The Sicilian Blog

Name: The Sicilian Blog
Ingredients: 400g of Macaroni (such as rigatoni or broken ziti) - Short, ridged pasta holds the sauce better; 800g of San Marzano tomatoes or ripe copper tomatoes; 2 oval purple aubergines (about 600g) - Preferably Sicilian aubergines; 150g of authentic Sicilian Ricotta Salata; 2 cloves of garlic; Fresh basil leaves (a generous handful); Sicilian extra virgin olive oil for frying and sauce; Fine salt and chili pepper (optional); Seed oil for frying (if you don't want to use only EVO oil)

fromsicilianfoodshop.com www.sicilianfoodshop.com/en/blog/ricette-siciliane-tradizionali/123-the-real-pasta-alla-norma-history-and-original-recipe.html

Discover the true history of Pasta alla Norma, Catania's signature dish, and the original recipe with authentic Sicilian ingredients. Learn the secrets to preparing it Sicilian style.

Italian

Ingredients

Instructions

Cutting: Peel the eggplants into strips (leaving about half the peel on) and cut them into 2cm cubes. The partial peel helps them hold their shape during frying.
Purification: Place the cubes in a colander, sprinkle with coarse salt, and let them rest for at least 30 minutes . This step is crucial for removing the water and bitterness.
Rinsing and Drying: Rinse the eggplants thoroughly under running water and dry them thoroughly with paper towels. Thorough drying is essential for perfect frying.
Frying: Heat plenty of oil in a pan (a mix of EVOO and canola oil is ideal for a higher smoke point). Fry the eggplant over medium-high heat until golden and crispy. Drain on paper towels.
Sauté: In a large pan, lightly brown two garlic cloves in 3 tablespoons of extra virgin olive oil. Add a few basil leaves.
Tomatoes: Add the peeled and chopped tomatoes (or pureed if you prefer a smoother sauce). If using fresh tomatoes, blanch them first for 1 minute to make peeling easier.
Cooking: Cook over medium heat for 20-25 minutes , until the sauce has reduced. Season with salt and, if you like, a pinch of chili pepper.
Cooking the Pasta: Cook the pasta in plenty of salted water, draining it when very al dente (1-2 minutes less than the time indicated on the package).
Stirring: Transfer the drained pasta directly to the pan with the sauce. Add most of the fried eggplant (reserving a few for garnish) and stir for 1-2 minutes over high heat, adding a ladle of the pasta cooking water if necessary.
Plating: Serve the pasta immediately on plates, garnishing with the reserved fried aubergines, plenty of grated salted ricotta (not finely grated, but in flakes or with a grater with large holes) and fresh basil leaves.