Pasta alla Norma
Pasta alla Norma is one of Sicily’s most celebrated dishes, a simple combination of pasta, tomato sauce, fried eggplant, and ricotta salata that has become a symbol of Sicilian cooking.
The dish comes from Catania, on the eastern coast of Sicily. The name is said to be a tribute to Norma, the opera composed by Catania’s most famous son, Vincenzo Bellini. The story goes that a Catanese playwright tasted the dish and declared it as magnificent as Bellini’s masterpiece. Whether the story is true or not, the name stuck.
The two ingredients that define the dish are eggplant and ricotta salata. The eggplant is fried until golden and tender, then folded into a simple tomato sauce. The ricotta salata, a firm, salted, aged version of ricotta, is grated over the top and brings a sharp, salty contrast that ties everything together. It is not a dish you can make with regular ricotta or parmigiano. Ricotta salata is essential.
Recipe Notes
Pasta: Casarecce is a great Sicilian pasta shape, that I prefer to use for this dish. The twisted, rolled shape catches the sauce beautifully. Rigatoni or penne work as substitutes if you can’t find casarecce.
Ricotta Salata: This is not regular ricotta. Ricotta salata is a firm, salted, aged cheese that grates like Pecorino. It brings a sharp, salty bite that is essential to the dish. Do not substitute fresh ricotta, parmesan, or any other cheese, as the flavor profile will be completely different.
Frying the Eggplant: Frying in batches is important. Crowding the pan steams the eggplant instead of browning it. The paper towel pressing step removes excess oil and keeps the eggplant from making the sauce greasy. Do not skip it.
Italian Eggplant: Italian eggplants are smaller and have thinner skin and fewer seeds than the large globe eggplant commonly found in American supermarkets. If you can find them, use them. Globe eggplant works but may need to be salted and rested before cooking to draw out bitterness.
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Pasta a la Norma
- Total Time: 40 minutes
- Yield: Serves 4
Ingredients
- 1/2 cup extra virgin olive oil
- 1 small sweet yellow onion, diced
- 2 small Italian eggplants, washed, trimmed and cut in half lengthwise then cut into thin slices
- 1 28-ounce can imported Italian tomatoes
- Salt and pepper to taste
- 1/2 cup freshly grated ricotta salata
- 8 basil leaves, washed, patted dry, and torn into pieces
- 1 pound casarecce pasta
Instructions
- Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the onion and sauté until soft and translucent. Crush the tomatoes by hand into a bowl, then add to the pan. Add a little water to the bowl to catch the remaining juices and add that to the sauce as well. Season with salt and pepper and lower to a simmer.
- Meanwhile, heat the remaining 6 tablespoons of olive oil in a medium high-sided sauté pan over medium heat. Add the eggplant in batches and fry, turning, until golden brown. Transfer to a plate lined with paper towels to drain in a single layer. Repeat with the remaining eggplant, placing paper towels between each layer. The eggplant will soak up some of the oil so you may have to add a little more oil between batches. Place a heavy plate on top of the top layer to press out excess oil.
- Simmer the sauce until thickened, around 25 minutes.
- Add the eggplant, reserving 3-4 slices per serving for topping. Then stir in half the ricotta, half of the basil and simmer for 5 more minutes.
- Meanwhile, bring a large pot of liberally salted water to a boil. Add casarecce pasta and cook until al dente. Strain and add to the sauce. Toss well.
- Transfer to serving plates. Top each dish with the reserved eggplant slices, the remaining ricotta salata, and torn basil. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
