{"id":36347,"date":"2026-09-25T12:57:08","date_gmt":"2026-09-25T10:57:08","guid":{"rendered":"https:\/\/oliodellarocca.com\/?p=36347"},"modified":"2026-09-25T13:04:23","modified_gmt":"2026-09-25T11:04:23","slug":"pasta-alla-norma-sizilianisches-rezept","status":"publish","type":"post","link":"https:\/\/oliodellarocca.com\/de\/pasta-alla-norma-sizilianisches-rezept\/","title":{"rendered":"Pasta alla Norma: der sizilianische Klassiker, Schritt f\u00fcr Schritt"},"content":{"rendered":"<p>Wenn Sizilien sich f\u00fcr eine einzige Pasta entscheiden m\u00fcsste, w\u00e4re es vielleicht die <em>Pasta alla Norma<\/em>. Sie stammt aus Catania am Fuss des \u00c4tna und vereint alles, was die Insel liebt: reife Tomaten, frittierte Auberginen, salzige Ricotta, frisches Basilikum \u2013 und Oliven\u00f6l in jedem Schritt. Man erz\u00e4hlt, dass sie nach Vincenzo Bellinis Oper <em>Norma<\/em> benannt wurde: ein Gericht so gut, dass es den Namen eines Meisterwerks verdiente.<\/p>\n<h2>Zutaten (f\u00fcr 4 Personen)<\/h2>\n<ul>\n<li>400 g kurze Pasta (Maccheroni, Rigatoni oder Penne)<\/li>\n<li>2 mittelgrosse Auberginen (etwa 600 g)<\/li>\n<li>800 g gesch\u00e4lte Tomaten (Dose) oder 1 kg sehr reife frische Tomaten<\/li>\n<li>2 Knoblauchzehen<\/li>\n<li>1 grosser Bund Basilikum<\/li>\n<li>100 g Ricotta salata (oder junger Pecorino)<\/li>\n<li>natives Oliven\u00f6l extra \u2013 zum Frittieren, f\u00fcr die Sauce und zum Abschluss<\/li>\n<li>Salz, eine Prise Chili (nach Belieben)<\/li>\n<\/ul>\n<h2>1. Die Auberginen vorbereiten<\/h2>\n<p>Die Auberginen in etwa 1 cm dicke Scheiben oder in W\u00fcrfel schneiden. Salzen und 30 Minuten in einem Sieb ziehen lassen: So verlieren sie Wasser und Bitterkeit. Mit einem sauberen Tuch trocken tupfen.<\/p>\n<p>Reichlich Oliven\u00f6l in einer Pfanne erhitzen und die Auberginen portionenweise goldbraun frittieren. Auf K\u00fcchenpapier abtropfen lassen. <strong>Leichtere Variante:<\/strong> mit Oliven\u00f6l bestreichen und bei 200 \u00b0C 20\u201325 Minuten im Ofen r\u00f6sten, einmal wenden.<\/p>\n<h2>2. Die Tomatensauce zubereiten<\/h2>\n<p>In einer grossen Pfanne 3 Essl\u00f6ffel Oliven\u00f6l mit den leicht angedr\u00fcckten Knoblauchzehen erw\u00e4rmen. Sobald der Knoblauch Farbe annimmt, die Tomaten (aus der Dose von Hand zerdr\u00fcckt), eine Prise Salz und nach Belieben Chili dazugeben. Etwa 20 Minuten sanft k\u00f6cheln lassen, bis die Sauce eindickt. Den Knoblauch entfernen und einige zerzupfte Basilikumbl\u00e4tter dazugeben.<\/p>\n<h2>3. Pasta kochen und alles vermengen<\/h2>\n<p>Die Pasta in reichlich Salzwasser al dente kochen. Abgiessen, dabei etwas Kochwasser aufbewahren, und in der Pfanne mit der Sauce und der H\u00e4lfte der Auberginen vermengen. Bei Bedarf etwas Kochwasser zugeben.<\/p>\n<h2>4. Servieren \u2013 mit rohem Oliven\u00f6l<\/h2>\n<p>Die Pasta auf Teller verteilen, die restlichen Auberginen darauflegen, reichlich Ricotta salata dar\u00fcberreiben und mit frischem Basilikum garnieren. Zum Schluss <strong>einen Schuss rohes natives Oliven\u00f6l extra<\/strong> dar\u00fcbergeben: Genau hier kommen seine Fruchtigkeit und seine pfeffrige Note zur Geltung.<\/p>\n<h2>Unsere Tipps<\/h2>\n<ul>\n<li><strong>Ricotta salata<\/strong> ist eine feste, gesalzene Ricotta zum Reiben. Ersatzweise passen junger Pecorino oder eine milde, gereifte Ricotta.<\/li>\n<li><strong>Der Sauce Zeit lassen<\/strong>: Langsames K\u00f6cheln ergibt einen s\u00fcsseren, runderen Tomatengeschmack.<\/li>\n<li><strong>Die frittierten Auberginen nur leicht salzen<\/strong> \u2013 die Ricotta salata bringt bereits Salz mit.<\/li>\n<li><strong>Lust auf eine Variante?<\/strong> Probieren Sie das Rezept mit unseren <a href=\"https:\/\/oliodellarocca.com\/de\/produkt\/riccia-handwerklich-hergestellte-nudeln-mit-safrangeschmack-500g\/\">Riccia, handgemachten Nudeln mit Safran<\/a>.<\/li>\n<\/ul>\n<h2>Welches Oliven\u00f6l?<\/h2>\n<p>F\u00fcr die Sauce und den Abschluss w\u00e4hlen Sie ein \u00d6l mit Charakter: Unsere <a href=\"https:\/\/oliodellarocca.com\/de\/produkt\/assemblage-natives-olivenoel-extra-500ml\/\">Assemblage<\/a> aus Biancolilla, Nocellara und Cerasuola mit Noten von Artischocke, gr\u00fcner Tomate und Mandel und einem sanft pfeffrigen Abgang ist wie gemacht f\u00fcr dieses Gericht. Zum Frittieren verwenden viele Familien einfach dasselbe \u00d6l; wer viel kocht, greift am besten zu unserem <a href=\"https:\/\/oliodellarocca.com\/de\/produkt\/olio-della-rocca-sizilianisches-premium-olivenoel-5l\/\">5-Liter-Kanister<\/a>.<\/p>\n<p>Lust auf weitere Ideen? Lesen Sie unsere <a href=\"https:\/\/oliodellarocca.com\/de\/sizilianische-rezepte-olivenoel-roh\/\">5 sizilianischen Rezepte, um Oliven\u00f6l roh zu geniessen<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tomate, frittierte Auberginen, Ricotta salata und Basilikum \u2013 und zum Schluss ein Schuss rohes Oliven\u00f6l. So gelingt Catanias ber\u00fchmteste Pasta zu Hause.<\/p>\n","protected":false},"author":6,"featured_media":35562,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[201],"tags":[],"class_list":["post-36347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-journal-de"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pasta alla Norma: das sizilianische Rezept | olio della rocca<\/title>\n<meta name=\"description\" content=\"Tomate, frittierte Auberginen, Ricotta salata und Basilikum \u2013 mit einem Schuss rohem Oliven\u00f6l. 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