Pasta Alla Norma
Pasta all Norma is Sicily's staple pasta dish of eggplants and tomatoes topped with ricotta salata.
Servings 2 people
Calories 1393kcal
Ingredients
- 2 eggplants chopped into even chunks
- 1 tablespoon salt
- ½ cup olive oil (to fry the eggplant)
- ¼ cup olive oil
- 4 cloves garlic thinly sliced
- 400 g tomatoes freshly chopped
- 1 tablespoon basil freshly chopped
- ¼ cup ricotta cheese (ricotta salata is preferred )
- 250 g pasta cooked spaghetti or penne
Instructions
- Sprinkle the salt over the eggplant, place in a colander over a sink or bowl. Leave for approx. 1 hour. Drain the excess liquid, rinse the eggplant and pat dry. Set aside.
- Heat ½ cup olive oil over medium heat. Fry the eggplant in batches until browned. Drain on paper towels.
- Add ¼ cup olive oil to the same pan. Add the garlic and allow to fry a little. Add the tomatoes and season with salt and pepper. Allow the tomato mixture to cook for 10-15 mins ensuring to stir continuously.
- Finally add the cooked eggplant to the tomatoes, stir and cook for a further 2 mins.
- Toss the pasta through the eggplant mixture. Garnish with basil and top with grated ricotta salata cheese.
Notes
If you can't find ricotta salata use grated Pecorino Romano cheese instead.
Nutrition
Calories: 1393kcal | Carbohydrates: 131g | Protein: 26g | Fat: 88g | Saturated Fat: 14g