Pasta alla Norma with Pecorino Romano
4 servings
30 minutes
Pasta alla Norma is a classic dish of Sicilian cuisine named after Vincenzo Bellini's opera 'Norma'. It embodies the spirit of the Mediterranean: tender fried eggplants, fragrant garlic, juicy tomatoes, and tangy pecorino romano cheese create a harmony of flavors. Rigatoni perfectly holds the rich sauce while parsley adds freshness. The dish is characterized by balance: the softness of the eggplants contrasts with the grainy texture of the cheese, and the mild spiciness of pepper enhances the sweetness of the tomatoes. Served hot, often with a glass of red wine that highlights its rich taste. A wonderful choice for dinner as pasta alla Norma delights not only in flavor but also transports you to sunny Italy.
1
Boil 4 liters of water in a large pot for rigatoni.
2
Peel the eggplants and cut them into 2 cm cubes. Heat oil in a 30 cm diameter pan over high heat. Add the eggplants, sprinkle with half a teaspoon of salt, and fry for 10 minutes until the vegetables are soft.
- Eggplant: 900 g
- Salt: 3.5 teaspoons
- Extra virgin olive oil: 3 tablespoons
3
Add minced garlic and pepper flakes, cook for 15 seconds. Pour in the tomatoes with their juice and bring to a boil. Simmer for about 5 minutes until the sauce thickens.
- Garlic: 4 cloves
- Red pepper flakes: 1 teaspoon
- Canned diced tomatoes: 800 g
4
Add 3 teaspoons of salt to boiling water and then the rigatoni. Cook the pasta, stirring often, until al dente.
- Salt: 3.5 teaspoons
- Rigatoni: 450 g
5
Drain the water from the rigatoni, keeping half a cup of liquid separately. Add eggplant sauce, chopped parsley, and grated cheese to the pasta.
- Parsley: 8 g
- Pecorino Romano cheese: 30 g
6
Mix, season with pepper and, if needed, add more salt. Before serving, add water from the pasta.
- Ground black pepper: to taste
- Salt: 3.5 teaspoons
