Pasta “alla norma”
400gr Pasta(Possibly Bucatini or spaghetti!)
100gr Salted Ricotta(Or(or Parmesan Cheese)
Salt and Pepper
1.5kg Ripe Tomatoes
Despite the simplicity of the dish, “Pasta alla Norma” is one of the most popular dishes in Sicily, possibly thanks to its rich flavor and its extreme simplicity in its creation. The secret is in having some very mature tomatoes, at their highest point of sweetness and some perfectly golden fried aubergine!
Rinse the eggplant, cut it into dabs and let it rest with salt for about an hour. Then fry it in a pan with hot oil!
Put the tomatoes in boiling water for about 10 minutes, then peel them, remove the seeds and chop them roughly!
Roll the garlic in a pan with few drops of olive oil and add the previously chopped tomatoes, basil leaves, a pinch of salt and pepper!
Cook over a low heat and stir until the sauce looks thick.
Cook the pasta in plenty of boiling water (don’t forget to put some salt!). Pasta need to be “Al dente” (we would like to recommend bucatini!), and when ready then pour it into the pan with the sauce.
Stir and add the eggplants, a few basil leaves and chopped salty ricotta! Pasta alla Norma is now ready to go!