Description
Pasta alla Norma hails from the Catania region in Sicily, comprising aubergines, tomatoes and ricotta.
Ingredients
Units
Scale
- 2 large eggplants, cut into cubes
- 5ml (1 tsp) sea salt
- 45ml (3 tbsp) olive oil
- 2 cans chopped tomatoes
- 4 cloves garlic, crushed
- 5ml (1 tsp) chilli flakes
- 5ml (1 tsp) dried oregano
- 60g (2oz) ricotta salata
- 300g (10oz) dried pasta, cooked
Instructions
- Lightly sea salt the aubergine in a colander and leave for 20 minutes.
- Drizzle the olive oil over the aubergine and mix.
- Place the aubergine in a single layer on a baking sheet and bake at the highest setting until cubes are browned and soft. Remove and leave aside.
- Place the tomatoes in a pot with the garlic, chilli and oregano. Simmer gently for 20 minutes until sauce has thickened and flavours absorbed. Season to taste.
- Add the aubergine and pasta and stir vigorously to give latter the tomato coating.
- Divide into portions and top with grated cheese.
Notes
If you can’t find Ricotta Salata, use feta, pecorino or parmesan instead.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Sicilian
Nutrition
- Serving Size: 552.7g
- Calories: 478
- Sugar: 4.8 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 7.9 g
- Carbohydrates: 67 g
- Fiber: 7 g
- Protein: 13 g
- Cholesterol: 38 mg