Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Norma Pasta Bake
A heartfelt tribute to the iconic Sicilian Norma pasta, this baked version turns the classic Catania dish into a rich, comforting feast – perfect for sharing with family and friends.
📖 What is it
A heartfelt tribute to the iconic Sicilian Norma pasta, this baked version turns the classic Catania dish into a rich, comforting feast – perfect for sharing with family and friends.
🛒 Ingredients
- ✓ 2 large Turkish aubergines
- ✓ Sicilian extra virgin olive oil, enough for frying
- ✓ 700 g passata
- ✓ 1 clove of garlic
- ✓ a handful of fresh basil leaves
- ✓ 300 g unsmoked ricotta salata
- ✓ 400 g penne pasta
📊 Nutritional Information
The Norma Pasta Bake is a cosy, elegant twist on Sicily’s beloved traditional pasta dish, celebrating Catania’s heritage and the musical legacy of Vincenzo Bellini. It brings together golden fried aubergines, fragrant fresh basil, and the salty tang of ricotta salata, all layered in a casserole and finished under the grill to create a warming Mediterranean hug on a plate.
👨🍳 Preparation
- 1
Slice the aubergines lengthwise into thin pieces and soak them in salted water for at least half an hour to remove any bitterness. Drain and pat dry before frying in plenty of hot extra virgin olive oil until beautifully golden. Drain on kitchen paper to remove excess oil.
- 2
Make a simple sauce by warming a splash of extra virgin olive oil in a pan, adding the whole garlic clove to infuse without burning. Pour in the passata, season with salt, and add a few basil leaves. Let it simmer gently for about 15 minutes, until it thickens slightly.
- 3
Cook the pasta in plenty of salted boiling water until just al dente. Drain and toss with half the tomato sauce, some broken pieces of aubergine, and half the grated ricotta salata.
- 4
Line a baking dish with overlapping aubergine slices to avoid gaps. Spoon in the pasta mixture and level it out evenly.
- 5
Bake in a preheated oven at 180°C for about 30 minutes, allowing the bake to set and the flavours to meld.
- 6
Meanwhile, warm the grated ricotta salata in a dry non-stick pan, dropping it into little heaps until they crisp up into delightful, delicate wafers.
- 7
Remove the bake from the oven, transfer to a serving plate, and finish with the ricotta wafers, a drizzle of the remaining sauce, and a scattering of fresh basil leaves for a lovely finish.
💡 Tips and Variations
💡 For a richer take, add small cubes of Ragusa cheese between layers before baking – this gives a deliciously gooey centre. Using a ceramic or terracotta dish helps the bake cook evenly and retain warmth beautifully.
🔄 For a lighter, vegetarian twist without frying, try grilling the aubergines instead and substitute the ricotta salata with grated tuma cheese for a gentler flavour.
🧪 To boost the savoury umami, finely chopped Lipari capers stirred into the tomato sauce work wonders. For a vegan version, swap ricotta for almond-based plant cheese and use olive oil alone, skipping any dairy additions.
📦 Storage
Keep any leftovers covered in the fridge for up to 2 days. To reheat, use a low oven temperature so the aubergine stays crisp and the cheese remains luxuriously creamy.
🍷 Pairing
This bake pairs beautifully with structured yet supple Sicilian reds like Nero d’Avola from Caltanissetta or Vittoria. A fresh, aromatic Frappato also highlights the aubergine’s lightness and the tomato’s fresh character. If you fancy venturing outside Sicily, a young Chianti complements the hearty richness, while a well-bodied Sicilian Inzolia white offers a refreshing contrast.
I hope this Norma Pasta Bake inspires you to bring a touch of Sicilian sunshine to your table. It’s a wonderfully comforting dish that’s sure to warm hearts around any gathering — whether a cosy family supper or a meal with friends. Do give it a go, and don’t forget to share your delicious results and stories; after all, food tastes best when it’s enjoyed together.
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