Daily Archives: September 16, 2019

Pasta alla Norma

Pasta alla Norma

Pasta alla Norma

Barbera D'Alba

Barbera D’Alba

Pasta alla Norma originated in Sicily and is perfect for a small gathering. It is believed to be named after the famous opera called Norma. It’s easy and made with a few ingredients including my favorite veggie: eggplant! In this recipe, I am using whole canned tomatoes but you can use fresh tomatoes if they are in season. This is a great meal for vegetarians depending on their diet lifestyles (with or without the cheese). I served a salad with the pasta and my family ate to their heart’s content. Put on your apron and follow me in the kitchen.

Level of difficulty: Easy to intermediate

Serves 6-8 as a main meal

Ingredients:
• 1 medium eggplant, chopped in medium size
• ¼ – ½ cup of olive oil
• 3 garlic cloves, chopped
• 1 – (28) ounce can whole San Marzano tomatoes
• 1 teaspoon salt
• 5-6 basil leaves cut in chiffonade, plus more for garnish
• ¼ cup pasta water, as needed
• Ricotta Salata cheese, for garnish
• 1-pound penne, rigatoni or spaghetti

Preparation:

1. In a medium-sized saucepan, on medium-high heat, heat up oil, sauté the garlic, 1-2 minutes, add the eggplant, cook while stirring for 5-7 minutes. Adjust the heat as necessary. Add the tomatoes, salt, basil. Lower the heat and simmer for 15-20 minutes covered with lid tilted. Stir occasionally.  If the sauce is too thick, add water toward the end. (before draining the pasta). Turn the burner off.

2. While the sauce is cooking, bring pasta water to a boil. Add salt and cook al dente. You will be doing a little juggling.

3. Add drained pasta to the sauce and mix well. Serve in a large pasta bowl. Garnish with the cheese and basil.

I paired this meal with a lovely aged Barbera D’Alba from Ca’ Viola winery and it worked magically.

Other wine pairing suggestions: Nero d’Avola, a red grape variety from Sicily or any medium-bodied red wine of your choice.

Happy Cooking from Gina’s Kitchen to Yours,

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier

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