I don’t know about you guys, but I’m a self-proclaimed pasta addict. There’s just something about all the culinary possibilities! I love experimenting with favors and ingredients to create inspiring dishes and I rarely make the same dish twice. But, with all the interesting combinations I can come up with, this recipe is one of my go-to pasta dishes. Plus, it’s quick and easy thanks to our Torino Tomato sauce.
Named after Vincenzo Bellini’s opera Norma, pasta alla Norma is a signature Sicilian dish made up of sautéed eggplant tossed with tomato sauce and cheese. Traditionally it is topped with grated ricotta salata, a hard, salty cheese. But, depending on where you look, you’ll find many different versions of this recipe. I’ve tried a few options and found that my cheese of choice is fresh mozzarella. It has a less salty flavor than the ricotta salata but adds a great textural element due to its ability to melt. You can also try this recipe with regular ricotta cheese, but I find it tends to mix a bit to well with the sauce, dulling down the flavor. Regardless of your cheese choice, this recipe is sure to be a winner, and it can be thrown together in under an hour!
1 lb. fresh cavatelli pasta. Frozen cavatelli also works well.
1 jar AnnaMaria’s Torino Tomato.
2 medium eggplants, cubed
¾ lb. fresh mozzarella, cubed
1 medium onion, diced
2 cloves garlic, minced
4 tablespoons extra virgin olive oil
6 leaves of fresh basil, chopped
salt and pepper, to taste