Pasta alla Norma

Pasta alla Norma is a classic of Sicilian cuisine named after the opera by the composer from Catania, Vincenzo Bellini. A perfect combination of eggplants, tomatoes, basil, and salted ricotta. Here is the recipe:

Ingredients

• 350g of short pasta (such as macaroni or penne)
• 2 large eggplants
• 400g of peeled tomatoes
• 2 cloves of garlic
• Fresh basil to taste
• Salted ricotta to taste
• Salt to taste
• Extra virgin olive oil
• Frying oil

Preparation

1. Begin by cutting the eggplants into cubes, place them in a colander, sprinkle them with salt and let them rest for at least one hour to lose their bitterness.
2. After soaking, rinse the eggplants under running water and dry them with kitchen paper.
3. Heat the oil in a frying pan and fry the eggplants until they are golden. Then, place them on paper towels to remove excess oil.
4. In a large pan, sauté the garlic in extra virgin olive oil. When the garlic is golden, remove it and add the peeled tomatoes, crushing them with a fork. Let them cook for about 10-15 minutes.
5. In the meantime, bring a pot of salted water to a boil and cook the pasta until al dente.
6. Add the fried eggplants to the tomato sauce and let it flavor for a few minutes.
7. Drain the pasta and pour it into the pan with the sauce and eggplants, adding hand-torn fresh basil leaves.
8. Serve the pasta hot, finishing each dish with plenty of grated salted ricotta.

The secret to a good Pasta alla Norma also lies in the quality of the ingredients, especially the eggplants and salted ricotta. This dish is a tribute to the flavors and tradition of Sicily, capable of bringing a bit of the Mediterranean to every table. Enjoy your meal!