Pasta alla Norma, sounds like a summer vacation in Italy. It makes me think of balmy summer nights, good food and wine, and a visit to the opera in Verona. And yes: This pasta recipe is named after the tragic opera "Norma" by Bellini!
In the summer of 2004, I went to Verona with my mother. It was to be our last trip together. But at that time I could not even begin to guess what it would be like. It was August, it was insanely hot and we were in possession of two tickets for the coveted open-air arena. Already months in advance we had tried to get the tickets, which was anything but easy. And even then it was a matter of hoping and worrying (for the right weather) until the end.
The whole day we walked through the narrow streets of Verona and let ourselves drift. We had started the day a bit sluggish and cozy. But hour after hour, we noticed a change of mood in the people around us. The restaurants set their tables nicely, and more and more tourists and visitors trickled in. Almost all had only one goal: a visit to the Arena di Verona.
Visiting Verona opera
The performances in the arena don't start until nightfall. But since most tickets are sold without fixed seating, it's worth getting there early. Even before the gates open, the queues in front of them are long. The connoisseurs and professionals among the visitors are armed with picnic baskets, cool bags and seat cushions, everyone else is annoyed not to have thought of them. They have no choice but to buy sloppy sandwiches, water and wine at horrendous prices on the spot. To make a long story short, my mother and I were not professionals. Of course we weren't. We sat comfortably for a late lunch having "Pasta alle Norma" at a restaurant in the immediate vicinity. And I drank a glass of wine at noon for the first time in my life.
Our original plan was to take a rest at the hotel afterwards and return to the arena in the evening. But then we realized that people already seemed to be lining up. We asked the waiter if these people were trying to get tickets, and he explained the procedure. It became clear that we were not going back to the hotel before the show. Instead, we bought two bottles of water and joined the queue of people waiting.
Good memories: Pasta alla Norma
We were to buy a lot of water and also some wine at absurd prices during the evening and well into the night. Expensive, but worth the entire setting. I have rarely experienced such an incredible, almost electrifying atmosphere! At half past one in the morning we came out of the arena; hungry, sweaty and - at least me - totally psyched. With a slice of pizza on hand, we walked blissfully back to our hotel.
There are many reasons why I often and fondly think back to this trip and this experience. And even though we watched and listened to the opera "Aida" back then, on days when this memory is particularly strong, I am overcome by an irrepressible desire for "Pasta alla Norma". 🙂
Pasta alla Norma
Equipment
- large coated pan with lid
- large pot
- cutting board and knife
- colander
Ingredients
- 2 small eggplants
- 1 clove garlic
- 4 tablespoon olive oil
- 100 ml dry white wine
- 400 g canned chunky tomatoes
- ½ teaspoon fennel seeds crushed in a mortar
- ¼ teaspoon chili flakes
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- salt and pepper
- 3-4 stalks basil
- 100 g ricotta salata a firm spicy ricotta from Sicily
- 300 g tortiglioni or other pasta
Instructions
- Toast the crushed fennel seeds together with the chili flakes in a non-stick pan for 3-4 min. Remove from the pan and set aside.
- Cut the eggplants into cubes of about 0.5cm, peel the garlic and press the clove with the flat side of a knife. Heat 4 tablespoons of olive oil in the same pan where the spices were previously roasted. Sauté the eggplant and garlic in it for 3-4 minutes.
- Deglaze with the white wine and bring to the boil once. Then reduce the heat and put the lid on the pan. Sauté eggplants on low heat for at least 20-25 min. until they are nice and soft and cooked through. Stir in between.
- Once eggplants are soft, season vigorously with salt and pepper, and dried thyme and rosemary. Add chopped tomatoes from the can and a dash of water if the sauce is too thick. Simmer the sauce without the lid on low heat for another 15-20 minutes.
- Meanwhile, cook the pasta in a large pot of salted water according to the instructions on the package al dente.
- Wash the basil and shake dry, pluck off the leaves and chop finely. Coarsely grate the ricotta.
- Once the pasta is cooked, drain and drain. Reserve some of the pasta cooking water. Add pasta to sauce in pan and gently mix together. Add a little more pasta cooking water if necessary.
- Divide pasta among plates and serve sprinkled with the grated cheese and fresh basil.
Notes
Leave a Reply