Pasta alla Norma
auf Sizilianisch:
Pasta chi mulinciani
Pasta alla Norma is one of the most popular first courses in Sicilian cuisine, originating from the city of Catania. The recipe is characterised by the typical flavours of the summer season: ripe red tomatoes, freshly fried golden eggplants, garlic, and salted ricotta cheese.
According to tradition, the name comes from the opera “La Norma” by the composer Vincenzo Bellini from Catania (1831). It is said that the poet Nino Martoglio, also from Catania, tasted it and gave the dish its name, comparing the delicious flavour of Pasta alla Norma to the beauty of Bellini’s opera of the same name. He was so impressed that he exclaimed: “Chista ie na vera Norma!” meaning “This is a true Norma!”
I come from Catania and know this recipe very well from my childhood, especially since it is a common summer lunch dish. Out of curiosity, I have often read on well-known German cooking websites that ingredients such as thyme, pepper, onions, or even wholegrain penne (which are actually not used in southern Italy at all) are required for the recipe. That is simply not true. Such variations should not even be described as “authentic Italian.”
The pasta we use in Catania for this dish is maccheroni or rigatoni.
This traditional dish from Catania and Sicily even has a “National Pasta alla Norma Day” dedicated to it, which falls on 23 September. In addition, Pizza alla Norma, made with the same ingredients, is also very popular in Sicily.
Pasta alla Norma - eatlovesicily.com
Pasta alla Norma
- Prep Time15 min
- Cook Time25 min
- Perform Time1 hr
- Total Time1 hr 40 min
- Yield4 plates
- Serving Size4 servings
Ingredients
- 400 g pasta (e.g. rigatoni or maccheroni)
- 2 large eggplants
- 700 g strained tomatoes
- 2 heaped tbsp tomato paste
- 1 garlic clove
- 4–5 basil leaves
- Ricotta cheese (please only the salted variety – available only at Italian delicatessen stores)
- Olive oil
- Salt, as needed
Products from our shop
Instructions
In the first step, wash the eggplants thoroughly and pat them dry. Then slice them lengthwise into very thin slices, removing the stem beforehand.
Layer the eggplant slices in a colander and sprinkle each layer generously with salt. This step is essential to draw out the excess moisture from the eggplants.
Once all the eggplant slices are layered, set them aside and let them rest for one hour.
In the meantime, you can start preparing the sauce.
First, peel the garlic and lightly crush it with the flat side of your hand. Then add about 8 tablespoons of olive oil to a pot, enough to fully cover the base. Add the garlic and briefly turn the heat to the highest setting.
As soon as the olive oil starts to sizzle, reduce the heat to the lowest setting. If it is still too hot, simply remove the pot from the stove for a short moment.
Once the olive oil has settled, add the strained tomatoes and two heaped tablespoons of tomato paste, then stir well. Bring everything to a boil over medium heat.
When the sauce begins to simmer, add the washed basil leaves, reduce the heat again (in our case to level 2 out of 9), and let it simmer for another five minutes.
After the five minutes, set the heat to the lowest setting and let it simmer gently for another 15 minutes with the lid on, stirring occasionally. Then turn off the heat and set the pot aside.
Tip: If desired, you can add a small pinch of sugar to the sauce while it simmers.
In the meantime, cook the pasta in a large pot until al dente, then drain it.
Finally, add the pasta to the pot with the sauce and mix well. Then plate the dish, arrange the fried eggplant slices on top, and generously sprinkle with grated ricotta salata. Buon appetito!
Tip: For the true Sicilian experience, a glass of Sicilian red wine pairs perfectly with Pasta alla Norma. Feel free to take a look at our online shop.
