Pasta alla Norma (Pasta with Eggplant and Tomato Sauce)

You need no special knowledge to make pasta alla Norma, but you do need the freshest, best ingredients. This pasta was named to honor the opera Norma written by the Sicilian composer, Vincenzo Bellini.

• 3 medium eggplants
• 1 1/2 cup olive oil
• 3 cloves garlic
• 2 pounds ripe tomatoes
• 1 pound spaghetti
• Salt and pepper to taste
• 3/4 cup basil, coarsely chopped
• 1 1/2 cups ricotta salata, grated **see note**

METHOD

Remove ends of eggplant and slice, without peeling, in 1/2 inch slices. Sprinkle with salt and drain in colander for at least one, preferably two hours.

Pat eggplant dry and sauté in 1 cup olive oil until golden, turning once. Drain on paper towels.

Heat remaining oil inseparate skillet. Sauté garlic until just softening. DO NOT BURN. Pour in tomatoes and cook for about 15 minutes, uncovered. Season with salt and pepper. If you like a smooth sauce, you can pass through a food mill. Otherwise, leave intact.

Boil pasta in abundant salted water until al dente. Drain and put in serving bowl. Toss with tomato sauce, half the basil and half the ricotta salata. Top with eggplant slices and the remaining basil and ricotta.

Serves: 4

This recipe from www.inmamaskitchen.com

article on Sicilian food     sicilian recipes

**note** Ricotta salata is a hard version of ricotta that has been salted. It is available in Italian stores and is one of Italy's sublime tastes. Salata means salted, so be careful using salt.

 

 

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