Pasta alla Norma (Sicilian Fried Eggplant Tomato Pasta)
Pasta alla Norma originates from Catania in Sicily and combines fried eggplant cubes with a simple tomato passata sauce. Salting the eggplant beforehand draws out moisture and bitterness, resulting in firmer pieces that absorb less oil during cooking. Garlic provides aromatic depth, while fresh basil added off-heat preserves its fragrance. The dish is named after Vincenzo Bellini's opera Norma, a tribute to its status as a Sicilian culinary masterpiece.
Adjust Servings
Instructions
- 1
Cube eggplant, salt lightly, rest 10 minutes, then pat dry.
- 2
Saute eggplant in olive oil until golden.
- 3
Add minced garlic, then pour in tomato passata and simmer.
- 4
Cook pasta al dente and transfer to the sauce pan.
- 5
Add a splash of pasta water and toss to emulsify.
- 6
Turn off heat and finish with basil and parmesan.
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