Pasta alla Norma
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One of Sicily’s most iconic pasta dishes, Pasta alla Norma is a testament to the region’s rich culinary heritage and how combining a few simple ingredients can result in a masterpiece. And so it was declared by a famous Italian writer the first time he tried it, likening its greatness to the famous Bellini opera Norma. Quality tomatoes, fresh basil and garlic, eggplant, and grated Italian cheese come together in this traditional Pasta alla Norma recipe that will absolutely wow your dinner guests with its flavor and down-home charm!
Last fall our family took a two-week vacation to Southern Italy, specifically to see some of the areas we hadn’t yet seen. Sicily was a major focus, and highlight, of that trip. The friendly people, the natural landscapes, the ancient Greek and Roman sites, the quaint villages and bustling cities with their striking architecture, and the food – oh the food! We traveled across the entire island, visiting everything we could fit in from north to south, east to west, trying all the different foods our expanding bellies could manage. Sicily ended up far exceeding any of our expectations in every way and we’re already planning a return trip.
So let’s talk Sicilian food. Specifically, one of its most famous dishes: Pasta alla Norma.
What is Pasta alla Norma?
Eggplants are highly prized in Italian cuisine, including on the island of Sicily where they are widely used and loved. In fact, Italy’s most famous eggplant dishes are from Sicily. One of them you’ve almost certainly heard of: Eggplant Parmigiana (Parmigiana di Melanzane in Italian). Two of the other dishes are Caponata and Pasta alla Norma. These three dishes capture the very heart and soul of Sicilian cuisine.
Pasta alla Norma is a simple pasta dish featuring what are inexpensive and readily available ingredients in Italy: tomato sauce, eggplants, basil, and grated ricotta salata cheese (made from sheep milk and aged for at least 3 months). The dish originated in Sicily where it remains an iconic Sicilian dish and stands as a testament to the region’s rich culinary heritage .
While beloved throughout Sicily, it is particularly associated with Sicily’s eastern coast in the city of Catania. This dish was named in honor of the famous opera “Norma” composed by Vincenzo Bellini, a local of Catania. It is said that Italian writer Nino Martoglio was so impressed the first time he tasted the dish that he exclaimed, “Chista è ‘na vera Norma!” or “This is a true Norma!”, likening it to Bellini’s masterpiece. Though the name Pasta alla Norma wasn’t coined until sometime in the early to mid 20th century, the dish itself goes back many centuries to when the eggplant was first introduced to Italy in the 9th century and was previously been known simply as “pasta con le melanzane“, or pasta with eggplants.
Eggplants are found in abundance throughout Sicily and when they’re in season you’ll find them at every market. Here is a beautiful display of them that we found at a market just outside of Trapani on our way to Erice.
Eggplant doesn’t keep very long, so for the market vendors to push this many eggplants in a day says something about the Sicilians’ love of this stunningly beautiful vegetable.
Which Eggplant Variety is Best?
The varieties most abundantly used are the lighter purple varieties, including an heirloom variety called Rosa Bianca. Pictured below are some eggplants freshly harvested from my garden; the two light purple round ones near the top of the bowl are the Rosa Bianca variety. This variety is commonly used in Sicily because it is sweet with virtually no bitterness. However Sicily grows and prizes ALL varieties of eggplant and any variety you can find, whether it’s bell-shaped, oval, round, or long and slender, will work beautifully for making Pasta alla Norma.
Can I Make Pasta alla Norma in Advance?
In part, yes. The eggplant can be roasted in advance and kept in the fridge for up to a day. Overcooking basil can turn it bitter so I making the sauce when you’re ready to serve it; making the sauce is relatively quick anyway.
Pasta alla Norma Recipe
Let’s get started!
Traditionally the eggplant is cut up and fried in oil but we’re simplifying things by roasting it in the oven with equally good results and without the oily cleanup.
Preheat the oven to 450 F.
