Pasta alla norma

A summer lunch or dinner? Bring Pasta alla Norma to the table, an easy recipe from the Sicilian tradition with a tasty and unmistakable taste. Aubergines and tomatoes are the main ingredients of this first Mediterranean dish made special by a grated salted ricotta finish.
Pasta alla norma
A summer lunch or dinner? Bring Pasta alla Norma to the table, an easy recipe from the Sicilian tradition with a tasty and unmistakable taste. Aubergines and tomatoes are the main ingredients of this first Mediterranean dish made special by a grated salted ricotta finish.
Cooking Instructions
- 1
To prepare pasta alla Norma, first cut the tomatoes into squares and put them in a pan with oil and garlic. Let them soften for about 20 minutes with basil, salt, pepper and half a teaspoon of sugar;
- 2
At this point remove the tomatoes from the heat and pass them through a vegetable mill. Put the tomato sauce back on the heat and let it dry until you get the right consistency.
- 3
Then cut the aubergines into medium-sized squares. Fry the aubergines cut in this way. Drain them very well so as to have a very dry frying.
- 4
Cook the pasta and dress it with the tomato sauce. Serve it and add the aubergines and a grated ricotta salata directly to the individual dish.
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