Penne alla Norma is the crown jewel of Sicilian cuisine, named after Bellini’s opera. It balances fried eggplant sweetness, tomato acidity, and salty cheese in one comforting dish.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 400 g penne rigate
- 2 large eggplants (approx. 600 g)
- 800 ml natural crushed tomato sauce
- 150 g ricotta salata cheese (or aged parmesan)
- 4 garlic cloves
- 1 bunch fresh basil
- 60 ml extra virgin olive oil
- Salt and black pepper to taste
- Neutral frying oil
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 15 min
Wash and cube the eggplants into two-centimeter pieces. Sprinkle with coarse salt, let them rest in a colander for fifteen minutes to draw out bitterness, and pat them completely dry with paper towels.
- Step 2 Pan 8 min
Heat oil in a deep skillet over medium-high heat. Fry the eggplant cubes in batches until golden outside and tender inside, taking about eight minutes. Remove and drain on absorbent paper.
- Step 3 Pot / simmer 2 min
In the same skillet, add olive oil and sauté sliced garlic cloves over low heat for two minutes until fragrant. Remove the garlic temporarily to prevent it from burning during the next step.
- Step 4 Pot / simmer 10 min
Pour in the crushed tomato sauce, season with salt and pepper, and simmer on medium-low heat for ten minutes until it thickens slightly. Return the garlic to the sauce to blend all the flavors.
- Step 5 Cook 10 min
Meanwhile, boil plenty of salted water in a large pot. Cook the pasta al dente according to package directions, reserve one cup of the starchy cooking water, and drain the pasta well.
- Step 6 Mix 1 min
Combine the pasta with the tomato sauce in the skillet, add a splash of the reserved water, and toss vigorously over high heat for one minute to emulsify the starches. Remove from heat.
- Step 7 Serve
Serve immediately on warm plates, grate the cheese generously over the top, crumble the fried eggplant pieces, and finish with fresh basil leaves for a fragrant finish.