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Casarecce alla Norma
Main dishes

Casarecce alla Norma

Casarecce alla Norma

Put some Sicily in your plate with pasta alla Norma! This celebrated dish from southern Italy is not only vegetarian, it’s also delicate and comforting. It was named in honour of Norma, the renowned Sicilian opera that recounts the story of an ill-fated priestess. The excellence of the dish is said to rival the excellence of the opera. It’s simply so good they named it after a masterpiece!

Preparation 10 min
Cooking time 15 min
Portions 4-6



  1. Heat a large frying pan over medium-high heat. Add 1 tbsp of olive oil.
  2. Add 1 tbsp of olive oil. Add a third of the eggplants and cook until brown on all sides, about 5-7 minutes. Season with salt and black pepper, to taste. Remove from the pan and set aside. Repeat these steps until all your eggplant is cooked.
  3. Reduce heat to medium and, in the same pan, add 2 tbsp of olive oil, onion and garlic and cook until soft, about 3-5 minutes. Season with salt and black pepper, to taste.
  4. Add the chili flakes and the sauce. Add the eggplants and stir. Simmer for 10 minutes.
  5. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. Before draining, reserve about ½ cup of the starchy cooking water.
  6. Add the pasta and basil to the sauce. Toss to coat.
  7. Transfer the pasta to a serving platter. Top with shaved ricotta salata. Serve.