Preparing Pasta alla Norma

Preparing aubergines

Aubergines are the key ingredient in Pasta alla Norma, so it is important to treat them with care. We start by cutting the aubergines into thin slices (about 0.5 cm) or cubes, depending on preference. Place them on a colander or plate, sprinkling them with a little coarse salt. This step serves to eliminate the aubergines' natural bitterness. Let them rest for about 30 minutes.

After resting, rinse the aubergines under cold water to remove excess salt, then dry them well with paper towels.

Frying aubergines

We heat plenty of oil for frying in a deep frying pan. When the oil is hot, fry the aubergines in small batches until golden and crispy. Once fried, drain them on blotting paper to remove excess oil. Keep the fried aubergines aside while we prepare the sauce.

Preparing the tomato sauce

In a large frying pan, heat a little extra virgin olive oil and add the whole or crushed garlic cloves. Let the garlic brown for a few minutes, until it releases its aroma, but without burning it.

Add the peeled tomatoes (or tomato puree) and mash them lightly with a fork if using peeled tomatoes. Cook over a medium heat for about 15-20 minutes, stirring occasionally. Season with salt and pepper and cook until the sauce is thick and tasty. If desired, we can add a few leaves of fresh basil during cooking to give an extra aromatic note.

Cooking pasta

In the meantime, we bring a pot with plenty of salted water to the boil and cook the pasta according to the time indicated on the package, leaving it al dente. This is essential to obtain a well-balanced and not too soft pasta dish.

Assembling the plate

Once the pasta has been drained, transfer it directly to the pan with the tomato sauce and stir well for the flavours to mix. Add some of the fried aubergines to the pasta and stir gently.

End seal

We serve the Pasta alla Norma on plates, garnishing each portion with the remaining fried aubergines, plenty of grated salted ricotta and a few fresh basil leaves to decorate. If desired, we can add a drizzle of raw extra virgin olive oil to further enhance the flavours.

Variants and advice

For a lighter version, we can opt for baking the aubergines in the oven, avoiding frying. Simply place them on a baking tray lined with baking paper, season with a little oil and bake in the oven at 200°C for about 20 minutes, until golden and crispy.

Service

Pasta alla Norma is perfect to enjoy immediately, but the flavours are further intensified if the dish rests a few minutes before serving. Accompany it with a glass of light red wine to enhance the Mediterranean flavours of the dish.