A healthy choice

Tagliolini alla Norma


  • 2 Aubergines
  • 800g Peeled fresh tomatoes
  • 1 onion
  • 1 clove garlic
  • 12 fresh basil leaves
  • extra virgin oil
  • Salt and Pepper
  • 200g Salted Ricotta
  • 400g Fresh Tagliolini Egg Pasta

90 min

“Pasta alla Norma” is a Sicilian pasta dish that is appreciated and prepared almost everywhere, and that combines various traditional flavours of Italian cuisine. It is especially suitable as a summer meal, both for the availability of the main ingredients (tomato, aubergine, and basil) and for its characteristic fresh flavour.

  1. Wash and peel the aubergines (you can leave the skin on if you prefer).
  2. Cut lengthwise into thin slices and place them in a colander, sprinkling some sea salt over each layer.
  3. Place a plate on top of the aubergine slices with a weight on top so as to press the bitter liquid out of the aubergines.
  4. In the meantime, prepare the sauce: brown the garlic in a non-stick pan using a small amount of extra virgin olive oil.
  5. Add the peeled tomatoes, and salt and pepper to taste. Cook the sauce until it reaches the correct consistency – not too thick, but not watery.
  6. After approximately one hour, rinse the aubergine slices and dry them using absorbent kitchen towel.
  7. Fry the slices of aubergine in a generous quantity of extra virgin olive oil.
  8. When they are cooked, place them on absorbent kitchen towel to eliminate any excess oil. Sprinkle with a little bit of salt.
  9. Now it is time to cook the pasta in a big pot of boiling salted water.
  10. Cut the slices of fried aubergine into thin strips (or pieces) and add them to the tomato sauce. Finally, add the finely chopped fresh basil.
  11. Cook the pasta until al dente, drain, add the sauce and mix all the flavours together. Garnish the pasta with salted ricotta and fresh basil.