Pasta alla Norma
11.5 oz Barilla Rigatoni
2.2 lb tomatoes for the sauce
8.8 oz eggplants
1.7 oz onion
1.7 oz salted Ricotta, grated
2 tbsp extra virgin olive oil
6 basil leaves
1 garlic clove
extra virgin olive oil for frying
salt and pepper to taste
Wash, dry and dice or Julienne cut the eggplant.
Place in a colander and sprinkle with salt to purge them from the inner moist.
After about half an hour, flour and fry in abundant extra virgin olive oil.
In a pan, sweat the onion coarsely chopped with the oil and a whole cloves of garlic peeled.
Wash the tomatoes and dice, then add to the pan.
Salt, pepper and cook for about 10 minutes, then strain in a vegetable mill.
Add the fried eggplant to the tomato sauce.
In the meantime, boil the pasta in abundant salted water.
Drain when al dente, and dress with the sauce, add the basil torn with your hands.
Plate and sprinkle with the salted Ricotta grated.
Alternative pasta shapes
This is a classic recipe from Sicilian cuisine that can be prepared with short pasta, such as Tortiglioni or Penne.