White Pasta alla Norma

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

Ingredients

• 320 g short pasta (penne, rigatoni or similar)
• 2 medium eggplants
• 150 g salted ricotta (or pecorino if you prefer a more intense flavor)
• 2 garlic cloves
• 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 a bit of coarse salt for about 30 minutes, to make them lose their bitterness.
2. In a large pan, heat the extra virgin olive oil and add the peeled garlic cloves. Fry them 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 golden and crispy.
4. Meanwhile, cook the pasta in plenty of salted water following the times indicated on the package to achieve al dente cooking.
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 cooking water. Pour the pasta into the pan with the eggplants and mix well, adding a bit of cooking water if necessary to make the dish creamy.
7. Plate the pasta and sprinkle with grated salted ricotta, freshly ground black pepper, and hand-torn basil leaves.

Trivia

Pasta alla Norma takes its name from the opera “Norma” by composer Vincenzo Bellini. The traditional white version is less common but no less tasty for that, it represents a valid alternative for those who cannot or do not want to eat tomatoes.