If Sicily had to choose one pasta, it might well be pasta alla Norma. Born in Catania, at the foot of Mount Etna, it brings together everything the island loves: ripe tomatoes, fried aubergines, salty ricotta, fresh basil – and olive oil at every step. The story goes that it was named after Vincenzo Bellini’s opera Norma: a dish so good that it deserved to be called a masterpiece.
Ingredients (for 4)
- 400 g short pasta (maccheroni, rigatoni or penne)
- 2 medium aubergines (about 600 g)
- 800 g peeled tomatoes (tinned), or 1 kg very ripe fresh tomatoes
- 2 garlic cloves
- 1 large bunch of basil
- 100 g ricotta salata (or a young pecorino)
- extra virgin olive oil – for frying, for the sauce and to finish
- salt, a pinch of chilli (optional)
1. Prepare the aubergines
Cut the aubergines into slices about 1 cm thick, or into cubes. Sprinkle them with salt and leave them in a colander for 30 minutes: they release water and become less bitter. Pat them dry with a clean cloth.
Heat a generous layer of olive oil in a frying pan and fry the aubergines in batches until golden on both sides. Drain them on kitchen paper. Lighter version: brush them with olive oil and roast them at 200 °C for 20–25 minutes, turning once.
2. Make the tomato sauce
In a large pan, warm 3 tablespoons of olive oil with the lightly crushed garlic cloves. When the garlic starts to colour, add the tomatoes (crushed by hand if tinned), a pinch of salt and the chilli if you like. Simmer gently for about 20 minutes, until the sauce thickens. Remove the garlic and add a few torn basil leaves.
3. Cook the pasta and bring it together
Cook the pasta in plenty of salted water until al dente. Drain it, keeping a little of the cooking water, and toss it in the pan with the sauce and half of the aubergines. Add a splash of cooking water if needed.
4. Serve – with raw olive oil
Divide the pasta between the plates, top with the remaining aubergines, grate the ricotta salata generously over it and add fresh basil. Finish with a drizzle of raw extra virgin olive oil: this is where its fruity, peppery character really comes through.
Our tips
- Ricotta salata is a firm, salted ricotta you can grate. If you cannot find it, a young pecorino or a mild aged ricotta works well.
- Do not rush the sauce: slow simmering gives a sweeter, rounder tomato flavour.
- Season the aubergines lightly once fried – the ricotta salata already brings salt.
Which olive oil?
For the sauce and the final drizzle, choose an oil with character: our Blend of Biancolilla, Nocellara and Cerasuola, with its notes of artichoke, green tomato and almond and its gently peppery finish, is made for this dish. For frying, many families simply use the same oil; if you cook a lot, our 5-litre tin is the practical choice.
Looking for more ideas? Read our 5 Sicilian recipes to enjoy olive oil raw.
