Pasta alla Norma

Pasta alla Norma is one of Sicily’s most loved pasta dishes. Originating in Catania, (Sicily’s second biggest city) it is rumoured to have been named after Vincenzo Bellini’s well-loved opera ‘Norma’, due to its greatness!

A vegetarian favourite, the sauce consists of golden fried aubergine in a simple tomato sauce, topped with basil and wonderfully salty ricotta salata (a pressed and salted type of ricotta). Although the dish is usually served with macaroni or rigatoni, but we’ve gone for boccole. The sauce clings to its ridges beautifully, and the large holes are just the right size to stow glistening morsels of golden aubergine.

As with all the Italian greats, there is much debate over ‘the definitive’ recipe from one household to the next. Is it best to slice or dice the aubergine before frying? Is wine permitted? Whether you add a sprinkle of chilli flakes to the sauce, or garnish with a few crispy capers, everyone has their favourite version.