Penne alla Norma

Penne alla Norma

Penne with fried aubergines and a tomato sauce.

Named after «Norma», Bellini's most famous opera, this dish from the composer's birthplace, Catania (Sicily) develops a distinctive flavour when made with semi-hard salted «ricotta salata» as called for in the original recipe. Since this type of cheese can be difficult to find outside of Sicily, I have adapted the recipe.

2 servings
Preparation 20 min
Cooking 20 min

520 calories per serving 


This recipe is reserved to subscribers to Premium and VIP

This recipe is reserved to subscribers to Premium and VIP


This recipe is in the following categories: Pasta | Tomatoes | Vegetables | Main courses/Entrées | Halal | High Fibre | High Iron | Kosher | Vegetarian | Italian


Fresh Tomato Base

Fresh Tomato Base

Tomato purée, nothing else!

In late summer, when there is an abundance of sun-ripened tomatoes, I like to prepare a large supply of my "tomato base" that I keep handy in the freezer. It is used in any recipe where canned or diced tomatoes are required.

800 mL (3 cups)
Preparation 10 min
Cooking 1 h 45 min


This recipe is reserved to subscribers to Premium and VIP

This recipe is reserved to subscribers to Premium and VIP


This recipe is in the following categories: Tomatoes | Sauces & Dips | Halal | Kosher | Vegan | Vegetarian

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