This is how a pinch of Sicily can warm the most distant hearts, and how a little taste can transport you to a table in the garden, where the perfectly manicured green grass tickles your feet, surrounded by miles of sea with a particular blue, gently caressed by the rays of the sun.


Recipe by Cucina con passioneCourse: Cereals, Countries of the world, Fruit u0026amp; Vegetables, Ingredients, Italy, Milk and dairy products, RecipeCuisine: MediterraneanDifficulty: Easy


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  • 2 eggplants

  • 1 bottle of tomatoes (1kg San Marzano tomatoes)

  • 1 clove of garlic

  • 100g of salted ricotta

  • Q.B. Basil

  • Q.B. Salt & Pepper

  • 5 tablespoons extra virgin olive oil


  • To prepare the recipe, first peel the aubergine with a potato peeler as I don’t like the black part.
  • Once peeled, cut them into cubes (we can cut them into whatever size we like, as long as they are not too big), dip them in a little flour and then fry them until they are golden brown.
  • When all the aubergines have been fried, take a frying pan and add the oil and garlic. When the garlic is well browned, add the tomato puree (if we have decided to use fresh tomatoes, we do not add them to the “padrella” until they have been washed and cut), salt and basil if you like and cook for 10 minutes.
  • When the sauce is ready, add the aubergines and mix everything together (you can leave some aubergines to add to the dish when you serve it), add the pasta cooked in plenty of lightly salted water (because salted ricotta is very tasty), grate a lot of ricotta into the frying pan and lightly fry everything again.
  • All that remains is to serve this delicacy.


  • As mentioned above, you can easily replace the tomato paste with fresh cherry tomatoes.

Pasta alla norma

The island, yes indeed! I recently discovered that the story I grew up with was not exactly what I thought it was. The place we used to say, as children, “I’d like to go there!” was actually nothing more than a myth. But here, in this recipe, the island really exists! And one of its representatives is pasta alla norma, a triumph of flavours that makes this recipe incredibly delicious.


La vera ricetta della pasta alla norma

Ricetta della pasta alla norma

The recipe is very easy to prepare, does not require many ingredients, but gives us endless pleasure. The main ingredient is obviously the aubergine, followed by a good tomato sauce. Alternatively, we can replace the tomato sauce with the fantastic San Marzano tomatoes, which will make the dish even more delicate. Finally, the queen of this recipe is the ricotta salata, which is simply fantastic.

La vera ricetta della pasta alla norma

Come fare la pasta alla norma