Pasta alla norma is a celebrated dish from Catania that they say got its name from the opera by Vincenzo Bellini: “Chista è ’na vera Norma!”, meaning, “This is a real Norma (i.e.: masterpiece)”, is what the famous Catanese comedy writer Nino Martoglio exclaimed when he tasted it.
How to make Pasta alla Norma
Ingredients for 4 servings
Time 50 mins+draining
320 g macaroni
300 g tomato sauce
60 g grated salty ricotta cheese
2 medium eggplants
1 clove of garlic
basil
flour
peanut oil
extra-virgin olive oil
salt
pepper
Pasta alla Norma, step by step recipe
Slice and dice the eggplants.
Drain them if you like – sprinkle a little salt, put in a strainer and leave to drain with a weight on top for one hour, then rinse and dry.\
Flour and fry the aubergines in plenty of piping hot peanut oil, then allow to drain on kitchen paper. Salt and pepper to taste.
Brown the garlic in a large frying pan with a drizzle of extra-virgin olive oil. Add a few basil leaves, the tomato sauce and a pinch of salt. Cook and drain the pasta. Transfer it into the pan with the sauce and then add 1/3 of the aubergines. Season with the ricotta and add the remaining aubergines and basil. Serve.