Share: 4 persons

Ingredients

• 350 g elicoidali dei Campi
• 800 g mature San Marzano tomatoes
• 2/3 black eggplants
• 2 cloves garlic
• 100 g salted ricotta
• Extra-virgin olive oil
• 2 branches basil
• Salt and pepper

Instructions

Wash the eggplant and cut it into thin slices. Cover the slices with salt and let them sit for about an hour. Boil, blanch, peel, and de-seed the tomatoes before chopping them finely. In a pan heat 2-3 teaspoons of oil, lightly brown the garlic, then add the tomatoes and basil. Taste for salt and pepper and cook over high heat for ten minutes.
Rinse and dry the eggplant, fry the slices in abundant oil until golden, then remove and place them on absorbent kitchen paper. At the same time, cook the Gragnano pasta in plenty of slated water. Drain them and add to the tomato sauce. Cover the pasta with grated ricotta and a few basil leaves. Arrange each serving and add the eggplant to each dish with another bit of grated ricotta.

Note

Pasta alla Norma is a typical Sicilian dish, in particular from Catania, the birth place of Bellini, the opera writer this dish is dedicated to.

Difficulty Level: medium Appreciation: Time for preparation: 30 minutes Cooking time: 30 minutes Share: 4 persons