Pasta alla Norma is a classic Italian pasta dish that originated in Sicily, specifically in the city of Catania. It is named after the opera "Norma" by Sicilian composer Vincenzo Bellini. The dish is believed to have been created in the 19th century by Sicilian chefs to honor Bellini, who was born in Catania. Pasta alla Norma is typically made with short pasta, such as rigatoni or penne, although spaghetti can also be used. The eggplant is usually diced, salted, and fried until golden brown before being added to the tomato sauce.
Ingredients:
1 large eggplant, diced or eggplant pure - Eggplant Pure
Salt - Yamas Sea Salt
1/2 cup extra virgin olive oil - Extra Virgin Olive Oil
3 garlic cloves, minced - Yamas Chopped Garlic
1/2 teaspoon red pepper flakes - Yamas Red Crushed Pepper
1 can (28 oz) crushed tomatoes or tomatoes sauce - Organic Tomato Sauce
1 teaspoon sugar
1/2 cup chopped fresh basil or 1 tbsp. dry basil
1/2 cup grated ricotta salata cheese (or pecorino romano) - Pecorino
Instructions:
Place the diced eggplant in a colander and sprinkle with salt. Let sit for about 30 minutes to draw out the bitterness. Rinse the eggplant and pat dry with paper towels.
In a large skillet, heat the olive oil over medium heat. Add the eggplant and cook, stirring occasionally, until golden brown and tender, about 10-15 minutes. Remove the eggplant from the skillet and set aside.
In the same skillet, add the minced garlic and red pepper flakes. Cook for about 1 minute, or until fragrant.
Add the crushed tomatoes and sugar to the skillet. Bring to a simmer and cook for about 10 minutes, stirring occasionally.
While the sauce is simmering, cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
Add the cooked eggplant and chopped basil to the tomato sauce. Season with salt and pepper to taste. If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
Add the cooked pasta to the skillet and toss to combine with the sauce.
Serving:
Serve the Pasta alla Norma hot, topped with grated ricotta salata cheese and additional basil, if desired. Enjoy!
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