A Sicilian classic from Catania, featuring pasta tossed in a rich tomato sauce with fried eggplant cubes, fresh basil, and a generous grating of ricotta salata. It is named after Bellini's opera 'Norma' for its perfection.
0 of 9 ingredients checked
9 items
Prepare the eggplant: Salt the eggplant generously in a colander. Let it drain for 30 minutes to remove bitterness and excess water.
Rinse the eggplant and pat thoroughly dry with paper towels.
Heat plenty of olive oil in a large skillet to 190°C (375°F). Fry the eggplant cubes in batches until golden brown and soft inside. Drain on paper towels.
Make the sauce: In the same pan (remove excess oil leaving 2 tbsp), sauté the garlic and red pepper flakes until fragrant.
Crush the canned tomatoes by hand and add them to the pan along with a pinch of salt. for 15-20 minutes until thickened.
While sauce , boil the pasta in salted water until al dente. Reserve some pasta water.
Stir the fried eggplant and half the torn basil into the tomato sauce.
Add the drained pasta to the sauce and toss vigorously to coat (mantecare). Add a splash of pasta water if needed.
Serve topped with a mountain of grated ricotta salata and the remaining fresh basil.
