Pasta alla Norma

Name: Pasta alla Norma
Total time: 55 min
Yield: 4 servings
Cuisine: italian
Ingredients: 800 g Aubergine; 2 tbsp coarse sea salt; 60 ml Extra-virgin olive oil; 3 clove Garlic; 30 ml Extra-virgin olive oil; 800 g canned whole peeled tomatoes; 1 tsp Fine sea salt; 1 pinch Ground black pepper; 4,000 ml Water; 2 tbsp coarse sea salt; 400 g rigatoni; 10 ml Extra-virgin olive oil; 120 g ricotta salata; 20 g Fresh basil leaves

55 min · 28 min active · makes ~6.35 l · Medium

Rigatoni with fried aubergine, tomato sauce, fresh basil and grated ricotta salata. A Sicilian pasta dish balancing the aubergine's earthiness with tangy cheese.

See more →

Pasta alla Norma

Rigatoni with fried aubergine, tomato sauce, fresh basil and grated ricotta salata. A Sicilian pasta dish balancing the aubergine's earthiness with tangy cheese.

See more →

TOTAL TIME

55 min

ACTIVE TIME

28 min

QUANTITY

~6.35 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/11

Tools0/13

Ingredients

0/11 gathered · 4 servings

800g

4tbsp

100ml

3clove

800g

1tsp

1pinch

4,000ml

400g

120g

20g

#	Quantity	Notes	State
1	800g	—	—
2	4tbsp	—	—
3	100ml	—	—
4	3clove	—	—
5	800g	—	—
6	1tsp	—	—
7	1pinch	—	—
8	4,000ml	—	—
9	400g	—	—
10	120g	—	—
11	20g	—	—

Tools

13 items

Serveware

1 item

Procedure

35 steps

1 of 35

Place the aubergines on the chopping board.

Aubergine · 800 g

⏱ 10s

ResultAubergine

2 of 35

Cut each aubergine into rounds about 2 cm thick.

Aubergine · step 1

⏱ 1 min

ResultSliced aubergine

3 of 35

Transfer the aubergine rounds to the colander set over the sink.

Sliced aubergine · step 2

⏱ 15s

ResultSliced aubergine

4 of 35

Sprinkle the coarse sea salt over the aubergine rounds and toss to coat.

Coarse sea salt · 2 tbsp

⏱ 20s

ResultSalted aubergine rounds

5 of 35

Leave the salted aubergine to drain in the colander for 30 minutes until moisture beads on the surface.

⏱ 30 min

ResultDrained aubergine rounds

6 of 35

Lift the drained aubergine rounds out of the colander and spread them in a single layer on the chopping board.

⏱ 15s

ResultDrained aubergine rounds

7 of 35

Brush any loose salt off the drained aubergine rounds, then press them firmly with kitchen paper to blot away all surface moisture.

⏱ 40s

ResultDried aubergine roundsused in step 10

8 of 35

Pour the olive oil into the large frying pan.

Extra-virgin olive oil · 60 ml

⏱ 5s

ResultMeasured oil

9 of 35

Set the pan over a medium-high heat and warm the oil until it shimmers.

⏱ 1 min 30s

ResultHot oil

10 of 35

Lay half the dried aubergine rounds into the hot oil in a single layer; they fry in 2 batches.

Dried aubergine rounds · step 7

⏱ 15s

ResultDried aubergine rounds and hot oil

11 of 35

Fry the aubergine for about 4 minutes per side, turning once with tongs, until deep golden and tender all the way through, then fry the second half the same way.

⏱ 16 min

ResultGolden fried aubergine rounds

12 of 35

Lift the golden fried aubergine rounds out of the pan with tongs and lay them on the plate.

Golden fried aubergine rounds · step 11

⏱ 20s

ResultGolden fried aubergine roundsused in step 34

13 of 35

Place the garlic cloves on the chopping board.

