How to Make PASTA ALLA NORMA like a Sicilian

ricotta salata

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more economical.

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini offers a similar texture and is often less expensive.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes can be more affordable and still flavorful.

Cut the eggplant into strips.

Heat vegetable oil in a pan until it reaches 180°C.

Test the oil temperature with a piece of eggplant; it should fry immediately.

Fry the eggplant strips until golden brown, about 2 minutes, then let them rest on kitchen paper.

Crush the peeled tomatoes by hand or with a fork.

Add salt and black pepper to the crushed tomatoes and mix well.

Heat extra virgin olive oil in a pan over medium-low heat.

Add crushed garlic to the oil and a splash of water to prevent burning.

Add the crushed tomatoes to the pan and cook on low heat for 9 minutes.

Boil water in a pot and add a generous amount of rock salt.

Add 300 grams of pasta to the boiling water and stir.

Cover the pot with a lid slightly ajar to prevent foam.

After 9 minutes, check the pasta for doneness.

Add three-quarters of the fried eggplant to the tomato sauce and stir.

Add fresh basil to the sauce and continue cooking on low heat.

Reserve some pasta water before draining the pasta.

Add the drained pasta to the sauce and mix well.

Add reserved pasta water to the sauce to adjust consistency.

Add ricotta salata to the pasta and mix until it melts into the sauce.

Plate the pasta and garnish with remaining fried eggplant and basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens