Friday, May 24 2024

Pasta alla Norma is a classic Sicilian dish that pays homage to the beauty of simplicity and the abundance of flavors in Mediterranean cuisine. Named after Vincenzo Bellini’s opera β€œNorma,” this dish is a veritable symphony of flavor, combining the vibrant colors and rich flavors of Sicilian ingredients.

With its tender eggplant, sweet cherry tomatoes and savory ricotta salata, all combined with freshly made cavatelli, Pasta alla Norma embodies the essence of Italian cuisine.


 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 12 ounces of fresh cavatelli pasta (you can make them at home or buy them fresh from your local store)
  • 1 pound of fresh cherry tomatoes
  • 2 medium eggplants
  • Extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 cup of grated ricotta salata cheese
  • Fresh basil for garnish

 

METHOD:

Prepare the eggplant:

Cut the eggplant into slices about 1/4 inch thick.
Lay the eggplant slices on a kitchen towel and sprinkle them lightly with salt. Let them sit for about 20 to 30 minutes to remove the bitterness.

Rinse the eggplant slices under running water and dry them with paper towels.

In a large frying pan, heat plenty of extra virgin olive oil.

Fry the eggplant slices until golden brown on both sides. Drain them on paper towels to remove excess oil.

Prepare the sauce:

In a large pot, heat a couple of tablespoons of extra virgin olive oil.
Add the halved cherry tomatoes and cook over medium-low heat until they begin to break down, about 15 to 20 minutes.

Mash the tomatoes slightly with a fork to get a creamier texture.
Season with salt and pepper to taste.

Cook the pasta:

In a large pot, bring plenty of salted water to a boil.
Cook fresh cavatelli according to package instructions or al dente.

Drain the pasta, reserving some of the cooking water.

Assembly:

In a large bowl, toss the drained pasta with the tomato sauce until well coated. If necessary, add a little more pasta cooking water for a creamier consistency.

Add the fried eggplant slices to the pasta and toss gently.
Divide the pasta alla Norma among serving plates.

Sprinkle grated ricotta salata generously over each portion of pasta.

Garnish with fresh basil leaves.

Facebook Comments Box
Previous

POTATO AND TUNA SALAD WITH HARD-BOILED EGGS

Next

ROCCOCO': THE CLASSIC NEAPOLITAN CHRISTMAS COOKIES

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also