Pasta alla Norma
Pasta alla Norma is all together a simple dish. And that is the reason why it is so loved and cherished. There is little you can do wrong. But when you do, you ruin it completely.
- Prep Time 30 Minutes
- Cook Time 30 Minutes
- Total Time 60 Minutes
- Serves 4 People
- Calories 350 kcal
Ingredients
- 400 grams of pasta (short pasta preferably)
- 2 big eggplants
- 500 grams of ripe tomatoes
- 100 grams of salted ricotta
- 8 basil leaves
- 1 clove of garlic
- olive oil
Instructions
- Dice the eggplant and sprinkle with salt
- After about 30 minutes, dry them with kitchen paper
- Fry the eggplant in olive oil till golden brown
- Fry a clove of garlic in oil and remove it before it colors
- Add diced tomatoes and let them simmer for 20 minutes
- Pass the tomatoes through a vegetable mill
- Add the fried eggplant and half of the basil leaves
- Serve pasta alla norma with fresh basil leaves and grated ricotta cheese
Notes
Pasta alla Norma is a benchmark for Sicilian cooking. The subtle balance of between simplicity and skill. With few ingredients freshness and quality are essential. There is little room for experimenting. Pasta alla Norma is or isn't. No shortcuts, no tricks. Regarding the pasta. Short pasta is common. Using long pasta is probably the only acceptable variation here. Ricotta salata is a must for this dish. There is no valid alternative.
