Pasta alla Norma recipe
Pasta alla Norma is now the typical dish of Catania’s cuisine, rich in history but above all in delicious ingredients.
Ingredients
- 1 large aubergine
- 700 ml bottle of tomato puree
- 1 red onion
- Salted ricotta cheese to taste
- Basil to taste
- Oil, salt and pepper to taste
- Chilli oil to taste
Instructions
- First wash and trim the aubergine, then cut it in two and then in thin slices, making many small crescents.
- Then fry them in hot oil and once golden brown remove the excess oil by placing them on a sheet of paper.
- In the meantime, prepare the tomato sauce: cut the red onion into thin slices and brown it in a large pan with plenty of oil.
- When the onions are well coloured, add the tomato puree, a ladle of water and the basil leaves. Finally, add salt and pepper.
- Cook for about 10-15 minutes, or until it has reduced.
- In the meantime, cook the rigatoni in boiling salted water for the time indicated on the package.
- Add a few turns of chilli oil to the tomato sauce, if you like, and once the pasta is ready transfer it directly to the pan with the sauce.
- Add half of the fried aubergines.
- Stir-fry so that the ingredients are well mixed.
- Finally, serve with a snowfall of salted ricotta. I promise that your guests will not be able to stop eating this delicious dish!