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Pasta alla Norma is a special Sicilian recipe made with tomato sauce, basil, deep fried eggplants and Ricotta Salata cheese.
Pasta alla Norma is a great classic of Sicilian cuisine loved all over the world!
A mix of Mediterranean flavors born in the city of Catania around the early 1900s. The name "alla Norma" originates by the musician Nino Martoglio, who, after trying this dish, to describe its wonderful symphony of taste, would have exclaimed "It's a Norma!" comparing it to the famous opera by Vincenzo Bellini.
Do you want to prepare Pasta alla Norma at home? Follow our step by step recipe with all the tips to make easily this wonderful dish, just like a Sicilan Chef!
Like any traditional recipe, there are several versions and many variations, including the addition of mozzarella, or the final cooking in the oven.
What we are giving you today is the original recipe of Pasta alla Norma. Just remember to use fresh and high quality ingredients: you can find all the products to make this recipe in our Grocery Shop List below, including ingredients that are hard to find like the Ricotta salata cheese (you can find it in Pinocchio's Pantry Italian cheese selection).
You can make the Norma with spaghetti, macaroni, penne, rigatoni, as long as they are durum wheat, so that they perfectly wrap the sauce!
For the Norma sauce, the fried eggplant are very important to make the crunchiness that happily contrast the creaminess of the sauce!
INGREDIENTS - Quantity for 4 people
PREPARATION OF PASTA ALLA NORMA
First of all, cut the eggplant into 4 parts and slice each clove into thin slices of a few millimeters. Then, fry the eggplant in a large pan with plenty of boiling oil for about 1 - 2 minutes.
Finally, drain on absorbent paper for a few seconds
The tomato sauce
If you decide to use fresh tomatoes, cut them, blanch them in water for 10 minutes. Pass them through a vegetable mill or blender and extract the pulp.
To make it quicker you can use MUTTI Tomato Puree Passata or MUTTI Finely Chopped Tomato.
Finally, fry 2 peeled and lightly crushed garlic in the olive oil for 1/2 minutes, add the tomato sauce and a part of the basil.
Cook for 15 minutes over medium heat until you get a fragrant sauce. Finally, add salt and a few more fresh basil leaves.
Norma sauce - Pasta alla norma recipe
Remove the garlic from the sauce and set aside.
Then cook the pasta perfectly "al dente" in salted water.
Drain the pasta and pour the macaroni directly into the tomato sauce that you put back on a low heat. Turn, stir, and season perfectly.
Add a portion of pasta to each dish, then add the fried eggplant on top and complete with grated ricotta salata and fresh basil.
Pasta alla Norma is ready to be served!
Our tip: If you cook the pasta perfectly "al dente", you can keep it for the evening or even for the next day. Just put it on the stove with a little oil and mix everything together. So yummy!