Fusilli alla Norma
Pasta and Pizza | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
In the original recipe, hard ricotta cheese is used, which is quite difficult to find here, but substituting it with any of the aforementioned cheeses yields very good results.
Ingredients
- Pasta shells - 8.8 oz
- Eggplants - 1 piece
- Tomatoes - 4 pieces
- Orange Bell Peppers - ½ g
- Garlic - 2 cloves
- Olive Oil - 3 tablespoons
- Fresh basil leaves - 2 stems
- Basil - 2 stems
- Fresh basil leaves - 2 pieces
- Salt - to taste
Step by Step guide
Step 1
Cut the eggplant and bell pepper into cubes and sauté in olive oil (2 tablespoons) over low heat, stirring occasionally.
Step 2
In a separate pan, sauté finely chopped garlic with tomatoes in olive oil (1 tablespoon).
Step 3
Simmer for about 5 minutes. If desired, you can remove the skin and seeds from the tomatoes before sautéing. I usually don't do this, as everything in the tomatoes is delicious.
Step 4
Then mix the eggplant and pepper with the tomato sauce. To keep it warm, you can cover the container with foil to prevent cooling.
Step 5
Cook the fusilli according to the package instructions until al dente, drain the water, and mix with the sauce.
Step 6
Top with young leaves of fresh oregano, blue basil, and green basil.
Step 7
Serve with grated cheese (Parmesan, Pecorino, Grana Padano).
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