Pasta alla Norma

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The most popular pasta dish in Sicily. There are various versions of its origin: according to one, Pasta alla Norma was first served on the day of the premiere of Bellini's opera 'Norma' and was so successful that it became a staple. This is not surprising — the recipe for this pasta is both brilliant and simple: ripe tomatoes, meaty eggplants, Parmesan cheese, and penne. And a bit of ricotta, which should not be forgotten for its delicacy, so it should be added to the pasta strictly just before serving.

Ingredients

Eggplants - 2 pieces
Penne rigate - 20 oz
Olive Oil - 0 fl oz
Vegetable Oil - 15 fl oz
Garlic - 2 cloves
Baking Tomatoes - 30 oz
Chili Flakes - ½ spoons
Ricotta cheese - 5 oz
Basil - 0 oz
Grated Pecorino Pepato Cheese - 5 oz
Salt - to taste

Step by Step guide

Step 1

Peel some of the skin from the eggplants, leaving vertical strips of skin.

Step 2

Cut them into cubes, generously season with salt, cover with water, and let them sit for 20 minutes.

Step 3

Then rinse under running water, squeeze out excess moisture, and place on paper towels.

Step 4

Heat vegetable oil in a saucepan or deep skillet and sauté the eggplants until golden brown.

Step 5

Lay the eggplants on paper towels again to remove any excess oil.

Step 6

In a clean skillet, heat olive oil and sauté thinly sliced garlic with chili flakes for 20–30 seconds.

Step 7

Add the tomatoes, season with salt, and crush the tomatoes with a spatula. Cook for 10-15 minutes over low heat.

Step 8

In a large pot, bring water to a boil for the pasta. Add salt to the water and cook the pasta according to the package instructions until al dente.

Step 9

Transfer the cooked pasta to the tomato sauce, turning off the heat under the skillet. Add the eggplants, pieces of ricotta, and basil leaves. Toss to combine.