Pasta alla Norma

Pasta alla Norma is one of those dishes that feels like a warm embrace from Italy itself. The taste is absolutely sublime—the roasted aubergine combined with the rich tomato sauce, fragrant basil, and a generous sprinkle of salted ricotta creates a harmony of flavour that’s both comforting and elegant.

I make a lighter, healthier version of the traditional recipe by roasting the aubergine instead of frying it. To balance the richness, I add a little extra olive oil to the tomato sauce—and trust me, it’s just as delicious. This dish works beautifully as a main course or as a starter for a larger meal.

Originally from Catania, Sicily, Pasta alla Norma is named after the famous opera Norma by composer Vincenzo Bellini, a native of the city. It’s a true classic of Sicilian cuisine—simple, flavourful, and full of Mediterranean soul.

Serves 4 adults

Prep Time: 45 min

Make ahead cook time: 12 min after prep

Ingredients:

(olive oil, salt and pepper)

• 2 large aubergines

• 3 garlic cloves, peeled

• 1 garlic clove, minced

• 2 x 400 gr tins of chopped tomatoes

• 450 gr pasta, tortiglioni are perfect

• Salted ricotta (Ricotta Salata), to grate on top

• Fresh basil leaves

• Optional: a pinch of chili flakes for a little heat

Method:

1. Prepare the aubergines: Wash the aubergines, trim the tops and bottoms, and slice them into 1 to 1.5 cm thick rounds. Lay the slices on a baking tray lined with baking paper. Drizzle or brush a little olive oil on each slice and roast in a preheated oven at 180°C (356°F) for 45 minutes, until golden and soft.

2. Make the sauce: While the aubergines are roasting, heat 7–8 tablespoons of olive oil in a saucepan. Add the 3 whole garlic cloves and gently fry until they start to turn golden. Then add the minced garlic, stir for about a minute, and pour in the chopped tomatoes. Tear 6–7 fresh basil leaves into smaller pieces and add them in. Season with salt and pepper, and let the sauce simmer gently for 15 minutes. Once done, set it aside.

3. Grate the cheese: Grate the salted ricotta if it’s not pre-grated. If you can’t find Ricotta Salata, pecorino is a great substitute.

4. Boil the pasta: Bring a large pot of water to a boil and add a generous amount of salt. Cook the pasta for 2 minutes less than the package instructions, tasting to ensure it's perfectly al dente.

5. Cut the aubergines: Once the roasted aubergine slices are cool enough to handle, cut them into bite-sized pieces. I like to use kitchen scissors for this—it’s quick and clean.

6. Finish the dish: When the pasta is nearly ready (about 5 minutes left), gently reheat the tomato sauce and stir in the aubergine pieces. Mix carefully so the aubergine stays intact.

7. Combine and serve: Drain the pasta and add it to the sauce. Stir to coat evenly, then plate up. Top with fresh basil leaves, grated salted ricotta (or pecorino), and a sprinkle of pepperoncino if you like a bit of heat.

Serving Tips

• Drizzle with a little good-quality olive oil just before serving for extra richness and shine.

• Serve with a simple green salad and crusty bread to round out the meal.

Make-Ahead Steps

Start with Step 1 (roast the aubergines). While they’re in the oven, move on to Steps 2 and 3—make the tomato sauce and grate the cheese.

Let the sauce cool down before storing it in the fridge, and do the same with the grated cheese. Once the aubergines have cooled, continue with Step 5 (cut into bite-sized pieces) and store them in a container in the fridge too.

When you’re ready to eat, simply do Step 4 (boil the pasta), then follow with Steps 6 and 7. Voila—dinner ready in no time! Tips & Tricks

• I sometimes use frozen basil for the sauce—2 tablespoons is plenty.

• You can also use frozen garlic (about 2 tablespoons) instead of fresh.

• If you can’t find salted ricotta, pecorino or even a sharp Parmesan are great alternatives. • Roasting the aubergines in advance saves time and still gives that lovely depth of flavour. I sometimes do it in the morning before breakfast—it only takes 3 minutes to prep, and I finish the rest later. I really hope you enjoy this dish—it’s one of my absolute favourites, and a true comfort classic in my kitchen.

Thank you for cooking with me—see you at the next recipe!