Pasta Alla Norma is a first course that contains the aromas and flavors of Sicily, an island in southern Italy. Pasta Alla Norma is one of the symbols of the Isolana cuisine, originally from the city of Catania and was created as a culinary tribute to the work of the famous composer Vincenzo Bellini: La Norma.
A tasty pasta dish with simple and healthy ingredients: tomato, aubergines and savory ricotta.
- 320 g of Rigatoni Pasta
- 200 gr of Salted Ricotta cheese
- 500 gr of Aubergines
- Extra virgin olive oil 2 cloves of Garlic
- 850 gr of Tomatoes
- 10 gr of Fresh Basil
Start by washing the tomatoes and cut them into four parts. In a pan pour a little olive oil and two whole cloves of garlic, so it will be easier to remove them. When the garlic has browned, add the tomatoes and cook over low heat covered with a lid for about 20 minutes. When they are ready, put them in a vegetable mill and pass them in order to obtain a juicy and smooth pulp.
Transfer the pulp obtained in a pan and salt; cook for 10-15 minutes to reduce the sauce.
Boil the water for the pasta in a pan and once it has reached the boil, add salt.
Wash the aubergines, dry them well and cut into thin slices. Fry the aubergines in plenty of extra virgin olive oil (temperature of 170 ° without exceeding them). When they are golden brown, drain them with a skimmer and transfer them on a sheet of fried paper to absorb the excess oil.
Cook the pasta al dente and when it is ready, add it directly into the pan with the sauce. Mix well to flavor and add the fresh basil leaves.
Transfer the pasta into the dishes, add the fried eggplant slices for each portion and sprinkle with salted ricotta.