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Speaking of a perfect pasta, can you imagine anything better than pasta cooked 'al dente' and coated with rich tomato sauce, topped with freshly fried sweet eggplants and ricotta salata (salted ricotta cheese)?
Probably not.
And this traditional and legendary Sicilian Pasta with eggplants & rich tomato, garlic and basil sauce is just about that.
How did Pasta Alla Norma get its name?
Pasta Alla Norma originates from the Sicilian East coast, the city of Catania.
Together with Vincenzo Bellini, world famous opera composer, it's considered a staple of Sicilian culture.
But what do pasta and an opera composer have in common?
Well, one of the most lyrically beautiful and famous operas written by Vincenzo Bellini is called "Norma".
And a legend tells that in early 19th century, an Italian writer Nino Martogli, tasting a dish of this pasta, exclaimed:Chista è ‘na vera Norma!(This is a real Norma!)
So it's quite possible that this pasta dish was named after the opera.
True or not, but it's certainly a masterpiece of its kind.
Eggplants
Now, it might sound biased, but it’s one of the best pastas you can have in summer 🙂
August in particular. This is the month when eggplants have the most flavor.
They also tend to have less bitterness in the skin.
And a lot of times, especially with eggplants bought from the local farmers market, it’s not even necessary to sweat them (adding salt and letting sit for 10-15 minutes).
Use small Italian or Japanese eggplants for the best texture and flavor.
Eggplants are the protagonists of Pasta Alla Norma. So get them right and your pasta is set up for success.
Traditionally eggplants are cut into thin rounds not strips, or cubes. But more and more, I start to see a combination of both.
Creamy eggplant strips combined with crispy eggplant rounds is are combination you can't beat!
In Sicily, with spectacular views of Volcano Etna eggplants are placed just on top of pasta.
Oh, just look at those crunchy curves!
You simple stick the fork in eggplant bite along with juicy pasta and large shreds of freshly grated salted ricotta cheese.
One word - divine!
Now, before we get to the recipe, here are a few tips & tricks you should know about.
Pasta
Ridged pasta is best to make Pasta Alla Norma. The sauce gets deep into pasta cavities giving it an extraordinary flavor all on it own. But truth be told, classic spaghetti are just as delicious.
Ricotta Salata
If you absolutely have no way to get ricotta salata right now but still craving for delicious and aromatic Pasta alla Norma try Pecorino Romano, Feta or Mexican Queso Fresco cheese.
It might be challenging to find Ricotta Salata at your local grocery store. But with technology of today, it’s easy to get Ricotta Salata online. And this salty crumbly cheese makes all the difference.
Full Recipe
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Pasta Alla Norma {Sicilian Recipe}
Legendary pasta from Sicily with eggplants in rich tomato sauce.
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Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Servings: 4
Ingredients
- 12 oz casarecce pasta or other type of pasta
- 1 lb eggplants
- 2-3 oz ricotta salata (salted ricotta cheese)
- 2 cups passata (tomato sauce)
- 3 garlic cloves
- 2 tablespoon extra virgin olive oil
- Handful fresh basil leaves
- Salt to taste
- Vegetable oil for frying
Instructions
Eggplants
Slice eggplant crosswise into ⅙ inch (5mm) thick round slices and/or large sticks.
Put cut eggplants into a small colander. Sprinkle lightly with salt and let them set for about 15 minutes. Better yet for an hour.
If eggplants are very water-y squeeze them with your hands to get rid of the excess liquid. Then pat dry with a paper towel.
Heat up vegetable oil in a frying pan and fry eggplant in batches flipping them from time to time. For eggplant rounds it should take about 3-4 minutes per side, until golden brown.
For the perfect frying, like with everything, the oil has to be hot enough but not smoking.
The best way to test if it’s hot enough is to deep a small piece of an eggplant. If it starts to sizzle and float immediately oil is hot enough. If not, give it another try in a few minutes.
Place eggplants on a paper towel to absorb the extra oil.
Tomato Sauce
In a large skillet pan add a splash of extra virgin olive oil and garlic cloves crushed with the flat side of the knife. Remove the garlic once it’s lightly brown. Add tomato sauce.
Simmer it for a few minutes until it’s slightly reduced. Add fresh basil leaves and a pinch of salt to taste.
While tomato sauce is cooking boil pasta ‘al dente’ according to the directions on the package.
Drain pasta and reserve some cooking liquid.
Add pasta to a skillet pan with tomato sauce.
If you cut some eggplants in cubes add those as well.Give it a quick toss. If pasta and sauce feel too dry add a splash of cooking liquid you reserved and some olive oil.
Serving Pasta
Classic Sicilian Pasta Alla Norma is served with a heap of fried eggplants on top of pasta. All generously topped with freshly grated salted ricotta cheese.
Notes
Salted Ricotta is an integral part of Pasta alla Norma, and if you have an opportunity, get it by all means. But just in case, the closest substitute for Ricotta Salata will be a mix of quality Pecorino & Feta Cheese.
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