Pasta alla Norma

A classic Sicilian Pasta Alla Norma recipe with eggplant, garlic, chili, capers, tomatoes, pecorino, basil, and Authentica Siciliana sauce. So simple and so good!


  • 2 tablespoons olive oil
  • firm Japanese eggplants, cut into 2-inch strips
  • 3 cloves garlic, minced
  • 1/2 bunch fresh basil, leaves and stems separated
  • 1 tablespoon dried oregano
  • 1 tablespoon crushed chili flakes
  • 1 tablespoon white wine vinegar
  • 340g pasta of choice
  • Freshly grated pecorino, to finish


  1. In a large non-stick pan, heat the oil over high heat. Add the eggplants and toss to coat. Cook, occasionally turning with a pair of tongs, until golden brown on all sides.
  2. Turn the heat down to medium and add a touch more oil, if needed. Add the garlic, basil stems, oregano, chili flakes and cook, stirring until golden, but not brown. Stir in the white wine vinegar and the Siciliana Sauce. Turn heat to low and simmer gently, stirring occasionally, while you cook the pasta.
  3. Heat up a large pot of salted water and cook the pasta according to the package.
  4. Remove the basil stems from the sauce. Using tongs, transfer the pasta to the sauce tossing occasionally, until spaghettini is glossy and coated. Season with salt and freshly ground pepper.
  5. Finish with the basil leaves and freshly grated pecorino.