Author Notes
Pasta alla Norma is a quintessential Siclian dish named for the opera, Norma, written by Catania resident Vincenzo Bellini in 1831. During that time, a masterpiece compared to "a Norma" which indicates the how highly prized this recipe was.
To see step-by-step illustrated instructions, please go to this page:
http://www.livingalifeincolour.com/recipes/pasta-alla-norma-tomato-aubergine-and-ricotta-salata-pasta-sicilia/ —woo wei-duan
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Ingredients
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3
oblong aubergines, rinsed and cut into 2 cm cubes
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vegetable oil for frying
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60 milliliters
olive oil
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2
garlic cloves, skin removed and bruised
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1.5
kilos tomatoes, skin and seeds removed, cut into cubes (can substitute 700 gms tomato passata)
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20 grams
basil, rinsed and dried
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400 grams
penne, spaghetti or ziti
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100 grams
ricotta salata cheese, coarsely grated
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sea salt
Directions
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Place the aubergine in a bowl and fill with cold water and sprinkle 30 grams of sea salt over top (don't worry this will be drained away).
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Weight the top to ensure the aubergine are submerged and leave for 1 hour.
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Remove the aubergine with a slotted spoon onto a kitchen towel and squeeze to dry the aubergine. This may take a few towels.
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Heat the 5 cm of vegetable oil in a saucepan to 190C.
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Add the aubergine in batches, frying until golden.
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Remove with a slotted spoon to a paper lined tray.
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Place 7 litres of water and 70 grams of salt in a large pot and heat over high heat.
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In a terracotta pot or heavy bottomed pan, heat the olive oil with the garlic cloves over low heat until golden.
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Add the tomatoes and cook until the tomatoes fall apart and turn into a sauce, about 30 minutes. Add salt and pepper to taste. Remove the garlic and discard.
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Add the basil to the tomato sauce.
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Add the pasta to the boiling water and cook for the time indicated on the packaging. Drain the pasta and toss with the tomato sauce, aubergine and ricotta salata cheese.
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