In the Cucina with La Gazzetta: Pasta alla Norma

In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!We invite you to share your family recipes and the stories behind them with us! Please email your favorite recipes and photos to jspitalieri@lagazzettaitaliana.com before August 10. For more recipes like this, subscribe to La Gazzetta Italiana. Buon appetito! Pasta alla Norma Recipe (Sicilian Eggplant Pasta)dalla cucina di La Gazzetta Italiana A beloved dish from Catania, Sicily, Pasta alla Norma is a celebration of simple Mediterranean ingredients: ripe tomatoes, fried eggplant, fresh basil, and salty ricotta salata cheese. Legend says the dish was named after Vincenzo Bellini’s famous opera Norma because its flavors were considered a “masterpiece” worthy of the name.Pasta alla Norma captures the character of eastern Sicily: bold flavors, humble ingredients, and a deep connection to the land. Born in Catania beneath the shadow of Mount Etna, this dish reflects the region’s volcanic soil, Mediterranean climate, and centuries-old culinary traditions. It is a true Sicilian classic. Ingredients (Serves 4):12 oz. Rigatoni, penne, or spaghetti2 medium eggplants (about 1½ lbs.)3 T. Extra virgin olive oil (plus more for frying)2 cloves Garlic, thinly sliced1 can (28 oz.) Whole peeled tomatoes or crushed tomatoes1 tsp. Sea salt, plus more for the eggplantFreshly ground black pepper, to taste1 small bunch fresh Basil leaves4 oz. Ricotta salata, grated (pecorino can be substituted if unavailable) Directions:Wash the eggplants and cut them into cubes or thin slices. Sprinkle generously with salt and place them in a colander for about 30 minutes. This helps remove excess moisture and bitterness. Rinse the eggplant pieces and pat them completely dry with paper towels. Heat olive oil in a large skillet over medium-high heat. Fry the eggplant pieces in batches until golden brown and tender, about 5–7 minutes. Transfer to a paper towel-lined plate to absorb excess oil. (For a lighter version, eggplant can be roasted with olive oil at 425°F for about 25 minutes). Heat 3 T. of olive oil in a large pan over medium heat. Add the sliced garlic and cook until fragrant, about 30 seconds. Add the tomatoes, salt, and pepper. Simmer gently for 20–25 minutes, breaking up the tomatoes with a spoon, until the sauce becomes rich and slightly thickened. Tear in several basil leaves during the final minutes of cooking. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve about ½ C. of pasta water before draining. Add the fried eggplant to the tomato sauce and gently stir. Add the drained pasta and toss until well coated. Add a splash of pasta water if needed to loosen the sauce. Serve topped with grated ricotta salata and fresh basil leaves.