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Skip to content Food & Wine * Search Please fill out this field. * Log In * My Account * Log Out * Magazine * Subscribe * Manage Your Subscription * Give a Gift Subscription * Get Help * Newsletter * Sweepstakes * Subscribe Search Please fill out this field. * Food Food * Recipes * Ingredients * Cooking Techniques * World Cuisines * Holidays & Occasions * Dietary Preferences * Drink Drink * Cocktails * Wine * Beer * Spirits * Nonalcoholic Drinks * Restaurants Restaurants * Bars & Pubs * Bakeries * Chefs * News News * Food News * Drink News * Celebrity News * Restaurant News * TV & Entertainment News * Travel Travel * Unted States * Europe * Asia * Latin America * Australia & Oceania * Travel Guides * Global Tastemakers * What to Buy What to Buy * Food & Wine Faves * Trends & Deals * Cookware * Bar & Drinks * Small Appliances * Knives * Grilling & BBQ * Hosting & Dining * About Us About Us * Events * Subscribe * Log In * My Account My Account * Log Out * Magazine Magazine * Subscribe * Manage Your Subscription * Give a Gift Subscription * Get Help * Newsletter * Sweepstakes Follow Us * * * * * * * Food * Recipes * Ingredients * Cooking Techniques * World Cuisines * Holidays & Occasions * Dietary Preferences * Drink * Cocktails * Wine * Beer * Spirits * Nonalcoholic Drinks * Restaurants * Chefs * Bars & Pubs * Bakeries * News * Food News * Drink News * Celebrity News * Restaurant News * TV & Entertainment News * Travel * North America * Europe * Asia * Australia & Oceania * Latin America * Travel Guides * Global Tastemakers * What to Buy * Food & Wine Faves * Trends & Deals * Cookware * Bar & Drinks * Small Appliances * Knives * Grilling & BBQ * Hosting & Dining About Us * Events Subscribe * Food * Recipes * Dinner * Pasta and Noodle Dishes PASTA ALLA NORMA 4.0 (1) 1 Review This simple pasta dish celebrates summer produce and Italian pasta traditions with fresh tomato sauce, fried eggplant, sweet onions and aromatic basil, yielding a bowl that is so much more than the sum of its parts. By Jennifer V. Cole Jennifer V. Cole * Jennifer V. Cole is a freelance writer, editor, and culinary travel consultant based in Sicily, Italy. She served as the deputy editor at Southern Living for nearly a decade and co-authored Chasing the Gator (2018) with chef Isaac Toups, which was nominated for an IACP Julia Child First Book Award in 2019. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share * * * * Photo: Justin Walker Active Time: 50 mins Total Time: 2 hrs 15 mins Servings: 8 I grew up at the knees of some of the South's great biscuit makers, but a Sicilian taught me how to cook. My senior year at Auburn University, serendipity introduced me to Flavia Mammana, a visiting mathematics scholar from Catania who was working on her doctorate. After a quick introduction over coffee, we decided to live together and signed a lease on a house. Flavia took it upon herself to take care of me, so, as any Sicilian would, she fed me. Constantly. She made pastas, cakes, breads, meatballs, and vegetables lovingly tended over the rental-house stove. But it was her pasta alla Norma, topped with a snowfall of grated ricotta salata she smuggled into the U.S. from Italy, that spoke to my increasingly pudgy little heart. This pasta is the dish of Catania, hometown of Vincenzo Bellini, and is said to take its name from the heroine of one of his most famous operas. The story goes that after seeing Norma performed, friends of the composer were so awestruck they went around describing everything they deemed outstanding as "una vera Norma" ("a real Norma"). The dish is simple: pasta—often penne, sometimes spaghetti—with tomato sauce; silken nuggets of fried eggplant; aromatic basil; and salted ricotta. But, as with all great dishes, the result is so much more than the sum of its parts. Norma is the kiss of Sicilian summer. It's a composition that sings of seasonality, when tomatoes and eggplant are at their peak and balconies are overrun with potted basil. To call pasta alla Norma my obsession would be an understatement. If it's on a menu, I compulsively order it. Through the years, with many, many return trips to