Pasta alla Norma is undoubtedly one of the most representative and well-known dishes of Sicilian cuisine. Originating from the city of Catania, it owes its name to Vincenzo Bellini's famous opera. A classic of Catania's cuisine, made with fried eggplant, tomato sauce, salted ricotta, and fresh basil. It is a culinary masterpiece that encapsulates the authentic flavors of the Mediterranean.
The Origins of the Name: A Tale of Art and Cuisine
There are many legends surrounding its name. One story says that 'Norma' indicated a dish that had reached perfection, like Bellini's opera. Another legend says that it was created to comfort Bellini after the failure of the premiere at La Scala. And to think that the soprano of Norma in Milan was called Pasta, Giuditta Pasta.
According to common opinion, the name of this dish is due to an exclamation by Nino Martoglio (a playwright from Catania) who, enraptured by the inebriating aroma of the dish, would have said: "Chista è 'na vera Norma!" comparing it to Vincenzo Bellini's famous opera of the same name.
One story says that the name of the dish was given by a playwright Nino Martoglio, also from Catania. He was comparing the goodness of the pasta with the opera lirica and exclaimed: This is a Norma! Second story is that while writing this masterpiece Vincenzo Bellini used to go to a restaurant and ordered always this dish of pasta, so the owner finally name it after his opera to homage Bellini.
It is said that, many years ago, a dish of pasta with tomato sauce and fried eggplant was given to some artists who were performing Norma. These people, after tasting it, exclaimed: "This pasta is a Norma!" referring to the perfection of the dish. For the people of Catania, Bellini and his Norma are symbols of excellence.
Leggi anche: Ricetta Spaghetti Colatura e Limone
The Essence of Sicilian Flavors: Ingredients and Preparation
All the ingredients of Pasta alla Norma evoke the aromas and flavors of summer: eggplant, tomatoes, and basil, just like eggplant involtini. Traditional Sicilian cuisine is a cultural and sensory experience. In Sicily, food is more than nourishment-it's identity, tradition, and celebration. Typical Sicilian dishes are the result of authentic ingredients and time-honored techniques.
Making the Norma is very easy if you have the right ingredients. The original Pasta alla Norma recipe involved the use of simple but high quality ingredients. The sauce was made with ripe tomatoes, fried aubergines, fresh basil and ricotta salata. These ingredients together created a perfect balance of flavors, with the ricotta salata adding a touch of salty, creamy flavor to the sauce.
Preparing the Tomato Sauce
To prepare the tomato sauce for Pasta alla Norma, start by washing the tomatoes well. It is advisable to soak them in water and vinegar for a few minutes and then rinse them well under running water. Put the tomatoes in a saucepan, preferably cut in half. Use various types, mixing datterino, cherry, and perino tomatoes; the latter, being larger, should be cut. Add the coarsely chopped onion and basil. Cook over low heat until the tomatoes have completely softened and reached a boil. After 30 minutes eliminate garlic and basil. Once you have obtained your strained tomatoes transfer to a pan, add another clove of garlic and a sprig of basil. Let it cook for another 40 minutes, stirring occasionally.
Alternatively, in a frying pan, heat a little extra virgin olive oil with the crushed garlic cloves. Add the tomato puree, a pinch of salt and pepper, and leave to simmer for about 20 minutes. Add a few leaves of fresh basil to enhance the flavor.
Preparing the Eggplant
Wash and dry the eggplant well, then trim it. Sprinkle them with salt and leave to drain for at least 15 minutes. In Sicily, there are two varieties of eggplants: the oval ones and the rounded ones. The rounded ones are the best and the most used in the kitchen because of their sweeter delicate taste. They are called "tunisine" which means Tunisian.
Leggi anche: La Qualità Inconfondibile di Pasta Oro Giallo
When using eggplants, cut them in slices or dices, depending on the dish you are going to make, and then place them on a colander with abundant salt and leave it aside for about 15 minutes. This is good for giving eggplants a sweeter taste and letting release the bitter they contain.
After this time, rinse the eggplants under running water, squeeze them dry, and pat them dry. Fry them in hot olive oil in a pan. As they brown, transfer them to a plate lined with kitchen paper to absorb the excess oil. You can rinse the eggplants well, and dab them with kitchen paper. Then pour the extra virgin olive oil into a high-sided pot and bring it to a temperature of about 170-180°°. Immerse a few eggplants at a time in the oil and turn them occasionally. It will take a few minutes for them to be golden brown. At this point, drain them with tongs and transfer them to a tray lined with kitchen paper.
For a lighter version, you can bake the eggplants in the oven: put them on a baking sheet and brush them with a teaspoon of oil, bake for the necessary time and proceed as indicated above.
Cooking and Assembling the Pasta
Bring plenty of salted water to the boil and cook the chosen pasta al dente. The pasta should be short so that it can better hold the filling. The type of pasta can be chosen from sedanini, fusilli, spaghetti… Spaghetti alla Norma is a classic, but penne, fusilli or rigatoni also go well with the sauce. Pasta Rummo, eccezionale tenuta alla cottura.Grazie alla qualità delle semole utilizzate, alla cura dei maestri pastai e al Metodo Lenta Lavorazione®, la pasta Rummo è la prima certificata per la tenuta alla cottura.
Drain the pasta and pour it into the pan with the sauce, mixing well to amalgamate the flavors. Add the fried aubergines and a generous sprinkling of Grana Padano PDO. Decorate with a few basil leaves and serve hot.
Leggi anche: Pesto di rucola: la ricetta
Variations and Tips for the Perfect Pasta alla Norma
Like many traditional dishes, Pasta alla Norma has undergone several variations and adaptations over the years. Some variations include adding ingredients such as capers, black olives or chili peppers to add a touch of extra flavor. However, despite being different, these variations still maintain the essence and authentic flavor of Pasta alla Norma. Additionally, many Sicilian families have their own Pasta alla Norma recipes passed down from generation to generation. These grandmother's recipes often include little secrets and tricks to make the dish even tastier and more authentic. For example, some recipes may suggest lightly cooking the aubergines before frying them, to make them softer and creamier.
One of the most widespread misconceptions is that Pasta alla Norma must necessarily contain salted ricotta. While ricotta salata is a traditional ingredient, there are many variations of Pasta alla Norma that do not include it. Some people prefer to use grated pecorino instead of salted ricotta for a slightly different flavor.
Serving Suggestions
Pasta alla Norma should be eaten immediately.
If you want to amaze your guests, simply place the pasta in half a fried eggplant. Cut an eggplant in half, empty it, and fry it.
Trivia and Tips
- What to pair with Pasta alla Norma? A good glass of Sicilian red wine, such as a Nero d’Avola, will enhance the rich flavors of the dish. For a side dish, a fresh salad is ideal.
- Why is it called norma? The name celebrates the opera “Norma” by Vincenzo Bellini, considered as much a masterpiece as this recipe.
- Which aubergine for Pasta alla Norma? Round black aubergines are perfect for their sweet and meaty flesh, but violets are also great.
- How many calories does a plate of Pasta alla Norma have? One dish contains about 450-500 calories, depending on the method of cooking the aubergines.
Pasta alla Norma: A Symbol of Sicilian Identity
Pasta alla Norma is much more than a simple pasta dish for Sicilians. This dish represents the soul and culinary tradition of Sicily. It is a symbol of pride for the region and is often served during special occasions and celebrations.