Pasta Alla Norma

Pasta alla Norma is an Italian pasta and eggplant dish. It is typical dish of the Sicilian cuisine created originally in Catania, Sicily, Italy.
The name of the dish is said to originate from an exclamation by the Italian writer Nino Martoglio who, upon tasting the dish, exclaimed "This is a real 'Norma'!", comparing it with the exceptional perfection of the Vincenzo Bellini opera Norma.

Yield:
4 servings
Category:
Pasta
Cuisine:
Italian

INGREDIENTS:

  • 2 eggplants
  • 120ml olive oil
  • 5 garlic cloves, thinly sliced
  • 1/ teaspoon dried chili flakes
  • 1 800g can of plum tomatoes
  • 5 large oregano sprigs (8g) or 2 teaspoons of dried oregano
  • 1 teaspoon granulated sugar
  • 300g spaghetti or tubular pasta
  • 45g mature pecorino romano, shaved
  • 20g basil leaves, torn
  • salt & freshly ground black pepper

DIRECTIONS:

  1. Preheat the oven to 220 C fan. 450 degrees F.
  2. Using a peeler and working from top to bottom of each aubergine, shave off long alternating strips of peel so that they look striped, like zebras. Cut widthways into 1cm (1/2 inch) thick slices and place in a bowl with 75ml of oil, 3/4 teaspoon of salt and a generous grind of paper. Mix well, then spread out on two large baking paper-lined trays. Roast for 30-35 minutes, until dark golden-brown. Remove from the oven and set aside to cool.
  3. Put 2 tablespoons of oil into a frying pan or pot and place on a medium high heat. Add the garlic and chillies and fry for 1-2 minutes, stirring constantly, until the garlic is golden brown (but not burnt!). Add the tinned tomatoes, oregano, sugar, 1/2 teaspoon salt and a grind of pepper. Reduce the heat to medium low and cook for 10 minutes, until the sauce is thick. Remove the oregano sprigs and stir in the aubergine. Set aside.
  4. Cook the pasta according to packet in

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