Sicilian Eggplant Pasta with Ricotta — Pasta alla Norma Catanese
The Catania classic of pasta tossed with fried aubergine cubes, rich tomato sauce, fresh basil, and a generous shower of grated salted ricotta, the Sicilian dish named for the Bellini opera and built on aubergine-tomato-cheese harmony.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 500g aubergine into 1.5cm cubes. Salt with 1 tsp fine sea salt in a colander, rest 10 minutes to draw out bitter juices, then pat completely dry. Finely chop 120g yellow onion and slice 4 garlic cloves. Measure out 400g tomato passata, 12 basil leaves for sauce, and 12 basil leaves for finishing.
Boil
Bring a pot of water to boil with 2 tsp salt. Cook 200g spaghetti for 8 minutes until just under al dente. Reserve 160ml pasta water before draining. Set pasta aside.
Fry
Heat 1/2 cup light olive oil in a large wide pan over medium-high heat 1 minute. Fry aubergine cubes 6 minutes, turning occasionally, until deeply golden and tender. Lift onto kitchen paper to drain.
Saute
Pour off frying oil leaving 2 tbsp. Reduce heat to medium. Add chopped onion, cook 4 minutes until soft. Add sliced garlic, cook 60 seconds until pale gold and fragrant.
Simmer
Add tomato passata, 0.5 tsp fine sea salt, 2 pinches of caster sugar, and 8 basil leaves. Simmer 8 minutes, stirring occasionally, until sauce thickens and raw tomato edge disappears.
Build
Return fried aubergine to sauce. Add drained spaghetti with 6 tbsp pasta water. Toss gently over low heat 1 minute until pasta is glossy and coated. Tear half the remaining basil through off heat.
Plate
Transfer to 2 warm wide bowls. Scatter 30g finely grated ricotta salata generously over each portion. Add remaining torn basil and 0.25 tsp black pepper total. Drizzle each with 1 tsp extra virgin olive oil. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.