Pasta alla Norma
In the shadow of Mount Etna, nestled in the vibrant city on Sicily's eastern coast, a culinary legend was born. Pasta alla Norma, a dish as rich in history as it is in flavor, emerged from the bustling kitchens of this ancient port city in the early 19th century.
A simple vegetarian dish with strong Mediterranean flavors, consisting of a few ingredients and creating a symphony of flavors for the taste buds. Short pasta (generally macaroni), tomato sauce, fried eggplants, a sprinkling of salted ricotta cheese and some basil leaves: these are the ingredients of the pasta alla Norma, a typical recipe from Catania created to honor its composer Vincenzo Bellini. There are no certainties about its origins, however, as the term “Norma” doesn’t refer just to a preparation made to perfection, and there are two versions about the birth of the dish that have been handed down until today.
This dish beautifully showcases the bounty of Sicily's fertile volcanic soil. Each ingredient tells a story of the island's rich agricultural heritage and the Mediterranean diet's health benefits:
Ancient Grain Pasta: Made from heritage wheat varieties, ancient grain pasta offers a nutty flavor and a wealth of nutrients. It's higher in protein, fiber, and minerals than modern wheat pasta, promoting digestive health and providing sustained energy.
Eggplant: The star of the dish, eggplant is rich in antioxidants, particularly nasunin, which protects brain cell membranes. It's also a good source of fiber, potassium, and vitamins B1 and B6.
Tomatoes: Packed with lycopene, a powerful antioxidant, tomatoes support heart health and may reduce the risk of certain cancers. They're also rich in vitamins C and K.
Olive Oil: A cornerstone of the Mediterranean diet, olive oil is high in monounsaturated fats and antioxidants, promoting heart health and reducing inflammation.
Garlic: Known for its immune-boosting properties, garlic contains allicin, which has antibacterial and antifungal properties.
Herbs (Basil, Oregano): These aromatic herbs are rich in antioxidants and have anti-inflammatory properties. Basil, in particular, is known for its stress-reducing qualities.
Ricotta Salata: This salted, aged ricotta provides calcium for bone health and high-quality protein.
INGREDIENTS
400g paccheri made from grain antichi (ancient grain) flour, or any kind you have on hand.
2 large eggplants, cubed
4 ripe tomatoes, diced (or 1 can of San Marzano tomatoes)
3 cloves of garlic, minced
1 handful of fresh basil leaves, torn
Dried oregano
100g ricotta salata, grated (if you can’t find it, substitute Pecorino Romano or Parmigiana Reggiano)
Extra virgin olive oil
Salt and pepper to taste
Optional: red pepper flakes
The very first San Marzano tomato from my city garden.
METHOD
1. If making fresh pasta, prepare and let it rest. The ancient grains will give your pasta a distinctive, wholesome texture, and many find it more tolerable on digestion.
2. Slice the eggplants and lay them in a colander. Sprinkle with coarse salt and let sit for 30 minutes. Rinse the slices and pat them dry.
3. In a large sauté pan, heat 4 tablespoons of olive oil over medium heat. Add the eggplant in batches, seasoning each batch with a pinch of salt and pepper. Cook until all eggplant is nicely browned, adding more oil if necessary. Remove the eggplant to a plate, leaving any residual oil in the pan.
4. Bring a large pot of salted water to a boil for the pasta.
5. In the same sauté pan, add the minced garlic, half of the chopped basil, and half of the parsley. Sauté for 30 seconds until fragrant.
6. Add the crushed San Marzano tomatoes and dried oregano to the pan. Season with salt and pepper to taste. Simmer the sauce for about 15 minutes, stirring occasionally.
7. While the sauce simmers, cook the pasta in the boiling water until al dente, following package instructions. Reserve 1 cup of pasta water before draining.
8. Return the cooked eggplant to the sauce and mix gently. If the sauce seems too thick, add some of the reserved pasta water to reach your desired consistency—al dente.
9. Add the drained pasta to the sauce, tossing to coat evenly. Cook together for 1-2 minutes to allow the pasta to absorb some of the sauce.
10. Remove from heat and stir in the remaining fresh basil, crushed oregano, and a drizzle of EVOO.
11. Serve hot, topped generously with grated ricotta salata (Pecorino Romano or Parmigiano cheese, if you can’t find it).
As the paccheri rests on your plate, take a moment. Let your eyes feast first—vibrant red sauce nestled in smooth, cylindrical pockets. Inhale deeply, letting the mingled aromas of basil, garlic, and eggplant transport you. Then, with intention, lift a single pacchero to your lips. As you bite, feel the gentle collapse of the pasta, releasing its flavorful cargo. In this moment, you're not just eating; you're experiencing a small, delicious pocket of presence.
Buon appetito!