Pasta alla Norma with Eggplant | Sicilian Recipe
(0)
30 min
Quick
Sezamo
Paste alla Norma sunt o emblemă a bucătăriei siciliene: paste rigatoni al dente învăluite într-un sos bogat de roșii dulci, cuburi de vinete rumenite la tigaie, busuioc proaspăt și ricotta fină. O cină italiană aromată și reconfortantă.
Preparation method
Preparing the eggplant and sauce
Wash the eggplants and cut them into cubes of about 2 cm. Sprinkle them with a little salt and leave them for 10 minutes on a paper towel to remove excess moisture.
In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium-high heat. Add the eggplant cubes and brown them for 8-10 minutes, stirring occasionally, until golden and soft. Transfer them to a plate lined with a paper towel.
In the same skillet, add the remaining olive oil and thinly sliced garlic. Sauté for 30 seconds until fragrant, then add the canned diced tomatoes. Season with salt, ground black pepper, and a few hand-torn fresh basil leaves. Simmer the sauce over low heat for 12-15 minutes until nicely thickened.
Chef's tip
For an even more authentic Sicilian touch, you can replace the fresh ricotta with finely grated ricotta salata sprinkled on top.
Do not peel the eggplants - the skin retains a pleasant texture and adds color to the dish.
25 min
Under an hour
