Pasta alla Norma

Pasta alla Norma is a classic from Catania in Sicily: crispy fried aubergines, a spicy tomato sauce and salty ricotta salata on spaghetti. The dish is easy to prepare and tastes just as good warm as cold.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 2 pc Aubergines
• 6 tbsp Olive oil
• 2 pc Garlic cloves
• 500 g Passata
• 1 pinch Chilli flakes
• 400 g Spaghetti
• 100 g Ricotta salata
• 1 bunch Basil
• Salt
• Black pepper

Method

1. Wash the aubergines, cut off the ends and cut the fruit into slices or cubes about 1 cm thick.
2. Fry the aubergines in batches in 4 tbsp olive oil over medium to high heat until golden brown, then remove them and season with salt.
3. Finely chop the garlic and sauté it briefly in the remaining olive oil in a large pot until fragrant.
4. Add the passata, a pinch of chilli flakes and a pinch of salt, and simmer the sauce gently for about 15 minutes.
5. Meanwhile, bring salted water to the boil and cook the spaghetti al dente according to the package instructions.
6. Stir half of the aubergines into the tomato sauce and season with salt and pepper.
7. Drain the spaghetti, add it to the sauce and toss briefly. Loosen the noodles with a little pasta water as needed.
8. Arrange the pasta on plates, top with the remaining aubergines, sprinkle with coarsely grated ricotta salata and garnish with basil leaves.