Pasta alla Norma
Pasta with fried aubergine, tomato, basil and ricotta salata
Pasta alla Norma is Catania’s best-known pasta: a fresh tomato and basil sauce with fried aubergine, finished with grated ricotta salata.
The story
The dish takes its name from Norma, the opera by Vincenzo Bellini, Catania’s most famous son. The story most often told is that the writer Nino Martoglio tasted it and declared it “a real Norma”, a masterpiece. Whatever the truth, the formula is fixed: fried aubergine, tomato, basil and salty, crumbly ricotta salata.
Ingredients
Method
1Salt the aubergine
Cut the aubergines into 1.5 cm (½ in) cubes or half-moons, salt lightly and leave in a colander for 30 minutes. Pat dry.
2Fry the aubergine
Fry in batches in 1–2 cm of hot olive oil, about 170°C (340°F), until golden and soft, 5–6 minutes. Drain on kitchen paper.
3Make the sauce
Warm the extra virgin olive oil with the garlic over a low heat for 2 minutes, add the tomatoes and a pinch of salt and simmer for 15–20 minutes until thick. Remove the garlic and tear in half the basil.
4Cook the pasta
Cook the pasta in plenty of salted water until al dente. Drain, keeping a cup of the water.
5Bring it together
Toss the pasta with the sauce and two-thirds of the aubergine, loosening with a little pasta water. Serve topped with the rest of the aubergine, the remaining basil, plenty of ricotta salata and a drizzle of raw oil.
Tips for success
- Keep some aubergine back for the top so it stays crisp.
- Ricotta salata is pressed, salted and aged ricotta. Fresh ricotta is not a substitute.
Variations
- Bake the aubergine at 220°C (425°F) with a little oil instead of frying for a lighter version.
Making ahead and storing
The sauce and fried aubergine keep separately for 2 days in the fridge.
What to drink
An Etna Rosso, from the volcano that overlooks Catania.
Pasta alla Norma: your questions
Why is it called alla Norma?
After Bellini’s opera Norma. Bellini was born in Catania, and the story goes that the dish was hailed as “a real Norma”, a masterpiece.
What can I use instead of ricotta salata?
A young pecorino or a feta are the closest. Avoid fresh ricotta: it is a different cheese.
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