Sign up in 10 seconds Forgot your password?

Pasta alla Norma

Pasta alla Norma step-by-step recipe |
"It's the most delicious pasta I have ever tasted, and it's definitely my favourite italian dish! Yes, it is not the most easy one and takes time but the result will be outstanding!"

Ingredients Serves 6

  • 10.5 oz/300 g rigatoni pasta
  • 2 large eggplants
  • 12 ripe tomatoes
  • 7 oz/200 g ricotta cheese
  • 4 cloves garlic
  • 1/2 cup oil
  • Large bunch fresh basil
  • 1.5 t +1 T (for eggplants) salt


  1. First cut the eggplants into 1/2-inch thick slices. Place them in a colander and sprinkle each layer with some salt. I don’t have a collander so I used a pan. Press the egglpant slices with something heavy and set aside for about 1 hour. This procedure will remove the bitterness from the eggplants.

    Pasta alla Norma
  2. Peel the tomates. Place them into just boiled water for 30 seconds, then transefer to cold water, and then peel them easily. Cut the tomato flesh into small cubes and pour out excessive liquid.

    Pasta alla Norma
  3. After an hour remove the press from the eggplants and you will see the dark liquid on the surface.

    Pasta alla Norma
  4. Place the slices on a paper towel and pat them dry.

    Pasta alla Norma
  5. Heat up 1/4 cup oil in a frying pan over medium heat, fry the eggplant slices 1.5-2 minutes on each side until golden brown. As eggplants absorb oil as a sponge, be sure that there is enough oil in the pan, and add more oil as needed.

    Pasta alla Norma
  6. Remove the slices from the pan and place them on a paper towel to drain. With a second paper towel press the slices gently on top to blot away as much oil as possible.

    Pasta alla Norma
  7. In a large frying pan heat 4 tbsp oil over medium heat, add garlic cloves and fry for 2 minutes. Add hand crushed basil leaves.

    Pasta alla Norma
  8. Add the tomatoes, season with 1.5 teaspoon of salt, bring to boil, reduce the heat and simmer about 15 minutes.

    Pasta alla Norma
  9. Meanwhile, cook the pasta according to the package instructions.

    Pasta alla Norma
  10. When the tomato sauce is ready, remove the garlic cloves, add eggplant slices (save 12 pieces for garnish), stir carefully, cook 2 minutes and turn off the heat.

    Pasta alla Norma
  11. Add the cooked pasta into pan, mix, sprinkle with ricotta. Serve with 2 eggplant slices on top. Garnish with ricotta and fresh basil leaves.

    Pasta alla Norma

Author: vegelicacy

Posted on: 17 September 2013

Author`s page

Diet type: vegetarian
Category: main course
Difficulty: medium
You will also need: -

Share this recipe

More delicious recipes