Pasta alla Norma: An Italian Food Symphony
Immerse yourself into a culinary journey as we delve into the delicacy of the classic “Pasta alla Norma”, a testament to the simple yet profound flavors that characterize Italian food dishes. This savory recipe, originating from Sicily, combines the sweetness of ripe tomatoes with the tang of fried aubergines, all tied together by the aromatic presence of fresh basil and rich ricotta salata.
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
| Calories | Fat | Saturates | Sugars | Salt | Protein | Carbs | Fibre |
|---|---|---|---|---|---|---|---|
| 600 | 18g | 6g | 13g | 1.2g | 22g | 90g | 10g |
Nutrition: The above table indicates nutritional intake per serving for an adult.
Ingredients:
- 400g spaghetti
- 2 aubergines
- 800g ripe tomatoes
- 2 cloves garlic
- 100g ricotta salata
- Fresh basil leaves
- Extra virgin olive oil
- Salt and pepper to taste
Instructions:
- Start by cubing the aubergines and frying them in olive oil until golden. Set aside on a paper towel to absorb excess oil.
- In the same pan, add minced garlic and diced tomatoes. Cook until the tomatoes have broken down into a sauce.
- Cook the spaghetti in salted boiling water until al dente. Drain, saving some pasta water.
- Add the pasta and aubergines to the tomato sauce. If needed, add some of the reserved pasta water to make the sauce silky.
- Mix well, then serve with freshly grated ricotta salata and a sprinkle of torn basil leaves on top.
There it is, your authentic Pasta alla Norma – a simple yet sophisticated dish that allows each ingredient to shine through, and a perfect embodiment of the profound nature of Italian cuisine. Try it out and let the flavors of every bite transport you to the sunny landscapes of Sicily.