Italian · Dinner
Sicilian Eggplant Pasta with Ricotta
Pasta alla Norma Catanese
The Catania classic of pasta tossed with fried aubergine cubes, rich tomato sauce, fresh basil, and a generous shower of grated salted ricotta, the Sicilian dish named for the Bellini opera and built on aubergine-tomato-cheese harmony.
$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
24gFat
58gCarbs
5gSugar
4gFiber
1020mgSodium
8mgChol
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Instructions
1
Prep
Cut 500g aubergine into 1.5cm cubes. Salt with 1 tsp fine sea salt in a colander, rest 10 minutes to draw out bitter juices, then pat completely dry. Finely chop 120g yellow onion and slice 4 garlic cloves. Measure out 400g tomato passata, 12 basil leaves for sauce, and 12 basil leaves for finishing.
2
Boil
Bring a pot of water to boil with 2 tsp salt. Cook 200g spaghetti for 8 minutes until just under al dente. Reserve 160ml pasta water before draining. Set pasta aside.
3
Fry
Heat 1/2 cup light olive oil in a large wide pan over medium-high heat 1 minute. Fry aubergine cubes 6 minutes, turning occasionally, until deeply golden and tender. Lift onto kitchen paper to drain.
4
Saute
Pour off frying oil leaving 2 tbsp. Reduce heat to medium. Add chopped onion, cook 4 minutes until soft. Add sliced garlic, cook 60 seconds until pale gold and fragrant.
5
Simmer
Add tomato passata, 0.5 tsp fine sea salt, 0.5 tsp caster sugar, and 8 basil leaves. Simmer 8 minutes, stirring occasionally, until sauce thickens and raw tomato edge disappears.
6
Build
Return fried aubergine to sauce. Add drained spaghetti with 1/4 cup pasta water. Toss gently over low heat 1 minute until pasta is glossy and coated. Tear half the remaining basil through off heat.
7
Plate
Transfer to two warm wide bowls. Scatter 30g finely grated ricotta salata generously over each serving. Add remaining torn basil and 0.25 tsp black pepper per bowl. Drizzle each with 1 tsp extra virgin olive oil. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) eggplant
- 120g (4.2 oz) yellow onion
- 400g (14.1 oz) tomato passata
- 200g (7.1 oz) spaghetti
- 8 garlic cloves
- 24 fresh basil leaves
- 60g (2.1 oz) ricotta salata
- 120ml (1/2 cup) light olive oil
- 2 tsp extra virgin olive oil
- 4 tbsp extra virgin olive oil
- 3 tsp fine sea salt
- 0.5 tsp black pepper
- 0.5 tsp caster sugar