Pasta alla Norma. Delizia Catanese

Pasta alla Norma. Catanese delight

Is there anything more Sicilian than pasta alla norma ? A tasty and timeless recipe that manages to bring all the Sicilian sun to the table even on the gloomiest days. One of the most loved and popular dishes in the history of our Region: pasta with tomato sauce with fried aubergines , grated salted ricotta and basil to give that touch of Mediterranean freshness.
There are several variations, for example you can use caciocavallo instead of ricotta or add capers or anchovies. Furthermore, in the Messina area, some traditional recipes hand down the use of baked ricotta instead of salted one, given that the dairy tradition of the city is more closely linked to that cheese. But everyone agrees on one thing, that is the type of pasta to use: always and only short pasta.

The tricks for a perfect pasta alla norma

There is only one secret to an impeccable pasta alla norma: fresh, genuine ingredients coming directly from the island. Obviously, cultural contamination has led the tradition to change from place to place, but there are some small tricks to make the recipe as faithful and delicious as possible!
In fact, tradition has it that:

    • the aubergines, preferably black and long, should be washed, put in a colander, covered with salt, with a weight on top, for half an hour, to eliminate the excess liquid and the bitter taste

    • the aubergines are then cut into thin slices, cubes or strips and fried strictly in extra virgin olive oil, not in seed oil or animal fats

    • the garlic should not be fried, but left to cook raw directly in the sauce

    • the ricotta to be used must be a salted and seasoned cheese, originally from sheep

    • use short pasta

Ingredients for 4 people)

      • 340 g of short pasta, like rigatoni

      • 2 eggplants

      • 300 g of peeled tomatoes

      • 150 g of salted ricotta

      • 2 cloves of garlic

      • basil to taste

      • fine salt to taste

      • coarse salt to taste

      • extra virgin olive oil to taste

How to prepare Pasta alla Norma

Follow our recipe step by step, which takes up the original one from Catania:

      1. Cut the aubergines into strips and let them exude as we have recommended and dab them with slightly damp absorbent paper

      2. Heat plenty of extra virgin olive oil in a non-stick pan and when the oil is hot, fry the aubergines one handful at a time so as not to lower the temperature. At the end of the frying, drain the vegetables and place them on a plate lined with absorbent paper to remove the excess oil.

      3. Do not put the pan in the dishwasher right away! Pour the tomato and a couple of cloves of garlic (to boil in the sauce), add salt and cook for about ten minutes, until they start to fall apart

      4. In the meantime, boil the pasta and drain it, leaving it al dente. Now you can pour it into the pan with the sauce, add the aubergines and mix

      5. Very important, almost final step: grate plenty of ricotta salata on the pasta, sprinkle with chopped basil and stir for a few minutes

      6. Serve: bon appetit!

Ricette Tradizionali

U' Maccu

U' Maccu

The term " maccu " indicates a "large dish of shelled broad beans", cooked in water and reduced to a...
Pasta di Mandorle: Una Ricetta Unica

Almond Paste: A Unique Recipe

5' of reading Sicilian almond paste : do you know anything more delicious and typical? Ideal for desserts, cakes, pastries,...
Frittella Palermitana

Palermitan pancake

The Frittella ( Frittedda ) is a typical Palermitan dish made with spring products. It's a side dish rich in...
Pasta alla Norma. Delizia Catanese

Pasta alla Norma. Catanese delight

Is there anything more Sicilian than pasta alla norma ? A tasty and timeless recipe that manages to bring all...

Ricette Creative

Filetti di pesce spatola in crema di peperoni: una rivisitazione

Fillets of spatula fish in pepper cream: a reinterpretation

5' of reading After having delighted you with the original recipe of spatula fish fillets in pepper cream , today...
Spaghetti al Nero di Seppia su Vellutata di Patate al Brodo di Cozze

Spaghetti with squid ink on potato purée in mussel broth

5' of reading Spaghetti with cuttlefish ink : what a delicacy! Especially if made "Sicilian style" . Of the numerous...
Spaghetti Integrali Bio con Calamaro in Crema di Zenzero e Menta

Organic Integral Spaghetti with Squid in Ginger and Mint Cream

Today we offer you a light recipe with wholemeal spaghetti that blends the best of Sicilian cuisine and culture with...
Biancomangiare alle Mandorle

Almond blancmange

Almond blancmange is a typical sweet of the Sicilian tradition based on milk and starch. The curiosity of this dish...

Storie e Tradizioni

La Mandorla di Avola

The Almond of Avola

The history of the almond is really ancient. Almonds are already mentioned in the Bible in reference to Aaron's rod...
La Pasta con le Sarde

Pasta with sardines

It is said that pasta with sardines has ancient origins, that it was prepared for the first time by the...
La Festa di Santa Lucia

The Feast of Saint Lucia

Lucia of Syracuse, known as Santa Lucia, was a Christian martyr of the early fourth century during the great persecution...
La Festa dei Pani a Salemi

The Feast of Breads in Salemi

The most followed and intensely lived festival in Salemi, in the province of Trapani, is the feast of the Dinners...