Pasta
Pasta alla Norma
From Sicily: fried aubergine, tomato sauce with basil and a snowfall of grated ricotta salata.
- 70 min40 prep · 30 cook
- MediumDifficulty
- 750 kcalper serving
Ingredients
4 servings
- Rigatoni or penne400 g
- Aubergines2
- peeled tomatoes (400 g)2 cans
- garlic2 cloves
- basil1 sprig
- Ricotta salata or aged sheep’s cheese80 g
- Olive oil120 ml
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Cut the aubergines into cubes, salt them and leave them in a colander to drain.
- 2
Pat them dry and fry them in most of the oil until golden. Drain on kitchen paper.
- 3
In another pan, warm the rest of the oil with the crushed garlic, add the tomatoes and simmer. Add some basil leaves at the end.
- 4
Cook the pasta in salted water until al dente.
- 5
Drain and toss with the sauce and most of the aubergine.
- 6
Serve topped with the remaining aubergine, grated ricotta salata and fresh basil.
Tips and questions
- Can I bake the aubergine instead of frying it?
- Yes: brush the cubes with oil and roast at 220 °C for about 25 minutes. It is lighter, though less silky.
- What can replace ricotta salata?
- A dry, salty sheep’s cheese such as pecorino or a firm feta grated over the top.
- How do I stop the aubergine soaking up oil?
- Salt the cubes for 30 minutes, pat them dry and fry in very hot oil in small batches.
Timer
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
