There is no summer, for us Sicilians, that has not the flavour of pasta alla Norma.
That’s why, when the sun in Sicily gets hot, and tomatoes and aubergines are ready for harvesting, the succulent Norma pasta dishes enrich our tables.
Tomato and aubergines, only two simple basic ingredients for the most famous dish of Sicilian cuisine, to which are added salted ricotta cheese and fresh basil. A mix of Mediterranean flavors, a few simple, but quality ingredients.
(Ingredients for 4 people)
For the tomato sauce: cut the tomato and cook on a low heat for about 30 minutes in a pan together with a little oil, garlic, basil, a pinch of salt, a pinch of pepper, 100 gr of water and 2 teaspoons of sugar.
Remove the tomatoes from the heat and put them to the masher
Put the tomato sauce on the heat until you get the right consistency.
Take the aubergines, cut it into strips and put it in a colander, covering them with salt for about 30 minutes. Rinse them, dry them with a cloth and fry in extra virgin olive oil or peanuts oil.
Cook the pasta in salted water and, once cooked, drain it and add it to the tomato sauce.
Serve adding the fried aubergines, basil and salted ricotta on top.