Pasta alla norma

An epitome of Mediterranean cuisine.

Pasta alla Norma is the regional gastronomic specialty preferred by Italians and Italian food lovers worldwide (including me).

A masterpiece (not exaggerating) of the Sicilian culinary tradition, pasta alla Norma is a dish made with pasta seasoned with tomato sauce, fried aubergines (eggplant), grated salted ricotta and fresh basil. It is a dish, which contains in itself all the perfumes and colors of the Mediterranean island and for that reason, always included in restaurant menus. Apparently, this recipe originated as a tribute to Vincenzo Bellini's opera ‘Norma’ at his world premiere, and hence named after it.

If you’ve read the ‘about me’ page, you’ll know that my cooking style is either uncompromisingly original or dedicate'dly eclectic.Now, that being restated, when I am motivated to replicate a traditional or regional recipe, I strive to retain its authenticity as much as possible. So, before I made this pasta par excellence, even though I had eaten in in modern Italian restaurants, I did a lot of research before I zeroed it to this recipe. Frankly, for me the absolute ‘perfections’ of following a recipe are totally satisfying.

As predictable, there are many variants to this dish overall, but the original recipe calls for strictly fried (not grilled) aubergine slices (not cubes), grated salted ricotta cheese (not baked) and only fresh (not dried) basil leaves. Traditionally, it is also strictly prepared with macaroni (or short pasta). 

I took the liberty of replacing it with spaghetti (just an obsessive preference (:-P)) but I promise you there has been no compromise on the original taste and you’ll know why I called it a masterpiece.

It is truly amazing how just a few ingredients put together in the right way become one of the most palatable dishes in Italian cuisine. Spaghetti alla Norma, ladies and gentlemen!

THE RECIPE

Category: Main Course

Servings: 2

Ingredients:

• 250 grams spaghetti pasta, cooked
• 100 grams ricotta cheese
• 5 tomatoes, medium sized, washed and chopped
• 1 aubergine
• 2 garlic pods, peeled
• 10-12 fresh basil leaves
• 1 teaspoon chili flakes, or pepper powder
• extra virgin olive oil
• salt to taste
• water

Instructions:

1. Heat olive oil in a saucepan and add the peeled garlic pods. Fry till the garlic browns.
2. Add in chopped tomatoes and little water, close and cook for 10-15 minutes. Check and stir in between. 
3. Once, the tomatoes are cooked, remove the garlic pods, cool it and blend it into a puree in a blender or mixer. 
4. Meanwhile, slice the aubergine into 4 mm thick slices. To eliminate that bitter taste of the aubergine, sprinkle them with coarse salt and let them sweat and drain in a colander. Leave them at least for 15 minutes.
5. Wash the aubergine slices in water and pat them dry with kitchen tissues. Heat olive oil in a pan, and fry the aubergine slices well from both sides. Remove and place it on paper tissues to soak out excess oil. 
6. In the same saucepan, add in olive oil and blended tomato sauce. Cook in medium heat for 2 minutes, add in fresh basil leaves, salt and chili flakes. Cook for another 1 minute.
7. Now add in half of the fried aubergine slices into the sauce, stir slightly, cook for 1 minute and remove from heat.
8. While the saucepan is hot, mix in cooked spaghetti and some ricotta cheese. Mix well.
9. Serve it on a plate and top with the rest of the aubergine slices. Garnish with ricotta cheese and fresh basil.

 Happy Eating! :)