Pasta alla Norma is a very typical sicilian pasta recipe with tomato and eggplant; very old and an icon of the city of Catania. When it comes to pasta alla Norma, one can not think that there could be a connection between Vincenzo Bellini and the Sicilian capital, built right next to mount Etna. It is said that many years ago, a few artists who were performing Bellini's Norma opera that night, were served this simple and sublime dish of pasta with tomato sauce and fried eggplant. The awe of the artists was so great that apparently at the end of their meal they shouted: "But this is Norma!" thus expressing the perfection of the dish. This couldn't have been said in better circumstances as this shout from these artists struck a very sensitive cord with this pride that the city of Catania has for Bellini's Norma opera; so this meal became 'alla Norma', the celtic goddess...

For Catania this name/dish combination is now a symbol of perfection, greatness, uniqueness.  But the recipe in itself isn't that different from others found elsewhere; what makes it special is that extra final touch from Catania: the final sprinkling of ricotta salata over each plate. Some also use dressing with cheese or parmesan cheese, but, to me ricotta salata is irreplaceable. Many variants of this recipe exist, in which some omit a few ingredient of the original recipe, but this gives us another chance to appreciate even more the original. A real good, and special treat!

Ingredients:

1 pound of your favorite pasta
1 pound ripe tomatoes
4 fresh eggplants (see caponata)
Some basil
2 cloves garlic
oil for frying , and extra-virgin oil for the recipe
Ricotta salata
Salt and pepper to taste

Cooking instructions:

In a heavy skillet, saute the garlic, previously cut into small bits, and add the
 tomatoes, washed and cut into small pieces with a few added basil leaves. 
Season with salt and pepper and cook under low heat.
When the tomatoes are cooked but not yet liquefied, take away from heat,
drain and reserve the sauce for later.
Rinse the eggplants, remove the stalk from the eggplant, peel a strip of skin just by cutting a vertical cut from point to point ( all the skin must remain, just this strip has to come off). At this point we decide if we are to cut the eggplants into slices or cubes, I prefer the cubes but the outcome will stay the same, and deep fry in enough oil.  Once fried place them on paper towels to take out some of the oil out of them.
Cook the pasta al dente, then drain.
Mix the pasta with the tomato sauce and serve with the fried eggplants on top, a few basil leaves and a
generous sprinkle of grated ricotta salata as you serve this dish.

Pasta alla Norma, a meal with a special sense of italian drama!