Sicilian · Italian
Pasta alla Norma
Sicilian aubergine pasta with tomato and ricotta salata
A streamlined version of the Sicilian classic with golden aubergine, tomato, basil and salty ricotta salata.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Sicilian and Italian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
Ingredient notes & swaps
- Penne can replace rigatoni.
- Use pecorino if ricotta salata is unavailable, noting that the flavour will differ.
The recipe
Pasta alla Norma
Ingredients
Sauce
Pasta
To serve
Method
- 1
Brown the aubergine in batches with olive oil, then transfer it to a plate.
Set a timer: 12 minutes - 2
Gently cook the garlic, add the tomatoes and simmer until the sauce thickens.
Set a timer: 15 minutes - 3
Boil the rigatoni until al dente, reserving a cup of the pasta cooking water.
Set a timer: 10 minutes - 4
Toss the pasta with tomato sauce, aubergine and a splash of cooking water; finish with basil and ricotta salata.
Pasta alla Norma is associated with Catania in Sicily. Aubergine, tomato, basil and ricotta salata give the dish its distinctive character.
Storage
Refrigerate for up to 3 days in a sealed container.
Freezing
The tomato and aubergine sauce can be frozen separately for up to 2 months.
Reheating
Reheat with a splash of water until piping hot throughout.
Keep cooking
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