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Pasta alla Norma

Pasta alla Norma, this 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!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 460 kcal

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

Ricotta Salata is a ripened and slightly salty ricotta. The ripening process makes it firm and it can be grated over pasta. It is best obtained at an Italian deli or a well-stocked cheese store. Alternatively, pecorino would also be a good choice.
Keyword eggplants, pasta, ricotta cheese, tomatoes
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