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Pasta alla Norma
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Pasta alla Norma

Pasta alla Norma, a dish with a unique legend, is highly appreciated, cooked everywhere on the island, and is a triumph of simple summer tastes.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 people
Calories: 186 kcal
Course: Main Course
Cuisine: Mediterranean, Italian

Ingredients

  • 2 cup durum wheat semolina pasta
  • 5 tomatoes ripe
  • 1½ cup tomato puree
  • 2 eggplant
  • 1 cloves garlic
  • 10 leaves basil fresh
  • ¾ cup ricotta cheese salted
  • 2 tbsp olive oil
  • salt coarse

Instructions

    Cup of Yum
  1. Evenly dice the eggplant.
  2. Draw their bitter juices out. Place them into a strainer with salt for 30 minutes as described above.
  3. Fry the eggplant pieces in plenty of super-hot extra virgin olive oil.
  4. Make sure about the quantity and the temperature of the oil, it should be about 350°F (180°C). One trick to see if the oil is hot enough is to put a small piece of bread into the oil. If it sizzles, the oil is ready. The eggplant pieces should float easily to the top of the oil. The thermic shock will seal the surface and prevent the food from getting too greasy.
  5. Drain them on a paper towel and keep warm.
  6. Remove the excess oil from the pan; make sure there are no burnt remnants of eggplant. Leave a little oil in the pan.
  7. Drop the tomatoes into plenty of boiling water for a couple of minutes so that they peel more easily. Remove the skin and seeds, coarsely chop them, and put them into the pan. Add the garlic and cook over low heat until tender. Remove it from the heat when done.
  8. Wash and dry the basil and add it to the tomato sauce.
  9. Cook the pasta in plenty of salted boiling water (follow the cooking time on the package).
  10. Drain it and put it into a serving bowl, add the tomato sauce, and toss well.
  11. Divide it into single-serve dishes and top with the eggplant pieces; sprinkle the tops with grated ricotta cheese and add some fresh basil leaves for a strong Mediterranean taste.
  12. The typical Sicilian way to serve your Pasta alla Norma is to lay some eggplant pieces in a shallow bowl, then place some pasta in the shape of a small volcano and top with a little tomato sauce. Top with more eggplant pieces and sprinkle with grated ricotta cheese. It vaguely resembles the Etna volcano; the tomato sauce is the lava flow, the white of the cheese is the snow on the top. Your Pasta alla Norma is ready to be served and enjoyed! 

Nutrition Information

Calories 186kcal (9%) Carbohydrates 29g (10%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Sodium 40mg (2%) Potassium 1327mg (28%) Fiber 11g (44%) Sugar 17g (34%) Vitamin A 1900IU (38%) Vitamin C 37mg (41%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 186

% Daily Value*

Calories 186kcal 9%
Carbohydrates 29g 10%
Protein 5g 10%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 40mg 2%
Potassium 1327mg 28%
Fiber 11g 44%
Sugar 17g 34%
Vitamin A 1900IU 38%
Vitamin C 37mg 41%
Calcium 57mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.