Pasta alla Norma

What makes it pasta alla norma

• Aubergine, fried until soft and golden.
• A simple sauce of tomato, garlic and basil.
• Ricotta salata — salted, pressed ricotta — grated over, not parmesan.

Where it comes from

From Catania, on Sicily's east coast. It's usually said to be named after Norma, the opera by Vincenzo Bellini, Catania's most famous son: the story goes that someone tasting it declared it 'a real Norma' — a masterpiece — though who and when is told several ways.

How it varies

Baked

Tossed with the sauce and aubergine, topped with cheese and finished in the oven.