Pasta alla Norma is a typical Sicilian pasta dish originally created in Catania, a city on the east coast of the island. Thought to have been named after the beauty and titular character of Vincenzo Bellini's opera, it is made with tomatoes, fried or sautéed aubergine (eggplant), grated ricotta salata cheese, and basil.
Delicious and perfect for the summer season, why not find a vacation rental in Sicily and try this dish in its hometown while enjoying your surroundings?
In the meantime, you can try the recipe out for yourself as your plan your trip.
Delicious and perfect for the summer season, why not find a vacation rental in Sicily and try this dish in its hometown while enjoying your surroundings?
In the meantime, you can try the recipe out for yourself as your plan your trip.
Ingredients:
Serves 2, can be easily altered to serve larger numbers
1 large aubergine,
Salt
4 tbsp of extra virgin olive oil
3 cloves of garlic
A tin of tomatoes
25g of basil
150g-200g of spaghetti
2 tbsp of grated ricotta salata
Method:
1. Dice the aubergine and cut up the garlic finely.
2. Add the aubergine to a colander in the sink and sprinkle with salt. Leave to sit for 30 minutes.
3. Rinse the aubergine in cold water and pat dry with some kitchen towel. Toss in a bowl with half of the oil. Heat a the other half of the olive oil in a large frying pan over a medium heat. Add the aubergines in a single layer once hot and fry for 5 to 8 minutes, until softened and golden.
4. Add the garlic and sauté for a couple of minutes, then add the tomatoes and half the basil and bring to a simmer. Turn down the heat and cook slowly for about 20 to 30 minutes until thickened.
5. Once the sauce is almost ready, cook the pasta in plenty of boiling salted water. Drain the pasta and add the sauce.
6. Divide between plates and sprinkle with the ricotta and the remaining basil leaves, roughly torn over the top.
7. Allow to cool slightly before eating and dig in as you plan your trip to Italy!
Serves 2, can be easily altered to serve larger numbers
1 large aubergine,
Salt
4 tbsp of extra virgin olive oil
3 cloves of garlic
A tin of tomatoes
25g of basil
150g-200g of spaghetti
2 tbsp of grated ricotta salata
Method:
1. Dice the aubergine and cut up the garlic finely.
2. Add the aubergine to a colander in the sink and sprinkle with salt. Leave to sit for 30 minutes.
3. Rinse the aubergine in cold water and pat dry with some kitchen towel. Toss in a bowl with half of the oil. Heat a the other half of the olive oil in a large frying pan over a medium heat. Add the aubergines in a single layer once hot and fry for 5 to 8 minutes, until softened and golden.
4. Add the garlic and sauté for a couple of minutes, then add the tomatoes and half the basil and bring to a simmer. Turn down the heat and cook slowly for about 20 to 30 minutes until thickened.
5. Once the sauce is almost ready, cook the pasta in plenty of boiling salted water. Drain the pasta and add the sauce.
6. Divide between plates and sprinkle with the ricotta and the remaining basil leaves, roughly torn over the top.
7. Allow to cool slightly before eating and dig in as you plan your trip to Italy!
Photo credit: Paoletta S. / CC BY 2.0