Pasta
Pasta alla Norma
The quintessential Sicilian pasta — silky tomato sauce, fried eggplant, ricotta salata. A dish born in Catania, perfected in my kitchen.
45 min
Serves 4
Facile
Ingredients
- 400grigatoni or penne
- 2medium eggplants
- 400gSan Marzano tomatoes
- 3 clovesgarlic
- 100gricotta salata
- Freshbasil leaves
- Extra virginolive oil
- To tastesea salt and black pepper
Method
1
Salt the eggplant cubes generously and let rest 30 minutes. Pat dry.
2
Fry eggplant in hot olive oil until golden. Drain on paper towels.
3
Sauté garlic in olive oil, add crushed tomatoes, simmer 15 minutes.
4
Cook pasta al dente. Toss with sauce, top with eggplant and grated ricotta salata.
5
Finish with fresh basil and a drizzle of extra virgin olive oil.
