Pasta alla Norma is a typical dish of Sicilian cuisine named after the famous opera by Vincenzo Bellini, the composer from Catania. The original recipe involves the use of fried eggplants, fresh tomato sauce, basil, and grated salted ricotta. Today we present our version of Pasta alla Norma, using our fresh tomato sauce Taudì.
Ingredients for 4 people:
- 400 g of short pasta (such as penne, rigatoni, or ziti)
- 500 g of fresh tomato sauce Taudì
- 2 purple eggplants
- 1 clove of garlic
- Extra virgin olive oil
- Salt
- Black pepper
- Fresh basil
- Grated salted ricotta
Preparation:
- Cut the eggplants into cubes of about 2 cm and place them in a bowl with water and coarse salt for about half an hour. This process will help eliminate the bitterness of the eggplants.
- Drain the eggplants and dry them with some kitchen paper towels.
- In a non-stick pan, heat the extra virgin olive oil and add the crushed garlic clove. Sauté the eggplants until they are golden and soft.
- Add the fresh Taudì tomato sauce to the eggplants and cook over medium heat for about 10 minutes.
- Cook the pasta in plenty of salted water following the instructions on the package.
- Drain the pasta al dente and add it to the pan with the tomato sauce and eggplants. Mix well and sauté for a few minutes.
- Serve the hot Pasta alla Norma, garnished with fresh basil and grated salty ricotta.
Pasta alla Norma is a dish that allows for various variations, such as the addition of fresh cherry tomatoes or hot chili. Try our recipe using our fresh Taudì tomato sauce and discover the authentic flavor of Sicilian cuisine.
