Late summer in Italy is a sensory feast. Markets overflow with tomatoes that practically glow from within, basil perfuming the air in bunches, and eggplants so glossy they look lacquered. In Montefollonico, where Tuscan Women Cook welcomes guests for immersive culinary adventures, these ingredients star in seasonal favourites like tomato bruschetta and panzanella salad. But when the eggplants ripen, the program takes its inspiration southward — to Sicily, home of the iconic Pasta alla Norma.
Named in honour of Vincenzo Bellini’s beloved opera Norma, the dish has long been considered a masterpiece of Sicilian cuisine: a perfect harmony of fried (or roasted) eggplant, bright tomato sauce, torn basil, and a snowfall of ricotta salata. “The secret to a memorable Pasta alla Norma is in the eggplant,” says Coleen Kirnan, owner of Tuscan Women Cook. “Frying transforms eggplant into something almost meaty, while roasting provides a lighter, equally delicious version.” Either way, it’s a dish that captures Sicily at its peak — humble ingredients, handled simply, creating something that tastes like the last few days of summer.
Recipe: Pasta alla Norma
Yield: 4 first-course servings
Recipe and photo reprinted with permission of Tuscan Women Cook.
Ingredients
Olive oil as needed, at least ½ cup
2 medium eggplants (about 1½ pounds)
Salt and freshly ground black pepper
1 tbsp chopped garlic
2 lbs tomatoes, peeled, seeded, and coarsely chopped (or 2–3 cups tomato sauce)
2 tbsp tomato paste
1 dried hot chili pepper (optional)
Pinch dried oregano or 1 tsp fresh
½ lb penne rigate or rigatoni
Several large basil leaves, torn into small pieces
Grated ricotta salata or pecorino romano
Preparation
Preheat oven to 375°F. Line a baking sheet with foil and brush generously with olive oil.
Remove stems from eggplants; cut into ½-inch slices. Brush slices with olive oil, season with salt and pepper, and roast for 20 minutes. Flip, brush again if dry, and continue roasting until browned and tender (about 40 minutes total).
While eggplant roasts, heat 2 tbsp olive oil in a saucepan over medium heat. Soften garlic, then add tomatoes (or tomato sauce), tomato paste, chili pepper, and oregano. Simmer until reduced, about 15 minutes (10 if using sauce).
Cook pasta in abundant salted water until al dente. Toss pasta with tomato sauce, a splash of cooking water, and basil. Adjust seasoning.
Divide half the pasta into four bowls. Scatter with ricotta salata, tuck in eggplant slices, then repeat with remaining pasta, cheese, and eggplant.
Variation: Fry eggplant slices in ⅓–½ cup olive oil until golden on both sides; drain and keep warm. Prepare the sauce in the same pan.