Pasta alla Norma
Pasta alla Norma is the signature dish of Catania in Sicily. And one of the best aubergine recipes ever.
Sicilians love aubergines and prepare them in a great many different ways as Caponata, Ciambotta or in a Parmigiana di melanzane.
The classic Pasta alla Norma is part of this tradition based on quite ordinary ingredients, but the preparation lifts them to a whole new level. Amazing what can be achieved in less than 30 minutes.
Ingredients
1 aubergine / eggplant
Olive oil
2 cloves of garlic
250 g canned tomatoes
Fresh basil
Salt and pepper
Grated ricotta salata (pecorino romano can be used instead)
Preparation
Wash the aubergine and slice it up.
Sprinkle the slices with coarse salt and leave the aubergine for about half an hour to subtract the bitter aroma.
Rinse the aubergine slices under cold water, and pat them dry with some kitchen paper.
Heat the olive oil in a casserole, and fry the aubergines on both sides one layer at a time.
Place the fried aubergine slices on a piece of kitchen paper.
Pour more oil in the casserole if necessary and fry the peeled cloves of garlic lightly.
Add tomatoes and let it sizzle for a while.
Blend the tomatoes, oil and garlic into a smooth sauce.
Mix well with fried aubergines. Heat the sauce through.
Serve Pasta alla Norma with boiled pasta and fresh basil
(- in Sicily they prefer the short thick type like rigatoni for this sauce but any type of pasta will do) and a generous grating of ricotta.
Wow! Do you cook all these meals – eat like this each night? I’d love to travel with you and try to.
I’m sure that would be enjoyable, but you might get disappointed. I don’t travel and cook at the same time. It’s either one or the other. Cooking just helps to satisfy my hunger for more travel.
I Nader this dish last week but substituted the ricotta with Persian feta. So delicious.
Yes it is good. No matter what local white cheese you use to spice it up.