Italian Pasta Alla Norma
A classic Sicilian dish, the pasta alla norma combines the textures of fried aubergine and mushy sauce to give you a flavorful feast topped with ricotta cheese!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lbs rigatoni
- 1 1/2 large firm eggplants (about 2 lbs total)
- 2 garlic cloves, thinly sliced
- 4 large tomatoes
- 1/4 cup freshly grated Grana Padano cheese (optional)
- 1 cup fresh basil leaves, shredded
- 1 cup of ricotta cheese
- 2 cloves of garlic, peeled and minced
- 2 tablespoons of salt
- ¼ teaspoon crushed red pepper flakes
- oil
Instructions
- 1
Slice the eggplant and sprinkle with salt. Leave it for 30 min to get rid of water from it.
- 2
Then cut the sliced eggplant into very small cubes. Fry on the pan with a bit of oil until brown.
- 3
Cut the tomatoes in cubes, then add them to the eggplants along with garlic.
- 4
Cook it all for about 10-15 min until tomatoes turn into mushy sauce. Then add basil and pepper flakes and mix.
- 5
Meanwhile, cook your pasta according to the instructions.
- 6
Once the pasta is cooked, drain it and spead it on plates.
- 7
At the last minute add the ricotta to the sauce alone with Grana Padano cheese (optional) and put it on top of your pasta. Enjoy!