Ever since we watched Il Postino, years ago, this wonderful Italian film about an incredible relationship that unfolds between the village postman and Chilean poet Pablo Naruda, I have been in love with all things Sicilian.
So when I came across a write up in the NY Times about the romantic history about this Sicilian dish, Pasta Alla Norma, named after Vincenzo Bellini’s opera “Norma”, Bellini also born in Catania, Sicily, how could I resist? Talk of romancing the food!
As the story goes, Nino Martoglio, a famous Catanese writer and poet being once “confronted” with this wonderful dish said: “this pasta is a Norma“ a word synonymous with perfection.
Pasta alla Norma is a typical Sicilian dish, using eggplants, sweet and ripe tomatoes, ricotta salata, fresh basil, olive oil and maccheroni pasta.
Purists will insist on three things - one that the pasta must be maccheroni …well, I am using strozzapreti and secondly that the eggplant slices must be fried in olive oil. I will say this, the amount of oil an eggplant can drink scares the heck out of me so I have decided that since I love, absolutely love the taste of roasted eggplant, I am going to in fact go that route.
From this point on, it can only be improved upon by the flavors of the stewed tomatoes, lots of basil and Ricotta Salata for which my dearies, there is simply no substitute.
And no dearies, Parmesan (which seems to be the solution to all of pasta's grievances, will not do!) This salty sheeps milk cheese, similar to feta in texture, has a one of a kind flavor and does wonders bringing all the flavors in the pasta together.
Ricotta Salata is available at specialty food stores like Whole foods and Trader Joes here in the US.
This pasta with all these wonderful ingredients, fresh flavors is made all the more attractive by the fact that it's a quickie!
So join me in the kitchen as we dream of Sicily and dine on Pasta Alla Norma.
Gather the ingredients -
large eggplant, maccheroni pasta or pasta or your choice, small yellow onion, garlic cloves, fresh basil leaves, can good quality whole tomatoes, red pepper flakes, Ricotta Salata cheese, olive oil and salt.
Pre heat the oven to 450 deg F. Begin with the eggplant first.
Cut the egg plant into 1" thick slices. Arrange on a baking tray. Sprinkle with salt and set aside for at least 30 minutes.
Rinse under tap water and dry completely by pressing down kitchen paper towels.
Wipe down the baking tray. Arrange the eggplant slices onto the tray in a single layer and drizzle the olive oil over the slices.
Using a pastry brush liberally apply the olive oil to the entire surface of the eggplant slices on both sides.
Roast in the hot oven for 10-15 minutes till golden brown and soft. Set aside to cool.
Cook's Note - If you like the crispy skin like I do, do not peel. Also do not cut the eggplant any thinner than 3/4-1" thick or else it will roast into burnt crisps.
Eggplant - Cut the cooled roasted eggplant into 1" wide strips.
Onion & garlic - Peel, cut and discard skin and ends. Place in a mini-chopper and finely chop.
Tomatoes- Roughly dice retaining all the juices.
Ricotta Salata - Crumble and set aside.
Basil - Cut into slivers but do not cut till the very end or the leaves will brown.
In a saute pan, heat olive oil on medium high heat. Add the chopped onions and garlic and saute for 5-7 minutes till the onions have softened but not browned. Stir regularly to prevent burning at the edges.
Add the diced tomatoes with all the juices and the red pepper flakes.
Stir and cover with a tight fitting lid. Simmer for about 20 minutes till the sauce is infused with flavor.
Meanwhile bring a pot water to a boil and cook the pasta till al dente following with instructions on the packet.
Once the pasta is cooked, add it to the pot of sauce and toss together. Now add 1/2 the egg plant, 1/2 the cheese and 1/2 the basil. Toss once again to combine.
Add the remaining eggplant and basil, toss and serve. Pass the remaining Ricotta Salata around, at the table.
This in one word - exquisite! The tomatoes envelope the pasta with just right amount of sweet and tart while the sweet roasted flesh of the eggplant with its crispy skin is a bite to look forward to, the salty sheep cheese draws all the flavors together with the fresh basil providing a brust of freshness with every bite.
I reckon even those who are skeptical of an all vegetarian meal, will be impressed and content.
Recipe for
Pasta Alla Norma ~ Sicilian Style Pasta with Roasted Eggplant, Tomatoes, Basil & Ricotta Salata
Serves 4-6
Preparation time - 30 minutes
Cooking time - 30 minutes
Shopping list
1 large (1-1/2 to 2 lbs) eggplant
3/4 lb maccheroni pasta or pasta or your choice
1 small yellow onion
4-5 garlic cloves
10-12 leaves fresh basil
1 large (28 oz) can good quality whole tomatoes
3/4 tsp red pepper flakes
5-6 oz Ricotta Salata cheese
1/4 cup olive oil for roasting eggplant
2 tbs olive oil for sauce
1/2 tbs salt for roasting eggplant
Cooking Method -
Pre heat the oven to 450 deg F.
Eggplant - Cut the egg plant into 1" thick slices. Arrange on a baking tray. Sprinkle with salt and set aside for at least 30 minutes.
Rinse under tap water and dry completely by pressing down kitchen paper towels. Wipe down the baking tray. Arrange the eggplant slices onto the tray in a single layer and drizzle the olive oil over the slices.
Using a pastry brush liberally apply the olive oil to the entire surface of the eggplant slices on both sides.
Roast in the hot oven for 10-15 minutes till golden brown and soft. Set aside to cool. Once cool slice into 1" wide strips.
Cook's Note - If you like the crispy skin like I do, do not peel. Also do not cut the eggplant any thinner than 3/4-1" thick or else it will roast into burnt crisps.
Onion & garlic - Peel, cut and discard skin and ends. Place in a mini-chopper and finely chop.
Tomatoes- Roughly dice retaining all the juices.
Ricotta Salata - Crumble and set aside.
Basil - Cut into slivers but do not cut till the very end or the leaves will brown.
In a saute pan, heat olive oil on medium high heat. Add the chopped onions and garlic and saute for 5-7 minutes till the onions have softened but not browned. Stir regularly to prevent burning at the edges.
Add the diced tomatoes with all the juices and the red pepper flakes.
Stir and cover with a tight fitting lid. Simmer for about 20 minutes till the sauce is infused with flavor.
Meanwhile bring a pot water to a bol and cook the pasta till al dente following with instructions on the packet.
Once the pasta is cooked, add it to the pot of sauce and toss together. Now add 1/2 the egg plant, 1/2 the cheese and 1/2 the basil. Toss once again to combine.
Add the remaining eggplant and basil, toss and serve. Pass the remaining Ricotta Salata around, at the table.
Enjoy!
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