Pasta alla Norma
Sicily · pasta · serves 4 · 60 min total · easy
Named for Bellini's opera Norma — a Sicilian creation as proud and operatic as the music.
Ingredients
- 400 g rigatoni or sedanini
- 700 g aubergines
- 600 g San Marzano tomatoes
- 120 g ricotta salata
- 1 handful basil
- 2 cloves garlic
- 4 tbsp olive oil
- 500 ml oil for frying
- 2 tbsp salt
Method
- Cube the aubergines. Salt heavily and drain 30 minutes. Rinse and dry.
- Fry the aubergine in hot oil until deep golden. Drain.
- In a wide pan, warm olive oil with smashed garlic. Add the tomatoes (crushed), simmer 15 minutes.
- Cook pasta in salted water to al dente.
- Toss pasta in the sauce. Fold in the fried aubergine and torn basil.
- Plate, shower thickly with grated ricotta salata.