The Dish That Earned an Operatic Name
Legend has it that when a Catanian gastronome first tasted this pasta back in 19th-century Sicily, he declared it worthy of Bellini’s opera Norma — the greatest, most sublime thing he had ever experienced. Whether the story is true or not, the name stuck, and Pasta alla Norma has been a cornerstone of Sicilian cooking ever since.
It is, at its heart, a remarkably simple dish. Aubergine, tomato, basil, and ricotta salata — just four ingredients, united by good olive oil and excellent pasta. But simplicity, as any Italian cook will tell you, demands quality at every step. Use a mediocre pasta and the whole thing falls flat.
That’s where Garofalo Casarecce earns its place. The short, twisted, scroll-like shape — bronze-drawn for a rough, porous texture — was practically designed for a dish like this. It catches the tomato sauce in its curves, holds pieces of soft aubergine in its folds, and delivers a deeply satisfying bite every time. A spaghetti might slide past the sauce. Casarecce holds on.
Why Casarecce Works So Well Here
The name casarecce comes from the Italian for “homemade” — and there’s something genuinely rustic and unpretentious about this shape that suits Sicilian cooking perfectly. Unlike smooth pasta, the bronze-drawing process gives each piece a slightly rough surface that grips sauce rather than letting it pool at the bottom of the bowl.
The twisted, open shape also means aubergine chunks nestle naturally into the pasta as you toss it, so every forkful has a bit of everything. It’s the kind of pasta that rewards a generous hand with the sauce.
The Secrets to Getting It Right
Salt your aubergine. Don’t skip this step. Tossing the cubed aubergine with salt and leaving it to drain for 30 minutes draws out excess moisture, which means it fries up golden and tender rather than soggy and oily. Pat it dry before it hits the pan.
Fry in batches. Crowding the pan steams the aubergine instead of frying it. Work in small batches over high heat, and don’t move the cubes too much — let them colour properly on each side.
Use good tomatoes. In summer, ripe fresh tomatoes are ideal. In winter, reach for quality tinned plum tomatoes — they’ll give you a deeper, sweeter sauce than watery fresh ones out of season.
Don’t skip the ricotta salata. This aged, salted ricotta is the finishing touch that sets Norma apart from every other tomato pasta. It’s firmer and saltier than fresh ricotta, and it crumbles beautifully over the top. Find it at Italian delis — or at Gastronomica. A firm feta will work in a pinch, but seek out the real thing if you can.
Cook the pasta al dente. Finish the Casarecce in the tomato sauce with a splash of pasta water for the final minute of cooking. This helps the sauce cling and brings the whole dish together.
The Recipe
Ingredients (serves 4)
- 500g Garofalo Casarecce
- 2 large aubergines, cut into 2cm cubes
- 600g ripe tomatoes (or quality tinned plum tomatoes)
- 3 garlic cloves, thinly sliced
- 100g ricotta salata, coarsely grated
- 1 large bunch of fresh basil
- 100ml extra virgin olive oil, plus extra to finish
- Vegetable oil, for frying
- Salt and black pepper
- Pinch of sugar
- ½ tsp dried chilli flakes (optional)
Method
- Salt the aubergine. Toss the cubed aubergine with a generous pinch of salt and spread over a colander or kitchen paper. Leave for 30 minutes, then pat thoroughly dry.
- Fry the aubergine. Heat a glug of vegetable oil in a wide frying pan over high heat. Fry the aubergine in batches until deeply golden and tender, about 5–6 minutes per batch. Drain on kitchen paper and set aside.
- Make the tomato sauce. Warm the olive oil in a large saucepan over medium heat. Add the garlic and cook for 1–2 minutes until fragrant. Add the tomatoes, a pinch of sugar, chilli flakes if using, and a few torn basil leaves. Season well and simmer for 20 minutes until rich and thick.
- Cook the Casarecce. Bring a large pot of well-salted water to the boil. Cook the pasta for 1 minute less than packet instructions. Reserve a large mugful of pasta water before draining.
- Bring it together. Add the drained Casarecce to the tomato sauce over medium heat. Toss well with a splash of pasta water. Fold in most of the aubergine, saving a handful for the top.
- Serve. Divide between warmed bowls. Top with reserved aubergine, a generous grating of ricotta salata, fresh basil leaves, and a final drizzle of extra virgin olive oil.
