Pasta alla Norma is the most representative dish of Catania, Sicily, named in honor of the opera Norma by Vincenzo Bellini, a Catalan composer, for being considered a culinary masterpiece. It combines the island's star products: eggplant, sun-ripened tomatoes and sheep's ricotta salata. Each Sicilian family has its version, but the essence remains unchanged since the 19th century.
Italian
Rigatoni alla Norma
Rigatoni alla Norma siciliana con berenjena frita, tomate y ricotta salata.
- Italy
- Main course
- Vegetarian
- High fiber
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 510 kcal
- Protein 16 g
- Fiber 6 g
- Carbohydrates 64 g
- Fat 22 g
- Sodium 520 mg
Story behind the dish
Preparation
Rigatoni alla Norma is a preparation from Italy with easy difficulty. Reserve about 50 minutes in total (20 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of rigatoni.
- Have ready: 2 large eggplants cut into cubes.
- Have ready: 400 g of crushed tomato.
- Have ready: 100 g grated ricotta salata.
- Have ready: 3 sliced cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cut the eggplants into 2 cm cubes
Cut the eggplants into 2 cm cubes, salt and let them rest for 20 minutes in a colander to release the bitter water, then dry with paper. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Fry the eggplant cubes in plenty of hot oil until…
Fry the eggplant cubes in plenty of hot oil until golden and tender on the inside, drain on absorbent paper. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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In a frying pan with 2 tablespoons of oil
In a frying pan with 2 tablespoons of oil, brown the sliced garlic and chili, add the crushed tomato and cook for 15 minutes over medium heat. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Cook the rigatoni al dente in salted water
Cook the rigatoni al dente in salted water, drain, reserving a little of the cooking water. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Mix the pasta with the tomato sauce and the fried eggplant
Mix the pasta with the tomato sauce and the fried eggplant, add cooking water if necessary.
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Serve with plenty of grated ricotta salata and basil leaves…
Serve with plenty of grated ricotta salata and fresh basil leaves on top.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Baked version gratin with mozzarella.
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