsp of olive oil at a time fry the slices of eggplant until soft and golden on each side you'll need to do this in batches then drain the fried slices on kitchen paper.
Bring a large pot of salted water to a boil and cook the pasta shells according to packet instructions until al dente.
Meanwhile, finely slice the garlic and add to the same frying pan you fried the eggplant in with about 2 tsp of olive oil. Fry the garlic for a few seconds (make sure it doesn't burn or it will taste bitter) then add the passata/pureed tomatoes with a pinch of salt and pepper. Let it simmer gently for 5 minutes. If the sauce reduces too much then add a couple tbsp of pasta water this will also help season the sauce and add extra flavour.
Cut the fried eggplant slices in half or quarters for larger slices and add it to the tomato sauce with the fresh basil
Stir the eggplant and basil into the sauce until thoroughly combined. Remove the pan from the heat and add 3/4 of the ricotta. Stir the ricotta through the sauce then add the cooked pasta shells, stir everything together until it's thoroughly combined. Check for seasoning and add more salt if necessary then serve in bowls, top with the remaining ricotta cheese and any leftover basil.
Serves 4-6 people
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.