A Diva's Delight

I have made an authentic pasta alla Norma only once.

To be authentic, this recipe requires a few things: the right form of maccheroni (no, not little elbows), golden-fried pieces of eggplant, the best plum tomatoes available (San Marzano, of course), basil, and ricotta salata.

I have made not-so-authentic pasta alla Norma a lot. 

I try not to fry things too often. First, the health benefits of the eggplant are pretty much negated by frying. Second, frying really stinks up the kitchen and, with our open kitchen, the whole house. By roasting, I use less oil, preserve the flavor and health benefits of the eggplant, and the house doesn’t smell like a fast food franchise.

Roasting eggplant is not authentic. Neither is using feta cheese. But I sometimes use feta cheese because ricotta salata is hard to get in Tucson. Truthfully, ricotta salata is the only cheese that really works for this. I have even tried Greek mizithra and, while better than Parmigiana-Reggiano, it still isn't right.

The pasta shape. The type of maccheroni available here in the States won't do. Strozzaprete ("priest stranglers") work well, but are not always easily purchased. I use good, old-fashioned spaghetti. Not traditional either, though I see a lot of Google images with spaghetti.

In the summer, we can get fresh San Marzano tomatoes from our farmers market. They are meaty and sweet, and make an unparalleled sauce. But they aren't yet in the market. For flavor, we find the grape tomatoes easily procured at most supermarkets make a really good sauce, so we use them. Canned San Marzano tomatoes work well, too.

So rather than call my dish Pasta alla Norma and pretend it is authentic, I have decided that mine is a close cousin of Norma's, and a good cousin at that. Pasta alla Cugina di Norma.

So, the original? I told you what is in it, but not where the name came from. This dish is a traditional Sicilian dish, said to be from Catania (Roque and Gabriella - does this ring true?). It was given the name Norma not for any particular diva, but for the character and opera of that name, Norma, by Vincenzo Bellini, a Catanese composer.

I hope you enjoy this version!

~ David

Pasta alla Cugina di Norma

1 large eggplant - about 1 pound or larger

5 tablespoons olive oil, divided
salt and pepper
1 large shallot, peeled and finely diced
pinch red pepper flakes
1 pound grape tomatoes, halved
2 tablespoons tomato paste
6 ounces white wine
12 large basil leaves, chopped
4 three-inch sprigs oregano, chopped
12 ounces spaghetti
4 ounces feta cheese


Place a baking sheet in the oven and preheat to 400°F.


Remove stem end from eggplant and slice into 3/4-inch slices. Cut the slices into approximately 3/4-inch cubes, and place them in a large bowl. Drizzle with 3 tablespoons of the olive oil and season with salt and pepper, and toss to coat.


Remove baking sheet from oven and line with parchment. * Place eggplant cubes on the parchment in one layer and bake for 30 minutes, tossing occasionally.


Meanwhile, bring a large pot of water to a boil. Place a large skillet over medium-high heat and add remaining 2 tablespoons olive oil. Add shallot and cook until clear. Add tomatoes and cook about 5 minutes, until they are softened and are releasing their juices.


Add tomato paste and cook 30 seconds. Add white wine - a little at a time - and stir into the paste and tomato halves. Let cook until thickened. Add the chopped herbs, mix well, and remove from heat.


About 10 minutes before eggplant is done, salt the boiling water well and add the dried pasta. Cook until
al dente (about 10 minutes) and strain, reserving 1 cup of the pasta water.

Put pasta into the sauce along with roasted eggplant. Toss well adding pasta water a little at a time to make it the right consistency.


Serve immediately in warmed bowls, topped with crumbled feta cheese.


Makes 4 servings.


* Parchment is much better for roasting vegetables because, unlike on foil, the vegetables will not stick, and will brown nicely.

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