Pasta alla Norma is one of the most famous dishes of Sicilian cuisine, an emblem of Mediterranean flavours: aubergines and basil, salted ricotta and olive oil.
It is said that it was the writer Nino Martoglio who gave it this name, equating its goodness to Bellini's famous work, Norma.

Pasta alla Norma

Ingredients for 6 people

  • 500 g Spaghetti type pasta
  • 1 Eggplant
  • 150 g Ricotta salata
  • 350 g Tomato pulp
  • 1 Onion
  • 15 ml Extra virgin olive oil
  • 5 Basil leaves
  • 1 Clove of garlic
  • q.s. Salt and pepper

Process


Bring the water to boil for the pasta. You can use spaghetti, penne, rigatoni or even busiate.
In the meantime, cut the aubergines into cubes and after sprinkling them with a little salt, fry them in plenty of oil.

Prepare the sauce by placing olive oil, garlic and cherry tomatoes in a pan, add salt and pepper and a few basil leaves. Cook for 15 minutes.
As soon as the pasta is ready, drain it and add it to the tomato, adding the fried aubergines and of course the salted ricotta.
Everyone at the table!

 

 

Nutritional tab

  • Calories kcal: 195

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