Sicilian Pasta Alla Norma #Shorts

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Trim the top and bottom of the eggplant(s) and cut into strips.
2. Heat vegetable oil in a deep pan to 180°C/356°F.
3. Fry the eggplant strips a handful at a time until golden brown, then drain on paper towels.
4. Bring 5 litres of water to a boil in a large pot.
5. Crush the peeled tomatoes in a mixing bowl with a masher, then season with salt and pepper.
6. Warm a generous drizzle of extra virgin olive oil in a medium pan over low-medium heat. Crush the garlic cloves into the oil and stir. Add a tablespoon of water slowly to prevent burning.
7. Pour in the tomatoes and lower the heat so the sauce cooks slowly.
8. Add a tablespoon of rock salt to the boiling water, then cook the pasta according to the packet instructions.
9. Add three-quarters of the eggplant to the sauce and simmer on low, then tear in a few basil leaves.
10. Save a cup of pasta water, then drain the pasta and add it to the sauce with the reserved water. Stir and cook one more minute.
11. Grate ricotta salata into the pan and stir until melted.
12. Serve pasta topped with the remaining crispy eggplant, extra grated ricotta salata and basil leaves.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

GarlicPastaEggplantRicotta cheesePassata