Wash the eggplant but don’t peel it. Cut it into 1/2 to 3/4 inch cubes. If you’re using long eggplants with a small diameter you can cut them into slices. Place the diced eggplant in a large bowl. Add the olive oil and salt and toss to coat the pieces.
Spread the eggplant out in a single layer on a large parchment-lined baking sheet. Bake for 20-25 minutes, flipping after about 15 minutes, or until the eggplant is tender and nicely browned.
Don’t be tempted to skip the step of roasting the eggplant in the oven, it is critical to the flavor of the dish. Roasting the eggplant does two things: first and foremost it enhances the flavor, creating a rich nutty flavor. Secondly, it causes the eggplant to release a lot of its excess water. If you put the raw eggplant straight into the sauce to simmer, it will dilute the flavor of sauce and make it more watery.
If you’re in a hurry, this step can be done up to a day in advance; keep the roasted eggplant in a covered container in the fridge.
While the eggplant is roasting, let’s get going on the sauce.
Place the peeled plum tomatoes in a bowl and use your hands to crush them into a chunky sauce.
Heat the olive oil over medium heat in a Dutch oven or a large deep skillet and cook the garlic for 2-3 minutes until very fragrant. Add the chopped onion and cook for about 5 minutes until the onion is translucent and tender.
Add the crushed tomatoes.
Add the tomato paste, basil, salt, pepper, sugar and red pepper flakes.
Enjoy!
For more traditional Italian dishes be sure to try our:
- Osso Buco
- Chicken Piccata
- Marinara
- Bolognese
- Beef Ragu
- Fettuccine Alfredo
- Lamb Ragu
- Beef Braciole
- Capicola
- Minestrone Soup
- Tuscan White Bean and Sausage Soup
- Porchetta
- Focaccia
Pasta alla Norma
Ingredients
- 3 medium eggplants (about 2 pounds) , washed, NOT peeled, and cut into 1/2 to 3/4 inch cubes (if using long slender eggplant you can slice it instead)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt or kosher salt
- 4 cloves garlic , minced (be sure to use fresh, pre-minced store-bought garlic doesn't even come close in flavor)
- 1 small yellow onion , finely chopped
- 28 ounce quality whole plum tomatoes
- 3 tablespoons quality tomato paste
- 1 teaspoon sugar (to help compensate for less anything less than the very best sun-ripened imported Italian tomatoes)
- 1 1/2 teaspoons sea salt or kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup roughly chopped fresh basil leaves , plus extra for garnish
- 14 ounces dried short pasta (e.g., rigatoni, penne, rigatoncini, etc) , cooked until al dente, reserving some of the pasta water
- coarsely grated ricotta salata for serving , ricotta salata is traditional but if needed can substitute freshly grated Parmesan
Instructions
- Preheat the oven to 450 F.Place the diced eggplant in a large bowl. Add the olive oil and salt and toss to coat the pieces. Spread the eggplant out in a single layer on a large parchment-lined baking sheet. Bake for 20-25 minutes, flipping after about 15 minutes, or until the eggplant is tender and nicely browned.
- While the eggplant is roasting make the sauce.Place the peeled plum tomatoes in a bowl and use your hands to crush them into a chunky sauce.Heat the olive oil over medium heat in a Dutch oven or a large deep skillet and cook the garlic for 2-3 minutes until very fragrant. Add the chopped onion and cook for about 5 minutes until the onion is translucent and tender. Add the crushed tomatoes along with the tomato paste, basil, salt, pepper, sugar and red pepper flakes. Bring the sauce to a simmer, reduce the heat, cover and simmer for 10-15 minutes.Add the eggplant and simmer for another minute just to let the eggplant heat through. Add salt and pepper to taste.
- Add the cooked pasta to the sauce with 2-3 tablespoons of reserved pasta cooking water, and gently stir it in to thoroughly coat the pasta.Dish it up and serve it sprinkled with some grated ricotta salata. If desired garnish with a basil sprig or some torn basil leaves.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
