Pasta alla Norma

As they say in Catania, this is the queen of Sicilian cuisine! Named after Bellini's opera 'Norma', this beloved dish captures the soul of Sicily in every forkful. The marriage of melanzane (aubergine), pomodoro, and ricotta salata is pure poetry on a plate.

Nonna’s Secret: "La melanzana deve piangere prima di cucinare" - the aubergine must cry before cooking. This ancient wisdom ensures your pasta alla norma will be perfetto!

Prep: 40 minutes - Cook: 45 minutes

What You Need (Serves 4-6)

From our kitchen to yours:

• Rigatoni (pasta corta is essential!) – 500g
• Ricotta salata – 100g (freshly grated)
• Extra virgin olive oil – 4 to 6 tbsp

From your pantry:      

• 2 Large aubergines - cut into 2cm cubes
• 8 Vine ripened tomatoes - diced
• 2 Garlic cloves - minced
• Fresh basil - lots of it!
• Sea salt
• Freshly ground black pepper
• A pinch of sugar

Equipment

• Colander
• Large saucepan
• Wide based pan

Instructions

Prepare the aubergines

Cut the aubergines into generous cubes. Sprinkle with coarse sea salt and let them weep in a colander for 30 minutes. This draws out the bitterness - "Come le lacrime di gioia!" Rinse well and pat completely dry.

Cook the aubergines

Heat your olive oil on a medium setting until it shimmers like the Mediterranean sun. Fry the aubergines in batches until they're golden as a Sicilian sunset - about 5-7 minutes per batch. Drain on kitchen towels

Tip: Aubergines soak up oil, although salting and resting them reduces this, however a rough guide is to use 2 – 3 tablespoons of olive oil per aubergine.

Prepare the sauce

Dice the tomatoes and mince the garlic. In a pan over medium heat, add a splash of olive oil, then toss in the tomatoes and garlic along with fresh basil, a pinch of salt, pepper, and a touch of sugar. Sauté gently for around 20 minutes, stirring occasionally, until the mixture becomes rich and fragrant.

 Puree Time

Let the sauce cool and then puree to achieve your desired consistency—you can be creative here, using a fine mesh sieve, a blender, potato masher, or even your hands if you're feeling rustic. Senti quel profumo! (Smell that aroma!)

Return the sauce to the hob and simmer until it thickens to a rich finish—there should be no visible watery liquid left.

Cook the pasta

Meanwhile, bring a pan of salted water to a rolling boil - "L'acqua deve essere salata come il mare!" Cook your pasta until al dente, following package instructions.

Reserve a cup of that precious pasta water before draining - it's liquid gold!

 Il Gran Finale

Add the pasta to the sauce and combine well. Plate up the pasta and sauce, placing the aubergines on top, followed by some ricotta salata shavings and torn basil leaves to garnish with a drizzle of olive oil

Nonna’s tips

• Aubergines: Always salt and drain 
• Tomatoes: Sweet and ripe. you can use San Marzano or Datterino or Cherry. Alternatively, you use our tomato sauces, however I would not recommend using passata.
• La ricotta salata: Age matters - the older, the better the flavour
• Basil: Tear, never cut
• Olive Oil: Use the best you can afford - it makes all the difference

Origins

Born in the shadow of Mount Etna in beautiful Catania, this dish was named after Vincenzo Bellini's opera 'Norma' by the writer Nino Martoglio, who declared it a masterpiece worthy of the great composer. Every Sicilian family has their version, passed down through generations like precious heirlooms.

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