Vincenzo’s Authentic Pasta alla Norma: A Sicilian Delight

Von Vincenzo's Plate · 40 Min.

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Zubereitung

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

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