Sugo Alla Norma

Oh, how much I love classic recipes! Master this recipe, and you’re on your way to becoming a master home cook. This recipe comes from the region of Sicily, where delicious eggplants are grown in abundance.

The story goes that in 19th century, Nino Martoglio, a Sicilian writer, poet and theater director, was so impressed when he first tasted this dish that he compared it to “Norma,” a masterpiece opera from Vincenzo Bellini.

I prefer to think that Norma was the name of an amazing Sicilian grandmother who made this recipe first!

– Luca Manfe


  1. Cut the eggplant in ½-inch cubes.
  2. Coat the bottom of a heavy pan with ½ inch of extra virgin olive oil and lightly fry the eggplant until golden brown. Cook the eggplant in batches without overcrowding the pan.
  3. Drain the eggplant in a paper towel and season with salt as soon as you take them out of the oil.
  4. Bring a large pot of water to a boil, season heavily with salt and add the pasta.
  5. In a saucepan on medium heat, drizzle extra virgin olive oil, add the garlic and onions, and cook until soft and translucent.
  6. Add the tomato sauce and eggplant and bring to a light boil.
  7. When the pasta is al dente, drain and add it to the tomato sauce.
  8. Add the parsley and toss all together.
  9. Serve in pasta bowls and garnish with shaved ricotta salata.

Buon Appetito!











1 bag of Paccheri

1 pound eggplant

1 jar of tomatoes, chopped ( 1 can)

1 tablespoon chopped garlic

½ white onion, thinly sliced

½ cup thin sliced basil

½ cup shaved ricotta salata

Extra virgin olive oil

Salt and pepper