Pasta all Norma is Sicily's staple pasta dish of eggplants and tomatoes topped with ricotta salata.
Course Main Course
Cuisine Italian
Prep Time 1hour
Cook Time 20minutes
Total Time 1hour20minutes
Servings 2people
Calories 1393kcal
Author Peter G
Ingredients
2eggplantschopped into even chunks
1tbspsalt
½cupolive oil(to fry the eggplant)
¼cupolive oil
4clovesgarlicthinly sliced
400gtomatoesfreshly chopped
1tbspbasilfreshly chopped
¼cupricotta cheese(ricotta salata is preferred )
250gpastacooked 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.