PASTA ALLA NORMA

Updated at: Wed, 29 May 2024 07:48:51 GMT

Step 1

To prepare the Pasta alla Norma, first wash the eggplant thoroughly and pat it dry. Then, slice it into slices about 8 mm thick and place them in a colander.

Step 2

Sprinkle them with salt and let them drain for at least 15 minutes. Meanwhile, deal with the tomatoes: wash them and remove the stem. Then cut them in half.

Step 3

Transfer to a pan with a pinch of salt, 2 cloves of garlic (you can also reduce if you prefer, but it characterizes Pasta alla Norma), and a bunch of basil.

Step 4

Let it cook for 30 minutes without adding anything over low heat; the tomatoes will release their water. After 30 minutes, remove the garlic and basil. Transfer the tomatoes to a fine-mesh sieve and pass them through.

Step 5

Once you have obtained your tomato sauce, transfer it to a pan, add another clove of garlic and a sprig of basil. Let it cook for another 40 minutes, stirring occasionally.

Step 6

You can rinse the eggplants well, pat them dry with kitchen paper. Then, pour the extra virgin olive oil into a pot with high sides. Dip a few eggplants at a time in the oil and turn them occasionally. It will take a few minutes for them to become golden brown. At this point, drain them with tongs and transfer them to a tray lined with kitchen paper. Continue frying the eggplants, and meanwhile, put a pot full of water on the stove, which will be used for cooking the pasta.

Step 7

When the sauce is quite thick, remove the basil, add a tablespoon of the frying oil from the eggplants, and a drizzle of raw olive oil.

Step 8

Cook the pasta al dente, drain it, and transfer it to the sauce. Toss quickly to coat.

Step 9

Transfer the pasta to plates, add the fried eggplants, a generous sprinkle of grated parmesan or ricotta, a basil leaf, and serve your Pasta alla Norma!

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