Garlic · 3 clove

⏱ 5s

ResultGarlic

14 of 35

Crush each clove lightly with the flat of the knife to loosen the skin, then peel it away.

Garlic · step 13

⏱ 20s

ResultPeeled garlic cloves

15 of 35

Chop the peeled garlic cloves as finely as you can into a uniform mince.

Peeled garlic cloves · step 14

⏱ 30s

ResultFinely chopped garlicused in step 18

16 of 35

Pour the olive oil into the large heavy-based saucepan.

Extra-virgin olive oil · 30 ml

⏱ 5s

ResultExtra-virgin olive oil

17 of 35

Set the pan over a medium-low heat and warm the oil gently.

⏱ 1 min

ResultHot olive oil

18 of 35

Scrape the finely chopped garlic into the warm oil.

Finely chopped garlic · step 15

⏱ 10s

ResultHot olive oil and finely chopped garlic

19 of 35

Stir the garlic constantly over a medium-low heat for about 90 seconds until it is pale gold and fragrant — do not let it brown.

⏱ 1 min 30s

ResultSoftened garlic

20 of 35

Tip the canned whole peeled tomatoes into the pan, crushing each one between your fingers as it goes in.

Canned whole peeled tomatoes · 800 g

⏱ 10s

ResultSoftened garlic and canned whole peeled tomatoes

21 of 35

Season the tomatoes with the fine sea salt and stir to combine.

Fine sea salt · 1 tsp

⏱ 10s

ResultSeasoned tomato sauce

22 of 35

Simmer the sauce uncovered over a medium heat, stirring occasionally, for about 20 minutes until it has thickened and the oil has risen to the surface.

⏱ 20 min

ResultThick tomato sauce

23 of 35

Add a pinch of ground black pepper to the sauce and stir it through.

Ground black pepper · 1 pinch

⏱ 10s

ResultSeasoned thick tomato sauce

24 of 35

Pour the water into the large stockpot.

Water · 4,000 ml

⏱ 20s

ResultWater

25 of 35

Bring the water to a rolling boil over the highest heat.

⏱ 10 min

ResultBoiling water

26 of 35

Add the coarse sea salt to the boiling water and stir until dissolved.

Coarse sea salt · 2 tbsp

⏱ 10s

ResultSalted boiling water

27 of 35

Pour the rigatoni into the salted boiling water.

Rigatoni · 400 g

⏱ 10s

ResultSalted boiling water and rigatoni

28 of 35

Cook the rigatoni, stirring once or twice, for 1 minute less than the packet's al dente time.

⏱ 11 min

ResultAl dente rigatoni

29 of 35

Tip the rigatoni into the colander and drain quickly, reserving a ladleful of cooking water in a cup before you drain.

Al dente rigatoni · step 28

⏱ 15s

ResultDrained al dente rigatoni

30 of 35

Tumble the drained rigatoni straight into the tomato sauce.

Drained al dente rigatoni · step 29

⏱ 15s

ResultSeasoned thick tomato sauce and drained al dente rigatoni

31 of 35

Toss the rigatoni vigorously in the sauce over a medium heat for about 1 minute, adding a splash of the reserved pasta water if it looks tight, until every tube is glossy and well coated.

⏱ 1 min

ResultSauce-coated rigatoni

32 of 35

Drizzle the remaining olive oil over the pasta and toss once more to finish.

Extra-virgin olive oil · 10 ml

⏱ 10s

ResultGlossy rigatoni in tomato sauce

33 of 35

Spoon and pour the sauced rigatoni into the large serving bowl.

Glossy rigatoni in tomato sauce · step 32

⏱ 15s

ResultRigatoni with aubergine and tomato sauce

34 of 35

Lay the golden fried aubergine rounds over and around the pasta, nestling them in generously.

Golden fried aubergine rounds · step 12

⏱ 30s

ResultServed pasta with aubergine

35 of 35

Grate the ricotta salata over the top in a generous, even snow.

