Pasta alla Norma
Sicilian pasta with eggplant, tomatoes, and cheese
Ingredients
- short pasta320 g
- eggplants2 pcs
- canned tomatoes400 g
- ricotta salata or parmesan80 g
- fresh basil15 g
- garlic2 cloves
- olive oil2 tbsp
- salt1 to taste
Instructions
Cook short pasta in salted water until done, reserving a little cooking water.
Prepare the sauce: chop garlic and warm in a pan.
Add eggplants, canned tomatoes and garlic and cook to the right tenderness.
Stir in olive oil, ricotta salata or Parmesan and fresh basil and heat into a smooth sauce.
Combine the pasta or noodles with the sauce, adding a little cooking water for a creamy texture.
Serve immediately while hot.
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