Pasta alla Norma has deep roots in Sicilian culinary tradition, originating in the beautiful city of Catania, where it is considered a symbol of local cuisine. The ingredients used to prepare this dish are simple and wholesome, but their quality is of fundamental importance, as the final success of this delicious recipe depends on them.
Wash the eggplant and cherry tomatoes. Slice 4 thin rounds from the eggplant and set them aside for garnish. Cut the rest of the eggplant into cubes (or strips). Halve the cherry tomatoes, or quarter them if they are large.
Heat the frying oil in a pan. Once hot, fry the eggplant cubes for about 10 minutes until golden brown. Drain them on paper towels and season with a pinch of salt. Repeat the process for the 4 thin slices you set aside.
Meanwhile, bring a large pot of salted water to a boil for the pasta. In another pan, heat a drizzle of extra virgin olive oil and sauté the chopped shallot, smashed garlic clove, and a few torn basil stems. After 2 minutes, remove the stems (and the garlic if you prefer). Add the cherry tomatoes, cover, and cook over high heat for about 5 minutes. Remove the lid and mash the tomatoes with a fork to release their juices. Season with salt and pepper, then lower the heat and simmer covered for another 5 minutes.
Add 4-5 basil leaves, a couple of tablespoons of grated ricotta salata, and the fried eggplant cubes to the sauce. Stir well. If the sauce seems too dry, add a few tablespoons of the pasta cooking water to loosen it.
Cook the pasta until al dente, drain, and toss it in the pan with the sauce for 2 minutes. Plate the pasta while hot, garnishing with the fried eggplant slices, extra grated ricotta salata, fresh basil leaves, and a final drizzle of extra virgin olive oil if desired.
This recipe is named after the opera "Norma" by the famous composer Vincenzo Bellini, a native of Catania. Legend says the dish was so divine it was compared to his musical masterpiece!
For a lighter version of Pasta alla Norma, you can bake the eggplant cubes in the oven or sauté them in a pan with just a small amount of oil instead of deep-frying.
