Pasta alla Norma

Name: Pasta alla Norma
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 400 g pasta; 1 small aubergine; 400 g San Marzano tomatoes if possible or similar, chopped; Clove garlic; Olive oil; Fresh basil; Ricotta salata; Oil for frying; Salt to taste

Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy

Italy

This delicious pasta comes from Sicily. It's very easy to make and uses fresh, in season ingredients. It's served with ricotta salata, which is a dry seasoned ricotta cheese which you grate. I used it made from goat's milk. The pasta I used was sedani but you could use a similar pasta or spaghetti #italian #pasta #vegetarian #seasonalingredient #seasonalcooking

Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy

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Ingredients

30 mins

4 servings

400 gpasta
How to stop pasta sticking together
1small aubergine
400 gSan Marzano tomatoes if possible or similar, chopped
Mash your fresh tomatoes for sauces
Clovegarlic
Infusing oil for pasta
Olive oil
Fresh basil
Ricotta salata
Oil for frying
Salt to taste

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Steps

30 mins

1

Wash and slice aubergine. Sprinkle with a pinch of salt and dry between kitchen paper for about 10 mins. Heat frying oil in a pan and fry in batches until golden brown. Drain on kitchen paper and set a side
2

Bring a pot of salted water to the boil and cook pasta according to instructions. Heat olive oil in a pan and cook garlic for a min or two. Add the tomatoes and cook down on medium heat for about 5-7 mins
3

Now add the aubergine and mix. Right at the end, add some torn fresh basil
4

Drain pasta al dente and add to sauce. Serve with the cheese grated on top and basil to garnish

Tips

How to stop pasta sticking together

Pasta obviously features a lot in Italian cooking. The secret to stop it sticking together is to keep stirring it in the first 2-3 mins of cooking time. Then just frequently afterwards until it is cooked al dente. No oil required. Mix immediately with the sauce and serve.

Mash your fresh tomatoes for sauces

I use a lot of fresh tomatoes for pasta sauces. To help break them down faster, I use a potato masher

Infusing oil for pasta

The Italians really don't eat as much garlic as people think. Instead they use garlic to infuse the olive oil. Most of the recipes that I know use garlic like this. Keep the garlic whole, cook in the oil until slightly browned, just a couple of minutes, then either leave it until you've made the sauce, or remove at this stage. Either way, remove before serving

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Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy

on August 23, 2021 15:27

Italy

Cookpad UK member and ambassador living in Italy.Check out my website! www.angiesitalianhomecooking.comGo follow me on...Instagram: angies_italian_cookingI love food, I love cooking. I've learnt how to cook different things but especially how to cook Italian food. I've been living in Italy for a number of years now. My Italian husband approves of my cooking so I can't be too bad in the kitchen! If anyone has a question or recipe request, feel free to ask :) I aim to share my Italian cooking, entwined with a few other recipes. If you bookmark my recipes, please give me a like or a comment. Thanks :) Fluffy XXX