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Pasta alla Norma

Pasta alla Norma

Below you can find an english translation, but try to understand the original version. If you can understand, you got the imperative mood in the second person plural, as the italian people use in recipes. Buon appetito (enjoy this tipical sicilian dish!)

Ingredienti per 4 persone

  • 350 grammi di penne rigate
  • 500 grammi di pomodori freschi a pezzetti
  • 3 melanzane tonde viola
  • ricotta salata siciliana
  • olio extravergine d’oliva
  • 2 spicchi d’aglio
  • basilico fresco
  • sale


Prendete delle melanzane, tagliatele a fettine dello spessore di un centimetro, salatele e mettetele a riposare per mezzora circa sotto un peso. Friggetele in abbondante olio d’oliva.

Preparare in una padella una salsa semplice, con polpa di pomodoro, olio d’oliva, sale, spicchi d’aglio e basilico; cuocere a fuoco basso per un quarto d’ora.

Cuocete le penne al dente in acqua salata. Scolare e aggiungete nel piatto di portata la salsa di pomodoro, con le melanzane fritte, cospargere abbondantemente il tutto di ricotta salata grattugiata.


  • 2 medium eggplants, 1-inch thick slices
  • 1/2-cup olive oil
  • 2 cloves garlic
  • 5 or 6 leaves fresh basil
  • 2 lbs tomatoes, ripe, seeded and chopped or canned Italian tomatoes
  • salt
  • grated sicilian ricotta salata
  • 1 lb spaghetti or maccheroni


Sprinkle the sliced eggplant with salt.
Place in colander and let stand for an hour or so. (If not bitter, omit, salting removes bitterness.)
Heat the olive oil in a large skillet. Brown eggplant slices on both sides. Cut slices into cubes or leave whole.
Heat 2 T olive oil in a pan. Add garlic. Add the tomato and basil.
Raise heat so sauce cooks at a fast bubble. Cook about 10 to 15 minutes; do not allow sauce to dry out.
While tomato sauce cooks, bring water to a boil. Cook pasta and drain when done.
Place in a bowl, pour tomato sauce and ricotta cheese and mix.
Add eggplant (aubergine) and toss again.
Leave eggplant slices whole placing them on top of the pasta dressed with the tomato sauce.
Serve. Pass grated cheese at table.

3 Responses to “Pasta alla Norma”

  1. […] Pasta alla Norma […]

  2. rohan said

    Hello Monica

    I came across your blog https://ciaoitaliablog.wordpress.com/italian-recipes/pasta-alla-norma/ while searching for an Italian recipe.

    I appreciate the work that you put in the blog as well as the recipe for “Pasta alla Norma”.

    My wife and I wedding anniversary is approaching and Id like to prepare an Italian dish that my wife just simply loves called- “Penne al Fuoco”.

    I have searched high and low for this recipe (in English). Would you be kind enough and send me the recipe for this dish or at the least guide me to where i can access the English version of the recipe.



    • Monica Corrias said

      Hi Rohan, “penne al fuoco” is a version of “penne all’arrabbiata”

      here is the “Eolian’s” recipe:

      fresh cherry tomatoes or pachino
      3 cloves of garlic
      a handful of salty capers
      a handful of pine nuts
      about 6 anchovies fillets
      chilli pepper (peperoncino rosso piccante)
      some fresh basil leaves
      grated baked sicilian “ricotta salata” cheese
      1 lb tortiglioni or penne or spaghetti


      Put tomatoes in boiling water for a few minutes and then remove the peel.
      In a large pan, put extra virgin olive oil and brown (until bright golden) the cloves of garlic,then add the pine nuts, anchovies, capers and sliced tomatoes. Sautee quickly adding salt and pepper and then season with basil. Drain the pasta and going over in the pan with the sauce, serve with plenty of ricotta salata cheese. Do not eat the garlic! 😉

      But there are other versions with tomato sauce and without the pine nuts and anchovies

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