Pasta alla Norma

Pasta alla Norma


1 jar pealed tomatoes


1 clove garlic

1 eggplant

pasta (busiate)


oil for frying

salty ricotta (to grate)

olive oil

Start with cutting the eggplant in cubes or slices (not too thin – not too thick) and place them in a colander. Sprinkle with salt and cover them and put something a bit heavy that is going to press them so that liquids come out. Let them rest like this for at least half an hour, an hour even better. After this time drain the eggplant and rinse to get rid of the salt. Let dry on a towel for at least an hour. To make the sauce pour some olive oil in a pan and a clove of garlic (slighlty crushed) and some basil leaves and fry to give a nice taste to the oil. Once the garlic starts to get color add the pealed tomatoes. Crush them a little bit with a wooden spoon or a fork. Add some salt and more basil and let cook for at least 20 minutes. In the meanwhile cook the pasta al dente. Remove the garlic from the sauce. Add cooked pasta and mix. Put on a plate and add the fried eggplant on top and decorate with more basil leaves. Grate some salty ricotta cheese on top and enjoy!    


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