Pasta alla Norma
Pasta and Pizza • Italian
Description
This classic Sicilian dish from the city of Catania is said to be named after the opera 'Norma' by the Italian composer Bellini.
Ingredients
- Spaghetti 10 oz
- Eggplants 2 pieces
- Tomatoes 4 pieces
- Garlic 2 cloves
- Mild Chili Spice 1 piece
- Fresh basil leaves 8 pieces
- Ricotta cheese 5 oz
- Olive Oil 4 spoons
- Ocean salt a pinch
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash the medium-sized eggplants and cut them into strips. Place them under a press, sprinkling with coarse sea salt, and let them sit for about 40 minutes. This step is essential to draw out excess moisture and bitterness from the eggplants. Additionally, during frying, they will absorb less oil and achieve a lighter texture.
Step 2
To prepare the tomato sauce, peel the tomatoes and cut them into medium-sized pieces. Heat olive oil in a skillet and sauté crushed garlic and a small piece of red chili pepper. Once the garlic becomes fragrant, remove it from the skillet as we won't need it anymore. Add the tomatoes to the skillet with the chili and simmer for 10-15 minutes.
Step 3
In another skillet, sauté the eggplants in olive oil until they are soft, about 20 minutes.
Step 4
Boil the spaghetti in salted water until al dente.
Step 5
Combine the eggplants with the tomatoes and simmer together for another 5 minutes. In the last minute, add the basil leaves, a pinch of salt, and some black pepper.
Step 6
Combine the spaghetti with the vegetable sauce, mixing thoroughly, then add the ricotta. Serve with a crisp Sicilian wine.
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