Spaghetti alla Norma (Sicilian Aubergine Pasta)
Named after Bellini’s opera Norma, this dish is the pride of Catania,Sicily. Few ingredients, perfect balance.
Ingredients (2 servings)
400 g (14 oz) spaghetti
2 medium aubergines (eggplants), sliced into rounds or cubes
500 g (18 oz) canned peeled tomatoes or tomato passata
2 garlic cloves, lightly crushed
3–4 tbsp extra-virgin olive oil (plus more for frying)
80 g (3 oz) ricotta salata, finely grated
A handful of fresh basil leaves
Salt, to taste
Freshly ground black pepper, to taste
Method
Prepare the aubergines: Heat enough olive oil in a frying pan for shallow frying. Fry the aubergine slices in batches until golden on both sides. Drain on kitchen paper and season lightly with salt.
Make the tomato sauce: In a saucepan, heat 3–4 tbsp olive oil over medium heat. Add the garlic (and chilli flakes if using) and cook gently until fragrant.
Add the tomatoes or passata, season with salt, and simmer gently for 15–20 minutes until slightly thickened. Remove the garlic.
Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve about 1 cup (250 ml) of the pasta cooking water, then drain.
Combine: Add the fried aubergines to the tomato sauce, then add the spaghetti. Toss well, adding a little pasta water if needed to loosen the sauce.
Finish: Tear in the fresh basil leaves, season with black pepper, and serve immediately topped with grated ricotta salata.
Sicilian Tip
Never add parmesan, only ricotta salata is authentic.
History of Spaghetti alla Norma
Spaghetti alla Norma comes from Catania, on Sicily’s eastern coast, and is named after the opera Norma by composer Vincenzo Bellini, who was born in the city. According to tradition, the dish was described as a “true Norma” — meaning a masterpiece — a compliment that perfectly captured its harmony and flavour.
The recipe combines ingredients deeply rooted in Sicilian agriculture: aubergines, tomatoes, basil and ricotta salata. These same flavours can be found in other regional classics such as Sicilian aubergines caponata, where aubergines play a central role, and traditional desserts like Sicilian cannoli, which showcase the island’s rich culinary heritage.
Unlike many modern pasta dishes, Pasta alla Norma was never meant to be elaborate. Its strength lies in simplicity and balance, making it one of the purest expressions of Sicilian home cooking.
