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Norma's Pasta

Pasta alla Norma



1 1/2 pounds fresh plum tomatoes, skinned, seeded and diced

1 pound spaghetti

1/4 cup Filippo Berio olive oil

1/3 to 1/2 cup peanut oil

6 small eggplant

1/3 cup ricotta salata, grated

2 cloves garlic, minced

1/3 cup minced fresh basil


Wash and dry the eggplant; then peel them. Dice uniformly and set aside.

Heat the olive oil in a sauté pan, add the garlic and cook just until the garlic wilts. Stir in the tomatoes, basil and salt and cook uncovered for 15 minutes. Keep the sauce warm.

In another sauté pan, heat 1/3 cup of the peanut oil and cook the eggplant until golden brown. Add additional oil if the pan appears dry. Drain the pieces on brown paper and set aside.

Cook the spaghetti in four quarts of rapidly boiling, salted water until al dente. Drain the spaghetti, reserving 1/4 cup of the cooking water and mix the spaghetti and water with the sauce. Transfer the mixture to a serving platter. Scatter the eggplant over the top and sprinkle with the ricotta salata. Serve immediately.

Note: You may substitute Provolone or Pecorino cheese for the Ricotta Salata.


  1. Maureen & Bruce Mathews's avatar

    Maureen & Bruce Mathews

    Hi Maryann....I dream about this dish and cannolis too...Thank you for the recipe...we will try it...
    We found out from our Florida neighbors, there is Sicilian restaurant near us in Bradenton... it is called Ortygia 😉...chef is from there...
    Will go there before we come home for the holidays...
    💓 to all...
  2. jan gulden's avatar

    jan gulden

    great recipe
  3. Chet Dibas's avatar

    Chet Dibas

    Thank you so much for keeping my on your mailing list....
    My wife and I haven't been back to Italy since 2009....
    We are so looking forward to our next trip...
    But your messages sure do bring back the memories...
    Thank you again
    Ciao Bella
    Chet & Ok
  4. Loraine Prinzo's avatar

    Loraine Prinzo

    I will try the recipe this weekend. I grew up on the best Italian food. My mom, and both grandmothers were the best cooks, but I truly enjoyed making your great recipes. Thank you for keeping these wonderful traditions alive.
    God Bless.
  5. Patti's avatar


    I can not wait to try this recipe, one of my all time favorite dishes made with eggplant 🍆
  6. Lucille's avatar


    Can you use canned tomatoes for this recipe
  7. Pat Heath's avatar

    Pat Heath

    Thanks for the recipe--My Nana came from Partinico, Sicily--We(10) of us visited Palermo & got to meet some of my Nana's family --Wonderful trip & Delicious food esp. the variety of Fish.
  8. Nancy's avatar


    Great recipe Maryann. Just made it for dinner, delicious 😊 I've made your recipes since day 1. Real good old & new recipes. Since your 1st TV show, I've enjoyed following U. God Bless. 🍆🍕🍜🍝🌶 🍷
    Thank you.

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