Pasta alla Norma bianca with ricotta and lemon Recipe
This is a loose, “white” version of Sicilian pasta alla Norma – without tomato sauce, but with creamy ricotta, lemon and sautéed eggplant. The dish is light, fragrant and perfect for a quick weekday dinner when you’re craving something Italian but don’t want to spend hours at the stove.
This “white” pasta alla Norma takes the Sicilian classic in a lighter, more citrusy direction – without tomatoes, but with creamy ricotta and lemon zest that beautifully lifts the flavour of the eggplant. The golden sautéed eggplant brings deep umami, and the sauce comes together in minutes without heavy cream, so the dish is both satisfying and surprisingly light.
Chef's tips
The eggplant needs to brown really well – don’t stir it every few seconds, let it sit in the pan until the edges are deeply golden, otherwise it will be spongy. Add the ricotta over very low heat or even off the burner, loosening it with a little pasta cooking water so the sauce is silky rather than grainy. Grate the lemon zest right at the end, avoiding the white pith, otherwise the whole dish can turn bitter.
How to serve
Serve this pasta with a glass of light, dry white wine such as Pinot Grigio or Verdicchio and a simple arugula salad with olive oil and a squeeze of lemon. It’s perfect as a quick, “restaurant‑style” dinner after work or a cosy dinner for two when you want something impressive from just a few ingredients. Put a small bowl of olives and a few slices of good aged cheese on the table for nibbling.
Ingredients
- pasta (you can use another short pasta) - 350 g
- eggplant (medium) - 1 piece
- ricotta - 250 g
- unwaxed lemon (you’ll use the juice and zest) - 1 piece
- garlic cloves - 2 pieces
- olive oil (preferably extra virgin) - 4 tablespoons
- grated Parmesan or pecorino (or another hard aged cheese) - 40 g
- fresh basil (or flat-leaf parsley) - 1 handful
- salt (to taste)
- freshly ground black pepper (to taste)
Preparation
- Wash the eggplant, trim the ends and cut into 1.5 cm cubes. Lightly salt, toss and set aside for 10 minutes to draw out some moisture.
- In a large pot bring salted water to a boil. Add the pasta and cook for as many minutes as indicated on the package, until al dente. Reserve about 1 cup of the cooking water, then drain the rest.
- While the pasta is cooking, pat the eggplant cubes dry with paper towels.
- Heat 3 tablespoons of olive oil in a large frying pan over medium heat. Add the eggplant and fry for 10–12 minutes, stirring often, until the cubes are soft inside and lightly golden on the outside.
- Add finely chopped garlic to the pan and fry for another 1–2 minutes, stirring so it doesn’t burn.
- Put the ricotta into a bowl. Finely grate the lemon zest (yellow part only) and add to the ricotta. Add 2–3 tablespoons of lemon juice, stir in the Parmesan, season with salt and pepper. Mix into a smooth sauce, adding a little hot pasta water until the sauce is creamy and slightly runny.
- Add the cooked pasta to the pan with the eggplant. Pour in the ricotta sauce and gently toss everything together over low heat for 1–2 minutes, until the pasta is coated in a creamy layer. If the sauce is too thick, add a bit more pasta water.
- Finally add torn basil leaves, season with freshly ground black pepper and, if needed, a little salt. Serve immediately, sprinkled with extra Parmesan.
Storage
Store leftovers in an airtight container in the fridge for up to 1 day. Reheat gently, adding a splash of water or milk to loosen the sauce and stirring until creamy again.
