Cold Pasta alla Norma

Pasta alla Norma is a classic of Sicilian cuisine that is generally served hot, but I can suggest a cold variant ideal for the summer months or for an outdoor meal.

Ingredients

• 350 g of short pasta (penne, rigatoni, or farfalle)
• 1 large eggplant
• 400 g of peeled tomatoes or fresh cherry tomatoes
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Fresh basil
• Salted ricotta to grate (quantities as desired)

Preparation

1. Cut the eggplant into cubes, place them in a colander, sprinkle with a bit of salt, and let them rest for about 30 minutes to lose their bitterness.
2. In the meantime, cook the pasta in plenty of salted water according to the package directions. Once cooked al dente, drain it, cool it under cold water, and set it aside in a large salad bowl.
3. Rinse the eggplant cubes to remove excess salt and dry them well. In a large skillet, heat some olive oil and fry the eggplant cubes until they are golden and crispy. Then remove them from the skillet and place them on paper towels to remove excess oil.
4. In the same skillet, add the crushed garlic cloves and let them flavor for a couple of minutes before adding the tomatoes. Cook the sauce for about 10-15 minutes until it has thickened slightly. If you prefer, you can remove the garlic before mixing the sauce with the pasta.
5. Remove the sauce from the heat and let it cool.
6. Once both the sauce and eggplant are lukewarm, combine them with the cold pasta.
7. Add hand-torn fresh basil and grated salted ricotta to taste.
8. Mix all the ingredients well and let the pasta rest in the refrigerator for at least an hour before serving, to allow the flavors to meld together.

Interesting Facts

Pasta alla Norma is named after the opera “Norma” by the Sicilian composer Vincenzo Bellini. It is said that it was a famous Italian playwright who named the dish, exclaiming “It’s a Norma!”, referring to the excellence of the dish as well as that of the opera.

Tip: for an even more suitable cold version, you might consider adding Taggiasca olives or capers for an extra touch of flavor!