Pasta Alla Norma
Named for Vincenzo Bellini’s opera Norma, the simple, elegant dish is one of Sicily’s best-loved vegetarian dinners. While any short pasta will work, tubular shapes like rigatoni or calamarata are especially good at catching every bit of sauce.The secret to this version is letting cubes of eggplant sizzle undisturbed until deeply browned on the outside and creamy within, creating plenty of texture. The result is a satisfying summer dinner that comes together in under an hour.Pasta alla Norma FAQWhat is pasta alla Norma?AccordionItemContainerButtonLargeChevronPasta alla Norma is a traditional pasta dish from Catania, Sicily, made with eggplant, tomato sauce, basil, and ricotta salata cheese.
- ▪Named for Vincenzo Bellini’s opera Norma, the simple, elegant dish is one of Sicily’s best-loved vegetarian dinners.
- ▪While any short pasta will work, tubular shapes like rigatoni or calamarata are especially good at catching every bit of sauce.The secret to this version is letting cubes of eggplant sizzle undisturbed until deeply browned on the outside an
- ▪The result is a satisfying summer dinner that comes together in under an hour.Pasta alla Norma FAQWhat is pasta alla Norma?AccordionItemContainerButtonLargeChevronPasta alla Norma is a traditional pasta dish from Catania, Sicily, made with
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RecipesPasta Alla NormaBy Kendra VaculinJuly 22, 20264.7(13)Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De LucaArrowJump To RecipeSave StorySave this storyPrintOriginating in Catania, Sicily, pasta alla Norma pairs caramelized eggplant with a silky tomato sauce, then tops it with fresh basil and ricotta salata. Named for Vincenzo Bellini’s opera Norma, the simple, elegant dish is one of Sicily’s best-loved vegetarian dinners. While any short pasta will work, tubular shapes like rigatoni or calamarata are especially good at catching every bit of sauce.The secret to this version is letting cubes of eggplant sizzle undisturbed until deeply browned on the outside and creamy within, creating plenty of texture.
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