Pasta alla Norma
Pasta alla Norma is a classic Sicilian dish that exudes Mediterranean charm and simplicity. Originating from the vibrant city of Catania on the east coast of Sicily, this dish is named in honor of Vincenzo Bellini’s famous opera, "Norma." The story goes that a local chef created this masterpiece in tribute to Bellini, and the result was a culinary composition as beautiful and harmonious as the music itself.
The heart of Pasta alla Norma lies in its ingredients. The star of the show is the eggplant, which is fried until golden and tender. This process brings out the eggplant’s natural sweetness and creates a delightful texture that pairs perfectly with the pasta. Traditionally, the pasta used is rigatoni like used in this recipe or penne, which are robust enough to hold the rich tomato sauce and the luscious eggplant pieces.
The tomato sauce is another critical component, made from ripe, juicy tomatoes simmered with garlic and fresh basil. The simplicity of the sauce allows the flavours of the tomatoes and herbs to shine through. Once the pasta is cooked and combined with the sauce, the fried eggplant is stirred in, infusing the dish with its unique, smoky flavor.
The final touch is a generous sprinkle of ricotta salata, a salty, crumbly cheese that adds a wonderful contrast to the sweet tomatoes and eggplant.
This is a dish that shows the beauty of simple, high-quality ingredients brought together to create something truly special. Whether enjoyed on a sunny afternoon in Sicily or in your own kitchen, pasta alla Norma is a timeless classic that brings a taste of the Mediterranean to your table.
Cook the pasta in salted water until al-dente and save some pasta water for the sauce.
Fry the diced aubergine on olive oil, then season with salt and pepper.
In a separate pot simmer tomato sauce with pasta water, minced garlic and chopped basil for about 20 minutes.
Once the sauce is done, stir in salted ricotta, aubergines and pasta and top with freshly grated pecorino romano cheese.
Pasta alla Norma
Ingredients
Instructions
- Cook the pasta in salted water until al-dente and save 125 ml of pasta water.
- Fry the diced aubergine on olive oil, then season with salt and pepper.
- In a separate pot simmer tomato sauce with pasta water, minced garlic and chopped basil for about 20 minutes.
- Once the sauce is done, stir in salted ricotta, aubergines and pasta and top with freshly grated pecorino romano cheese.
