Cold pasta alla Norma

Ingredients

• 320 gmezze maniche rigate
• 2 largeblack oval aubergines
• 150 gricotta salata
• 300 gpear-shaped cherry tomatoes
• 1 bunchfresh basil
• as neededfine salt
• as neededextra-virgin olive oil
• as neededpeanut oil

Instructions

1. 1

   Prepare aubergines

   Peel the aubergines, keeping the skins if you would like to cut them into fine strips, fry them and use them as a garnish. Cut the flesh into cubes, salt it and leave it to drain in a colander so it releases excess liquid and bitterness.

2. 2

   Season tomatoes

   Wash and halve the cherry tomatoes, setting aside 4–5. Put the rest in a bowl with extra-virgin olive oil, a pinch of salt, pepper and plenty of fresh basil; mix and refrigerate while the flavours mingle. Rinse the aubergine cubes under running water.

3. 3

   Fry aubergines

   Dry the aubergine cubes thoroughly with kitchen paper. Heat the peanut oil to about 170–180°C and fry the cubes for a few minutes, until golden. Drain them.

4. 4

   Drain excess oil

   Transfer the fried aubergine to a tray lined with kitchen paper to absorb excess oil. Bring a pan of water to the boil, salt it to taste and add 4 cherry tomatoes.

5. 5

   Cook the pasta

   Cook the pasta until al dente in the boiling water with the tomatoes. Drain them and put them in the serving dish.

6. 6

   Combine ingredients

   Add the chilled tomato mixture and the fried aubergine. Mix well and add a drizzle of uncooked extra-virgin olive oil.

7. 7

   Finish and rest

   Mix in basil leaves, then season with ricotta salata grated into small flakes and another drizzle of oil. Toss everything together and leave to rest for 5 minutes before serving.

What is pasta alla Norma?

Pasta alla Norma is a Sicilian dish traditionally served hot, combining pasta, aubergine, tomato, basil and ricotta salata. Its name is associated with the opera Norma by the Sicilian composer Vincenzo Bellini.

This version turns the combination into a cold pasta dish. Chilled, basil-seasoned tomatoes bring freshness, while fried aubergine and grated ricotta salata add richness and savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 594 calories, 0g protein, 68g carbs, 29g fat.

The pasta provides most of the carbohydrates, while the frying oil and olive oil contribute much of the fat. Aubergine and ricotta salata add some protein, though the supplied nutrition listing reports 0 g per serving. Balance the plate with a green salad or other vegetables.

Get the aubergine ready

Salting and draining the diced aubergine helps draw out some of its liquid before frying. Rinse away the salt afterwards and dry the pieces thoroughly so they fry rather than splutter in the hot oil.

The recipe peels the aubergines, but keeps the skins as an optional garnish. If using them, slice them into fine strips and fry separately.

Fry for a golden finish

Heat the peanut oil to 170–180°C, then fry the aubergine for a few minutes until golden. Work in batches if needed so the pieces have room in the pan.

Drain the fried cubes on kitchen paper before adding them to the pasta. This removes surface oil and helps them keep their texture.

Keep the tomatoes fresh

Most of the halved tomatoes are dressed with olive oil, salt, pepper and plenty of basil, then chilled while the rest of the dish is prepared. This gives the fresh tomato mixture time to take on the basil flavour.

A few tomatoes are added to the pasta water instead. The recipe does not specify how long to cook them, so add them with the pasta as directed and drain everything together.

Cook and cool the pasta

Cook the mezze maniche until al dente, following the packet timing as a guide. The pasta should hold its shape when tossed with the tomatoes and aubergine.

Drain the pasta and tomatoes before combining them with the chilled mixture. The method does not call for rinsing the pasta, so let it drain well instead.

Serve with a short rest

Toss the pasta with the cold tomatoes, fried aubergine, basil, olive oil and finely grated ricotta salata. Leave it to rest for 5 minutes so the flavours come together.

Serve it as a first course or alongside a simple green salad. Add the ricotta and final drizzle of oil just before serving for a fresh finish.

Recipe notes & tips

• Cut the aubergine into evenly sized cubes so they fry at a similar rate.
• Dry the rinsed aubergine well before adding it to the hot oil.
• Use a thermometer to bring the frying oil to 170–180°C.
• Keep the dressed tomatoes chilled while the aubergine and pasta cook.
• Grate the ricotta salata into small flakes so it spreads through the dish.
• Taste before serving, as ricotta salata and salted aubergine both bring savoury saltiness.

Variations

• Use another pasta shape: Choose a short shape that holds the tomato and aubergine well.
• Keep the skins: Cut the aubergine skins into fine strips, fry them and use them as a garnish.
• Add extra basil: Tear a few more leaves over the pasta just before serving.
• Adjust the cheese: Add the ricotta salata gradually and taste as you go.
• Make it less oily: Use less oil for the final drizzle, while keeping the aubergine-frying step.

Common mistakes to avoid

• Skipping the rinse: Rinse the salted aubergine before frying so it is not overly salty.
• Frying damp aubergine: Dry the cubes thoroughly to reduce splattering and help them brown.
• Crowding the pan: Fry in batches so the aubergine can turn golden rather than steam.
• Overcooking the pasta: Stop at al dente so the pieces retain their shape when tossed.
• Adding all the tomatoes to the hot water: Set aside 4–5 and chill the rest as directed.
• Serving straight away: Leave the finished pasta to rest for 5 minutes before serving.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Serve chilled or bring to room temperature; if warming, heat gently, as the recipe is intended to be served cold.

Frequently asked questions