Norma pasta


First course typically from Catania, the Norma Pasta  well expresses the territory from where it comes: the tomato sauce symbolizes the red lava that comes out of Etna, the chunks of fried aubergines represent lava rocks, the grated ricotta is like the snow on the volcano’s top, while the basil leaves represent the Etnea vegetation.

The person who gave the name to this recipe seems to have been the Sicilian playwright Nino Martoglio who, in front of a dish of pasta so seasoned, would have exclaimed "It is a Norma!", comparing it to the famous work of Vincenzo Bellini, to indicate its supreme tastiness. .

  • Catania
  • Sicilian typical dishes
  • Norma pasta
  • aubergines
  • salted ricotta cheese
  • Pachino tomato sauce

First course




For 4 people:

• 320 g spaghetti 

• 850 g red tomatoes

• 1 onion

• 2 cloves garlic

• extra virgin olive as required

• 2 aubergines

• 10 g fresh basil

• 200 g salted ricotta cheese

• a pinch of sugar


1. Chop the onion and brown it in a little olive oil with the two cloves of garlic (to be removed at the end).

2.  Add the pureed tomatoes, salt, a pinch of sugar, pepper and a little chilli pepper.

3. Cook over a moderate heat for about 20 minutes, until the sauce has thickened..

4. Fry the aubergines cut into thin slices until browned and place them on cloth.

5.  Cook the pasta al dente in plenty of salted water.

6. Drain the pasta and dress it in a serving dish with the sauce, aubergines and basil.

7. Sprinkle with plenty of salted ricotta and serve.