Learn how to make pasta alla norma, traditional from southern Italy
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A classic of Italian cuisine – perhaps second only to carbonara, bolognese and pesto – pasta alla norma is a recipe that combines practicality with freshness. Born in Sicily, in the south of the country, it would have been a tribute to the homonymous opera and one of the most famous operas by the Sicilian composer Vincenzo Bellini (1801-1835).
Thus, the dish takes the characteristics of the Mediterranean region: the speed of preparation combines with fresh ingredients, such as eggplant, tomato and basil. “This recipe represents the Mediterranean a lot. It’s quick, practical and delicious”, says Il Barbuto’s chef, Flávio Zan.
Although simple, the preparation has a flavor that enhances the traditional tomato sauce, in which the eggplant stands out. “The recipe is very remarkable because of the eggplant and basil. And at the same time it is refreshing and good for the heat, as it is not heavy”, explains Zan. Cut into medium-sized slices, the eggplant is browned in oil to preserve its flavor.
For the base of pasta alla norma, it is possible to use ready-made peeled tomatoes, to make it easier to prepare. However, the handmade sugo sauce gives a special flavor to the recipe. At Il Barbuto, the preparation is made with ripe Italian tomatoes, onion, basil, pepper and salt. The secret lies in the cooking time, about three hours over medium heat, which in addition to thickening the broth, removes the tomato’s acidity.
Traditionally, the dish is finished with dry and salted ricotta, but because it is less accessible, the chef recommends replacing it with Parmesan cheese. The sauce goes well with long or short pasta such as fettuccine, spaghetti or penne. Check out the full step-by-step:
(Some users of the Gazeta do Povo app via Android system may have difficulty seeing the recipe. In this case, we recommend accessing the page directly from the browser or cell phone. The link is here: www.gazetadopovo.com.br/bomgourmet/receitas-pratos /learn-how-to-make-pasta-alla-traditional-norm-of-southern-italy/.)
Pasta Alla Norma
Pasta Alla Norma
By Chef Flávio Zan, from Il Barbuto restaurant
Preparation time40 minutes
Performance4 to 6 servings
PreparationEasy
Ingredients
- 500 g of pasta
- 2 large eggplants
- 2 garlic cloves
- 1 liter of tomato sauce
- 1 bunch of fresh basil
- Olive oil
- Salt and pepper to taste
- Dried salted ricotta or grated parmesan to taste
Pasta alla norma
- Wash and cut the unpeeled eggplants into medium-sized strips, as thick as a finger. And chop the garlic.
- Heat a large skillet with olive oil. Then put the eggplants and brown them on all sides.
- After the eggplants are browned, add more olive oil and garlic. Saute until the garlic is golden.
- Add the tomato sauce and some fresh basil. Cook for about ten minutes, until the eggplants are cooked through. Stir occasionally, being careful not to break the eggplants. Season with salt and pepper.
- Put the pasta of your choice in the sauce. If it has a very thick texture, use some of the pasta cooking water to get the point right.
- Remove from heat and serve with fresh basil leaves. Grate the cheese on top.
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