Pasta with tomato and eggplant “alla Norma” as in Lettera Trattoria recipe
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Total: 2 h 40 min Diners: 4
This recipe is so famous in Sicily that, on the island, they even have a day in tribute to it: September 23. Pasta alla Norma is nothing more than a pasta with tomato, eggplant and ricotta cheese of humble origin but with lots of flavor. On this occasion, the recipe is from Italian chef Francesco Ingargiola who from Lettera Trattoria Moderna in Madrid transmits the roots of Sicilian and Italian cuisine in tasty homemade pasta dishes that they make right there.
Ingredients
. Very ripe pear tomato, 1 kg Large onion, 1 u Bunch of fresh basil, 1 u Salt, pepper and olive oil, c/s Medium eggplants, 2 u Raw almonds, 100 g Salted sheep ricotta, 200 g Paccheri, Rigatoni or any other short pasta, 400 g Water, 4 l and salt, 55 g
Step 1
Cut the tomatoes into quarters and the onion into julienne strips, throw everything into a pot with extra virgin olive oil and leave over low heat stirring occasionally with a little salt. We can leave it covered.
Step 2
When the tomato has released all its water and the onion has softened, blend everything with a blender, add the whole bunch of basil and let it cook until it has reduced enough, season with salt and pepper and set aside. Depending on the ripeness of the tomatoes, a pinch of sugar may be needed to correct the acidity.
Step 3
Cut the eggplants into cubes of about 1.5 cm, salt them and leave them in a colander for half an hour.
After this time we fry them in a frying pan with extra virgin olive oil, the oil does not have to be very hot, until golden brown. Once browned, drain them on absorbent kitchen paper and set aside.
Step 4
Bake the almonds on a baking sheet in the oven at 180ºC for 10-12 minutes, until toasted. Chop them with a knife into coarse and irregular pieces.
Step 5
Bring water and salt to a boil in a large pot, and cook the pasta, keeping an eye on the cooking time indicated on the package. A few minutes before the scheduled time, we test the cooking to be sure to get it al dente, we set aside a little water from the pot in a glass and strain the rigatoni in this case.
Step 6
Warm the tomato sauce in a frying pan and cook the pasta, transfer it to a plate and finish by adding the eggplant, the salted ricotta, almonds (optional) and some basil leaves.
Note
The Norma has only one secret: a good tomato sauce made with time and love from ripe tomatoes as it is the key that will bathe the rigatoni although it will also be important to get a fried eggplant not extremely fatty and finish with a good ricotta cheese.
