If you’re eager to explore the rich flavors of Italian cuisine, Pasta alla Norma is a quintessential dish that hails from the sunny island of Sicily. Named after the famous opera “Norma” by Vincenzo Bellini, this recipe is a harmonious blend of eggplant, tomatoes, basil, and ricotta salata cheese. Let me guide you through crafting this classic Italian masterpiece in your own kitchen.
Ingredients
- 400g pasta (traditionally rigatoni or penne)
- 2 medium eggplants, cut into cubes or slices
- 500g ripe tomatoes, peeled and chopped (or one 400g can of crushed tomatoes)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Fresh basil leaves, handful
- 100g ricotta salata cheese, grated (or substitute with pecorino romano)
- Extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Vegetable oil, for frying
Instructions
1. Prepare the Eggplant
- Salt the Eggplant: Place the eggplant pieces in a colander and sprinkle generously with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness.
- Rinse and Dry: Rinse the eggplant under cold water to remove the salt, then pat dry with paper towels.
2. Fry the Eggplant
- Heat Oil: In a large frying pan, heat enough vegetable oil to cover the bottom over medium-high heat.
- Fry Until Golden: Add the eggplant pieces in batches, frying until they are golden brown on all sides. Remove with a slotted spoon and place on paper towels to drain excess oil.
3. Prepare the Tomato Sauce
- Sauté Aromatics: In a separate large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until softened and fragrant.
- Add Tomatoes: Stir in the chopped tomatoes. Season with salt and freshly ground black pepper.
- Simmer: Let the sauce simmer for about 15-20 minutes, allowing it to thicken. Stir occasionally.
4. Cook the Pasta
- Boil Water: Bring a large pot of salted water to a rolling boil.
- Cook Pasta: Add the pasta and cook until al dente according to package instructions.
- Reserve Pasta Water: Before draining, reserve a cup of the pasta cooking water.
5. Combine the Ingredients
- Add Eggplant to Sauce: Gently fold the fried eggplant into the tomato sauce. Let it cook together for an additional 5 minutes.
- Toss Pasta with Sauce: Add the drained pasta to the skillet with the sauce and eggplant. If the mixture is too thick, add some reserved pasta water to achieve your desired consistency.
- Incorporate Basil: Tear fresh basil leaves and stir them into the pasta, enhancing the aroma and flavor.
6. Serve
- Plate the Dish: Serve the pasta hot in individual bowls or a large serving dish.
- Garnish: Sprinkle generously with grated ricotta salata cheese and garnish with extra basil leaves.
- Enjoy: Relish the authentic taste of Sicily with each bite!
Tips for Success
- Choosing Eggplants: Opt for firm, shiny eggplants with smooth skin for the best texture.
- Ricotta Salata Substitute: If ricotta salata is unavailable, feta cheese or pecorino romano are good alternatives.
- Healthier Option: For a lighter version, you can bake the eggplant pieces brushed with olive oil at 200°C (400°F) until tender and golden instead of frying.
- Pasta Choice: While rigatoni and penne are traditional, feel free to use spaghetti or your favorite pasta shape.
Conclusion
By mastering Pasta alla Norma, you’re not just cooking a meal—you’re experiencing a piece of Sicilian culture and history. This dish exemplifies how simple ingredients can create extraordinary flavors when combined thoughtfully. Share this delightful recipe with friends and family, and bring a taste of Italy to your table. Buon appetito!