Pasta alla Norma, is an incredible dish from Sicily made with tomato sauce, fried eggplant and dry ricotta cheese shavings on top.
There are several types of pasta you can use for Norma but I usually make it with homemade spaghetti alla chitarra.
The eggplant is fried in extra virgin olive oil with no batter or flour making it so tasty but not so bad for your health.. but so incredible for your palate 😋
Ingredients
- 450 g of spaghetti (see pasta making section to make your homemade pasta)
- 5-600 g of aubergines
- 50 g of grated salted ricotta
- 400 g of San Marzano fresh tomatoes
- a few basil leaves
- 1 onion chopped
Directions
- Blanch the tomatoes, remove the skin and seeds and chop them, then fry them for 15 minutes in a pan with the onion and extra virgin olive oil.
- Slice the aubergines and fry them on both sides in plenty of hot oil. Drain them and place them on kitchen paper.
- Cook the spaghetti in abundant salted boiling water, drain them and season them with the tomato sauce. Transfer them to a serving plate, arrange the aubergine slices and basil on top and sprinkle with the salted ricotta.
- Serve immediately on the table.
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