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Pasta alla Norma

Classic Sicilian pasta with aubergine, tomato sauce and salty ricotta cheese.

Italian Vegetarian
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Overview

Description

Classic Sicilian pasta with aubergine, tomato sauce and salty ricotta cheese.

Prep 15 min Cook 30 min Serves 4
Preparation

Ingredients

  • 400 g Penne pasta
  • 1 Aubergine
  • 2 cans Chopped tomatoes
  • 3 cloves Garlic
  • 80 g Ricotta salata
  • 1 handful Fresh basil
  • 3 tbsp Olive oil
Cooking

Instructions

  1. 1
    Slice the aubergine into cubes and sprinkle lightly with salt, leaving for 15 minutes to draw out moisture.
  2. 2
    Pat the aubergine dry thoroughly before frying in olive oil until golden and soft.
  3. 3
    In a separate saucepan, gently cook garlic in olive oil until fragrant.
  4. 4
    Add chopped tomatoes and simmer for 15–20 minutes until thickened.
  5. 5
    Cook the pasta in salted boiling water until al dente.
  6. 6
    Drain the pasta and toss it through the tomato sauce.
  7. 7
    Fold through the fried aubergine and fresh basil leaves.
  8. 8
    Serve topped generously with grated ricotta salata.
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