Penne Ricce alla Norma

An unusual shape for a grand classic of Sicilian cuisine. A creative variation sure to make an impact.

40 min.


  • 220g Agnesi
  • ½ aubergine
  • 200g cherry tomatoes
  • 60g salted ricotta
  • basil
  • garlic
  • extra virgin olive oil
  • seed oil for frying


  1. Chop the aubergine into rounds 1 cm thick, place on a plate and add some rock salt on the surface; leave aside for a few minutes.
  2. Dry and flour the aubergine, then fry. Leave a small quantity aside, cutting it into cubes, then frying to create a garnish.
  3. In a pan, add the extra virgin olive oil, brown a garlic clove and add the cherry tomatoes, cut in half.
  4. Chop up a few basil leaves and add to the cherry tomatoes. Remove the garlic and crush the tomatoes.
  5. n the meantime, cook the pasta for 7 minutes, drain and sauté in the pan with your sauce.
  6. Start plating your dish by placing a tbsp. of the tomato sauce, a round of fried aubergine, a portion of pasta, a few cubes of aubergine and a grating of salted ricotta.

Enjoy your meal! :)