Pasta alla Norma is a Sicilian eggplant pasta dish named for the opera “Norma,” a musical masterpiece, and both reflect the country’s exuberant culture. The pasta dish was created in the city of Catania, on the eastern coast of Sicily and the hometown of Vincenzo Bellini, who composed the opera in the 1830s. It was said the composer adored the pasta with such a passion that the bold, deeply satisfying dish was eventually named after his opera.
The pasta is based on just a few inexpensive and accessible ingredients, including olive oil, eggplant, tomatoes and pasta — the homey flavors that define “cucina povera,” or “peasant cooking”: simple, delicious meals made on the cheap. In Pasta alla Norma, eggplant stands in for meat, and is perfect for vegetarians and omnivores alike. There’s no correct recipe for Pasta alla Norma.
This humble, traditional, iconic dish varies from cook to cook. Some fry the eggplant in olive oil to toss with tomato sauce, cheese and top with bread crumbs; others sauté the eggplant, lay the slices over the pasta and drizzle with the sauce. Updated versions roast the eggplant in a hot oven, forgoing the messy frying step.
The pasta’s shape seems inconsequential; some recipes call for rigatoni, ziti, penne or mezzi, others for spaghetti and linguini. This dish is best made with a quick, fresh tomato sauce, but a good store-bought marinara will certainly do in a pinch. Because eggplant is the star here, make sure you choose those tha.