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Export date: Fri Sep 17 2:03:18 2021 / +0000 GMT

Pasta alla Norma



Pasta alla Norma

  • 1 box Barilla┬« Collezione Rigatoni
  • 1 (28 oz) can peeled tomatoes, (diced)
  • 1 small eggplant, (washed, dried; diced or Julienne cut)
  • 1/2 cup yellow onion, (coarsely chopped)
  • 1 1/2 cups pressed ricotta cheese, (grated)
  • 2 tablespoons extra virgin olive oil
  • 6 basil leaves, torn
  • 1 whole garlic clove, (peeled)
  • Flour
  • Extra virgin olive oil for frying
  • Salt and black pepper to taste
  1. Place cut eggplant in a colander and sprinkle with salt to purge them from the inner moist.

  2. After about half an hour, flour and fry in abundant olive oil.

  3. In a skillet, sweat onion and garlic clove with olive oil. Then add tomatoes to the pan.

  4. Season with salt, pepper and cook for about 10 minutes, then strain in a vegetable mill.

  5. Add fried eggplant to the tomato sauce.

  6. In the meantime, cook pasta according to package directions.

  7. Drain pasta, and dress with the sauce, top with basil.

  8. Plate and sprinkle with the cheese.

Alternative Pasta Shapes:

This is a classic recipe from Sicilian cuisine that can be prepared with short pasta, such as Tortiglioni or Penne.