A dish that comes from the heart of Sicily is the wonderful ‘Pasta alla Norma’. This rather simple but delicious dish features eggplants, tomatoes, and ricotta salata. Impress your friends with this delectable pasta creation that captures the essence of traditional Sicilian cuisine.
Ingredients:
- 8 ounces of pasta (rigatoni works well)
- 2 medium-sized eggplants
- 4 tablespoons olive oil
- 6 cloves garlic
- 1 tin of crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt
- Black pepper
- 1/2 cup of fresh basil leaves
- 1 cup of ricotta salata cheese for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the diced eggplant with 2 tablespoons of olive oil and spread it on a baking sheet. Roast in the oven until golden and tender, which should take around 20-25 minutes.
- In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Sauté minced garlic until fragrant.Pour in the crushed tomatoes, dried oregano, and red pepper flakes. Season with salt and black pepper to taste. Simmer the sauce for 15-20 minutes to allow the flavors to meld.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Add the roasted eggplant to the tomato sauce, stirring to combine. Allow the flavors to meld for an additional 5 minutes. Toss the cooked pasta in the skillet, ensuring it is well-coated with the flavorful sauce.
- Serve it hot, garnished with torn fresh basil leaves and crumbled ricotta salata. Enjoy!
