Pasta alla Norma
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Pasta alla Norma
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 300 grams casarecce pasta 8oz
- Handful of fresh basil
- 400 grams peeled tomatoes 1 small tin
- 1 clove garlic
- 1 eggplant large
- ricotta salata
- extra virgin olive oil EVOO
- vegetable oil for frying
- salt + pepper
- 5 L water
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Instructions
- Heat up vegetable oil in a deep fry pan.
- Cut the eggplant into strips that are around 1cm in width.
- Fry the eggplant strips until they start to brown, then remove them from the oil and place them on kitchen paper so the oil absorbs on it.
- Heat up EVOO in a deep pan on a low heat in preparation for cooking your sauce.
- Add garlic and sauté for a couple of minutes.
- Add 400g Italian peeled tomatoes to a bowl, sprinkle salt over the top then break them down using a potato masher.
- Add dried oregano, pepper, fresh basil leaves, mix together and add to the pan.
- Stir it gently using a wooden spoon and simmer on a low heat.
- Add 3/4 of your eggplant strips and leave to simmer for around 40 minutes.
- Once it is almost ready, grate a handful of ricotta salata into the sauce and leave it to melt.
- Boil water in a large pot, add a small handful of rock salt and let it dissolve.
- Add the pasta to the pot and cook according to the packet instructions (I strongly recommend using Pasta Casarecce as it’s the closest you will find to Maccheroncini).
- Once the pasta is cooked, strain it and add it to the sauce.
- Later the sauce over the top of the pasta using a wooden spoon.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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