I’ll be honest — this dish always brings me straight back to the muggy little kitchen in Catania where Melina, a woman who could slice garlic thinner than my patience, taught me what it meant to cook like you mean it. No measuring. No stress. Just layers of love, tomato steam fogging the windows, and that first taste of fried aubergine that makes you close your eyes a sec longer than normal.
Pasta alla Norma is cozy, soulful, and kind of dramatic — like all good Sicilian things. The smell of slow-cooked tomatoes and basil might make you weep a little if the light’s hitting the table just right. If you’ve got decent tomatoes and even half a good aubergine, you’re halfway there.
Let’s not overthink it. This is comfort food with a little mascara smudge — rustic, rich, and a tiny bit messy. Perfect.
Why You’ll Love It
- One pan of tomato sauce, no faff, pure flavour.
- Deep-fried aubergines = literal gold coins of joy.
- Vegan-friendly if you skip or sub the ricotta (but don’t skip it unless you have to).
- Great leftover — just reheat gently with a splash of water.
- It’s the kind of pasta you feel, not just eat.
- Ideal for impressing guests without actually doing much.
Ingredients
- 500g dried sedani rigati (or whatever pasta you love)
- 1 aubergine (about medium, sliced into ½ cm rounds)
- 150g salted ricotta (ricotta salata), grated
- Olive oil (lots — for frying and sauce)
- Salt, to taste
For the sauce:
- 1.5 kg ripe tomatoes (plum or vine — catanaise if you can find ’em)
- 4 cloves garlic, crushed
- 1 big bunch fresh basil
How to Make It
Get those aubergines prepped:
Slice the aubergine into rounds, salt them generously, and toss them in a colander. Let them sit and sulk for 15–20 minutes to draw out bitterness. Then pat them dry — don’t skip this unless you want sad, soggy slices.
Build that sauce base:
Halve your tomatoes, chuck ’em into a pot with garlic, a bit of salt, and half your basil. Low heat, lid off, let them simmer for 30–35 minutes. No oil yet, trust the process.
Puree and perfect:
Fish out the garlic and basil. Pass the tomatoes through a food mill or fine sieve. You want smooth but not soupy. Then simmer again with a splash of olive oil, fresh garlic, and more basil until rich and saucy (another 30–40 minutes). Stir now and then — pretend you’re in a tiny Sicilian kitchen and lean into it.
Fry those aubergines, like a boss:
Heat olive oil in a pan — enough to shallow fry. Get it hot (170–180°C if you’re being precise, but I usually go by the bubble test). Fry the slices until golden on both sides. Set on paper towels. Try not to eat them all.
Cook your pasta just shy of done:
Boil your pasta in salted water — al dente is key. Drain and save a mug of that starchy gold water.
Bring it all together:
Toss the pasta in the sauce, maybe a spoon of aubergine oil if you’re feeling wild. Mix gently, add a splash of pasta water if needed. Then plate it up.
Finish like you mean it:
Top with fried aubergines, loads of grated ricotta salata, a few fresh basil leaves, and maybe a drizzle of your best olive oil. Then serve immediately. With wine. Obviously.
Common Mistakes and How to Dodge Them
Why is my sauce so sour?
Your tomatoes might be underripe. Just stir in a tiny bit of sugar at the end. I won’t tell.
My aubergines are spongy and sad — what happened?
Oil too cold or you didn’t salt and pat them first. Been there. Try again, it’s worth it.
Do I have to use a food mill?
Nope. A blender’s fine. It’ll be silkier and less traditional, but honestly — no one’s policing your kitchen.
Storage and Reheating
- Fridge: Keeps well for 2 days. The sauce gets even better overnight.
- Freezer: Sauce freezes beautifully. Don’t freeze the fried aubergines, though — they’ll lose their soul.
- Reheating: Gently on the stove with a splash of water. Or microwave, but stir halfway and cover it.
Frequently Asked Questions
Can I use canned tomatoes?
You can, but fresh makes a difference here. Go for ripe plum tomatoes if you can swing it.
Is ricotta salata the same as regular ricotta?
Nope — totally different texture. Salata is aged and salty, almost feta-like. If you can’t find it, a firm feta will work in a pinch.
Can I make it gluten-free?
Absolutely. Just swap in your favorite GF pasta. Go with a shape that holds sauce well — fusilli or rigatoni are great.
Nutrition Facts (Per Serving):
- Calories: 755
- Fat: 22.2g
- Carbs: 111.7g
- Protein: 22.1g
- Sodium: 285mg
- Sugar: 23.1g
Jamie Oliver Pasta Alla Norma
Description
A bold, cozy Sicilian pasta dish with sweet tomato sauce, golden fried aubergines, and sharp ricotta salata — the kind of dinner that tastes like a story.
Ingredients
Instructions
- Slice and salt the aubergine, let it sit
- Simmer tomatoes with garlic and basil. Strain and reduce to a rich sauce
- Fry aubergines in hot oil
- Cook pasta al dente. Toss pasta in sauce, plate up with aubergines, ricotta, and basil.
Notes
- Salt your aubergines early or risk sadness.
- A spoonful of aubergine oil in the sauce is magic.
- Ricotta salata is key — don’t swap it unless you must.
- Use fresh basil at the end, not dried — trust me.