Proportions

• The general rule for substituting dried basil for fresh is to use 1 teaspoon, or 1/3 tablespoon, of dried basil for every tablespoon of fresh basil. However, given the quantity of basil called for in most Pasta alla Norma recipes, you may want to cut back a bit. Some recipes for Pasta alla Norma call for 1/2 cup of fresh basil, and 1/3 of this amount would be 1/6 of a cup, or 8 teaspoons, of dried basil. Depending on how you measure, the dried herbs can pack into a measuring cup and give you much more than 1/3 of the actual volume of the fresh basil called for in the recipe. Adjust the amount up or down depending on how strong of a basil flavor you want in the final pasta sauce. If you want a hint of basil, use 4 to 6 teaspoons of dried basil. If you want a stronger basil flavor, use a full 8 teaspoons, or a packed 1/6 cup.

Cook Time

• In classic Pasta alla Norma preparations, fresh basil is added at the very end of cooking to emphasize its bright flavor and color. Some cooks also add a sprig or two at the beginning of the cooking process to give the sauce a deeper background flavor. You can achieve this subtle flavor using dried basil by adding it when you begin making the sauce. Depending on your recipe, you may need to lengthen the cooking time to give the flavors time to develop.

Difference in Flavor

• You will not be able to achieve the bright, herbal notes characteristic of fresh basil by using the dried version alone in Pasta alla Norma. However, you can create a deep, rustic sauce with an undertone of basil. If you have a small quantity of fresh basil, but not the amount called for in the recipe, use both varieties. Add dried basil at the beginning of cooking, then shred fresh basil on top of the finished pasta just before serving. You will produce the subtle undertone of basil in the sauce without losing the brightness of the fresh leaves.

Make Ahead

• If you are using dried basil in your Pasta alla Norma, you can make the sauce a day or two ahead of time. Store it in an airtight container in the refrigerator and warm it just before serving. Do not store sauce made with fresh basil, or the leaves will turn dark gray and unappealing.