Pasta alla Norma is a first course with simple tastes and gestures, but it takes time to prepare it because of the treatment to the eggplant/aubergines. Watch Toscana Mia Cooking School Youtube Channel.
Summer dish par excellence, this sauce is perfect to be served with a short cut pasta but , it’s beautiful served by itself or on a slice of bread.
With many variations throughout Sicily and around the world, we try to use a recipe that maintains its flavors without using certain traditional ingredients not always available, such as salted ricotta.
Last but not least, the name Alla Norma certainly refers to the work of Vincenzo Bellini to say that this pasta dish is as superb as the Bellini’s opera or it was created the first day this opera was presented in a theatre.
1 big or 2 small aubergines / eggplants fine salt and rock salt black pepper
Extra Virgin Olive oil 2 cloves garlic 250g peeled tomatoes
5 basil leaves 4 tablespoons grated Pecorino or Parmigiano or salted ricotta
Cut the eggplants/aubergine into thin slices.
Leave them in a colander or on tray, sprinkle them with rock salt ,
cover them with cooking paper for 1 hour to drain off their bitter juices.
Wash the slices to get rid of the salt.
Chop the basil Crush the garlic.
Pour about 3 tablespoons of oil into a small pan, sauté the garlic cloves until brown. Cook the eggplant in the oil for ca. 10 minutes, till soft.
Break the tomatoes with a fork. Stir the tomatoes into the eggplant, and cook for 15 minutes.
Add salt, pepper and basil to taste.
Serve at once with plenty of additional grated cheese
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