Recipe: Pasta alla Norma

A prominent name in Sicily’s culinary world is Fabrizia Lanza. Born into a renowned family of Sicilian winemakers, Fabrizia spent 25 years in the art world of Europe and the United States. In 2006, she returned to Sicily to help her mother with the famous Anna Tasca Lanza’s Cooking School. Here, she shares her passion for Sicilian cuisine and culture with the world.

Who was Norma?

There are all kinds of stories about the origins of this dish – who was Norma? – but the recipe probably only got that name long after it was ‘invented’. Pasta with tomatoes and fried eggplant is indeed a kind of intuitive combination in a place where both vegetables grow so abundantly. Placing the fried eggplant on top of the dressed pasta keeps it nicely intact – this dish comes together naturally as everyone serves their own portion.

Pour a layer of approximately 5 cm of vegetable oil into a wide, heavy-bottomed pan and heat the oil over medium heat until hot enough for frying. Place a rack on a baking sheet. Carefully lower some of the eggplant cubes into the hot oil without overcrowding the pan. Fry them for approximately 5 minutes until golden brown all over, turning them occasionally. Remove them with a slotted spoon and let them drain on the rack. Sprinkle with salt. Repeat with the remaining eggplant cubes. Meanwhile, cook the pasta al dente in a large pot of boiling salted water. Drain.

Put the pasta in a large serving bowl and add the warmed tomato sauce, half of the grated ricotta salata and half of the basil. Toss gently to combine. Spoon the fried eggplant on top and finish with the remaining ricotta salata and basil. Serve the pasta immediately.