How to Make the Perfect Pasta alla Norma

In Sicily, food isn’t just about eating; it’s a love affair with tradition, local flavours, and a little bit of drama. And there’s no dish more Sicilian—or more loved—than Pasta alla Norma. We mentioned it last week when we spoke about pairing our most exquisite wines to this dish. Named after Vincenzo Bellini’s famous opera, Norma, this dish is as bold and beautiful as a Sicilian sunset. With rich tomatoes, tender eggplant, and creamy ricotta salata, Pasta alla Norma is pure Sicilian comfort in every bite.

Ready to bring a taste of Sicily into your kitchen? Let’s get cooking!

A Few Tips for the Perfect Pasta alla Norma

Use the Right Eggplant: Traditional Sicilian eggplants are a bit smaller and sweeter, but any variety works as long as it’s fresh and firm.

Don’t Skip the Ricotta Salata: If you can’t find ricotta salata, pecorino or feta is a good substitute, but ricotta salata is the authentic, salty touch that makes Pasta alla Norma sing.

Add the Eggplant Last: Stirring the eggplant in just before serving keeps it from becoming mushy, preserving its rich flavour and texture.

Buon Appetito, Sicilian-Style!

And there you have it—a bowl of Pasta alla Norma that’s as true to Sicily as a summer breeze off the Mediterranean. This recipe is perfect for a cozy dinner, a lively gathering, or anytime you’re craving a taste of Sicily’s sun-soaked flavours. Pour yourself a glass of San't Anselmo Nero d’Avola, plate up your Pasta alla Norma, and let the flavors transport you straight to the island.

Buon appetito!

-Yours truly Miss Trinacria