Pasta alla Norma
KI-generiertes Bild
Vegetarisch Italian

Pasta alla Norma

Sicilian pasta with silky tomato sauce, golden fried eggplant, fresh basil, and a salty shower of ricotta salata. The eggplant is cooked separately so it keeps its tender center and lightly crisp edges.

55 min 4 Portionen Medium
Alle Rezepte

Zubereitung

1
Season the eggplant cubes with half of the salt and leave them for 10 minutes. Pat them thoroughly dry with paper towels so they brown rather than steam.
2
Heat 45 ml of the olive oil in a wide skillet over medium-high heat. Fry the eggplant in a single layer, working in batches if necessary, for 8 to 10 minutes, turning occasionally, until deeply golden outside and tender in the center. Transfer to a plate.
Golden eggplant cubes frying in a skillet KI-generiertes Bild
3
Reduce the heat to medium and add the remaining olive oil. Add the sliced garlic and cook for 30 to 45 seconds, just until fragrant and pale golden; do not let it brown.
4
Stir in the crushed tomatoes, remaining salt, and black pepper. Bring the sauce to a gentle bubble, then simmer uncovered for 18 to 20 minutes, stirring occasionally, until slightly thickened and glossy.
5
Meanwhile, bring a large pot of well-salted water to a rolling boil. Add the spaghetti and cook according to the package directions until al dente, usually 1 minute less than the shortest suggested time. Reserve 180 ml of pasta water, then drain.
6
Add the drained spaghetti to the tomato sauce with 60 ml of the reserved pasta water. Toss over medium heat for 1 to 2 minutes until the sauce clings to the strands, adding more water a splash at a time if needed.
7
Fold in the fried eggplant and torn basil, taking care not to crush the eggplant. Taste and adjust the seasoning; the ricotta salata will add more salt at the finish.
8
Divide the pasta among four warm bowls. Top with the grated ricotta salata and extra basil, then serve immediately while the sauce is glossy and the eggplant is warm.
Pasta alla Norma with eggplant, basil, and grated ricotta salata KI-generiertes Bild

Warum dieses Rezept gelingt

Frying the eggplant separately concentrates its flavor and preserves its texture, while a short tomato simmer keeps the sauce bright. Pasta water brings the two together into a glossy coating, and ricotta salata adds the characteristic salty finish.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Refrigerate cooled leftovers in an airtight container for up to 3 days. Store extra ricotta salata separately if possible.

So wärmst du es auf

Reheat gently in a covered skillet over medium-low heat with 1 to 2 tablespoons of water, tossing until hot throughout; do not let the eggplant scorch.

Nährwerte / Portion

654kcal
20,84 gEiweiß
93,42 gKohlenhydrate
21,52 gFett
P
Pantryvale editorial kitchen
Das Rezept wurde mit vollständigen Zutaten und geordneten Kochschritten zur Veröffentlichung vorbereitet.
Veröffentlicht 17 Aug. 2026 · aktualisiert 17 Aug. 2026