this sun-drenched island off the tip of Italy's boot, I've eaten it baked as a casserole, prepared with wide planks of eggplant, in a timbale, deconstructed with modernist flair, and even as arancini. But this version—inspired by Flavia's mom's recipe, remains dearest to my heart. INGREDIENTS * 6 ½ pounds (32 total) plum or Roma tomatoes, quartered * 1 pound small sweet onions (such as cipollini), cut into 2-inch pieces (about 3 cups) * 1 tablespoon fine sea salt * ½ cup packed fresh basil leaves, plus more for garnish * 2 ½ cups corn oil * 4 pounds eggplant, peeled and cut into 1-inch cubes (about 20 cups) * 2 teaspoons fine non-iodized salt, divided * 2 pounds uncooked penne rigate * 1 ½ ounces ricotta salata cheese, grated with a Microplane grater (about 1 cup) DIRECTIONS 1. Combine tomatoes and onions in a large stockpot over medium. Cook, stirring constantly, until tomatoes begin to release their juices, about 5 minutes. Cover and cook, stirring occasionally, until tomatoes are fully broken down and very soft, about 30 minutes. 2. Using a spider or slotted spoon, transfer tomatoes and onions to a large heatproof bowl; reserve liquid in pot. Place a food mill over stockpot. Pass tomatoes and onions through food mill into stockpot, discarding tomato skins and other solids. Stir in fine sea salt, and reduce heat to medium-low. Cover partially, and cook, stirring occasionally, until thickened and reduced to 7 cups, about 1 hour and 15 minutes. Stir in basil leaves; cook 5 more minutes. Remove from heat, and cover to keep warm. 3. While tomato sauce cooks, heat corn oil in a high-sided skillet or large Dutch oven over medium-high, about 5 minutes. Add 3 to 4 cups eggplant to skillet in a single layer. (Eggplant should be almost fully submerged in oil.) Sprinkle with 1 teaspoon non-iodized salt. Fry, stirring occasionally, until eggplant cubes are golden brown and soft to the touch with a crispy exterior, 8 to 10 minutes. Using a spider or slotted spoon, transfer eggplant to a large plate to drain; reserve drained oil. Repeat with a second batch of eggplant and 1/2 teaspoon non-iodized salt. Repeat with a third batch of eggplant and 1/4 teaspoon non-iodized salt. Fry remaining eggplant, in batches if needed, adding 1/8 teaspoon non-iodized salt to each batch. 4. Cook pasta in a large pot of salted water according to package directions for al dente. Drain. Add pasta to tomato sauce, and stir to coat. Fold in fried eggplant and drained oil. 5. To serve, transfer pasta to a rimmed platter or large shallow bowl. Top with ricotta salata, and garnish with fresh basil leaves. MAKE AHEAD The tomato sauce can be cooked up to 3 days ahead. Let cool, then cover and chill. Reheat before proceeding. Rate It Print REVIEWS (1) What do you think of this recipe? Share your experience to help others. Add Rating & Review Food & Wine Member 03/10/2022 I really enjoyed watching you cook, why don't you post this video on Khal website, I'm sure you'll get a lot of love on that site! Read More Related Articles 32 Super-Flavorful Vegetarian Pastas 16 Big-Batch Pasta Recipes to Bookmark An Insider’s Tour of Sicily With Evan Funke Includes Arancini the Size of Your Face and the Best Granita on the Planet Arancini al Ragù (Risotto Croquettes with Beef Ragù) 10 hrs 15 mins Ricotta Polpette 1 hr 45 mins Buttery Cabbage-and-Sausage Pasta 1 hr Summer Vegetable Pasta 30 mins Ricotta Gnocchi with Eggplant and Peppers 3 hrs 30 mins 30 Mediterranean Meals, From Fish Stew to Lamb Shish Kebabs Spaghetti with Clams and Garlic 20 mins Bobby Flay’s Squid Ink Fettuccine with Shrimp, Squid, and Scallops Tastes Like a Trip to Italy 2 hrs Braciole 4 hrs 5 mins 30 Italian Food Recipes for Memorable Meals 21 Introductory Recipes for Italian Cooking Chicken Mole 2 hrs 5 mins Best-Ever Marinara 40 mins Food & Wine Newsletter Follow Us * * * * * * * Food * Drink * Restaurants * Travel * News * What to Buy * About Us * Anti-Racism Pledge * Editorial Guidelines * Product Vetting * Privacy Policy * Terms of Service * Advertise * Careers * Your Privacy Choices * Contact Food & Wine is part of the Dotdash Meredith publishing family. 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