Pasta alla Norma
Pasta alla Norma is a beloved Sicilian dish that hails from the city of Catania. Named after Vincenzo Bellini's famous opera "Norma," this pasta is a true celebration of Mediterranean flavors. The combination of tender eggplant, rich tomato sauce, and salty ricotta salata cheese creates a delicious, harmonious blend that captures the essence of Sicilian cuisine. Traditionally made with fresh, local ingredients, Pasta alla Norma reflects the simplicity and beauty of Italian cooking. The creamy eggplant and the tangy tomato sauce perfectly complement each other, while the ricotta salata adds a delightful salty finish, making every bite a taste of Sicilian summer.
Ingredients
Pasta (Rigatoni, Penne, or Spaghetti): 400 grams (14 ounces)
Eggplant: 2 medium-sized, cut into cubes or slices
Tomatoes: 800 grams (28 ounces), ripe or canned, crushed
Olive Oil: 6 tablespoons
Garlic: 3 cloves, minced
Ricotta Salata Cheese: 100 grams (3.5 ounces), grated or crumbled
Fresh Basil Leaves: A handful, roughly chopped
Salt: To taste
Black Pepper: To taste
Red Pepper Flakes: A pinch (optional, for a bit of heat)
Step by Step Recipe
Prepare the Eggplant: Sprinkle the eggplant cubes or slices with salt and place them in a colander. Let them sit for about 30 minutes to release their bitterness. Rinse and pat dry with paper towels.
Cook the Eggplant: Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and cook until golden brown and tender, stirring occasionally, about 10-15 minutes. Remove the eggplant from the skillet and set it aside.
Make the Tomato Sauce: In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic until fragrant and golden, about 1-2 minutes. Add the crushed tomatoes and bring the sauce to a simmer. Cook for about 15-20 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt, black pepper, and red pepper flakes if using.
Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Reserve about 1/2 cup of pasta water before draining.
Combine Pasta and Sauce: Add the cooked eggplant to the tomato sauce and stir gently to combine. Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
Serve and Garnish: Transfer the pasta alla Norma to serving plates. Sprinkle generously with grated or crumbled ricotta salata and fresh basil. Serve immediately, and enjoy the hearty flavors of this Sicilian classic.
Wine Pairing
To complement the robust flavors of Pasta alla Norma, choose a red wine with medium body and good acidity. A Nero d'Avola from Sicily is a perfect match, offering rich fruit flavors and balanced tannins that enhance the tomato sauce and eggplant. If you prefer white wine, a Sicilian Grillo or a Chardonnay with minimal oak can provide a refreshing contrast to the dish's savory components.