Pasta “Norma” – Pasta alla Norma

It is a specialty from Catania, named after the famous opera “Norma” by the musician Vincenzo Bellini, according to the local custom, the perfect balance of typically Sicilian flavors.

Ingredients for 4 servings

  • 14 oz. “penne” (mostaccioli)
  • 2 lbs. ripe tomatoes
  • 1 large eggplant
  • 5 oz. of salty ricotta
  • 2 cloves of garlic
  • 5 tablespoons extra virgin olive oil
  • peanut
  • canola
  • or other frying
  • high heat oil
  • fresh basil 1 bu.
  • sugar TT
  • salt
  • pepper TT

Blanch and peel the tomatoes, remove seeds and chop. Brown the crushed cloves of garlic in a saucepan with oil; remove them and add the tomato, a handful of leaves of basil, a pinch of salt, a dash of pepper and a pinch of sugar. Cover and simmer to thicken. Slice the eggplant, sprinkle with salt and put in a colander to drip the water in excess; rinse, dry and fry in seed oil as needed. Cook the pasta in salted boiling water; drain at”al dente” and transfer to saucepan with the tomato sauce, half of the eggplants and some spoons of grated ricotta. Transfer to a large platter dish and cover with the remaining eggplants and grated ricotta. Serve immediatly.

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