CLASSIC SICILIAN EGGPLANT PASTA
A dish inspired by Opera and Italian passion
Pasta alla Norma is a beloved dish from Sicily, specifically originating from the city of Catania, and showcases rich Mediterranean flavors with a combination of tender eggplant, ripe tomatoes, fresh basil, and the distinctive salty tang of ‘ricotta salata’ cheese [= aged salted ricotta].
It’s a vegetarian dish that is both hearty and satisfying, making it a favorite in Italian households, and particularly popular in the summer months when eggplants are at their peak. For the best experience, it’s important to use fresh and high-quality ingredients, which are gamechangers in recipes relatively simple like this one.
Pasta alla Norma is not only delicious but also packed with nutritional benefits. Eggplants, the star of the dish, are low in calories but high in in fiber, vitamins, and antioxidants. Tomatoes add a dose of vitamin C and an antioxidant that is beneficial for heart health. Ricotta salata, while a source of fat, also adds calcium and protein, which are essential for bone health.
If you fancy another Sicilian eggplant recipe try our Caponata.
A little history
The name "Norma" reflects the deep connection between Sicilian culture and the arts, particularly the opera. Vincenzo Bellini, who was born in Catania, is celebrated as one of Italy’s greatest composers, and this dish serves as a culinary homage to his work. According to local legend, the name was coined by the playwright Nino Martoglio, who, after tasting the dish, exclaimed that it was as beautiful and perfect as Bellini’s opera!
Pasta alla Norma has its roots in the rich culinary traditions of Sicily; it is believed to have been created in the 19th century, during a time when Sicily was experiencing a cultural renaissance, and its cuisine was beginning to gain wider recognition.
The use of eggplant in Sicilian cuisine dates back centuries, influenced by the Arab rule of Sicily in the Middle Ages, which introduced many Mediterranean ingredients to the island. Tomatoes, which were brought to Europe from the Americas, quickly became a staple in Italian cooking, particularly in the south where the warm climate allowed them to thrive.
Today, Pasta alla Norma is not only a symbol of Sicilian pride, but also a testament to the island’s rich cultural and culinary heritage; and the simplicity and balance of the ingredients are what make this dish a true classic, beloved not only in Sicily but throughout Italy.
INGREDIENTS👇🏻
• 500g | 17.6oz eggplant
• 400g | 14.1oz peeled tomatoes
• 160g | 5.6oz tortiglioni or rigatoni/macaroni pasta
• 1L | 35.2fl oz peanut oil
• 100g | 3.52oz aged salted ricotta cheese
• 10 fresh basil leaves
• 1 garlic clove
• Coarse and fine sea salt to taste
• Extra virgin olive oil
The recipe step by step
Slice the eggplant in thin circles and cut them in half, before frying them a few at a time in abundant hot peanut oil
Fry until golden brown, then drain and rest on kitchen paper before sprinkling them with a little sea salt
Squash by hand the peeled tomatoes and add them to a pot where you previously have sizzled a garlic clove in extra virgin olive oil
Stir, remove the garlic clove, and cook for 20 minutes circa, on low heat and with a lid on
After that, add to the sauce a touch of sea salt, the basil leaves roughly chopped by hand and the fried eggplant, and cook for 2 more minutes
Add coarse sea salt to the boiling water and the tortiglioni, or rigatoni/macaroni, and cook the pasta ‘al dente’
Drain the pasta and add it to the sauce pot, stirring thoroughly to amalgamate all flavors
Plate and cover with lashings of aged salted ricotta cheese and some fresh basil leaves…then enjoy! 😋
