The pride of Catania, named for Bellini's opera. Tomato, fried eggplant, ricotta salata, basil. The ricotta salata is non-negotiable — it's what makes this dish what it is.
Pasta alla Norma
The pride of Catania, named for Bellini’s opera. Tomato, fried eggplant, ricotta salata, basil. The ricotta salata is non-negotiable — it’s what makes this dish what it is.
Ingredients
Method
- Salt the eggplant cubes generously and let them sweat in a colander 30 minutes. Pat thoroughly dry.
- Meanwhile, heat olive oil in a skillet over medium. Add smashed garlic, cook 2 minutes until fragrant. Add crushed tomatoes, a pinch of salt, and 2-3 basil leaves. Simmer 15 minutes.
- Heat 2 cm of frying oil in a separate pan to 360°F (180°C). Fry the eggplant cubes in batches until deeply golden. Drain on paper towels and salt lightly. Don’t overcrowd.
- Boil the pasta in well-salted water until al dente. Reserve a cup of pasta water; drain.
- Add the fried eggplant to the tomato sauce, then the pasta. Toss with a splash of pasta water until everything is coated.
- Plate. Top each portion with a generous shower of grated ricotta salata and fresh basil leaves.
Notes
Ricotta salata is crucial — it’s a hard, salty aged ricotta that grates like parmesan but has a clean lactic flavor that cuts the eggplant. Don’t substitute regular ricotta. And for once, don’t skimp on the frying oil — sautéed eggplant just isn’t the same.