Pasta alla Norma

La storia di questo piatto

Pasta alla Norma is Sicily crystallized in a single bowl — a sun-scorched island's proud confession, named after Bellini's opera as if to say: this too is a masterpiece born from volcanic earth and stubborn beauty.

Ingredienti

• 600 g Eggplants
• 500 g San Marzano tomatoes
• 400 g Pasta (rigatoni or penne)
• 150 g Salted ricotta
• 20 g Fresh basil
• 3 cloves Garlic
• 150 ml Extra virgin olive oil
• 10 g Salt
• 2 g Black pepper

Preparazione

1. Cut the eggplant into dice-sized cubes, approximately 1.5 cm. Place them in a colander and sprinkle generously with salt until you see the crystals clearly visible across the entire surface. The salt will draw out the water from the eggplant: you'll watch the dark liquid collect at the bottom of the colander and notice the characteristic eggplant smell transform and change. This step removes the bitterness and allows the eggplant to brown better during frying.
2. Dry the eggplant thoroughly with paper towels, pressing gently until it's almost completely dry—if it's damp, the oil will splatter dangerously during frying. Heat 100 ml of oil in a wide pan over medium-high heat. The oil is ready when it's not smoking but when you dip a small piece of eggplant into it you immediately hear the sizzle and see bubbles form around the piece. Fry the eggplant in several batches: spread them in a single layer to prevent them from clustering together (otherwise they steam instead of browning). Turn the pieces frequently with a spoon for 4-5 minutes, until they're soft inside and golden with slightly crispy edges. You'll know they're done from the delicious aroma and the golden-amber appearance. Remove each batch with a slotted spoon and place it on paper towels to drain off excess oil.
3. While you're frying the eggplant, prepare the sauce: heat 50 ml of oil in a pot over medium heat. Mince the garlic as finely as possible, almost to a powder. Pour it into the oil and stir continuously: when you smell strong garlic aroma and the pieces turn slightly golden at the edges (not dark, otherwise they become bitter), that's the right moment. This takes about 1-2 minutes. Add the canned peeled tomatoes, crushing them slightly with your hands as you pour them into the pot to break them into medium-sized pieces. Pour in all the juice from the can as well.
4. Raise the heat to medium-high and let the sauce cook. Stir occasionally with a spoon. After 12-15 minutes the sauce will be ready: you'll see the liquid has reduced significantly and the sauce has become thicker and more concentrated. Test by dragging a spoon across the bottom of the pot: the trail should remain visible for a moment before it closes back up. Taste and adjust the salt and pepper to your preference. In the last 3 minutes add all the fried eggplant into the sauce and stir gently to coat it well with sauce on all sides.
5. Bring a large pot of water to a boil. The water should taste slightly salted when you taste it, like a light broth, not like seawater. When you see bubbles rising rapidly from the bottom, pour in the pasta and stir immediately with a wooden spoon for the first 30 seconds so it doesn't stick to the bottom of the pot. Cook for the time indicated on the pasta box minus 1 minute: always taste a piece 1 minute before to check. The pasta is cooked properly when it's soft when you bite it, but still slightly firm at the center, not mushy. Drain the pasta in a colander, but before draining it pour 200 ml of cooking water into a glass and set it aside: you'll need it later to make the dish creamy.
6. Pour the drained pasta into the pot with the sauce and eggplant. Mix well for 1-2 minutes, moving from side to side with a wooden spoon so that each piece of pasta gets well coated with sauce. If you see the dish is too dense or dry, add the cooking water one spoonful at a time, always stirring, until you achieve a creamy and fluid consistency that doesn't stick to your palate when you eat it. Turn off the heat. Tear the fresh basil with your hands, don't cut it with a knife because it will blacken, and add most of it to the pot, then stir.
7. Distribute the pasta into bowls directly from the pot, letting the sauce flow around each portion to make it more beautiful and appetizing. Using a grater with large holes, grate the salted ricotta cheese generously over each bowl—it should cover the pasta well. Complete with the remaining basil pieces. Finish with a small drizzle of good quality extra virgin olive oil poured in a spiral on the surface to add aroma and shine.