Ricotta salata · 120 g

⏱ 30s

ResultPasta alla norma with ricotta salata

Total Time55 min

#	Product	Action
1	800 g	Place the aubergines on the chopping board.⏱ 10sResultAubergine
2	Auberginestep 1	Cut each aubergine into rounds about 2 cm thick.⏱ 1 minResultSliced aubergine
3	Sliced auberginestep 2	Transfer the aubergine rounds to the colander set over the sink.⏱ 15sResultSliced aubergine
4	2 tbsp	Sprinkle the coarse sea salt over the aubergine rounds and toss to coat.⏱ 20sResultSalted aubergine rounds
5	—	Leave the salted aubergine to drain in the colander for 30 minutes until moisture beads on the surface.⏱ 30 minResultDrained aubergine rounds
6	—	Lift the drained aubergine rounds out of the colander and spread them in a single layer on the chopping board.⏱ 15sResultDrained aubergine rounds
7	—	Brush any loose salt off the drained aubergine rounds, then press them firmly with kitchen paper to blot away all surface moisture.⏱ 40sResultDried aubergine roundsused in step 10
8	60 ml	Pour the olive oil into the large frying pan.⏱ 5sResultMeasured oil
9	—	Set the pan over a medium-high heat and warm the oil until it shimmers.⏱ 1 min 30sResultHot oil
10	Dried aubergine roundsstep 7	Lay half the dried aubergine rounds into the hot oil in a single layer; they fry in 2 batches.⏱ 15sResultDried aubergine rounds and hot oil
11	—	Fry the aubergine for about 4 minutes per side, turning once with tongs, until deep golden and tender all the way through, then fry the second half the same way.⏱ 16 minResultGolden fried aubergine rounds
12	Golden fried aubergine roundsstep 11	Lift the golden fried aubergine rounds out of the pan with tongs and lay them on the plate.⏱ 20sResultGolden fried aubergine roundsused in step 34
13	3 clove	Place the garlic cloves on the chopping board.⏱ 5sResultGarlic
14	Garlicstep 13	Crush each clove lightly with the flat of the knife to loosen the skin, then peel it away.⏱ 20sResultPeeled garlic cloves
15	Peeled garlic clovesstep 14	Chop the peeled garlic cloves as finely as you can into a uniform mince.⏱ 30sResultFinely chopped garlicused in step 18
16	30 ml	Pour the olive oil into the large heavy-based saucepan.⏱ 5sResultExtra-virgin olive oil
17	—	Set the pan over a medium-low heat and warm the oil gently.⏱ 1 minResultHot olive oil
18	Finely chopped garlicstep 15	Scrape the finely chopped garlic into the warm oil.⏱ 10sResultHot olive oil and finely chopped garlic
19	—	Stir the garlic constantly over a medium-low heat for about 90 seconds until it is pale gold and fragrant — do not let it brown.⏱ 1 min 30sResultSoftened garlic
20	800 g	Tip the canned whole peeled tomatoes into the pan, crushing each one between your fingers as it goes in.⏱ 10sResultSoftened garlic and canned whole peeled tomatoes
21	1 tsp	Season the tomatoes with the fine sea salt and stir to combine.⏱ 10sResultSeasoned tomato sauce
22	—	Simmer the sauce uncovered over a medium heat, stirring occasionally, for about 20 minutes until it has thickened and the oil has risen to the surface.⏱ 20 minResultThick tomato sauce
23	1 pinch	Add a pinch of ground black pepper to the sauce and stir it through.⏱ 10sResultSeasoned thick tomato sauce
24	4,000 ml	Pour the water into the large stockpot.⏱ 20sResultWater
25	—	Bring the water to a rolling boil over the highest heat.⏱ 10 minResultBoiling water
26	2 tbsp	Add the coarse sea salt to the boiling water and stir until dissolved.⏱ 10sResultSalted boiling water
27	400 g	Pour the rigatoni into the salted boiling water.⏱ 10sResultSalted boiling water and rigatoni
28	—	Cook the rigatoni, stirring once or twice, for 1 minute less than the packet's al dente time.⏱ 11 minResultAl dente rigatoni
29	Al dente rigatonistep 28	Tip the rigatoni into the colander and drain quickly, reserving a ladleful of cooking water in a cup before you drain.⏱ 15sResultDrained al dente rigatoni
30	Drained al dente rigatonistep 29	Tumble the drained rigatoni straight into the tomato sauce.⏱ 15sResultSeasoned thick tomato sauce and drained al dente rigatoni
31	—	Toss the rigatoni vigorously in the sauce over a medium heat for about 1 minute, adding a splash of the reserved pasta water if it looks tight, until every tube is glossy and well coated.⏱ 1 minResultSauce-coated rigatoni
32	10 ml	Drizzle the remaining olive oil over the pasta and toss once more to finish.⏱ 10sResultGlossy rigatoni in tomato sauce
33	Glossy rigatoni in tomato saucestep 32	Spoon and pour the sauced rigatoni into the large serving bowl.⏱ 15sResultRigatoni with aubergine and tomato sauce
34	Golden fried aubergine roundsstep 12	Lay the golden fried aubergine rounds over and around the pasta, nestling them in generously.⏱ 30sResultServed pasta with aubergine
35	120 g	Grate the ricotta salata over the top in a generous, even snow.⏱ 30sResultPasta alla norma with ricotta salata
Total Time		55 min

