- ⅝ lb penne
- ½ lb eggplant
- 5 oz pressed ricotta
- ¾ lb canned tomatoes
- 1 ¾ oz onion
- 1 tablespoon Academia Barilla Monti Iblei DOP Extra Virgin Olive Oil
- 5 basil leaves
- 1 clove of garlic
- salt and pepper to taste
30 minutes preparation + 15 minutes cooking
Cut the eggplant into cubes and lightly salt.
Leave them to draw out excess water.
Add the oil in a frying pan and saute the onion and garlic.
Add the eggplant, tomato pulp, salt and pepper and cook for 15-20 minutes.
Meanwhile, cook the penne in salted boiling water and when cooked, toss the penne with the sauce.
Add the basil and grated salted ricotta or diced mozzarella.
A tasty and colorful recipe from the Sicilian gastronomic tradition, the Pasta alla Norma is a triumph of Mediterranean flavors and was so called in honor of Vincenzo Bellini's opera "Norma". The story says that in 19th century, Nino Martoglio, a Sicilian writer, poet and theater director, was so impressed when he first tasted this dish that he compared it to “Norma”, Bellini’s masterpiece.
And the name lasted ever since.
Before sautéing vegetables such as eggplant or zucchini, the best thing is to slice them, place them in a colander and sprinkle with salt.
Thus, the excess liquid contained in the vegetables will be removed and the vegetables will be sweeter and crunchier after cooking.
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