Bucatini alla Norma

Bucatini alla Norma is a traditional dish of Sicilian cuisine, originating in Catania and dedicated to the famous composer Vincenzo Bellini – particularly to his opera “Norma”. Here’s how to prepare them:

Ingredients

• 400 g of bucatini
• 500 g of peeled tomatoes
• 2 medium eggplants
• 150 g of salted ricotta
• 1 clove of garlic
• Fresh basil
• Extra virgin olive oil
• Salt
• Pepper (optional)
• Oil for frying (preferably peanut or seed oil)

Preparation

1. Start by washing the eggplants, slice them into rounds or cubes, and salt them for about an hour to remove their bitterness.
2. In the meantime, prepare the sauce. In a large frying pan, sauté a clove of garlic in extra virgin olive oil. Once the garlic is golden brown, remove it and add the crushed peeled tomatoes. Season with salt, add pepper if you like, and let it cook over moderate heat for about 15-20 minutes.
3. Rinse the eggplants to remove excess salt and dry them well with paper towels. Fry them in plenty of hot oil until they are golden and crispy. Drain on kitchen paper to remove the extra oil.
4. Cook the bucatini in plenty of salted water following the package instructions for al dente pasta.
5. Drain and pour them into the pan with the tomato sauce, add the fried eggplants, and mix gently.
6. Serve the bucatini alla Norma immediately, sprinkled with plenty of grated salted ricotta and garnished with fresh basil leaves.

Trivia

Salted ricotta is a seasoned and salted cheese with a grateable texture obtained by working the residual whey from cheese making. If you can’t find it, you can alternatively use Pecorino Romano, though the taste will be slightly different. In Sicily, tradition dictates that eggplants must be strictly fried, but for a lighter version, the eggplants can be grilled.