Penne alla Norma
Penne alla Norma is a beloved Sicilian pasta dish with deep cultural and historical roots. It hails from Catania, a city on the island’s eastern coast, and is named after Norma, the famous opera by Catania-born composer Vincenzo Bellini. The name is said to have originated from playwright Nino Martoglio, who, upon tasting the dish, exclaimed, "This is a Norma!"—comparing its excellence to the masterpiece of music.
Sicilian cuisine is known for its blend of influences from Greek, Arab, and Spanish cultures, and this dish is a perfect example of the island’s culinary heritage. Traditionally, it is considered a symbol of local pride and is often served during festive occasions and family gatherings.
In Catania, it is so cherished that some restaurants prepare it following old family recipes, passed down through generations, keeping the tradition alive with every plate served.
Serving:
4
Preparation time:
35 min
Calories per person:
Ingredients
Marodi Penne Rigate: 400 grams
Eggplant: 600 grams
Olive oil: 100 ml
Garlic: 3 cloves
Chopped tomatoes: 400 grams
Fresh basil: a few leaves
Pecorino Romano cheese: to taste
Salt: to taste
Pepper: to taste
Preparation instructions:
- Cut the eggplant into cubes and spread them on a baking tray lined with parchment paper
- Season with salt and pepper, drizzle with olive oil, and mix well to distribute the seasoning evenly
- Bake in a preheated oven at 200°C for about 25 minutes, until softened and lightly browned
- While the eggplant is baking, heat olive oil in a deep pan and sauté the chopped garlic for about a minute
- Add the chopped tomatoes, rinse the can with a little water, and pour this liquid into the pan
- Tear a few basil leaves, add them to the sauce, season to taste, and let it simmer gently until the eggplant is done
- Meanwhile, cook the Penne Rigate according to the package instructions
- Once the eggplant is roasted, remove it from the oven and mix it immediately into the tomato sauce
- Transfer the drained pasta into the pan as well
- If desired, grate some Pecorino Romano cheese and mix it into the dish
- Stir well and serve warm with additional grated cheese on top
Nutritional value:
Carbohydrates: 89.2 g
Proteins: 18.2 g
Fats: 29.5 g
Origin of the recipe:
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