Sicilian specialty: Pasta alla Norma (Recipe)
Although pasta alla Norma is known for its eggplants, it is the tomato that provides the most flavor. You will also need basil, while some Sicilian housewives add a pinch of chili, as well as garlic.
Pasta alla Norma is a Sicilian specialty that allegedly shares its name with Bellini's opera. According to another theory, it originated as the "norm" for other dishes made in Catania, and many chefs agree that the dish owes its "volcanic" appearance to the eruption of tomatoes and eggplants to Etna.
Even Jamie Oliver calls this pasta with eggplant and tomato a “hug from a plate”.
Even those who do not like eggplants love it and give the chance to the delicious sauce. In order for the eggplant not to be bitter, it is previously salted and later "drained" of bitterness. Some cooks claim that this trick prevents them from absorbing oil during baking.
Eggplants can be cut into thin strips, so the dish will look more tempting, and if you decide on cubes, you will eat them easier. Depending on how much you pay attention to the figure, you can fry them in a pan, on the grill, or in deep oil.
Although pasta alla Norma is known for its eggplants, it is the tomato that provides that special taste. You will also need basil, while some Sicilian housewives add a pinch of chili, as well as garlic or onion.
When it comes to pasta variety, you have the freedom to choose - spaghetti or slightly thicker bucatini, fusilli, or rigatoni are a great option. It is only important to choose a shape that will deftly pick up the aromatic sauce. Without cheese, there is no Norma. Parmesan and ricotta finely elevate other flavors.
Ingredients for pasta alla Norma:
1 large eggplant
4 teaspoons olive oil
3 cloves garlic
4 tomatoes or a can of peeled tomatoes
25 g basil
150 g - 200 g of pasta
1 tablespoon parmesan
Preparation:
1. Cut the eggplant into strips or cubes, add salt, and set aside for half an hour.
2. Heat half the amount of oil in the pan.
3. Rinse the eggplant in cold water, wipe with a towel, and place in a pan for 15-20 minutes, turning occasionally.
4. Heat the rest of the oil and add the chopped garlic, and after a few minutes, add the tomato and half of the basil. Cook over low heat for 20 to 30 minutes until the sauce thickens, then add the eggplant and cooked pasta.
5. Sprinkle with cheese and the rest of the basil and serve.
Read more: Warm and healthy - Creamy pumpkin soup.
By: Helen B.
