Pasta with aubergines and tomato sauce

Italian cuisine is rich in traditional recipes that impress at every time of the year, regardless of whether it is warm or cold, because year round Italy’s gastronomy has pleasant and irresistible surprises, perfect to enjoy at leisurely gatherings with friends. Today’s main course is a recipe that - despite originally coming from Catania – can’t fail to win over lovers of vegetables from all over Italy. Who could say no to a lovely plate of pasta with aubergines and tomato sauce – or ‘Pasta alla Norma’ as it’s known in Italy? The recipe was invented in relation to the premiere of Bellini's Norma at the grand theatre of La Scala in Milan: it was 1831, and on the one hand there were the rich Milanese who were intoxicated by the music, and on the other, there were Sicilians who enjoyed eating well together, and who served up this spectacular recipe. And so was born Pasta alla Norma, irresistible to all ...


  • spaghetti 100 grams
  • aubergine 50 grams
  • tomatoes 60 grams
  • garlic 1 clove
  • basil
  • ricotta cheese Savoury sheep’s ricotta
20 minutes Total time
10 minutes Active time
Serves 1 person
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Fry the garlic and tomato in a little olive oil, then add a little salt and sugar. Finally add the basil. Fry the aubergine having previously salted it and left it to lose some of its moisture. Cook the spaghetti and toss with the prepared sauce. Serve the pasta accompanied by the fried aubergine and seasoned with some grated savoury ricotta and a dash of olive oil.

Ideally, a proper plate of Pasta alla Norma should be made with spaghetti: in fact, shorter pasta – such as tortiglioni – are fine as a substitute.
The curious Italian name of this dish has its roots in the musical world and, more specifically, derives from the opera Norma by Vincenzo Bellini.

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