Pasta alla Norma in white

Pasta alla Norma is a classic of Sicilian cuisine which usually features the use of tomatoes, but I can propose a white variation that maintains the essence of the dish using the following ingredients:

Ingredients

• 320 g of short pasta (penne, rigatoni, or similar)
• 2 medium eggplants
• 150 g of salted ricotta (or pecorino if you prefer a stronger flavor)
• 2 cloves of garlic
• Extra virgin olive oil
• A bunch of fresh basil
• Salt and pepper to taste

Preparation

1. Wash the eggplants, cut them into cubes, and place them in a colander with some coarse salt for about 30 minutes, to lose their bitterness.
2. In a large pan, heat the extra virgin olive oil and add the peeled garlic cloves. Let them fry until golden, then remove them from the pan.
3. Squeeze the eggplants to remove excess water and add them to the pan to fry until they are golden and crispy.
4. Meanwhile, cook the pasta in plenty of salted water following the package instructions to achieve an al dente texture.
5. Once the eggplants are cooked, reduce the heat and add a couple of tablespoons of the pasta cooking water to create a light sauce.
6. Drain the pasta, reserving some of the cooking water. Pour the pasta into the pan with the eggplants and mix well, adding a little cooking water if necessary to make the dish creamy.
7. Serve the pasta and sprinkle with grated salted ricotta, freshly ground black pepper, and hand-torn basil leaves.

Curiosity

Pasta alla Norma is named after the opera “Norma” by composer Vincenzo Bellini. The traditional white version is less common but no less delicious, representing a valid alternative for those who cannot or do not want to eat tomatoes.