Pasta alla Norma
By Master Chef Gianluca Deiana Abis
Pasta alla Norma is one of the most iconic dishes from Sicily, with roots in Catania, a city on the eastern coast of the island. Named in honor of the famous opera Norma by Vincenzo Bellini, the dish is as bold and harmonious as the music it was named after. The combination of fried eggplant, a rich tomato sauce, and a sprinkling of ricotta salata is simple yet packed with flavor, reflecting the essence of Sicilian cuisine, which focuses on high-quality, fresh ingredients.
History of Pasta alla Norma
Pasta alla Norma is a dish that embodies the heart of Sicilian cooking. The origins of the dish are tied to the city of Catania, where it was said to have been created in the early 20th century. According to popular legend, the dish was named in honor of the famous opera Norma by the renowned Sicilian composer Vincenzo Bellini. The story goes that after tasting the dish, a local poet exclaimed that it was as perfect as the opera itself, thus giving birth to the name "Norma."
The dish traditionally uses local ingredients like tomatoes, eggplants, and ricotta salata, which are staples in Sicilian cooking. Eggplant, in particular, is widely used across the island, often incorporated into dishes in various ways, and paired with the rich tomato sauce and the salty, crumbly ricotta salata, it creates a perfect balance of flavors.
Today, Pasta alla Norma is considered a classic of Sicilian cuisine and is enjoyed throughout Italy and beyond.
Ingredients for Pasta alla Norma
400g pasta (preferably rigatoni, penne, or spaghetti)
2 medium eggplants (cut into cubes)
3 tablespoons olive oil (for frying)
800g canned tomatoes (crushed or whole, and then mashed)
2 cloves garlic (finely chopped)
1 small onion (finely chopped)
1 tablespoon tomato paste
1/2 teaspoon red pepper flakes (optional, for a little heat)
Salt and black pepper (to taste)
1/2 cup fresh basil leaves (torn or chopped)
200g ricotta salata (grated)
Olive oil (for drizzling, for serving)
Instructions
Step 1: Prepare the Eggplants
Cut the eggplants into cubes and place them in a colander. Sprinkle generously with salt and let them sit for 30 minutes to draw out any bitterness.
After 30 minutes, rinse the eggplant cubes under cold water and pat them dry with a kitchen towel. This step ensures the eggplant doesn't absorb too much oil when frying.
Heat the olive oil in a frying pan over medium-high heat. Fry the eggplant cubes in batches until golden and crispy. Remove from the pan and drain them on paper towels to remove excess oil.
Step 2: Prepare the Tomato Sauce
In a large pan, heat the olive oil over medium heat. Add the chopped garlic and onion, and sauté until softened and fragrant, about 5-7 minutes.
Add the tomato paste and cook for 1-2 minutes until it deepens in color.
Add the crushed tomatoes (or whole tomatoes, which you can crush with a spoon in the pan) and red pepper flakes (if using). Season with salt and black pepper to taste.
Let the sauce simmer over low heat for 20-30 minutes, allowing the flavors to meld and the sauce to thicken. Stir occasionally.
Step 3: Cook the Pasta
While the sauce is simmering, bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions, until al dente. Reserve about 1 cup of pasta cooking water before draining the pasta.
Step 4: Assemble the Dish
Once the pasta is cooked, add it to the pan with the tomato sauce. Toss to coat the pasta well, adding a bit of the reserved pasta cooking water if necessary to help the sauce adhere to the pasta.
Gently fold in the fried eggplant cubes, ensuring they’re evenly distributed through the pasta and sauce.
Tear or chop fresh basil leaves and add them to the pasta, mixing gently.
Step 5: Serve
Serve the pasta in bowls, topped with a generous amount of grated ricotta salata.
Drizzle a little olive oil on top for extra flavor and finish with more fresh basil, if desired.
Chef’s Tip
To elevate the flavor, make sure to use ripe, in-season tomatoes. If you’re using canned tomatoes, choose a high-quality brand for the best flavor. For the eggplant, frying in batches ensures each piece gets crispy and golden. You can also try roasting the eggplant for a healthier alternative. When serving, use freshly grated ricotta salata instead of pre-grated for a more intense and creamy texture.
Enjoy the Tradition
Pasta alla Norma is a dish that is beloved for its perfect combination of rich, savory flavors and simple ingredients. It’s an ode to the beauty of Sicilian cuisine, where fresh, seasonal produce takes center stage. Whether you’re cooking for a family gathering or enjoying a quiet evening, this dish is sure to transport you to the sun-drenched shores of Sicily with each bite. It’s a true Italian classic that showcases the art of balancing flavors and creating unforgettable meals.
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