Family friendly Main Italian

Super norma (pasta alla norma)

Name: Super norma (pasta alla norma) recipe
Yield: 8
Cuisine: /italian
Ingredients: Vegetable oil, to deep-fry; 1.2kg eggplant, cut into 4cm cubes; 150ml extra virgin olive oil; 1 small onion, finely chopped; 3 garlic cloves, finely chopped; 1 celery stalk, finely chopped; 1 long red chilli, chopped; 90g tomato paste; 500ml white wine; 1.2L tomato passata; 18 basil leaves, torn, plus extra, to serve; Cooked rigatoni, to serve; 100g ricotta salata (salted ricotta, from specialist delis, substitute pecorino), thinly shaved

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by delicious. team

delicious. team

Jun 27, 2024

"The scents and flavours of Sicily, a magical and captivating land, radiant and beautiful from north to south and west to east. This recipe originates from the eastern part: pasta alla Norma. A symbol of island cuisine, this Sicilian specialty was crafted as a culinary tribute to the most exquisite work of the renowned composer Vincenzo Bellini: Norma." - Luca Muscato and Marco Salzano

If you'd like to make your own passata, follow our recipe here provided by Luca Muscato and Marco Salzano.

This recipe is by Luca Muscato and Marco Salzano from Super Norma.

Vegetable oil, to deep-fry
1.2kg eggplant, cut into 4cm cubes
150ml extra virgin olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 celery stalk, finely chopped
1 long red chilli, chopped
1/3 cup (90g) tomato paste
2 cups (500ml) white wine
1.2L tomato passata
18 basil leaves, torn, plus extra, to serve
Cooked rigatoni, to serve
100g ricotta salata (salted ricotta, from specialist delis, substitute pecorino), thinly shaved

Method

1.

Heat 8-10cm of vegetable oil in a medium saucepan until 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough).
2.

Fry eggplant, in batches, for 6 minutes or until golden. Transfer to a wire rack set over a tray to drain.
3.

Heat the olive oil in a large saucepan over medium heat. Cook the onion and garlic, stirring occasionally, for 5 minutes, or until softened. Add celery and chilli and cook, stirring occasionally, for 8 minutes or until tender. Add the tomato paste and cook, stirring continuously, for 2 minutes, then add the wine, scraping bottom of pan with a spoon. Bring to the boil.
4.

Add passata and simmer, stirring occasionally, over low heat for 20 minutes. Add the eggplant and basil and simmer, stirring occasionally, for another 10 minutes.
5.

Season, toss through rigatoni and serve with ricotta salata and extra basil.