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Pasta alla Norma

Summary

Yield
Servings
Prep time20 minutes
RegionItaly

Description

Penne alla Norma

We had this all over Sicily and then in Rome. The photo here was taken in Siracusa, southeast Sicily.

It's a classic Sicilian dish of simple ingredients that must be fresh and well-prepared. Make this in summertime when the eggplant is fresh and flavorful. The tomatoes can be fresh in season or canned, but canned tomatoes without preservatives are better than "fresh" tomatoes out of season (the tomatoes were fresh when they went into the can). I like Cento brand canned tomatoes.

Ingredients

8ozPasta (penne is common)
1eaeggplant (medium size)
1TOlive oil
1eaOnion (small, chopped)
1clvGarlic (crushed)
10ozTomatoes (seeded and diced)
5eaBasil leaves
5ozRicotta Salata (grated)

Instructions

  1. Put on a pasta pot full of water to boil.
  2. Cut the eggplant into cubes and lightly salt to draw out excess water and bitterness. It is not necessary to peel the eggplant.
  3. Put the oil in a hot skillet and saute the onion and garlic.
  4. Pat the eggplant dry with paper towels.
  5. When the onions and garlic are ready, add the eggplant and tomatoes and cook for 15-20 minutes.
  6. Cook the pasta in salted boiling water.
  7. When the sauce is ready, remove it from the heat.
  8. When the pasta is cooked, toss the pasta with the sauce, then dress it with the basil and grated ricotta salata. Serve hot.

Notes

This was available all over Sicily. According to the stories, it was named for Vincenzo Bellini's heroine from his opera Norma, or else for the beauty of the opera itself.

Ricotta salata is not ricotta! Ricotta salata is a dried, gratable form that you can sometimes get at Whole Foods in Hingham.

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  • By John at 07/05/2019 - 17:58
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