Pasta alla Norma (tomato, aubergine and ricotta salata pasta) – Sicilia
Pasta alla Norma (tomato, aubergine and ricotta salata pasta) - Sicilia
Prep time
Cook time
Total time
Categories: Vegetarian, Dairy Free*leave out the cheese, Gluten free*use gluten-free pasta, Season: Summer
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.
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.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
Cuisine: Sicilia
Serves: 4 servings
Ingredients
- 3 oblong aubergines, rinsed and cut into 2 cm cubes
- vegetable oil for frying
- 60 mls olive oil
- 2 garlic cloves, skin removed and bruised
- 1.5 kilos tomatoes, skin and seeds removed, cut into cubes (can substitute 700 gms tomato passata)
- 20 grams basil, rinsed and dried
- 400 grams penne, spaghetti or ziti
- 100 grams ricotta salata cheese, coarsely grated
- sea salt
Instructions
- 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).
- Weight the top to ensure the aubergine are submerged and leave for 1 hour.
- Remove the aubergine with a slotted spoon onto a kitchen towel and squeeze to dry the aubergine. This may take a few towels.
- Heat the 5 cm of vegetable oil in a saucepan to 190C.
- Add the aubergine in batches, frying until golden.
- Remove with a slotted spoon to a paper lined tray.
- Place 7 litres of water and 70 grams of salt in a large pot and heat over high heat.
- In a terracotta pot or heavy bottomed pan, heat the olive oil with the garlic cloves over low heat until golden.
- 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.
- Add the basil to the tomato sauce.
- 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.
