Pasta alla norma is a classic Sicilian dish. It’s made with tomatoes, fried eggplant, grated ricotta salata cheese, and basil. You just need to try this!
- small eggplants - 2 cut into semicircles, 2 backed
- spaghetti - 1 pound
- chopped garlic - 2 cloves
- dices tomatoes - 1 can (14 oz)
- ground ricotta salata or Parmesan cheese - 6 oz
- extra virgin olive oil - 2-3 tbsp
- basil - 1 bunch
- sea salt - to taste
- freshly ground black pepper - to taste
Put eggplant semicircles in a large bowl and sprinkle with salt. Let stand for 15-20 min, this procedure will reduce the bitterness. Then rinse them and dry with a paper towel. Fry them on the pan from the both sides, until soft. Cut the baked eggplants into halves, remove the pulp. Bring 6 quarts water to a boil and add 2 tablespoons salt. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium heat. Add chopped garlic, fried for a few seconds; then add eggplant pulp and diced tomatoes. Cook the pasta according to the package directions, until al dante. Drain well and pour the hot pasta into the pan with the eggplant mixture. Add ricotta salata and heat through. Serve immediately with a fresh basil sprinkle with more ricotta salata or Parmesan cheese. Season with freshly ground black paper.