Fusilli alla norma
2 servings
30 minutes
Fusilli alla Norma is a vibrant dish of Italian cuisine inspired by Sicilian traditions. It is named after Vincenzo Bellini's opera 'Norma' and embodies sophistication and richness of flavor. Tender pieces of eggplant and sweet pepper, sautéed in fragrant olive oil, combine with a rich tomato sauce infused with garlic notes. Al dente fusilli are enveloped in this bright sauce, while fresh basil and oregano leaves add freshness and lightness to the dish. The finishing touch is grated pecorino, parmesan, or grana padano cheese that adds depth to the flavor and richness to the texture. Fusilli alla Norma is the perfect choice for those who appreciate simplicity in preparation but do not want to sacrifice exquisite Italian taste.
1
Cut the eggplant and pepper into cubes and sauté in olive oil (2 tablespoons) over low heat, stirring occasionally.
- Eggplants: 1 piece
- Red sweet pepper: 1 g
- Extra virgin olive oil: 3 tablespoons
2
In a separate pan, sauté finely chopped garlic with tomatoes in olive oil (1 tablespoon).
- Garlic: 2 cloves
- Tomatoes: 4 pieces
- Extra virgin olive oil: 3 tablespoons
3
Cook for about 5 minutes. If desired, you can remove the skin and juice from the tomatoes before frying. I usually don't do this, as everything in tomatoes is tasty.
4
Then mix the eggplants and peppers with the tomato sauce. To keep warm, cover the dish with foil to prevent cooling.
- Eggplants: 1 piece
- Red sweet pepper: 1 g
- Tomatoes: 4 pieces
5
Cook the fusilli according to the package instructions until al dente, drain the water, and mix with the sauce.
- Fusilli pasta: 250 g
6
Sprinkle with fresh oregano, blue and green basil leaves on top.
- Fresh oregano leaves: 2 pieces
- Green basil leaves: 2 stems
- Red Basil: 2 stems
7
Serve with grated cheese (parmesan, pecorino, grana padano).
- Salt: to taste