Pasta alla Norma

Pasta alla Norma

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Ingredients for 4 people

  • 1 box Barilla® Penne Rigate
  • 1 medium eggplant
  • 3/4 cup (255 g) ricotta salata (aged salted ricotta)
  • 1 14-oz (397 g) can crushed tomatoes
  • 1 small onion
  • 4 tablespoons (60 mL) Extra Virgin Olive Oil
  • 6 basil leaves
  • 1 clove garlic
  • Salt and pepper to taste
  • Olive oil for frying as needed
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  • Dice eggplant, season it with a pinch of salt and set aside for about 20 minutes to purge any bitter juices. Dredge in flour.
  • Heat enough oil in a pan over high heat to completely cover the eggplant. Fry eggplant until golden, remove from the oil with a slotted spoon and drain on paper towels.
  • Chop onion and garlic. Heat olive oil in a large pan over medium heat and sauté onion and garlic.
  • Add eggplant, crushed tomato, salt and pepper and cook for about 15 minutes.
  • Boil pasta according to package directions. Drain and toss with the prepared eggplant sauce.
  • Garnish with basil and grated ricotta. Serve hot.
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