Hey, it’s me again. Since I didn’t see sea this summer I am reminiscing again about last year’s trip to Sicily and all the amazing food I stuffed my face with. Besides delicious arancini I also remember very vividly a dish called pasta alla norma.
It literally makes you wonder how something with such simple ingredients can be so delicious but here we are. An ode to the end of the summer- I present to you: pasta alla norma.
Pasta alla norma
Sicily inspired pasta dish with eggplants, tomatoes and all the other goodness.
- 2 eggplants
- 1 onion
- 6 cloves of garlic
- 30 g of basil
- 500 ml of tomato sauce (with chunks)
- Olive oil, oregano, salt
- 2 tablespoons of balsamic vinegar (optional)
- 200 g of ricotta (substitute with vegan cheese for vegan option)
- 400g pasta
- Step 1 Cut eggplants to cubes, salt them with 2 tablespoons of salt, mix and set aside for around 20 minutes. Meanwhile slice the onion and garlic. Chop the basil.
- Step 2 After 20 minutes squeeze the excess liquid from the eggplants. Heat 2 tablespoons of olive oil in a pan and add onion. Cook for few minutes then add garlic and eggplant. Cook for few minutes more. Add half of basil and tomato sauce.* Let cook for 10 minutes. If you want add some balsamic vinegar. Add 1 dl of water if needed.
- Step 3 Cook pasta al dente and mix it with sauce. Add the rest of basil and 2 tablespoons of olive oil. Serve with grated ricotta.**
*Since you already salted eggplants a lot you probably won’t need to add extra salt. Taste the sauce once you added all the ingredients and decide for yourself.
**In traditional recipe “salad ricotta” that can be grated is used. If you don’t have that one just use the regular one.