Perfect Pasta alla Norma (without arguing with the eggplant)

Описание: If you’re wondering whether the ancient Romans ever twirled a forkful of Pasta alla Norma… sorry, they didn’t — mostly because they didn’t have eggplants, tomatoes, or even pasta! 😅

Back in their days, eggplants hadn’t even reached Europe yet — they were still chilling in India. Tomatoes? Still waiting to be discovered in the Americas. And pasta? Let’s just say their “pasta” looked more like lasagna sheets made without eggs or mercy.

But knowing the Romans, they probably tried something similar:
maybe a kind of flat dough with cheese and herbs, baked in a wood oven, served with attitude and a lot of olive oil. Basically… a prehistoric Pasta alla Norma prototype that tasted like empire and ambition! 🏛️🍝

So no, the real Pasta alla Norma was born much later — in sunny Sicily — but we can imagine Caesar himself saying:

“Veni, vidi, Norma.” 😄

🍆 Italy’s Most Rebellious Sicilian Recipe!
Crispy, fragrant, and full of character — this Perfect Pasta alla Norma is a little act of love (and patience) between man and eggplant.
With just a few ingredients — and the usual ironic touch from Padellando con Ivan — we turn a classic dish into a moment of pure culinary fun! 😄


Timestamps:

(0:00) Introduction and Overview
(0:05) Preparing the Eggplants
(0:22) Frying the Eggplants
(0:33) Making the Tomato Sauce
(0:52) Cooking the Pasta
(1:08) Adding Salted Ricotta
(1:13) Final Garnish and Serving
(1:18) Recipe Variations and Tips
(1:24) Alternative Cooking Methods
(1:34) Cheese Substitutes
(1:39) Optional Ingredients
(1:43) Salting and Draining Tips


🎬 In this video:
• The perfect eggplant cut (without making them angry)
• The tomato sauce that whispers, not shouts
• How to fry without disasters (maybe)
• The secret to a “standing ovation” Norma
• And of course… a few too many laughs!

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👨‍🍳 Ingredients (serves 2):
• 2 medium eggplants
• 250 g spaghetti (penne or rigatoni)
• 400 g peeled tomatoes or tomato purée
• 2 garlic cloves
• 6–8 fresh basil leaves
• 80 g salted ricotta (grated or shaved)
• Extra virgin olive oil, to taste
• Vegetable oil for frying
• Salt and pepper, to taste

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🔥 Ivan’s Tip:
Fry your eggplants in plenty of oil — but with style!
They should turn golden, not drown.
And if one jumps out of the pan… well, that just means it’s got personality. 😅

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👩‍🍳 Special Collaboration!
This video was made together with Selvaggia – salutebellezzaumore 💚
We’ve joined forces to talk about food, health, wellness, and a pinch of history — two channels, one shared passion for healthy living!

🎥 Subscribe to my channel → [@Padellando_con_Ivan]
🍝 Discover and subscribe to Selvaggia’s channel → [@Selvaggia82]

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📢 New videos every week:
Monday, Tuesday, Wednesday, Friday, and Saturday
Sunday is dessert day — real recipes, real humor.

🧡 “I cook, I laugh, I survive.”
Because if something goes wrong… there’s always the frying pan!

💬 Tell me in the comments:
Whose side are you on — Team Eggplant or Team Pasta?
👇 Let me know… but no fighting, please! 🍝

#PastaAllaNorma #SicilianRecipe #CulinaryFun