Sicily, Italy is rich in culinary traditions and home to great artists like the opera composer Vincenzo Bellini. Bellini’s most famous opera is NORMA, and Sicily’s tribute to him is Pasta alla Norma, an irresistible preparation of tubular pasta shapes like ziti, rigatoni, or penne, with eggplant, tomatoes, basil and ricotta salata. The name Pasta alla Norma is said to have originated from the cry of joy and approval that people cannot repress after they eat this Sicilian specialty: “This pasta is a NORMA!” meaning a masterpiece.
This is a simple recipe courtesy of Chef Rosario, but it’s one that requires high quality ingredients. Chef Rosario recommends using small fresh eggplant-slender ones are best-that are not very seedy. This way, the eggplant doesn’t need to be salted and pressed to remove bitter juices. Additionally, use high quality San Marzano tomatoes. Ricotta salata is the cheese of choice; however, you can also use Greek feta or a young Pecorino (sheep’s milk) since Sicilian ricotta is usually made with sheep’s milk.
Chef Rosario notes about the preparation of the eggplant in this recipe that, “Every home cook or chef has a different way prepare the eggplant for this dish. Some deep fry thin slices of eggplant and then set them on a paper towel to drain the excess oil. I prefer to toss the eggplant in just enough oil to turn it golden as it pan-sears so that draining it is not necessary. Pasta, tomato, and eggplant all take 10 to 12 minutes to cook, so they should be ready all at about the same time or with a short resting time for the sauce and the eggplant.”
Buon appetito and SHARE THE PASTA!!