Recipe courtesy of Me Cumpari Turiddu
Recipe courtesy of Me Cumpari Turiddu
Watch how to make this recipe.
Pasta alla Norma (Sicilian Pasta with Eggplant, Tomatoes and Ricotta Salata)
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- Level: Intermediate
- Total: 2 hr (includes draining time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1079
- Total Fat
- 73 g
- Saturated Fat
- 8 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 7 g
- Sugar
- 12 g
- Protein
- 20 g
- Cholesterol
- 100 mg
- Sodium
- 1204 mg
Roberta Capizzi’s welcoming Catania restaurant is a shrine to Sicily with everything from the food and wine to the friendly atmosphere showcasing the very best of the island. Chef Gianluca Leocata’s version of traditional Pasta alla Norma is an ode to Sicilian summer with ripe, juicy eggplant paired with a succulent tomato sauce and topped with local ricotta salata.
- Level: Intermediate
- Total: 2 hr (includes draining time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1079
- Total Fat
- 73 g
- Saturated Fat
- 8 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 7 g
- Sugar
- 12 g
- Protein
- 20 g
- Cholesterol
- 100 mg
- Sodium
- 1204 mg
Ingredients
Directions
Special equipment:
a deep-fry thermometer- Cut the eggplant lengthwise into slices about 1/3 inch (1 centimeter) thick, sprinkle with the salt and layer in a colander. Let sit for at least 30 minutes to drain off any bitter juices.
- Pour the vegetable oil in a large, heavy, deep-sided pan or Dutch oven until it comes about 1 inch up the sides. Heat over medium-high heat until a deep-fry thermometer registers 375 degrees F (191 degrees C). Rinse and dry the eggplant, then fry in batches until lightly golden, 1 to 2 minutes per side.
- Cut the fried eggplant into chunks and reserve some pieces for garnish.
- In a separate pan, heat some olive oil with the garlic clove then add the chunks of eggplant followed by the tomato puree (known as passata in Italy) and 1 leaf of the fresh basil. Leave to cook gently until the tomato sauce becomes dense and sweet, about 1 hour.
- When the sauce is almost ready, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and add to the sauce, remove the garlic clove and mix well.
- Divide into 4 bowls and top each with the reserved eggplant, a grating of ricotta salata and a leaf of fresh basil.
