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Pasta alla norma


A Sicilian summer first course, easy to prepare. Seasoned with abundant fresh tomato sauce, fried aubergines and salted ricotta. This Catanese specialty was created as a culinary homage to the most beautiful work of the famous composer Vincenzo Bellini: Norma. In Sicily, pizza alla Norma is also very popular, with the same ingredients as the pasta sauce.

How do you serve it? We offer it to you in elegant aubergine boats. NORMALLY, I do an encore!


  • 350 g short pasta like rigatoni
  • 500 ml tomato puree
  • 3 long black aubergines
  • 1 clove of garlic
  • 1 onion
  • 100 g salted sheep's ricotta
  • extra virgin olive oil to taste
  • basil to taste
  • sale q.b.
  • pepe q.b.
  • Wash the aubergines, take two and cut them in half lengthwise. Using a sharp knife, cut the pulp in a checkerboard pattern and cook in a preheated oven at 200-220°C for 35 minutes.

  • Before frying the remaining aubergine, cut it into cubes of approximately 1 cm and sweat it in a colander, sprinkled with salt for about 30 minutes. This operation serves to eliminate excess liquid and the bitter taste. After 30 minutes, rinse the aubergine and pat dry with kitchen paper.

  • In a pan with a non-stick bottom, heat plenty of extra virgin olive oil and, as soon as it is hot, fry the diced aubergine little at a time. Brown one side, then turn them over to obtain an even color on both sides. Drain with a slotted spoon onto plenty of kitchen paper.

  • In the same pan, remove the excess oil and prepare the tomato sauce. Fry the onion and, as soon as it has wilted, add the tomato puree and a few basil leaves. Salt and pepper to taste. In the meantime, use a spoon to scoop out the pulp of the aubergines cooked in the oven. Keep the shells aside and use the pulp for other recipes.

  • Boil the pasta in abundant salted water, drain it al dente and pour it into the pan together with the ready tomato sauce. Add the fried aubergines and continue to stir them again.

  • Arrange the pasta in the aubergine shells and, when serving, sprinkle with grated ricotta salata and a few basil leaves.

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