Pasta alla Norma, a delectable Sicilian eggplant pasta dish, takes its name from the renowned opera Norma, which reflects the vibrant culture of the country.
This exquisite pasta creation originated in Catania, an enchanting city on the eastern coast of Sicily. Catania is also the birthplace of Vincenzo Bellini, the composer of the opera in the 1830s. It is said that Bellini had such a profound love for this pasta dish that it came to be named after his opera.
Pasta alla Norma captures the essence of cucina povera, or peasant cooking, which is characterized by simple yet delicious meals made from affordable ingredients. The dish showcases eggplant as a meat substitute, making it an excellent choice for both vegetarians and omnivores.
There is no standardized recipe for Pasta alla Norma. This traditional and humble dish varies from one cook to another. Some prefer to fry the eggplant in olive oil before mixing it with tomato sauce, cheese, and breadcrumbs. Others sauté the eggplant and place the slices over the pasta, then drizzle them with the sauce. Modern versions roast the eggplant in the oven, eliminating the need for frying. As for the choice of pasta shape, different recipes call for rigatoni, ziti, penne, mezzi, spaghetti, or linguini.
The key to this dish is a quick and fresh tomato sauce. However, a good store-bought marinara sauce can also be used when time is limited. The star ingredient, eggplant, should be handpicked, ensuring it is shiny, firm, bruise-free, and relatively heavy for its size. There is no need to salt the eggplant beforehand, particularly when it is fresh.
To prepare Pasta alla Norma, start by bringing a large pot of water to a boil. Add a generous amount of salt to make the water taste briny. Stir in the pasta and cook it according to the instructions on the package until it is al dente. Before draining the pasta, set aside about 1/2 cup of the pasta cooking water.
In a large, deep skillet, add approximately 1/2 inch of oil and set it over medium-high heat. Sauté the garlic until it begins to take on color, which should take around 30 seconds to 1 minute. Add the red pepper flakes, tomatoes, and oregano, and cook while stirring until the tomatoes become very soft, which should take around 5 minutes. Stir in the reserved pasta water and wine, and continue cooking until the sauce thickens, which should take another 5 to 8 minutes. Gently incorporate the roasted eggplant into the sauce. Taste the dish and adjust the seasonings as needed. Add most of the basil and half of the cheese, mixing well. Serve the Pasta alla Norma garnished with additional cheese and chopped basil.