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Montalbano Pasta Ncasciata Recipe

Pasta alla Norma, also known as Pasta Ncasciata, is a traditional Sicilian dish that is said to have originated in Catania and Messina, located on the east coast of the island of Sicily, Italy. Here we introduce the irresistible Salvo Montalbano Pasta Ncasciata recipe, a culinary masterpiece embodying Sicilian cuisine’s essence. This delectable dish combines layers of pasta, rich tomato sauce, melting cheese, and an array of savory ingredients, creating a symphony of flavors that will leave you craving more. Whether you’re a fan of the beloved Inspector Montalbano series or simply a food enthusiast looking to discover new and exciting recipes, this Sicilian delight is a must-try. So, gather your ingredients and unleash your inner chef. Discover the Authentic Flavors of Sicily: Try the Delicious Inspector Pasta Ncasciata Montalbano Recipe in English! Eating the pasta ‘ncasciata is an experience that promises to be both delicious and unforgettable.

In this article, I explain how to prepare the Montalbano Pasta Ncasciata Recipe step-by-step.

Pasta alla Norma known as Pasta Ncasciata

The Pasta Ncasciata became internationally known thanks to the Italian TV series Inspector Montalbano.

Pasta alla Norma” is said to have been named after the opera “Norma” by the famous Sicilian composer Vincenzo Bellini. According to legend, the dish was so delicious that it was likened to the opera’s beautiful aria “Casta Diva”.

The dish has pasta, fried aubergine, and tomato sauce topped with ricotta salata.

montalbano pasta ncasciata recipe
Montalbano Pasta ‘Ncasciata Recipe made with Rigatoni pasta, step by step

Ricotta Salata Cheese (Salted Ricotta Cheese)

Besides the vegetables of this Sicilian Pasta, the Salted Ricotta Cheese gives a particular taste to the Pasta Ncasciata.

Ricotta Salata is a traditional cheese of Sicily and other southern Italy regions like Sardinia, Calabria, and Basilicata. It’s made from sheep’s milk ricotta, considered a traditional and typical product of this region.

Salted Ricotta cheese is made by pressing, salting, and ageing sheep’s milk ricotta. The cheese is firm and has a sweet, nutty, slightly tangy flavour, and crumbly texture. The rind is thin and edible, with a pale yellow colour.

This type of ricotta is usually used as a topping for pasta dishes like Pasta alla Norma (Pasta Ncasciata), or as a topping for pizza. It can also be grated over risotto or salads. It’s also a great addition to sandwiches or as a snack cheese, and it can be enjoyed on its own with a glass of wine.

Furthermore, it is a versatile cheese that can be used in both sweet and savory dishes, and it is a popular ingredient in Sicilian and southern Italian cuisine. Traditionally it is made with sheep milk, but now it’s also made with cow milk, which gives a milder taste.

Substitutes for Ricotta Salata (Salted Ricotta Cheese) Outside Italy

Although the taste of salted ricotta is quite unique, as it is a typical Sicilian cheese, it can be a bit difficult to find in different countries. Some of the cheeses that can be a good substitute for ricotta salata outside Italy to cook the Montalbano Pasta Ncasciata Recipe are:

  • Feta: Feta is a crumbly, salty, and tangy cheese made from sheep’s milk or a combination of sheep’s and goat’s milk.
  • Pecorino Romano: Pecorino Romano is a hard, salty sheep’s milk cheese commonly used in Italian cooking.
  • Cotija: Cotija is a Mexican cheese similar to Queso fresco in texture but has a stronger, saltier flavour.
  • Cașcaval: Cascaval is a traditional cheese from Romania made from sheep and cow milk. It has a strong, salty flavor and a crumbly texture.

The Montalbano Pasta Ncasciata Recipe is considered one of the most representative and traditional Sicilian dishes, and it is enjoyed throughout the island and even around the world. It’s considered a prime example of Sicilian cuisine, as it uses aubergines as the main ingredient, a vegetable widely used in Sicilian cuisine.

Even though it’s thought to be originated in Catania, it’s a very popular dish in other regions of Sicily as well, and it’s made with slight variations. Therefore, in some regions, it may include capers or anchovies.

Montalbano Pasta Ncasciata Recipe

Try the delicious Inspector Montalbano Pasta Ncasciata Recipe to Experience the Real Flavours of Sicily! How To Make the Montalbano Pasta Ncasciata? Here is a basic recipe for making Pasta Ncasciata:

Montalbano Pasta Ncasciata Recipe: Ingredients

  • 1 pound of pasta (traditionally, spaghetti or rigatoni)
  • 2 medium aubergines (eggplants)
  • Salt and pepper, to taste
  • Flour for dusting
  • Olive oil for frying
  • 1 can of peeled tomatoes
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons of chopped basil leaves
  • Ricotta salata, grated (for topping)
Montalbano Pasta Ncasciata Recipe
Pasta Ncasciata Montalbano

Montalbano Pasta Ncasciata Recipe: Instructions

First, peel the aubergines and cut them into slices. Sprinkle them with salt and let them sit for 30 minutes to draw out the bitter juices. Rinse the aubergine slices and pat them dry with paper towels.

Then, dust the aubergine slices with flour and fry them in hot olive oil until they are golden brown. Drain on paper towels and set aside.

Secondly, in a pan, sauté the chopped onion and minced garlic until they are softened. Add the canned tomatoes, basil leaves, and salt and pepper to taste. Simmer for 20-25 minutes until the sauce has thickened.

Cook the spaghetti or rigatoni according to the package instructions. Then, drain and reserve a cup of pasta water.

In a baking dish, layer the fried aubergine on the bottom. Then, add a layer of pasta and top with some tomato sauce.

Continue repeating the layers until you’ve used up all the ingredients. Make sure to end with a layer of tomato sauce on top.

Add reserved pasta water if it seems dry and bakes in the preheated oven at 180 C for 20-25 minutes.

Lastly, once out of the oven, add grated ricotta salata or its substitute cheese I recommended on top and serve.

This recipe is a basic guide for making the famous Pasta Ncasciata of Montalbano.

Also, you can have variations with different types of pasta, or due to the ingredients and influence of Sicilian regions, add some nuts, anchovies, sardines, etc. But keep in mind that traditional Montalbano Pasta Ncasciata is vegetarian.

Recommended: For more Inspector Montalbano Recipes, by following the link to these articles.

Recommended: Montalbano Recipes with fish and seafood recipes are included in our article Montalbano Fish Recipes.

Recommended: Learn how to prepare Montalbano Arancini Recipe (Montalbano’s croquettes with rice) 

About Giuseppe

Meet Joe, one half of the dynamic duo behind this blog. A passionate fan of the Inspector Montalbano TV series and Andrea Camilleri’s books, Joe, along with his wife Giulia, embarked on a journey to explore Montalbano’s Sicily. After a captivating visit to Italy, they decided to make Ragusa their home, drawn to the city's baroque art, delectable Sicilian cuisine, and the enchanting beaches of Marina di Ragusa, Scoglitti, Cefalù, and more. Joe also loves discovering and sharing famous filming locations across Europe.

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