Casarecce alla Norma is a traditional Sicilian pasta dish featuring Casarecce pasta tossed in a tomato sauce with fried eggplant, topped with ricotta salata cheese, and fresh basil.
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How To Make Casarecce alla Norma
Pasta alla Norma hails from Catania, a city on the east coast of Sicily.
The dish was created in the early 20th century, reportedly named in honour of Vincenzo Bellini, a famous Catania-born opera composer. The name comes from Bellini’s beloved opera “Norma.” Culinary historians have said someone exclaimed the dish was “una vera Norma!” (a true Norma), meaning a perfect masterpiece.
The main star of the dish is Casarecce, meaning “homemade,” which is a short, twisted pasta shape that’s ideal for clinging to chunky sauces.
The simple and affordable dish is rooted in Sicilian cucina povera (peasant cooking), celebrating simple, seasonal, local ingredients. The vegetarian recipe perfectly showcases the flavours of Sicily: eggplant, tomatoes, garlic, and fresh basil.
Steaming bowls of Casarecce alla Norma are typically finished off with ricotta salata, a firm, salted ricotta cheese that is grated over pasta.
Casarecce alla Norma Pasta
Equipment
- Large pot
- Large Skillet
- Wooden spoon
- French knife
- measuring cups
- measuring spoons
- Slotted spoon
Ingredients
- Vegetable Oil for deep frying
- 1/4 cup Olive Oil
- 1 Eggplant cut into cubes
- 2 Garlic Cloves minced
- 1 Spanish Onion finely chopped
- 400 g Dried Casarecce Pasta
- 400 g Pasata Tomato Sauce
- 1/2 cup Basil Leaves
- 1 tbsp Capers
- 100 g Ricotta Salata grated
Instructions
- Fill a wok or large skillet with 3 inches of vegetable oil over medium high heat.
- Once the oil is bubbling hot, add the eggplant cubes and deep fry until the exterior is browned and crunchy, 4-5 minutes. Remove eggplant with a slotted spoon and let rest on a paper towel lined plate.
- Meanwhile, bring a pot of salted water to the boil. Add the pasta and cook until al dente.
- In a large skillet over medium heat add 2 tbsp olive oil, garlic and onion. Saute for 4-5 minutes until softened. Season with salt and pepper to taste.
- Add tomato sauce and simmer for 5 minutes.
- Add drained pasta, season and cook for 1 minute until combined and warmed through. Remove from the heat and add the eggplant, basil leaves and capers.
- Toss to combine then serve with ricotta salata.
Nutrition
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