Pasta alla Norma

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About This Recipe

Pasta alla Norma is a quintessential Sicilian dish that showcases the island's rich agricultural heritage. Named after the famous opera by Vincenzo Bellini, this pasta celebrates the perfect harmony of eggplant, tomatoes, and ricotta salata. The dish exemplifies Sicilian cuisine's ability to transform simple, fresh ingredients into something truly extraordinary.

The key to authentic Pasta alla Norma lies in the preparation of the eggplant - it must be properly salted, drained, and fried to achieve the perfect texture. The tomatoes should be sweet and ripe, creating a sauce that's both rich and bright. Ricotta salata adds the essential salty, tangy finish that brings all the flavors together in perfect balance.

Ingredients

• Rigatoni pasta400g
• Large eggplant2
• Ripe tomatoes, diced800g
• Garlic cloves, minced3
• Fresh basil leaves20 leaves
• Ricotta salata, grated150g
• Extra virgin olive oil6 tbsp
• Salt and pepperto taste

Method

1. Cut the eggplant into 1cm cubes and place in a colander. Sprinkle generously with salt and let drain for 30 minutes. This removes bitterness and excess moisture. Rinse and pat dry thoroughly.
2. Heat 4 tablespoons of olive oil in a large pan over medium-high heat. Add the eggplant cubes and cook, stirring occasionally, until golden brown and tender (about 8-10 minutes). Remove and set aside on paper towels.
3. In the same pan, add the remaining olive oil and minced garlic. Cook for 1 minute until fragrant, being careful not to burn. Add the diced tomatoes and season with salt and pepper.
4. Simmer the tomato sauce for 15-20 minutes until it thickens and the flavors concentrate. Stir in half the basil leaves, torn into pieces. The sauce should be rich but not too thick.
5. Meanwhile, bring a large pot of salted water to boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
6. Add the fried eggplant to the tomato sauce and heat through. Toss the drained pasta with the sauce, adding pasta water as needed to create a silky consistency that coats the pasta.
7. Divide the pasta among serving bowls. Top each portion with grated ricotta salata and the remaining fresh basil leaves. Drizzle with a little extra virgin olive oil if desired.
8. Serve immediately while hot. The dish should showcase the contrast between the creamy eggplant, bright tomato sauce, and salty ricotta salata, all brought together by the fresh basil.