Pasta Alla Norma, a quintessential Sicilian dish, captures the heart of Italy’s rich culinary heritage. Known for its vibrant flavours and simplicity, this iconic recipe is a celebration of the island’s agricultural bounty, its cultural history, and its passion for gastronomy.
Origins of the Dish
Pasta Alla Norma originates from Catania, a lively city nestled in the shadow of Mount Etna on the eastern coast of Sicily. This culinary masterpiece is said to have been created in the early 20th century, inspired by the abundance of local ingredients that flourish in Sicily’s Mediterranean climate. Its name, however, is not rooted in cuisine but in the arts.
The dish was reportedly christened “Pasta Alla Norma” in homage to Vincenzo Bellini, Catania’s famed composer, whose opera ‘Norma’ achieved critical acclaim. Legend has it that a Sicilian poet or playwright, upon tasting this delectable pasta, declared it to be as perfect as Bellini’s immortal work. This poetic comparison cemented the dish’s name and its association with cultural brilliance.
Our Family’s Pasta Alla Norma recipe
Ingredients
- 2 medium-sized eggplants
- 400 grams of pasta (traditionally, rigatoni or spaghetti works best)
- 500 grams of ripe Sicilian tomatoes (or canned whole tomatoes)
- 3 cloves of garlic, finely minced
- 4 tablespoons of extra virgin olive oil
- 100 grams of Ricotta Salata (salted, aged ricotta cheese), grated or crumbled
- A handful of fresh basil leaves
- Salt and freshly ground black pepper to taste
- Optional: A pinch of red chili flakes
Instructions
Step 1: Prepare the Eggplants
- Wash and slice the eggplants into 1 cm thick rounds or cubes.
- Sprinkle the slices with salt and let them sit for 30 minutes to draw out moisture and bitterness.
- Rinse the eggplants under cold water, pat them dry with a kitchen towel, and fry them in olive oil until golden brown. Set aside on paper towels to absorb excess oil.
Step 2: Make the Tomato Sauce
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant, being careful not to let it burn.
- Add the chopped fresh tomatoes or canned tomatoes, and season with salt, pepper, and chili flakes if desired. Simmer for 20-25 minutes, stirring occasionally, until the sauce thickens and becomes velvety.
- Stir in torn basil leaves during the final minutes of cooking.
Step 3: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
- Drain the pasta, reserving about half a cup of the pasta water.
Step 4: Assemble the Dish
- Add the pasta to the pan with the tomato sauce, tossing to coat evenly. If needed, add a splash of reserved pasta water to loosen the sauce.
- Fold in the fried eggplants gently, ensuring they are well distributed without breaking apart.
- Transfer the pasta to serving plates and top generously with grated or crumbled Ricotta Salata.
- Garnish with fresh basil leaves for a fragrant finish.
Tips for Perfect Pasta Alla Norma
- Choosing Eggplants: Opt for firm, shiny eggplants without any blemishes for the best flavor and texture.
- Ricotta Salata: If unavailable, substitute with Pecorino Romano or feta for a similar tangy and salty note.
- Freshness Matters: Use ripe, fresh tomatoes whenever possible to capture the authentic Sicilian flavor.
- Balance: Adjust seasoning to achieve a perfect harmony of sweetness, acidity, and saltiness in the dish.
Pasta Alla Norma is a celebration of simplicity and flavor. Whether served as a comforting family meal or a centerpiece at a dinner party, this dish embodies the rich culinary heritage of Sicily with every bite.
Where to eat Pasta alla Norma in Sicily?
‘There are so many great local eateries in Catania. One of our favourites when we are visiting this city is Trattoria La Pentolaccia. My family and I have eaten there numerous times over the years and it never fails to deliver quality local dishes, most notably their Pasta Alla Norma dish. Dine in a beautiful traditional Sicilian outdoor setting, surrounded by soft garden lighting and historic buildings in the artistic San Berillo District of the city. A true cultural experience not to be missed.’ – Gianni: Colour of Sicily – Tour Leader
How to Travel to Sicily
Catania, the home of Pasta Alla Norma is where we begin our Colours of Sicily – Small Group Tour. Our luxury tour highlights the many natural wonders and cultural treasures that excite visitors to this spectacular and largest island of the Mediterranean. Surrounded by amazing pristine beaches and cliffside villages, Sicily is full of historic towns with an abundance of ancient architectural gems, churches and museums. Many of these sites are recognised for their historical significance by UNESCO such as Ragusa, Siracusa and Agrigento. Our 11-day tour concludes in the most picturesque and stunning city of Taormina.
If Sicily sounds like a destination you would like to explore, Vita Italian Tours can take you there on the exclusive Colours-of-Sicily small group tour departing in April and October. An intimate small group tour with extended stays discovering Catania, Taormina, Siracusa and the Valley of the Temples in Agrigento. Get away from the crowds and experience Italy like a local.
If independent travel is more your style, allow Vita Italian Tours to plan a tailor-made self-drive or chauffeur driven private itinerary/tour for you to Sicily and its surrounds.
Contact us to enquire today.