Medium
4 per.
1h 45 min.
Pasta alla norma is one of the best-loved traditional Sicilian dishes, a culinary masterpiece that encapsulates the authentic flavours of the Mediterranean. This simple and tasty recipe originated in Catania as a homage to Vincenzo Bellini’s opera “Norma”. Thanks to the use of authentic ingredients such as aubergine, tomatoes, and a generous sprinkling of Grana Padano DOP, Pasta alla Norma satisfies every palate.
Ingredients
- 320 g pasta (spaghetti, penne, rigatoni or fusilli, to taste)
- 2 large aubergines
- 400 g tomato puree
- 2 cloves of garlic
- Fresh basil to taste
- 80 g grated Grana Padano PDO
- Extra-virgin olive oil to taste
- Salt and pepper to taste
- Oil for frying (if necessary)
Preparation:
Wash the aubergine and cut them into thin slices. Sprinkle them with salt and leave them in a colander for about 30 minutes to remove the excess water. Rinse, dry and fry in hot oil until golden brown. For a lighter version, you can bake them in the oven with a little oil.
In a frying pan, heat a little extra virgin olive oil with the crushed garlic cloves. Add the tomato puree, a pinch of salt and pepper, and leave to simmer for about 20 minutes. Add a few leaves of fresh basil to enhance the flavour.
Bring plenty of salted water to the boil and cook the chosen pasta al dente. Spaghetti alla Norma is a classic, but penne, fusilli or rigatoni also go well with the sauce.
Drain the pasta and pour it into the pan with the sauce, mixing well to amalgamate the flavours. Add the fried aubergines and a generous sprinkling of Grana Padano PDO. Decorate with a few basil leaves and serve hot.
Curiosities and tips
Are you curious about Pasta alla Norma? Here are some trivia and tips for you.
With this recipe for Pasta alla Norma, you’ll bring a piece of Sicily to the table – rich in taste and tradition.
Try preparing it now and delight your guests!
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