# Pasta alla Norma

Recipe by [Luca Martelli](https://fridge.menu/en/u/lucamartelli)

A classic Sicilian pasta with eggplant, tomato sauce, basil and salted ricotta.

Servings: 4 · Cook 60 min · Pasta

Vegetarian · Contains: gluten, milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Pasta alla Norma](https://image.fridge.menu/adaptations/fjg7dfd5/ec6365102a171d7794c4fb783996b836f8dafb37565dc1a9c1933bb769bd6a48.jpg)

## Ingredients

- 320 g [Pasta](https://fridge.menu/en/i/pasta)
- 2 pcs Aubergine
- 500 ml Tomato Passata
- 1/2 pcs [Onion](https://fridge.menu/en/i/onion)
- Salted Ricotta — to taste
- [Olive Oil](https://fridge.menu/en/i/olive-oil) — to taste
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Peanut Oil](https://fridge.menu/en/i/peanut-oil) — to taste
- [Basil](https://fridge.menu/en/i/basil) — to taste

## Steps

1. Wash and dry the aubergines. Cut into slices of equal thickness.
2. Layer the aubergine slices in a colander, sprinkling each layer with salt. Press down. (60 min)
3. Pour olive oil into a pan, add the chopped onion and sauté until soft.
4. Add the tomato passata, season with salt to taste and cook the sauce. (20 min)
5. Flavour the sauce with chopped basil and set aside.
6. Bring a large pot of lightly salted water to the boil.
7. Rinse the aubergines to remove excess salt, then dry well.
8. Fry the aubergines in hot peanut oil until golden.
9. Place the fried aubergines on a paper towel. Lightly salt.
10. Cook the pasta until al dente.
11. Add the pasta to the tomato sauce. Mix well.
12. Add the aubergine slices. Flavour with basil and mix.
13. Add grated salted ricotta and mix. Serve onto plates.
14. Garnish with extra grated ricotta and serve immediately.

Published 2026-10-09

https://fridge.menu/en/r/pasta-alla-norma-fjg7dfd5

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