Pasta alla Norma is not just a dish; it’s a symphony of flavors that dance on your palate, celebrating the rich culinary heritage of Sicily.
This iconic Sicilian first course, with its roots in Catania, has an intriguing origin story. Legend has it that a Sicilian playwright, deeply moved by the dish’s exquisite taste, likened it to Bellini’s timeless opera, “La Norma.”
From that moment, the dish became known as “alla norma,” capturing the essence of Sicilian tradition and delighting taste buds worldwide.
Pasta alla Norma - The Original Recipe from Catania
Yield:
4
Prep Time:
1 hour
Cook Time:
25 minutes
Total Time:
1 hour 25 minutes
Experience the magic of Sicilian cuisine with Pasta alla Norma – a dish that encapsulates the warmth, history, and exquisite flavors of this beautiful region. Buon Appetito!
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Ingredients
- 400g short pasta with a hole (rigatoni, sedani, penne...)
- 1 large eggplant
- 750ml tomato passata
- Olive oil
- 1 clove of garlic
- Optional red pepper
- A bunch of basil
- Sicilian ricotta salata to taste
- 2 liters of olive oil (or peanut oil) for frying
Instructions
1. Prepare the Eggplant:
- Trim, wash, and cut the eggplant into cubes (or slices).
- Place the eggplant in a colander with salt, cover it with a plate, and let it rest in the sun for about 1 hour.
2. Create the Tomato Sauce:
- In a saucepan, drizzle olive oil and add a clove of garlic and a small piece of red pepper.
- Sauté until the garlic starts to release its aroma, then add the tomato passata and dilute it with half a bottle of water.
- When the passata simmers, add a pinch of baking soda, stirring until the foam subsides.
- Season with salt, add fresh basil, cover, and let it cook for approximately 20 minutes.
3. Fry the Eggplants:
- Once the sauce is ready, fry the eggplant pieces until golden and tender.
4. Cook the Pasta:
- Cook the short pasta according to the package instructions.
- Drain the pasta a couple of minutes before it's fully cooked.
5. Combine and Serve:
- Toss the partially cooked pasta with the tomato sauce until fully cooked.
- Remove from heat, add half of the fried eggplants and fresh basil, mixing well.
- Optionally, add grated Sicilian ricotta salata during mixing.
- Serve the Pasta alla Norma by garnishing with grated ricotta salata and the remaining fried eggplants.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 701Total Fat: 43gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 21mgSodium: 2332mgCarbohydrates: 72gFiber: 17gSugar: 11gProtein: 17g