Serving

Tear the fresh basil leaves and scatter them over the dish to finish.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	793kcal
	26g
	35g
	10g
	97g
	13g
	14g
	8,677mg

Ingredients0/11

Tools0/13

Recipe

Pasta alla Norma

Rigatoni with fried aubergine, tomato sauce, fresh basil and grated ricotta salata. A Sicilian pasta dish balancing the aubergine's earthiness with tangy cheese.

What you’ll doYou will salt aubergine slices to draw out moisture, then fry them until deep golden. Meanwhile, gently cook garlic in oil, add canned tomatoes, and simmer until thickened. Cook rigatoni just short of al dente, toss it into the sauce with a splash of pasta water, then layer everything in a bowl with fried aubergine, grated ricotta salata, and torn basil.

Serves4

Total55 min

LevelMedium

Ingredients

Aubergine800 g
Coarse sea salt4 tbsp
Extra-virgin olive oil100 ml
Garlic3 clove
Canned whole peeled tomatoes800 g
Fine sea salt1 tsp
Ground black pepper1 pinch
Water4,000 ml
Rigatoni400 g
Ricotta salata120 g
Fresh basil leaves20 g

Tools

Large serving bowlTongsLarge stockpotLarge frying panLarge heavy based saucepanChef's knifeWooden spoonColanderGraterLadlePlateKitchen paperChopping board

Method

Place the aubergines on the chopping board.

10sChopping boardAubergine · 800 g

Cut each aubergine into rounds about 2 cm thick.

1 minChopping board, Chefs knifeAubergine · step 1

Transfer the aubergine rounds to the colander set over the sink.

15sColanderSliced aubergine · step 2

Sprinkle the coarse sea salt over the aubergine rounds and toss to coat.

20sColanderCoarse sea salt · 2 tbsp

Leave the salted aubergine to drain in the colander for 30 minutes until moisture beads on the surface.

30 minColander

Lift the drained aubergine rounds out of the colander and spread them in a single layer on the chopping board.

15sChopping board

Brush any loose salt off the drained aubergine rounds, then press them firmly with kitchen paper to blot away all surface moisture.

Result · Dried aubergine rounds · used in step 10

40sChopping board, Kitchen paper

Pour the olive oil into the large frying pan.

5sLarge frying panExtra-virgin olive oil · 60 ml

Set the pan over a medium-high heat and warm the oil until it shimmers.

