Eggplant best recipe: La Pasta Alla Norma.

Fried eggplant and tomato sauce pasta with ricotta salata on top

Eggplant recipe: La Pasta Alla Norma.

Autumn is finished and winter as slowly begun, which means: eggplant are at their best! If you are a eggplant lover like us you should definitely try this awesome Sicilianrecipe from the Etna area and more precisely from Catania: La Pasta Alla Norma

 

Pasta Alla Norma: origin of the recipe.

The name of the pasta is a tribute to the Bellini’s opera “Norma”. The legend says that the playwright Nino Mortaglio, from catania, when tasted for the first time this delicious dish loudly said : “chista e’ na vera Norma!” (this is a truly Norma) to intent that it was a masterpiece of art!

Pasta Alla Norma
Pasta Alla Norma

Pasta Alla Norma: ingredients

The ingredients of this recipe are an essential element of the mediterranean diet, from the eggplant to the tomato sauce, from the basil to the ricotta salata.

Pasta Alla Norma
Pasta Alla Norma

Ingredients (4ppl) 

  • 400 gr of casarecce pasta
  • 2 medium size eggplant
  • 1 lt of tomato sauce
  • 2 garlic cloves ( or one onion) – someone says the original is with garlic others says with onions…who knows!
  • ricotta salata (to freshly grate on top)
  • fresh basil (if in season. we had it already in the homemade sauce so we used parsley as garnish instead)
  • E.V.O oil
  • Salt & Pepper

Pasta Alla Norma: Method

The secret of the success of this recipe is the balance between the richness of the fried eggplant and the freshness of the tomato sauce.

Pasta Alla Norma
Pasta Alla Norma
  • First of all start to cutting the eggplants in small-medium cubes and few thin slices,
  • Pasta Alla Norma
    Pasta Alla Norma
    Place the eggplants in a colander and sprinkle with salt. Put a weight on top and let them loose all the bitter liquid for 1/2 hour,
  • In a large pan pour enough evo oil to fry the eggplants. (don’t let the oil reach the smoking point),

    Pasta Alla Norma
    Pasta Alla Norma
  • Fry all the eggplants until golden brown then place them on a cooking paper to absorb the extra oil,
  • In the same pan, just leave some of the oil you used for frying the eggplants and start to shallow fry the garlic (or the onion),
    Pasta Alla Norma
    Pasta Alla Norma
  • add the eggplants cubes (keep the slices for later as garnish)
  • add the tomato sauce and adjust with salt and pepper,
  • cook the pasta aldente, and when you strain it keep a glass of the water aside,
  • toss the pasta in the pan with the sauce with a bit of the cooking water
  • add fresh basil.

Serve the pasta nice and hot with a freshly grated ricotta salata on top.

Fried eggplant and tomato sauce pasta with ricotta salata on top
Fried eggplant and tomato sauce pasta with ricotta salata on top
Pasta Alla Norma
Pasta Alla Norma

Wine to match: Nero D’avola

Eggplant
Pasta Alla Norma

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