Pasta alla Norma
Olivo
4 servings
30 minutes
25 minutes
600
Italian / Sicily
Main course
Pasta alla Norma is a classic from Catania in Sicily, where aubergine and tomato sauce carry the whole dish.
As a vegetarian dinner, when you want a hearty yet simple pasta.
A Sicilian aubergine pasta where tomato, basil and ricotta salata turn a simple dish into something rich and satisfying.
Ainekset
- 400 g pasta, such as tortiglioni, penne, busiata or mille righe
- 2 aubergines
- Extra virgin olive oil
- 2–3 garlic cloves, crushed
- 400 g peeled tomatoes
- Ricotta salata
- Fresh basil
- Salt
- Black pepper
Valmistusohje
- Dice the aubergine, sprinkle with salt and leave to sweat for 20–30 minutes.
- Rinse the aubergine and dry it thoroughly.
- Fry the aubergine in olive oil until golden brown and set aside.
- Gently fry the garlic in the same pan. Add the tomatoes and crush them into a sauce.
- Let the sauce simmer for about 15 minutes.
- Cook the pasta al dente, drain and toss with the sauce.
- Add the aubergine, check the seasoning and finish with ricotta salata and basil.