1 min 30sLarge frying pan

Lay half the dried aubergine rounds into the hot oil in a single layer; they fry in 2 batches.

15sLarge frying panDried aubergine rounds · step 7

Fry the aubergine for about 4 minutes per side, turning once with tongs, until deep golden and tender all the way through, then fry the second half the same way.

16 minLarge frying pan, Tongs, Kitchen paper

Lift the golden fried aubergine rounds out of the pan with tongs and lay them on the plate.

Result · Golden fried aubergine rounds · used in step 34

20sPlate, TongsGolden fried aubergine rounds · step 11

Place the garlic cloves on the chopping board.

5sChopping boardGarlic · 3 clove

Crush each clove lightly with the flat of the knife to loosen the skin, then peel it away.

20sChopping board, Chefs knifeGarlic · step 13

Chop the peeled garlic cloves as finely as you can into a uniform mince.

Result · Finely chopped garlic · used in step 18

30sChopping board, Chefs knifePeeled garlic cloves · step 14

Pour the olive oil into the large heavy-based saucepan.

5sLarge heavy based saucepanExtra-virgin olive oil · 30 ml

Set the pan over a medium-low heat and warm the oil gently.

1 minLarge heavy based saucepan

Scrape the finely chopped garlic into the warm oil.

10sLarge heavy based saucepanFinely chopped garlic · step 15

Stir the garlic constantly over a medium-low heat for about 90 seconds until it is pale gold and fragrant — do not let it brown.

1 min 30sLarge heavy based saucepan, Wooden spoon

Tip the canned whole peeled tomatoes into the pan, crushing each one between your fingers as it goes in.

10sLarge heavy based saucepanCanned whole peeled tomatoes · 800 g

Season the tomatoes with the fine sea salt and stir to combine.

10sLarge heavy based saucepanFine sea salt · 1 tsp

Simmer the sauce uncovered over a medium heat, stirring occasionally, for about 20 minutes until it has thickened and the oil has risen to the surface.

20 minLarge heavy based saucepan, Wooden spoon

Add a pinch of ground black pepper to the sauce and stir it through.

10sLarge heavy based saucepanGround black pepper · 1 pinch

Pour the water into the large stockpot.

20sLarge stockpotWater · 4,000 ml

Bring the water to a rolling boil over the highest heat.

10 minLarge stockpot

Add the coarse sea salt to the boiling water and stir until dissolved.

10sLarge stockpotCoarse sea salt · 2 tbsp

Pour the rigatoni into the salted boiling water.

10sLarge stockpotRigatoni · 400 g

Cook the rigatoni, stirring once or twice, for 1 minute less than the packet's al dente time.

11 minLarge stockpot, Wooden spoon

Tip the rigatoni into the colander and drain quickly, reserving a ladleful of cooking water in a cup before you drain.

15sColander, LadleAl dente rigatoni · step 28

Tumble the drained rigatoni straight into the tomato sauce.

15sLarge heavy based saucepanDrained al dente rigatoni · step 29

Toss the rigatoni vigorously in the sauce over a medium heat for about 1 minute, adding a splash of the reserved pasta water if it looks tight, until every tube is glossy and well coated.

1 minLarge heavy based saucepan, Tongs

Drizzle the remaining olive oil over the pasta and toss once more to finish.

10sLarge heavy based saucepanExtra-virgin olive oil · 10 ml

Spoon and pour the sauced rigatoni into the large serving bowl.

15sLarge serving bowlGlossy rigatoni in tomato sauce · step 32

Lay the golden fried aubergine rounds over and around the pasta, nestling them in generously.

30sLarge serving bowl, TongsGolden fried aubergine rounds · step 12

Grate the ricotta salata over the top in a generous, even snow.

30sLarge serving bowl, GraterRicotta salata · 120 g

Tear the fresh basil leaves and scatter them over the dish to finish.

Result · Pasta alla Norma

15sLarge serving bowlFresh basil leaves · 20 g

Printed 11 October 2026