Pasta Alla norma is a Sicilian favorite. It has all the best. The perfect pasta shape to serve it with is Pasta Alla Norma. Crispy eggplant, salty Ricotta cheese, and luscious tomato sauce. Fun fact: Pasta al norma is named after Bellini’s 19th-century opera, Norma. I guarantee you will be singing your way back into the pan to get more of this delicious eggplant pasta delight.
Basic ingredients for pasta alla norma recipe jamie oliver
300g/8oz Casarecce Dry Pasta
Small bunch of fresh basil
2 cloves garlic
Ricotta Salata (Up to 250g)
1 can peeled tomatoes or 1 x bottle passata
1-2 eggplants
Extra virgin olive oil (EVOO)
Vegetable oil (for frying)
Salt + Pepper
5L water
How to make pasta alla norma recipe jamie oliver
Pasta Alla norma requires tender, high-quality eggplants. To do this, trim the top and bottom of one or two eggplants and then cut them into strips.
Heat vegetable oil in a small saucepan or deep pan. When the oil reaches 180°C/356°F, or you can see that it is ready, add the vegetable oil. Place a few of the strips into the oil and fry them! Pasta Alla Norma is all in the crispy eggplant.
Once the eggplant strips have been fried, take them out of the oil and place them on a plate covered with paper towels. Let the oils cool down and allow the eggs to dry. While you make your sauce, add 5L of water to a large saucepan. This Sicilian Eggplant Pasta is made with fresh tomato sauce. Place the chopped tomatoes in a large bowl.
Crush them using a vegetable mashing tool. After creating a tomato puree, season it with salt and stir in a wooden spoon. Now heat a large pan on the stove on low-medium heat. After it is heated up, add a generous amount of extra virgin olive oils. After the oil has warmed slightly, crush the garlic cloves and add them to the saucepan. Stir.